Description
This White Chicken Chili Crockpot recipe is a comforting and flavorful slow cooker meal perfect for easy weeknight dinners. Tender chicken breasts, three types of beans, sweet corn, and a blend of spices create a rich chili base, finished with a touch of creamy half-and-half. This hearty chili is garnished with fresh cilantro and served with lime wedges and optional toppings like shredded cheddar, avocado, and sour cream for a customizable experience.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (4 ounce) can diced green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained (second can)
- 1 (15 ounce) can corn, drained
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Proteins & Beans
- 3 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
Optional Toppings
- Shredded cheddar cheese
- Avocado
- Sour cream
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes, allowing the onions to become translucent and fragrant.
- Add Peppers and Garlic: Stir in minced garlic, green bell pepper, and red bell pepper. Cook for another 5 minutes, or until the peppers become slightly tender, enhancing their natural sweetness.
- Combine Spices: Add ground cumin, chili powder, smoked paprika, optional cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute, stirring constantly to toast the spices and bring out their flavors.
- Brown the Chicken: Add the chicken breasts to the skillet and cook until browned on all sides. This step helps develop a deeper flavor in the chili by sealing in juices and caramelizing the chicken exterior.
- Transfer to Slow Cooker: Transfer all contents from the skillet to a slow cooker. Pour in the chicken broth, scraping up any browned bits from the skillet to add flavor to the broth.
- Add Beans and Corn: Add the great northern beans, cannellini beans, drained corn, and the second can of diced green chilies into the slow cooker, combining all the ingredients.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Using two forks, shred the chicken directly within the slow cooker to distribute it evenly throughout the chili.
- Add Cream: Gently stir in the heavy cream or half-and-half, taking care not to stir vigorously to prevent curdling, which creates a rich, creamy texture.
- Adjust Seasoning: Taste the chili and adjust seasoning with additional salt, pepper, or spices as desired for optimal flavor balance.
- Garnish and Serve: Garnish with chopped fresh cilantro and serve with lime wedges. Offer optional toppings such as shredded cheddar cheese, avocado slices, and sour cream to customize portions.
Notes
- For extra heat, include the optional cayenne pepper or add a diced jalapeño when sautéing the peppers.
- Use half-and-half instead of heavy cream for a lighter dish with still a creamy texture.
- Beans should be thoroughly rinsed and drained to reduce sodium content and improve flavor.
- Shredding the chicken directly in the slow cooker helps retain moisture and blend flavors.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
