Description
This creamy slow cooker white bean chicken chili is a comforting and flavorful dish made with tender chicken, hearty white beans, and warm spices. It’s perfect for cozy dinners, family meals, or easy meal prep.
Ingredients
2 pounds boneless skinless chicken breasts
2 cans (15 ounces each) white beans, drained and rinsed
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (4 ounces) diced green chilies
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
1 cup frozen corn kernels
4 ounces cream cheese, softened
½ cup plain Greek yogurt
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro (optional)
½ cup shredded Monterey Jack cheese (optional)
1 avocado, diced (optional)
Instructions
Place the chicken breasts in the bottom of the crockpot.
Add diced onion, minced garlic, green chilies, and drained white beans.
Pour in the chicken broth and sprinkle cumin, chili powder, paprika, coriander, salt, and black pepper.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
Remove the cooked chicken and shred it using two forks.
Return the shredded chicken to the crockpot.
Stir in the softened cream cheese, Greek yogurt, and corn kernels until fully combined.
Add lime juice and cook for another 20–30 minutes until creamy and heated through.
Serve warm with optional toppings like cilantro, cheese, and avocado.
Notes
For a thicker chili, mash about ½ cup of the white beans before adding them to the crockpot.
Chicken thighs can be used instead of chicken breasts for extra tenderness.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours