Go Back
White chicken chili diverges from its traditional counterpart in several significant ways. The most notable difference lies in its color and flavor profile. Instead of the deep, rich reds that come from tomatoes, white chicken chili boasts a lighter, creamier hue, often enhanced by the use of ingredients like sour cream or cream cheese. This dish typically features boneless, skinless chicken breasts, which provide a lean source of protein and a tender texture when cooked.

Crock-Pot White Chicken Chili

Warm up this season with Cozy Comfort White Chicken Chili, a delightful twist on traditional chili. Featuring tender chicken, creamy white beans, and a blend of spices, this dish offers a comforting hug in a bowl. Perfect for family gatherings or quiet nights in, it’s adaptable for various diets and easy to make. With its hearty flavors and nourishing ingredients, it's sure to become a beloved staple in your kitchen. Savor the warmth and joy of this heartwarming recipe!
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (green or yellow), diced

1 can (15 oz) white beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (4 oz) diced green chilies

2 cups chicken broth

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

½ tsp dried oregano

Salt and black pepper to taste

1 cup heavy cream (or coconut milk for a lighter option)

Fresh cilantro, chopped (for garnish)

Shredded cheese (optional, for serving)

Lime wedges (for serving)

Instructions
 

Sauté Vegetables: In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Transfer the mixture to the Crock-Pot.

    Add Ingredients to Crock-Pot: Place the chicken breasts on top of the sautéed vegetables. Add in the white beans, corn, green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir gently to combine.

      Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is cooked through and tender.

        Shred Chicken: Once cooked, carefully remove the chicken breasts, shred them using two forks, and return the shredded chicken to the pot.

          Add Cream: Stir in the heavy cream (or coconut milk) into the chili. Allow it to heat through for another 15-20 minutes. Adjust seasoning with additional salt and pepper if necessary.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro, and add shredded cheese if desired. Serve with lime wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 6 servings