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Easy Creamy Crockpot White Bean Chicken Chili Recipe

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This creamy crockpot white bean chicken chili is a comforting, set-it-and-forget-it meal that’s perfect for busy weeknights. With a secret trick for velvety texture without heavy cream, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 ounces Neufchâtel cheese, softened
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped (plus more for garnish)

Instructions

  1. Sauté the Aromatics (5 minutes): Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Build the Creamy Base (2 minutes): While the onions are cooking, open one can of drained and rinsed Great Northern beans. Add them to your blender along with 1 cup of the chicken broth. Blend until completely smooth and velvety.
  3. Layer Everything in the Crockpot (5 minutes): Transfer the sautéed onions and garlic to your slow cooker. Add the remaining whole beans, the blended bean mixture, the remaining 3 cups of chicken broth, the diced green chiles, ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir everything together until well combined. Nestle the chicken breasts into the liquid, making sure they’re mostly submerged.
  4. Cook Low and Slow (6-8 hours on LOW or 3-4 hours on HIGH): Cover and cook. I strongly recommend the low and slow method — the chicken stays more tender, and the flavors have time to meld together beautifully.
  5. Shred the Chicken (5 minutes): Once the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces. Or, use a hand mixer right in the pot on low speed to shred the chicken in about 30 seconds.
  6. Add the Creamy Finish (2 minutes): Return the shredded chicken to the pot. Add the softened Neufchâtel cheese and stir until it’s completely melted and incorporated.
  7. Finish with Lime and Cilantro (1 minute): Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
  8. Let It Rest (10 minutes, optional but recommended): Turn off the slow cooker and let the chili sit for about 10 minutes before serving. This allows the flavors to settle and the chili to thicken to the perfect consistency.

Notes

Don’t skip the bean-blending step for the creamiest texture. Season in layers, adding salt and pepper at the beginning and adjusting at the end. Let the chili rest for 10 minutes after cooking to allow flavors to meld and thicken. For a thicker chili, mash some whole beans against the pot or let it sit uncovered for 15-20 minutes.

Nutrition

Keywords: crockpot white bean chicken chili, creamy chicken chili, slow cooker chili, white chicken chili, easy chili recipe

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