Crock Pot White Chicken Chili Recipe

I prepared Crockpot White Chicken Chili recently and was delightfully surprised by its bold flavors. Tender chicken mingles with robust beans, zesty green chiles, and a hint of Mexican beer to create a hearty, fulfilling dish. Every spoonful irresistibly invites you to savor a new level of culinary adventure indeed.

I’ve gotta say this Crock Pot White Chicken Chili recipe is a game changer. I was experimenting recently and ended up combining 4 boneless skinless chicken breasts with a diced yellow onion and minced garlic – you know, the basics.

Then I tossed in two cans of white beans and a can of whole kernel corn, along with two cans of diced green chiles. I mixed everything with chicken broth and even added a bottle of Mexican beer to give it a twist, plus a bit of cumin, chili powder, oregano, salt and black pepper to amp up those Southwestern flavors.

If you’re feeling adventurous, cutting up some cream cheese and stirring it in can take this chili to a whole new level. I love how this recipe is both healthy and packed with flavor.

You’ll also appreciate its easy, Weight Watchers White Chicken Chili feel without the hassle of complicated steps. Enjoy!

Why I Like this Recipe

I like this recipe because it’s super easy to make. I don’t really want to spend hours chopping stuff and watching the stove, so just throwing everything in the crock pot and letting it cook is a lifesaver.

I really enjoy the mix of flavors. The spices and ingredients like cumin, chili powder, chipotle chiles, and even the beer, give it a cool southwestern vibe that’s tasty and different from the usual meals.

The chicken gets so tender and juicy when it’s slow cooked, which makes it perfect for shredding and mixing back in with the rest of the goodness. Plus, the optional cream cheese trick adds a bit of creaminess that makes it extra comforting.

Lastly, I dig that it’s a healthy meal packed with protein, beans, and corn. I can feel like I’m eating something filling but also good for me, which is a win-win in my book.

Ingredients

• Chicken breasts: lean protein that builds muscle and provides essential nutrients.
• White beans: loaded with fiber and protein; they help sustain energy and support health.
• Corn: adds subtle sweetness and carbohydrates that boost energy and balance spices.
• Green chiles: bring a mild heat and extra vitamins to enhance flavor.
• Mexican beer: contributes tangy aroma and distinct zest to the overall dish.
• Diced onions and garlic: infuse robust, savory notes and important antioxidants.
• Cream cheese cubes: optional creamy addition that smooths spice with rich texture.
• Chicken broth: a flavorful liquid base that melds spices for a comforting stew.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 2 lbs)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cans (15 oz each) white beans (great northern beans work best), drained and rinsed
• 1 can (15 oz) whole kernel corn, drained
• 2 cans (4 oz each) diced green chiles
• 4 cups chicken broth
• 1 bottle (12 oz) Mexican beer
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• (Optional) 4 oz cream cheese, cut into cubes for extra creaminess
• (Optional) Fresh lime juice and chopped cilantro for garnish

How to Make this

1. Place the chicken breasts, diced onion, and minced garlic in the bottom of your crock pot.

2. Add the white beans, drained corn, and diced green chiles on top.

3. Pour in the chicken broth and the Mexican beer, making sure everything is well covered.

4. Sprinkle the ground cumin, chili powder, dried oregano, salt, and black pepper over the ingredients.

5. If you’re goin for extra creaminess, add the cubes of cream cheese on top.

6. Give everything a gentle stir to mix the flavors, but try not to disturb the chicken too much.

7. Cover the crock pot and set it on low for 6 to 8 hours or on high for 3 to 4 hours.

8. Once the chicken is fully cooked and tender, carefully remove it and shred it with two forks before putting it back into the pot.

9. Stir the chili again to help the cream cheese melt completely and blend in with the broth.

10. Finish by squeezing in some fresh lime juice and topping it with chopped cilantro before serving hot. Enjoy your delicious white chicken chili!

Equipment Needed

1. Crock pot for slow cooking the chili
2. Cutting board to dice the onions and cube the cream cheese
3. Chef’s knife for chopping the chicken, onion, garlic, and limes
4. Measuring cups and spoons to portion out the broth, beer, and spices
5. Can opener to open the beans, corn, and diced green chiles
6. Stirring spoon to gently mix all the ingredients
7. Two forks to shred the cooked chicken
8. Citrus juicer or a simple method to squeeze fresh lime juice into the dish

FAQ

Crock Pot White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: try using boneless, skinless chicken thighs if you want extra flavor or juiciness
• White beans: you can substitute with cannellini beans or even navy beans if you dont have white beans handy
• Diced green chiles: if you cant find these, fresh jalapenos or a milder green pepper works pretty well
• Mexican beer: if you’re not into beer or dont have any, replace it with more chicken broth or a splash of non alcoholic beer
• Cream cheese: for a different creamy twist, sour cream or heavy cream can work as a substitute

Pro Tips

1. If you got a couple extra minutes, try giving the onions and garlic a quick sauté in a pan before tossing them into the crock pot. It really amps up the flavor and adds more depth.
2. Always taste your chili in the last ten minutes of cooking so you can adjust the spices if needed. Sometimes a little extra cumin or chili powder makes a big difference.
3. After shredding the chicken, let it sit in the broth for a few minutes. It’ll soak up all the savory juices and become even more tender.
4. When using the cream cheese, make sure you stir it in gently near the end so it melts evenly into the chili, but be careful not to overmix the beans.