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Cozy Crockpot White Chicken Chili for Chilly Nights

Crockpot White Chicken Chili - featured image
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This creamy, comforting white chicken chili is made effortlessly in the crockpot with simple ingredients like shredded chicken, white beans, and a secret bean-yogurt blend for a velvety texture. Perfect for cold nights when you need a warm hug in a bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or about 3 cups shredded rotisserie chicken)
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern)
  • 1 can (4 oz) diced green chilies (mild or medium)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ½ cup reserved white beans (from the cans above)
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream (optional, for garnish)

Instructions

  1. Place the raw chicken breasts in the bottom of your slow cooker. Scatter the diced onion and minced garlic over the chicken.
  2. Drain and rinse both cans of white beans. Set aside ½ cup of beans for the creamy finish. Add the remaining beans and the entire can of diced green chilies (with their liquid) to the slow cooker.
  3. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour in the chicken broth, making sure the chicken is mostly submerged. Give it a gentle stir.
  4. Cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender. If using rotisserie chicken, cook on low for 2-3 hours.
  5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  6. In a small blender or using an immersion blender, combine the reserved ½ cup of white beans, the Greek yogurt, and the lime juice. Blend until completely smooth.
  7. Pour the creamy bean-yogurt mixture into the slow cooker and stir well. Let it cook for another 10 minutes on low to warm through. Do not let it boil.
  8. Taste and adjust seasoning with more salt, cumin, or lime juice if needed.
  9. Ladle the chili into bowls and garnish with fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, and sour cream if desired.

Notes

For a dairy-free version, use canned coconut cream instead of Greek yogurt. For more heat, add a diced jalapeño with the onions or use hot green chilies. The chili tastes even better the next day as flavors meld.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, easy chili, comfort food, winter recipe

Find it online: https://flurpchef.com/cozy-crockpot-white-chicken-chili-for-chilly-nights/