Crockpot White Bean Chicken Chili
Prep time
Cook time
Total time
This gluten free white chicken chili is cooked int the slow cooker. About 15 minutes before it's done, cream cheese and half and half are added to make it super rich, creamy and comforting!
Recipe type: Soup
Cuisine: American
Serves: 8 servings
  • 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
Optional toppings:
  • sliced jalapenos
  • sour cream
  • minced fresh cilantro
  • lemon slices
  • shredded Monterey jack or Mexican cheese
  1. Place chicken breasts in bottom of crockpot, and top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, lemon juice, and cilantro. Stir gently.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred with a fork, and then return to crockpot.
  5. 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.
  6. Stir well and serve with desired toppings.
Recipe by GINGER WROOT at