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Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili recipe

Creamy, high-protein white chicken chili made with pantry staples and minimal prep — perfect for cold nights, easy meal prep, and cozy dinners. Ready in just over an hour and full of flavor, beans, corn and shredded chicken, this dump-and-forget recipe delivers comfort and convenience.
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Recipe Type: Dinner
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 Servings
Calories: 285kcal

Video

Ingredients

  • 1.5 lbs chicken breast
  • 2 tbsp minced garlic
  • 1 yellow onion, diced
  • 1 jalapeño, diced
  • 1 can cannellini beans drained and rinsed
  • 1 can great northern beans drained and rinsed
  • 1 can fire-roasted corn drained
  • 1 can green chiles 4 oz
  • 32 oz low-sodium chicken stock
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 8 oz room temp cream cheese
  • Juice of 2 limes
  • Shredded cheese
  • Sliced avocado
  • Extra jalapeño slices
  • Crushed tortilla chips
  • Fresh cilantro

Instructions

  • Dump it all in: Place the chicken breast, garlic, onion, jalapeño, beans, corn, green chiles, chicken stock, and spices into the crockpot. Stir everything to combine.
  • Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the chicken: Once the cooking time is up, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
  • Finish: Stir in the cream cheese and lime juice, giving it a nice creamy texture.
  • Serve: Ladle the white chicken chili into bowls and add your favorite toppings like cheese, avocado, or tortilla chips!
  • Saute: Turn your Instant Pot on Saute mode, and cook the garlic, onion, and jalapeño for 2-3 minutes until soft.
  • Add ingredients: Add the chicken breast, beans, corn, green chiles, chicken stock, and spices. Give everything a good stir.
  • Cook: Secure the lid and set the Instant Pot to Manual/Pressure Cook on HIGH for 15 minutes. Let it naturally release for 10 minutes, then manually release any remaining pressure.
  • Shred the chicken: Remove the chicken breasts, shred them with two forks, and return them to the Instant Pot.
  • Finish: Stir in the cream cheese and lime juice until everything is creamy and well combined.
  • Serve: Top white chicken chili with your favorite fixings!
  • Sauté: In a large pot, heat a little oil over medium heat. Sauté the garlic, onion, and jalapeño until soft (about 3-4 minutes).
  • Add ingredients: Add the chicken breasts, beans, corn, green chiles, chicken stock, and spices. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the chicken is cooked through.
  • Shred the chicken: Remove the chicken breasts, shred them with two forks, and return to the pot.
  • Finish: Stir in the cream cheese and lime juice.
  • Serve: Ladle white chicken chili into bowls and top with your favorite garnishes.

Nutrition

Serving: 6g | Calories: 285kcal | Carbohydrates: 30g | Protein: 33g | Fat: 4g | Fiber: 7g