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White Chicken Chili

Cozy, creamy, and quietly addictive, this White Chicken Chili is the kind of bowl that comforts you on chilly nights without demanding hours in the kitchen. It’s a slow-cooker dream: dump, set, and return to a fragrant, hearty meal that’s both easy and deeply satisfying. If you enjoy simple slow-cooker dinners, you might also enjoy this sweet chili chicken recipe.

Why make this recipe
This chili stands out because it’s creamy without being heavy, packed with pantry-friendly ingredients, and perfectly suited to busy lives. The slow-cooker approach lets flavors meld gradually so the cumin and chili powder develop a rounded warmth while the beans and corn add texture. It’s also hugely adaptable—tweak the spice, swap proteins, or add extra vegetables to match whatever you have on hand.

Step-by-Step Guide to Making White Chicken Chili

Ingredients

1 lb chicken breast
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
Chopped cilantro for garnish

Directions

In a crockpot, combine chicken breast, white beans, corn, onion, garlic, cumin, chili powder, and chicken broth.
Season with salt and pepper.
Cover and cook on low for 6–8 hours or high for 4 hours.
Remove the chicken, shred it, and return it to the pot.
Stir in heavy cream and let it heat through for 15 minutes.
Serve hot, garnished with cilantro.

What’s happening at each step

Step 1–3: Slow, steady cooking lets the chicken become tender while the spices infuse the broth, so you end up with deeper flavor and an easy-to-shred protein.
Step 4: Shredding and returning the chicken integrates meat fibers with the beans and broth for a pleasant, stew-like texture.
Step 5: The heavy cream softens the chili’s edges—rounding acidity and heat into a silky finish without overpowering the dish.

Why these ingredients

White beans add a creamy mouthfeel and are mild carriers for the spices.
Corn introduces subtle sweetness and textural contrast.
Heavy cream keeps the chili luxurious; if you prefer a lighter version, you can substitute half-and-half or a cashew-cream alternative (see variations).

Best Way to Store White Chicken Chili

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Cool completely, then freeze in freezer-safe containers for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheat: Gently rewarm on the stovetop over low heat or in a microwave, stirring occasionally. If the chili has thickened in the fridge, add a splash of chicken broth or water to loosen it while reheating.

Serving Suggestions for White Chicken Chili

Garnishes: Fresh chopped cilantro, a squeeze of lime, and a few thin slices of jalapeño add brightness and heat. A dollop of sour cream or a sprinkle of shredded Monterey Jack cheese enhances creaminess.
Accompaniments: Serve with warm cornbread, tortilla chips, or a simple green salad tossed with lime and olive oil to balance the richness.
Family-style: Offer bowls with optional toppings so everyone can customize: chopped avocado, pickled onions, crushed red pepper, and extra cilantro work beautifully.

Tips to make White Chicken Chili
Q: How do I keep the chicken from drying out?
A: Cook on low and avoid overcooking; shred the chicken as soon as it’s tender. Adding the cream at the end also helps keep the finished chili moist.

Q: How can I thicken the chili if it’s too thin?
A: Mash a few beans against the side of the pot or stir in a small slurry of cornstarch and water over medium heat until it reaches the desired consistency.

Q: Can I prepare this on the stovetop instead of a crockpot?
A: Yes—simmer gently for about 30–40 minutes, covered, until the chicken is cooked through and tender. Then shred and finish with cream.

Variation (if any)

Swap the protein: Replace chicken with turkey breast or cooked shredded rotisserie chicken for convenience. Use the same cooking times for fresh turkey; reduce time slightly for pre-cooked rotisserie meat.
Make it vegan: Replace chicken with extra white beans and cubed firm tofu or tempeh, use vegetable broth, and swap heavy cream for canned coconut milk or a blended cashew cream—this keeps the texture rich while staying plant-based.

A couple of simple substitutions and their effects:

Heavy cream → Half-and-half: reduces richness and calories, but keep an eye on the final texture; you may want to simmer a little longer to thicken.
White beans → Cannellini or Great Northern beans interchange easily; both contribute the same creamy bite.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes, but cook on low for the longer end of the time range and ensure the internal temperature reaches 165°F (74°C) before shredding.

What if I want more heat?

Add diced green chilies, a chopped chipotle in adobo, or a teaspoon of cayenne pepper while cooking. Taste as you go!

Q: Is this chili freezer friendly?
A: Absolutely. Cool completely, portion into airtight containers, and freeze for up to 3 months. When reheating, thaw overnight in the fridge.

How can I make this lighter?

Use half-and-half or plain Greek yogurt (stir in off the heat to prevent curdling) instead of heavy cream, and consider using boneless skinless chicken thighs for extra juiciness if you reduce added fats.

Bold question style:
Do I need to blend any beans for a creamier base?
Not strictly necessary—mashing a few beans in the pot will do the trick. If you prefer an ultra-creamy base, reserve about 1/2 cup of beans and puree them with some broth before stirring back in.

Short bullet list FAQ:

Q: Can I use dried beans? A: Yes—soak and cook them first, or pressure-cook them. Adjust cook time accordingly.
Q: Can I add tomatoes? A: Traditional white chili omits the red tomato base, but a small can of green chiles or diced tomatoes with green chilies are fine additions.
Q: Is cilantro necessary? A: No—substitute parsley or chives if you dislike cilantro.

Extra pointers for success

Salt gradually: Because beans can absorb salt, adjust seasoning at the end so you don’t over-salt early in the cooking process.
Layer flavors: Toast your cumin and chili powder briefly in a dry skillet before adding them to the crockpot for a deeper, more aromatic spice profile.
Texture balance: If you like a chunkier chili, pulse a portion (about a cup) in a food processor and fold it back in to add body without losing the bean bite.

Make-ahead and meal-prep ideas

Assemble the base (without cream) the night before in the slow cooker insert, cover, and refrigerate. In the morning, pop it into the crockpot and cook on low—stir in the cream for the last 15 minutes.
Portion into single-serving containers for lunches. Add fresh cilantro and lime when reheating to revive the flavors.

Dietary adjustments

Dairy-free: Replace heavy cream with full-fat coconut milk or a blended cashew cream; both add richness while keeping the chili dairy-free.
Lower-sodium: Use low-sodium chicken broth and control salt levels to taste.
Higher-protein: Add an extra half-pound of shredded chicken or a scoop of cooked quinoa when reheating to bulk up protein content.

Flavor-boosting optional add-ins

A squeeze of fresh lime brightens the whole bowl and cuts through creaminess.
A few tablespoons of chopped green chilies elevate heat without taking over the flavor profile.
A teaspoon of smoked paprika can add a subtle, savory smokiness.

Serving for crowds

Double the recipe, cook in a large crockpot or two pots, and offer a topping bar with cilantro, lime wedges, cheese, sliced radishes, chopped onions, and tortilla chips. This chili scales well: adjust seasoning toward the end after tasting.

Safety notes

Always check poultry for a safe internal temperature of 165°F (74°C).
Cool leftovers quickly—store in shallow containers to bring temperature down fast and reduce bacterial growth.

A friendly finishing thought
This White Chicken Chili is forgiving and versatile, which makes it a weeknight champion and a reliable potluck favorite. Its creamy broth, tender shredded chicken, and satisfying beans create a bowl that’s easy to love—and easy to adapt.

Conclusion

For another take on a creamy, richly flavored white chicken chili, see this well-loved rendition on Cooking Classy: White Chicken Chili (BEST EVER!) – Cooking Classy. If you prefer a slow-cooker–focused, contest-winning variation with detailed slow-cooker tips, check out this version at The Chunky Chef: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.