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Creamy Crockpot White Chicken Chili

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This creamy crockpot white chicken chili is an easy 30-minute dinner that delivers a velvety, flavorful bowl of comfort. With simple pantry ingredients and a few key techniques, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 8 ounces full-fat cream cheese, softened to room temperature
  • ½ cup heavy cream
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • Juice of 1 large lime
  • 1 tablespoon olive oil (for browning)
  • Toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla strips or crushed tortilla chips

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. Transfer to a plate and set aside.
  2. In the same skillet, reduce heat to medium. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer the onion and garlic to the slow cooker.
  3. To the slow cooker, add the drained beans, diced green chiles, chicken broth, cumin, oregano, smoked paprika, and chili powder (if using). Stir to combine. Nestle the browned chicken thighs into the liquid.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  5. Carefully remove the chicken thighs from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
  6. In a small bowl, place the softened cream cheese. Ladle about ½ cup of the hot broth from the slow cooker into the bowl with the cream cheese. Whisk until smooth and completely combined. Pour the tempered cream cheese mixture back into the slow cooker and stir well.
  7. Add the heavy cream and lime juice. Stir gently to incorporate. Let the chili cook on LOW for another 15-20 minutes, just to heat through. Do not let it boil.
  8. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
  9. Ladle into bowls and top with desired toppings.

Notes

For the creamiest texture, use full-fat cream cheese and heavy cream. Tempering the cream cheese prevents clumping. Browning the chicken adds deep flavor. Leftovers taste even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, easy dinner, chicken chili

Find it online: https://flurpchef.com/creamy-crockpot-white-chicken-chili-easy-30-minute-dinner/