Description
A creamy, comforting white chicken chili made with minimal prep using a crockpot. Just dump, cook, and stir in cream cheese at the end—perfect for busy days.
Ingredients
1½ pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, finely chopped
2–3 garlic cloves, minced
2 (15 oz) cans white beans, drained and rinsed
1 (4.5 oz) can mild diced green chiles
1 cup salsa verde
1 cup chicken broth
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon kosher salt
4 tablespoons cream cheese (added at the end)
Instructions
1. Place chicken, chopped onion, and garlic into crockpot.
2. Add white beans, green chiles, salsa verde, broth, and spices.
3. Cover and cook on low for 6–8 hours or high for 4–5 hours.
4. Remove chicken, shred with forks, and return to pot.
5. Stir in cream cheese until melted and creamy.
6. Serve hot with desired toppings.
Notes
Garnish with avocado, cilantro, cheese, or tortilla chips.
To thicken, mash some beans or add a cornstarch slurry.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: easy white chicken chili, dump and go chili, crockpot chili