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This easy white chicken chili takes maybe 5 minutes to prepare, perfect for busy weeknights, or nights when dinner feels a bit too overwhelming!
Apologies for the poor quality photo 😂 if you could hear this picture, my toddler was having a meltdown in the background so I completely forgot to take a pic!
Serves: 6-8 | Prep time: 5 min | Cook time: 4–6 hours low or 2.5–3 hours high
Ingredients
- 3 boneless skinless chicken breasts
- 1 small onion, diced (or 1–2 tsp onion powder)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½–1 tsp salt (to taste)
- ¼ tsp black pepper
- 2 cups chicken broth + more depending on how thick you want it
- 8 oz cream cheese (block, placed on top)
Optional at the end:
- ½ cup sour cream or heavy cream
- Juice of ½ lime
- Cilantro, shredded cheese, tortilla chips for serving
Instructions
- Add everything except optional add-ins and cream cheese to the crockpot.
- Cover and cook on LOW 4–6 hours or HIGH 2.5–3 hours, until chicken is cooked through.
- Remove chicken, shred, and return it to the crockpot. If too thick, add more broth.
- Add in the block of cream cheese and let melt for 10-20 minutes, then stir in.
- Serve and add and toppings you like! Taste and adjust salt.
This is the crockpot I use. Basic and works well, plus is dishwasher safe!
Enjoy! And find more of my recipes here.
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