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White Bean Chicken Chili Crockpot

White Bean Chicken Chili Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (4 oz) cans diced green chiles, undrained
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • 1 (16 oz) jar salsa verde
  • 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 4 oz cream cheese, cut into cubes, at room temperature
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: shredded Monterey Jack, fresh cilantro, tortilla strips, lime wedges

Method
 

  1. Place chicken, onion, garlic, green chiles, cumin, oregano, chili powder, salsa verde, beans, and chicken broth in a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily.
  3. Transfer chicken to a cutting board, shred with two forks, and return to the slow cooker.
  4. Add the cream cheese, cover, and let sit 5 minutes to soften. Stir until melted and creamy, then season with salt and pepper.
  5. Ladle into bowls and top with cheese, cilantro, and a squeeze of lime.

Notes

The chili thickens as it sits, so add a splash of chicken broth when reheating. For extra heat, stir in a pinch of cayenne or serve with pickled jalapeños.