Made with simple ingredients and a hands-off cooking method, this Crockpot White Bean Chicken Chili is a winner in every way. My recipe is pretty much the same as Amanda’s at The Chunky Chef, who in turn was inspired by a very similar recipe by Becky at The Cookie Rookie. I’ve made a few minor deletions and additions to create something all my own…I think you’ll love it! This recipe is also gluten free and relatively low-carb.
What small effort that does go into making this Crockpot White Bean Chicken Chili basically is gathering the various ingredients and then adding them to the slow cooker.
The photo above reveals the cast of most of the characters that make up this white chili stew: about two pounds skinless boneless chicken breasts, onion, garlic cloves, fresh jalapeno, canned Great Northern beans, chicken stock, half-and-half, cream cheese (I used light), canned diced green chilies, chili powder, cayenne powder, cumin, and oregano.
You’ll also want to add some freshly minced cilantro…
…and some corn (Amanda’s recipe calls for canned corn, but I prefer either fresh or frozen, for taste and texture)…
…and some freshly squeezed lemon juice. I think the lemon juice is critical, adding an essential acidity and foil to the lovely rich creaminess of this stew.
With all the ingredients on hand, place the uncut boneless chicken breasts in the bottom of the crockpot, and sprinkle with the salt and spices.
Then add the freshly diced onion and jalapeno, along with the minced garlic.
To the chicken, spices, and diced veggies, add the canned beans, canned diced green chilies, corn (no need to thaw if frozen), and the chopped cilantro.
Finally, add the chicken stock and lemon juice, stir gently, and then cover to slow cook.
After 8 hours on low, or 4 hours on high, remove the chicken breasts, shred, and then return to the crockpot. This is when you add the cream cheese and half and half. Stir, cover, and cook on high for another 15 minutes, until your Crockpot White Bean Chicken Chili is creamy, slightly thickened, and yes, absolutely heavenly.
For toppings, I highly recommend more fresh cilantro and freshly squeezed lemon juice. I also add a big ol’ dollop of sour cream, but if you’re dairy free, this Crockpot White Bean Chicken Chili will still taste wonderful. Shredded cheese? Be my guest!
Here’s the printable recipe:
- 1 and ½ lbs. to 2 lbs boneless skinless chicken breasts
- 1 yellow onion diced
- 5 cloves garlic minced
- 24 oz chicken broth, or enough broth to almost cover the other ingredients (low sodium broth or no sodium broth--your preference)
- 2 15oz cans great Northern beans, drained and rinsed
- 2 4oz cans diced green chilies, undrained (I use one hot, one mild)
- 10 oz to 16 oz. fresh or frozen corn kernels, unthawed (optional: 15oz. can of corn, drained)
- 1 tsp salt or to taste
- 1 tsp black pepper
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- scant ½ tsp cayenne pepper, less if you don't like spicy
- 1 tablespoon freshly squeezed lemon juice
- small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese softened
- ⅓ cup half and half
- sliced jalapenos
- sour cream
- minced fresh cilantro
- lemon slices
- shredded Monterey jack or Mexican cheese
- Place chicken breasts in bottom of crockpot, and top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, lemon juice, and cilantro. Stir gently.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred with a fork, and then return to crockpot.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.