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Creamy Crockpot White Chicken Chili: Easy Light Dinner

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A creamy, light white chicken chili made in the crockpot with simple ingredients. Perfect for cozy nights and meal prep, this recipe delivers comfort without the guilt.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 oz Neufchâtel cheese, softened
  • ½ cup plain full-fat Greek yogurt
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Blend the creamy base: In a blender, combine one can of drained white beans with ½ cup of the chicken broth. Blend until completely smooth. Pour this mixture into your crockpot.
  3. Layer everything in the crockpot: Add the remaining can of whole white beans, the sautéed onion and garlic (or raw, if skipping), the diced green chiles, the remaining 2½ cups of chicken broth, cumin, oregano, salt, and pepper. Stir together. Nestle the chicken breasts into the liquid.
  4. Cook low and slow: Cover and cook on low for 5-6 hours, or on high for 2-3 hours, until the chicken shreds easily with two forks.
  5. Shred the chicken: Remove the chicken breasts to a cutting board (or use two forks in the crockpot). Shred the chicken into bite-sized pieces. Return it to the crockpot.
  6. Add the creaminess: Cut the softened Neufchâtel cheese into small cubes and stir them into the hot chili. Then, turn off the heat (or set to warm) and stir in the Greek yogurt. Let it cool for a minute or two first.
  7. Finish and serve: Stir in the fresh lime juice. Taste and adjust seasoning. Ladle into bowls and top with fresh cilantro.

Notes

Don’t skip the bean-blending step for creamy texture. Use low-sodium broth to control salt. Let Neufchâtel come to room temperature before adding. Shred chicken while warm. For thicker chili, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 15 minutes more.

Nutrition

Keywords: white chicken chili, crockpot, slow cooker, creamy, light, easy, healthy, comfort food

Find it online: https://freshforkful.com/creamy-crockpot-white-chicken-chili-easy-light-dinner/