Description
Make this Easy Creamy Crockpot White Chicken Chili Recipe! A heartwarming meal, simple to prep, with tender chicken and rich flavors.
Ingredients
Scale
- Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium preferred)
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- Flavor Boosters:
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Creamy Elements:
- 1 (8 oz) block cream cheese, softened and cubed
- 1/2 cup sour cream
- Garnish & Toppings:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Shredded cheese (optional)
- Crushed tortilla chips (optional)
Instructions
- Prep & Load Your Crockpot:: Tossing everything into the crockpot is honestly the easiest part of this Easy Creamy Crockpot White Chicken Chili Recipe. I usually do this before my first coffee, still half-asleep. Just place your chicken breasts at the bottom of your slow cooker. Then, scatter the diced onion and minced garlic over the chicken. Add in the rinsed cannellini beans, diced green chiles, chicken broth, cumin, chili powder, salt, and pepper. Give it a gentle stir to combine the spices. It smells so fresh and promising even before it starts cooking!
- Set It & Forget It (Mostly):: Now for the waiting game! Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. This is where the magic happens. The chicken will get incredibly tender, and all those flavors will meld together beautifully. The smell will start to fill your kitchen, and you’ll be like, “Is it dinner yet?” Don’t peek too much; let that slow cooker do its thing. I made the mistake once of constantly lifting the lid, and it added an extra hour to the cook time, oops!
- Shred the Chicken:: Once the cooking time is up and the chicken is falling apart, carefully remove the chicken breasts from the crockpot. Place them on a cutting board or in a shallow bowl. My trick for easy shredding? Use two forks to pull the chicken apart. It’s a little messy, but so satisfying how easily it shreds after slow cooking. This step is key for getting that perfect texture in your Easy Creamy Crockpot White Chicken Chili Recipe.
- Introduce the Creaminess:: Return the shredded chicken to the crockpot. Now, for the good part: add the softened cream cheese, cut into cubes, directly into the chili. Stir gently until the cream cheese is fully melted and incorporated, creating that luscious, creamy base we’re after. This is a moment of truth for the Easy Creamy Crockpot White Chicken Chili Recipe, making it truly rich and inviting. Make sure there are no lumps!
- Stir in the Sour Cream:: Once the cream cheese is fully integrated, stir in the sour cream. Give it a good mix until it’s evenly distributed and the chili is wonderfully creamy throughout. Be careful not to boil the chili after adding the sour cream, as it can sometimes curdle. Just let it warm through for about 10-15 minutes on low. I learned that the hard way once; the sauce separated, and it wasn’t pretty, trust me!
- Garnish & Serve:: Ladle your warm, creamy chili into bowls. This is where you make it pretty! Top each serving with a sprinkle of fresh cilantro and a squeeze of fresh lime juice. A little shredded cheese or some crushed tortilla chips are also fantastic additions, honestly. The vibrant green of the cilantro against the creamy white chili just looks so inviting, and the first taste is pure comfort. So simple, so good, a truly satisfying meal.