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- Chicken and Beans The heart of this dish is the chicken. I use 1.5 lbs of boneless, skinless chicken breasts for a tender bite. The white beans add a creamy texture. One can of 15 oz works well, drained and rinsed. - Vegetables and Spices Adding veggies boosts flavor and nutrition. A medium onion, chopped, and two cloves of garlic, minced, give a great base. One cup of corn, fresh or frozen, adds sweetness. For spices, I use ground cumin, chili powder, and oregano. Each spice gets one teaspoon, plus salt and pepper to taste. - Cream and Cheese Creaminess comes from one cup of sour cream. This balances the spices well. I also add one cup of shredded Monterey Jack cheese. It melts beautifully, making the chili rich and thick. To finish, fresh cilantro adds color and a burst of flavor. {{ingredient_image_1}} To start, gather your ingredients. In your crockpot, add the following items: - 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup corn (fresh or frozen) - 2 cups chicken broth Next, sprinkle in your spices: - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon oregano - Salt and pepper to taste Now, gently stir the mix to combine all the flavors. This step is key for a great taste. You have two options for cooking time: low or high. If you choose low, set your crockpot for 6-7 hours. For high, set it for 4-5 hours. The chicken needs to cook until it is tender and fully cooked. To check for doneness, simply cut into a piece of chicken. If it's white and the juices run clear, it’s ready. Once the chicken is cooked, remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to eat and mix back in. Return the shredded chicken to the crockpot. Now it’s time to add creaminess. Stir in: - 1 cup sour cream - 1 cup shredded Monterey Jack cheese Mix until everything is melted and creamy. Taste your chili and adjust the seasonings if needed. You can add more salt, pepper, or spices to suit your taste. Enjoy the warm, hearty flavors! Choosing the Right Chicken I recommend using boneless, skinless chicken breasts. They cook well and stay juicy. You can also use thighs for more flavor. Just remember to adjust the cooking time if you switch. Ensuring Creaminess To keep your chili creamy, stir in the sour cream and cheese at the end. This step makes the dish smooth and rich. Make sure to mix well until everything melts together. Additional Spices and Ingredients Want to kick up the flavor? Try adding more spices like paprika or cayenne. You can also toss in a squeeze of lime for some brightness. Fresh herbs like cilantro or parsley add great freshness, too. Variations for Different Tastes You can change this dish to fit your tastes. For a spicy kick, add jalapeños or hot sauce. If you want it milder, leave out the green chilies. You can even switch the beans for black beans or pinto beans for a twist. Pro Tips Use Thighs for Extra Flavor: Substitute chicken breasts with boneless, skinless chicken thighs for a richer flavor and juicier texture. Prep Ahead: Chop all your vegetables the night before and store them in the fridge to save time on cooking day. Spice It Up: Adjust the heat by adding more diced green chilies or a dash of hot sauce to suit your taste preferences. Garnish for Freshness: Always add fresh cilantro right before serving to enhance the flavor and presentation of the chili. {{image_2}} You can switch up the protein in your chili. Using turkey instead of chicken gives a lighter taste. Ground turkey works well. It cooks fast and stays moist. If you prefer beef, use ground beef for a heartier dish. Just brown the beef first to add flavor. For a vegetarian option, try using chickpeas or lentils. Both options add protein while keeping it plant-based. Use the same amount as the chicken. You can also add mushrooms for a meaty texture. You can control the spice in your chili easily. To make it mild, skip the diced green chilies. Use sweet bell peppers instead. Also, reduce the chili powder. Taste as you go. If you want more heat, add jalapeños or cayenne pepper. You can also try using hotter chili powder or a splash of hot sauce. Start with a little, then adjust until it’s just right for you. Switching beans can change the flavor and texture. Cannellini beans are a great swap for white beans. They are creamier and hold their shape well. Black beans also work if you want a bolder taste. You can also add other vegetables to the mix. Bell peppers, zucchini, or even spinach can boost nutrition. Just chop them small and add them in with the other ingredients. They will cook down nicely in the crockpot. Best Practices for Refrigeration To keep your crockpot white chicken chili fresh, place it in a container. Use a tight lid to seal it well. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Freezing Options When freezing, use freezer-safe bags or containers. Leave some space for the chili to expand as it freezes. You can freeze it for up to three months. When ready to eat, just thaw it in the fridge overnight. Microwave vs. Stovetop You can reheat your chili in the microwave or on the stovetop. For the microwave, use a microwave-safe bowl. Heat it for a few minutes, stirring halfway through. On the stovetop, warm it in a pot over low heat. Stir often to ensure even heating. Maintaining Creaminess When reheating, stir in a bit of sour cream or cheese to keep it creamy. If the chili seems thick, add a splash of chicken broth or water. Mix well until it's smooth and warm. You can pair your chili with several tasty sides. Here are some great options: - Cornbread: This classic side adds a sweet touch to the meal. - Tortilla chips: Crunchy chips are perfect for scooping up the chili. - Avocado slices: Creamy avocado brings freshness and a nice contrast. - Fresh salad: A simple green salad can lighten the meal. - Sour cream: Add a dollop on top for extra creaminess. These sides enhance the chili's flavors and make the meal more satisfying. Yes, you can easily prepare this chili ahead of time. Here are some tips for meal prep and storage: - Make the chili: Follow the recipe and let it cool before storing. - Refrigerate: Place it in an airtight container. It will keep well for up to 3 days. - Freeze: You can freeze the chili for up to 3 months. Just ensure it’s in a freezer-safe container. - Reheat: When ready to enjoy, thaw in the fridge overnight. Heat it on the stove or in the microwave. Preparing this dish ahead saves time and gives you a great meal ready to go. Leftovers can last for a few days if stored correctly. Here’s what to know about shelf life and spoilage: - In the fridge: Your chili will stay good for about 3 days. - In the freezer: It can last for up to 3 months. - Signs of spoilage: Look for off smells, mold, or any change in color. If you see any signs of spoilage, it’s best to throw it out. Enjoy your chili while it's still fresh! In this blog post, I covered how to make delicious Crockpot White Chicken Chili. We explored the main ingredients, including chicken, beans, vegetables, and spices. I walked you through step-by-step instructions for cooking, from preparing the base to adding cream and cheese. We also discussed variations to customize the dish, tips for perfecting flavor, and how to store leftovers. Crockpot White Chicken Chili is simple and fun to make. Enjoy your meal with family and friends!

Crockpot Creamy White Chicken Chili

A hearty and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can 15 oz white beans, drained and rinsed
  • 1 can 4 oz diced green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn (fresh or frozen)
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • for garnish fresh cilantro

Instructions
 

  • In your crockpot, add the chicken breasts.
  • Add the white beans, diced green chilies, chopped onion, minced garlic, and corn to the crockpot.
  • Pour in the chicken broth and sprinkle the cumin, chili powder, oregano, salt, and pepper over the top.
  • Stir the mixture gently to combine everything.
  • Cover the crockpot and cook on low for 6-7 hours or high for 4-5 hours, until the chicken is cooked through and tender.
  • Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
  • Return the shredded chicken back to the crockpot.
  • Stir in the sour cream and Monterey Jack cheese until melted and creamy.
  • Taste and adjust seasonings if needed.
  • Serve hot, garnished with fresh cilantro.

Notes

Adjust the spices according to your taste preference.
Keyword chicken, chili, crockpot