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Crockpot White Chicken Chili

This creamy white chicken chili is cooked slowly in a crockpot, allowing flavors of cumin, garlic, and tender chicken to meld into a comforting, hearty dish. Loaded with white beans and green chilies, it develops a rich, thick texture with a fragrant aroma, perfect for busy days when you want warmth and nourishment with minimal effort.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts diced into 1-inch pieces
  • 2 cans white beans (cannellini or great northern) rinsed and drained
  • 1 can diced green chilies diced, with juices
  • 4 cloves garlic minced
  • 1 tablespoon toasted cumin seeds or 1 teaspoon pre-ground cumin
  • 4 cups chicken broth low-sodium preferred
  • 1 can diced tomatoes with juices
  • 4 ounces cream cheese cut into chunks
  • 1 lime fresh lime juiced at the end
  • 1 small onion diced
  • 2 tablespoons oil for searing
  • to taste salt and pepper

Equipment

  • 6-quart slow cooker
  • Sharp Knife
  • Cutting Board
  • Skillet
  • Wooden Spoon or Spatula

Method
 

  1. Dice the chicken breasts into 1-inch pieces and season lightly with salt and pepper. Prepare all your ingredients so they're ready for cooking.
  2. In a skillet over medium heat, toast the cumin seeds until fragrant, about 1 minute. This enhances their earthy aroma.
  3. Add a tablespoon of oil to the skillet, then sear the chicken pieces until they are lightly browned, about 3-4 minutes per batch. This step adds flavor and a nice color to the chicken.
  4. In the same skillet, sauté the minced garlic, diced green chilies, and diced onion for about 30 seconds until fragrant and slightly softened.
  5. Transfer the browned chicken to the crockpot. Pour in the sautéed garlic, chilies, and onion from the skillet.
  6. Add the diced tomatoes with their juices, rinsed white beans, chicken broth, and seasonings to the slow cooker. Stir everything together well.
  7. Cover and cook on low for 6 hours or on high for about 3 hours, until the chicken is tender and flavors meld. Check halfway through and give it a gentle stir.
  8. About 10 minutes before serving, stir in the chunks of cream cheese until melted and the chili becomes creamy and thickened.
  9. Squeeze fresh lime juice into the chili, stirring to brighten the flavor. Taste and adjust seasoning with salt, pepper, or more lime if desired.
  10. Ladle the hot chili into bowls, garnish with fresh herbs if you like, and enjoy the warm, fragrant comfort of this hearty dish.