Crock Pot White Chicken Chili Recipe

I love my Crockpot White Chicken Chili recipe for its absolutely delightful mix of flavors. Tender chicken mingles with white kidney beans, corn and a hint of light lager. Diced green chiles, cumin and garlic add just the right kick. This dish is a unique, satisfying twist on classic chili.

I’ve been experimenting with a lot of different recipes lately and this Crock Pot White Chicken Chili really surprised me. I threw in 2 lbs of boneless, skinless chicken breasts along with a diced onion and 3 garlic cloves to build a solid base of flavor.

I then mixed in the white kidney beans, corn, and even a can of diced green chiles to give it that extra kick. I love that this recipe is easy, healthy and even Weight Watchers friendly while still keepin it a simple white chicken chili crock pot recipe.

I used 4 cups of low sodium chicken broth and 12 oz of beer which adds this subtle depth that just makes it enigmatic. A bit of cumin, oregano and chili powder, plus salt and pepper to taste, really ties everything together.

Sometimes I add a few cubes of cream cheese for an extra creamy texture. Give it a go if you love a chicken chili recipe that’s both hearty and full of Southwestern goodness.

Why I Like this Recipe

I like this recipe because it’s super easy to throw together in the crock pot and have a warm meal waiting for me when I get home. I enjoy how the beer and spices mix together to give it a fun, southwestern flavor that isn’t too heavy. I also love that it’s healthy with plenty of chicken, beans, and corn so I feel good eating it. And honestly, the option to add cream cheese for extra creaminess is just a fun twist that makes it really special.

Ingredients

• Chicken breasts pack high protein and low fat, making the meal hearty and healthy.
• White kidney beans are rich in fiber and protein for a satisfying texture and boost.
• Corn adds a natural sweetness and vital carbohydrates to balance the spice well.
• Beer brings a subtle tang that deepens the flavor without overpowering other notes.
• Cream cheese creates a creamy texture and adds richness to the chili base.
• Green chiles provide a tangy kick and mild heat that brighten up the dish.
• Onion adds savory depth and a slight crunch that perfectly complements mixed flavors.
• Garlic infuses robust flavor and wellness benefits through its healing properties.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 2 cans (15 oz each) white kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 4 cups low sodium chicken broth
• 12 oz beer (a light lager works best)
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: 4 oz cream cheese, cut into cubes (for a creamier texture)

How to Make this

1. Start by placing the chicken breasts in your crock pot and then add your diced onion and minced garlic.

2. Next, throw in the white kidney beans and corn along with the can of diced green chiles.

3. Pour in the 4 cups of low sodium chicken broth and the 12 oz of light lager beer.

4. Sprinkle in the ground cumin, dried oregano, chili powder, and season with salt and pepper to your taste.

5. Cover your crock pot and set it on low for about 6 to 8 hours, or on high for 3 to 4 hours.

6. After the cooking time is up, take the chicken out and shred it with two forks. Then put the shredded chicken back into the pot.

7. If you want a creamier chili, stir in the 4 oz of cream cheese cubes until it’s all melted in.

8. Give everything a good stir and let it heat through for another 10 minutes on low if needed.

9. Taste and adjust any seasonings if necessary.

10. Serve your chili hot and enjoy with your favorite toppings or sides.

Equipment Needed

1. Crock pot (slow cooker)
2. Cutting board
3. Sharp knife
4. Measuring cups and spoons
5. Can opener
6. Mixing spoon or spatula
7. Two forks (for shredding the chicken)
8. Bowl (optional, for organizing ingredients)

FAQ

Crock Pot White Chicken Chili Recipe Substitutions and Variations

• If you dont have low sodium chicken broth, you can use vegetable broth or water mixed with a chicken bouillon cube for a similar taste.
• If you are out of white kidney beans, cannellini or great northern beans are good substitutes since they cook the same way.
• You can replace the beer with extra broth and a squeeze of lime juice if you’re avoiding alcohol or you dont have beer handy.
• You can swap out the cream cheese with sour cream or heavy cream, adding it at the end so you still get that creamy texture.

Pro Tips

1. Try sautéeing the onions and garlic in a little oil before tossing them into the crock pot. It really brings out a richer flavor that’s hard to beat.

2. When you shred the chicken, let it sit for a couple minutes so it can soak up the chili juices more. This step makes the dish extra tender and tasty.

3. Make sure your cream cheese is at room temperature before you add it. It’ll melt more smoothly into the chili and give it that perfect creamy texture.

4. Always give your chili a taste before serving and adjust the salt and spices as needed. Sometimes a little extra kick here and there really makes the dish come alive.