Crockpot White Chicken Chili with Cream Cheese and Green Salsa Verde Recipe
This Crockpot White Chicken Chili is a comforting, creamy dish made with tender chicken, white beans, mild green chilis, and a flavorful blend of spices. Perfect for a hands-off meal, the slow cooker does all the work while the ingredients meld together into a rich and satisfying chili. The cream cheese adds a luscious, velvety texture that takes this chili to the next level. Serve it with your favorite toppings for a hearty and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts, or thighs
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed (such as Great Northern or cannellini)
- 1 (4.5-oz) can mild diced green chilis
- 1 cup mild green salsa verde, or tomatillo salsa
- 1 cup chicken stock
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- 6 tablespoons cream cheese
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, chopped onion, drained white beans, diced green chilis, salsa verde, chicken stock, garlic powder, ground cumin, and kosher salt into a 6-quart slow cooker. Stir lightly to combine the spices evenly.
- Cook the Chili: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is fully cooked and shreds easily with a fork.
- Shred the Chicken: Remove the chicken pieces from the slow cooker and shred using two forks or dice into bite-sized chunks as preferred.
- Blend the Bean Mixture: Use an immersion blender to gently blend the bean mixture in the slow cooker for about 5-10 seconds to partially puree it, creating a creamy texture. Alternatively, carefully scoop out ½ to 1 cup of the bean mixture into a blender and blend on high, then stir it back into the chili.
- Prepare Cream Cheese Mixture: In a medium bowl, ladle a few tablespoons of the chili mixture and stir in the cream cheese until it is fully incorporated and smooth.
- Combine and Finish: Return the shredded chicken and cream cheese mixture to the slow cooker. Stir everything well to combine. Taste and adjust seasonings by adding more salt or salsa if desired.
- Serve: Ladle the chili into bowls and serve warm with your choice of toppings such as shredded cheese, sour cream, cilantro, or tortilla chips for extra flavor and texture.
Notes
- You can substitute chicken thighs for breasts for a richer flavor and juicier texture.
- Adjust the spiciness by using medium or hot green chilis instead of mild, or add a pinch of cayenne pepper.
- This chili can be stored in the refrigerator for up to 3-4 days and reheated gently on the stovetop or microwave.
- For a thicker consistency, blend more of the bean mixture or reduce the amount of chicken stock added initially.
- Optional toppings include diced avocado, fresh cilantro, shredded cheese, sour cream, or lime wedges.
