Magic White Chicken Chili Crockpot Recipe

“`html

Why You’ll Love This Recipe

• Effortless Cooking, Incredible Taste: This is a genuine “dump and go” recipe. Just add most of the ingredients to your crockpot, switch it on, and get on with your day. The slow cooker works its magic, beautifully melding all the flavours over several hours.
• Luxuriously Creamy & Comforting: We achieve a wonderfully velvety texture by stirring in cream cheese right at the end. This creates a rich, smooth consistency that feels indulgent without being heavy, making it pure comfort food.
• Ideal for Making Ahead: As with many stews and chilis, this recipe tastes even more delicious the following day. The flavours are given more time to deepen and mature. It’s a fantastic dish to prepare on a Sunday for easy lunches or dinners all week.
• A Wholesome and Satisfying Choice: Filled with lean protein from the chicken and fibre-rich beans, this chili is both nutritious and filling. It’s a guilt-free pleasure that will keep you feeling satisfied for hours.
• Fun to Personalise with Toppings: The real enjoyment starts when it’s time to serve. You can create a chili bar with bowls of avocado, sour cream, cheese, and tortilla strips, letting everyone build their own perfect bowl.

Ingredients

• 1 kg boneless, skinless chicken breasts
• 2 x 400g tins cannellini beans, rinsed and drained
• 1 x 340g tin sweetcorn, drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 x 225g tin chopped green chillies, undrained
• 1 litre low-sodium chicken stock
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for a little heat)
• 225g full-fat block cream cheese, softened and cubed
• A large handful of fresh coriander, chopped
• 1 lime, cut into wedges for serving
• Salt to taste

Step-by-Step Instructions: Crafting Your Slow Cooker Chili

Creating this phenomenal crockpot chili is as simple as following a handful of key steps. The beauty of a slow cooker recipe like this is its forgiving nature, so you can relax and enjoy the simple process!

1. Prepare the Base

   To begin, get your crockpot ready. Arrange the chicken breasts in a single layer at the bottom. Around the chicken, add the drained cannellini beans and sweetcorn, the chopped onion, minced garlic, and the entire tin of chopped green chillies, liquid and all. This liquid provides a delightful, mild tang that is crucial to the overall flavour.

2. Add Spices and Stock

   Next, sprinkle the ground cumin, dried oregano, ground coriander, black pepper, and cayenne pepper (if using) evenly over the ingredients. Pour the chicken stock over everything, making sure the chicken is mostly covered. Give the mixture a gentle stir to combine, but there’s no need for it to be perfectly mixed.

3. The Slow Cook

   Place the lid firmly on your crockpot. Set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. We have a preference for the low-and-slow approach, as it yields incredibly tender chicken and a richer, more developed flavour. Now you can get on with your day while dinner takes care of itself! It’s vital to cook chicken thoroughly. For complete confidence, you can confirm it has reached a safe internal temperature with a food thermometer, as advised by the Food Standards Agency.

4. Shred the Chicken

   When the cooking time is up, carefully lift the chicken breasts out of the crockpot and onto a chopping board. They will be beautifully tender and should shred with ease. Use two forks to pull the chicken apart into bite-sized strands. Once shredded, return all the chicken to the crockpot and mix it into the chili.

5. The Creamy Finish

   It’s time for the touch of magic. Add the cubes of softened cream cheese to the chili. Put the lid back on for about 10-15 minutes to let the cream cheese melt completely. Finally, remove the lid, stir in the chopped fresh coriander, and mix until the chili is wonderfully smooth and creamy. Have a final taste and add salt if needed. A good squeeze of fresh lime juice at this point will really make all the flavours sing.

Top Tips for the Perfect White Chicken Chili

While this recipe is wonderfully straightforward, we have a few extra tips that can elevate it from great to truly exceptional. This is our absolute favourite chili recipe, and we would love for it to become one of yours, too!

• Try Chicken Thighs for More Flavour: Boneless, skinless chicken thighs are a fantastic alternative in this recipe. Their slightly higher fat content adds a lovely richness and guarantees they remain succulent during the long, slow cook.

