Print

Cozy Crockpot White Chicken Chili for Game Day

crockpot white chicken chili - featured image
Print Recipe

This creamy, comforting white chicken chili is perfect for game day. It’s made in the slow cooker with simple ingredients, has just enough kick, and tastes even better the longer it sits.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained (or use frozen corn, no need to thaw)
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder (add more for heat)
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup sour cream (full-fat)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for serving)
  • Shredded Monterey Jack cheese (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season them lightly on both sides with salt, pepper, and a pinch of cumin.
  2. Optional but recommended: In a large skillet over medium heat, add a tablespoon of olive oil. Cook the diced onion for about 4 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Place the seasoned chicken breasts in the bottom of the slow cooker. Pour in the drained beans, corn, and diced green chiles. Add the cooked onion and garlic (or raw, if you skipped the skillet). Sprinkle the cumin, oregano, chili powder, and smoked paprika over everything.
  4. Pour the chicken broth around the chicken, not directly on top, so you don’t wash off the seasoning. Give everything a gentle stir, but leave the chicken mostly on the bottom.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork.
  6. Carefully remove the chicken breasts to a cutting board (or use two forks right in the pot). Shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot.
  7. In a small bowl, whisk together the softened cream cheese and sour cream until smooth. Stir this mixture into the chili along with the lime juice. Let it cook for another 15-20 minutes on LOW, stirring occasionally, until the cream cheese is fully melted and the broth is silky.
  8. Taste the chili and adjust the salt, pepper, or lime juice. Add another pinch of cumin if needed.
  9. Ladle into bowls and top with your favorite garnishes.

Notes

For the creamiest result, make sure your cream cheese is truly softened—let it sit out for at least 30 minutes. If you’re using frozen chicken, thaw it completely first so it cooks evenly. For a dairy-free option, swap the cream cheese for a block of softened vegan cream cheese. This chili actually gets better overnight; make it a day ahead and reheat on LOW for an hour before serving.

Nutrition

Keywords: white chicken chili, crockpot chili, game day chili, slow cooker chili, creamy chicken chili

Find it online: https://morselora.com/cozy-crockpot-white-chicken-chili-for-game-day/