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Delicious Crockpot white chicken chili garnished with herbs

Crockpot White Chicken Chili

A comforting and easy-to-make slow cooker chili, featuring juicy chicken, creamy cannellini beans, zesty green chiles, and sweet corn, perfect for busy days.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 medium onion (chopped)
  • 2 large garlic cloves (minced)
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin (ground)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts (about 3 large)
  • 2 15 oz cans cannellini beans (drained and rinsed)
  • 4 ounces diced green chiles from can
  • 2 cups corn (frozen or cooked)
  • 1 cup chicken broth (low sodium)
  • 3 ounces cream cheese (cubed)
  • 0.5 cup cilantro (finely chopped)
  • 1 lime juice of
Toppings
  • Tortilla chips
  • Avocado for serving
  • Yogurt for serving

Method
 

Preparation
  1. Preheat a large non-stick skillet on medium-high heat. Add avocado oil and swirl to coat.
  2. Sauté chopped onion and minced garlic for about three minutes until softened.
  3. Add ground cumin, oregano, chili powder, salt, and black pepper. Cook for another 30 seconds, stirring constantly.
  4. Transfer this mixture to a large slow cooker.
  5. Add the chicken, rinsed cannellini beans, diced green chiles, corn, and chicken broth to the slow cooker.
Cooking
  1. Cover the slow cooker and cook on High for three hours or Low for six hours.
  2. Once done, turn off the heat and shred the chicken inside the pot using two forks.
  3. Add cubed cream cheese, chopped cilantro, and fresh lime juice, stirring gently.
  4. Let it sit covered for about five minutes for flavors to meld.
Serving
  1. Serve warm over tortilla chips, topped with avocado and a dollop of yogurt.

Notes

For variation, consider using black beans instead of cannellini beans or turkey instead of chicken. Store leftovers in an airtight container for up to four days.