– Don’t Forget to Soften the Cream Cheese: Allowing your cream cheese to reach room temperature before adding it to the hot chili is essential. If it’s too cold, it’s more likely to form lumps and won’t blend in as smoothly.
– Searing for Extra Depth: For another layer of flavour, you can give the chicken breasts a quick sear in a hot pan with a splash of oil before placing them in the crockpot. This step is optional but adds a wonderful richness.
– How to Thicken Your Chili: If you’d like a thicker consistency, try mashing about a cup of the cannellini beans with a fork and stirring them back in. Alternatively, create a slurry by mixing one tablespoon of cornflour with two tablespoons of cold water, then stir it into the chili for the final 30 minutes of cooking on a high setting.

The Southwestern-style flavours in this chili are genuinely special. If you enjoy this kind of profile, we think you’ll also adore the cheesy, comforting goodness of our Southwest Chicken Casserole.

Serving Suggestions and Toppings Galore

One of the most enjoyable aspects of making white chicken chili is dressing it up with an array of toppings. We love to serve it directly from the slow cooker, allowing everyone to customise their bowl. Here are a few of our go-to additions:

• Diced avocado or a generous spoonful of guacamole
• A dollop of cool sour cream or Greek yoghurt
• Grated Monterey Jack or a sharp cheddar cheese
• Crushed tortilla chips for a satisfying crunch
• Sliced fresh or pickled jalapeños for a spicy kick
• Extra fresh coriander and a final squeeze of lime

This chili is certainly a complete meal in its own right, but it also pairs beautifully with fluffy rice, warm crusty bread, or a classic slice of cornbread to mop up every last bit of the creamy sauce. The comforting, creamy chicken element is always a crowd-pleaser, and for another simple yet delicious take on that, you might like our popular Baked Ranch Chicken.

Storing and Reheating Your Chili

Storing Leftovers

Let the chili cool down completely before you transfer it into an airtight container. It will keep perfectly in the refrigerator for up to 4 days. You’ll find the flavours continue to develop, making the leftovers taste even better!

Can You Freeze White Chicken Chili?

Absolutely, this chili freezes exceptionally well. Once it has cooled completely, portion it into freezer-safe containers or resealable bags. It can be stored in the freezer for up to 3 months. Note that cream-based sauces can sometimes separate a little when thawed, but a thorough stir while reheating will bring the texture back together perfectly.

Reheating

To reheat, warm the leftovers gently on the hob over a medium-low heat, stirring from time to time until it is heated through. You can also reheat single portions in the microwave. If the chili seems to have thickened too much in the fridge, just add a splash of chicken stock or water until it reaches your preferred consistency.

FAQ

A New Weeknight Staple

We are truly confident that this White Chicken Chili Crockpot Recipe will soon become a cherished favourite in your home. It beautifully balances being incredibly simple to make with delivering a complex, satisfying flavour that gives the impression you’ve been cooking for hours. It is the perfect meal for busy families, those who love to meal prep, or anyone who appreciates a delicious, comforting bowl of chili.

We are so excited for you to give this recipe a try and experience the delight of walking into a home filled with the aroma of a perfectly cooked dinner. When you make it, we would love for you to come back and leave a comment below to tell us how it went and what your favourite toppings were! Please don’t forget to rate the recipe and share it with friends and family who are on the hunt for their next great slow cooker success.

Recipe Card

Prep: 10 mins
Cook: 4 hrs
Serves: 6

Ingredients

• 1 kg boneless, skinless chicken breasts
• 2 x 400g tins cannellini beans, rinsed and drained
• 1 x 340g tin sweetcorn, drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 x 225g tin chopped green chillies, undrained
• 1 litre low-sodium chicken stock
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 225g full-fat block cream cheese, softened and cubed
• A large handful of fresh coriander, chopped
• Salt and lime wedges, for serving

Instructions

1. Place chicken, beans, corn, onion, garlic, green chillies, spices, and chicken stock into the slow cooker. Give it a gentle stir.
2. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until chicken is fully cooked and tender.
3. Carefully remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
4. Add the softened cream cheese cubes, cover for 10-15 minutes to melt, then stir until smooth. Mix in the fresh coriander, season with salt, and serve with lime wedges.

“`