Creamy Never-Dry Crockpot White Chicken Chili
A creamy, never-dry crockpot white chicken chili that is easy to prepare, hearty, and perfect for cozy dinners. It features tender chicken, white beans, and a silky blend of cream cheese and cottage cheese for a rich texture.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 cans (15 oz each) white beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 can (4 oz) diced green chilies
- 4 oz cream cheese, softened
- ½ cup cottage cheese (small-curd)
- ½ cup milk (whole or 2%)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and black pepper to taste
- Juice of 1 lime
Instructions
- Dice the onion and mince the garlic. Trim any excess fat from the chicken if needed.
- Place the chicken at the bottom of the crockpot. Top with diced onion, garlic, white beans, and canned green chilies.
- Pour in the chicken broth, then sprinkle cumin, chili powder, oregano, salt, and pepper evenly over the top.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreddable.
- Use two forks to shred the chicken directly in the crockpot.
- In a bowl, mix softened cream cheese with cottage cheese and milk until smooth.
- Use an immersion blender to blend about one-third of the chili mixture with the creamy blend until silky smooth.
- Pour the creamy blended mixture back into the crockpot and stir well. Add more broth or milk if the chili is too thick.
- Stir in fresh lime juice. Taste and adjust salt and pepper as needed.
- Set the crockpot to warm if not serving immediately.
Notes
Use a trusted brand of canned beans for consistent texture. Swapping canned beans for fresh cooked beans in warmer months adds freshness. Greek yogurt can substitute cottage cheese but changes texture slightly. Avoid over-blending to keep a nice mix of smooth and chunky textures. Add jalapeños or crushed red pepper flakes for extra heat. Leftovers keep well in the fridge for up to 4 days and freeze for up to 3 months.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 320350
- Fat: 10
- Carbohydrates: 20
- Fiber: 7
- Protein: 35
Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker recipe, easy dinner, comfort food, healthy chili