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Easy Crockpot White Chicken Chili – Light & Creamy

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A light and creamy white chicken chili made in the crockpot with simple ingredients and a clever bean-blending trick for a velvety texture without heavy cream. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles (mild or medium)
  • 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn)
  • 4 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup cream cheese, softened (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (mild)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil (for sautéing)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish, optional)
  • Tortilla chips (for garnish, optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and season lightly with salt and pepper.
  2. In a small skillet over medium heat, add 1 tablespoon olive oil. Sauté the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Place the seasoned chicken breasts at the bottom of the crockpot. Add the sautéed onions and garlic on top. Then add the drained cannellini beans, green chiles, and corn. Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, pepper, and cayenne over everything.
  4. Pour the chicken broth over the ingredients and gently stir.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
  6. Carefully remove the chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the pot.
  7. Scoop out about 1 cup of the cooked beans and a little broth from the chili. Transfer to a blender and blend until smooth. Stir this mixture back into the chili.
  8. In a small bowl, whisk together the Greek yogurt and softened cream cheese. Add a ladleful of hot chili to the yogurt mixture and stir to temper it. Then pour the mixture into the crockpot and stir well. Let it cook for another 10-15 minutes on low to heat through.
  9. Taste and adjust seasoning if needed. Add more salt, a squeeze of lime, or a pinch of cayenne for more heat.
  10. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip sautéing the onions and garlic—it adds depth of flavor. Use low-sodium broth to control salt. Temper the yogurt to prevent curdling. Shred the chicken instead of chopping for better texture. Let the chili rest for 15-20 minutes after cooking for flavors to meld. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, light chili, easy chili, slow cooker chili, healthy chili, gluten-free chili

Find it online: https://dinadishes.com/easy-crockpot-white-chicken-chili-light-and-creamy/