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If you’re craving a comforting bowl of flavor-packed, creamy deliciousness, this Crockpot White Chicken Chili Recipe is the answer you’ve been waiting for. It’s a soul-warming dish that combines tender shredded chicken with hearty navy beans, a touch of spice from green chilies, and a luscious texture from sour cream—all slow-cooked to perfection in your crockpot. This recipe is the perfect mix of simple ingredients that come together in a magical way to deliver a chili experience that’s unlike any traditional red chili you’ve had before.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and guarantees that every bite bursts with flavor and comfort. Each component plays a special role, from the sharp cheddar that adds a tangy pop to the smoky cumin that lifts the chili’s depth.
- Sharp cheddar cheese: Ideal for melting on top or stirring in, giving a creamy finish and rich flavor.
- Green onions: Fresh and slightly pungent, they add a crisp bite and a splash of bright green color.
- Avocado: Creamy and buttery, perfect for softening the heat and adding a fresh, cooling contrast.
- 2 pounds bone-in chicken thighs: Dark meat for juiciness and extra flavor, slow-cooked until shreddable.
- 2 cans (14oz each) Navy beans, drained and rinsed: These provide a smooth, creamy texture that thickens the chili beautifully.
- 1 sweet/yellow onion, diced: Adds natural sweetness and aromatic depth when slow-cooked.
- 4 cloves garlic, minced: Essential for that warming, savory note that fills your kitchen with irresistible scent.
- 2 cans (4.5oz) chopped green chilies: A gentle kick and subtle smokiness without overwhelming heat.
- 2 teaspoons chili powder: The heart of the spice blend that defines this chili’s bold flavor.
- 1 teaspoon cumin: Adds earthy warmth and complexity to the dish.
- 1 teaspoon kosher salt: Enhances and balances all the flavors perfectly.
- 1 cup chicken broth: Keeps everything moist and forms the savory base of the chili.
- 1 cup frozen corn: Sweet bursts of texture and color throughout the chili.
- 1 cup sour cream: Stirred in at the end for a silky, tangy finish that mellows the spices.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Combine Ingredients in the Crockpot
Start by layering the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and chicken thighs right into your crockpot. Give everything a good stir to mix the spices and vegetables evenly, even if some of the ingredients aren’t fully submerged in the broth. This easy assembly sets the stage for a slow-cooked symphony of flavors.
Step 2: Slow Cook on Low
Set your crockpot to low heat and let it do its magic for 6 to 8 hours. During this time, the chicken becomes incredibly tender, the beans absorb all those vibrant spices, and the chilies gently infuse warmth through the chili. This slow, low cooking builds layers of flavor that make this chili stand out from the crowd.
Step 3: Shred Chicken and Stir in Sour Cream
When cooking time is up, carefully remove the chicken thighs to a cutting board. Take a moment to peel off the skin and remove the bones before shredding the meat. Return the shredded chicken to the pot. Next, add the sour cream and cover the crockpot again for about 2 to 3 minutes, allowing it to heat through. Finally, stir everything together until the sour cream is fully incorporated, creating that creamy, dreamy texture you’ll love.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
Garnishing your crockpot white chicken chili is where you can get creative and tailor it to your taste. A sprinkle of sharp cheddar cheese melts beautifully on top, while sliced green onions add texture and a fresh punch. Creamy avocado slices are a personal favorite that cools the subtle spice. For an extra touch, a dollop of sour cream or a squeeze of fresh lime juice brightens each spoonful.
Side Dishes
This chili shines on its own, but pairing it with warm cornbread or crispy tortilla chips makes the experience even more special. A simple side salad with a zesty vinaigrette helps balance the richness, while some cilantro-lime rice rounds out the meal for heartier appetites. These sides create a well-rounded, satisfying meal perfect for any day of the week.
Creative Ways to Present
Looking to impress? Serve the Crockpot White Chicken Chili Recipe in rustic bowls topped with colorful garnishes arranged like a work of art. For a fun twist, scoop it into small bread bowls or serve over baked potatoes for a hearty bowl-in-a-bowl feel. Even layering it as a chili dip with chips on the side can delight guests, making this dish as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftovers of your crockpot white chicken chili stay wonderful tasting for up to 4 days when stored in an airtight container in the refrigerator. The flavors actually deepen overnight, making it even better as leftovers. Just be sure to cool it fully before sealing the container.
Freezing
This chili freezes beautifully, making it a perfect meal prep candidate. Portion into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready for a quick dinner, thaw overnight in the fridge for easy reheating.
Reheating
Reheat your leftover white chicken chili gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water can help loosen the consistency if it thickened up in the fridge. Microwave reheating works too—just heat in short increments, stirring in between to ensure even warming.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work well, but keep in mind that thighs add more moisture and flavor due to their higher fat content. If using breasts, watch the cooking time closely to avoid drying out the meat.
Is this recipe spicy?
This Crockpot White Chicken Chili Recipe offers a mild to moderate spice level thanks to the green chilies and chili powder, but you can easily adjust the heat by adding more chilies or some diced jalapeños if you like things fiery.
Can I make this recipe in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot by using the sauté function for a few minutes to blend ingredients, then pressure cook on high for about 20 minutes followed by a natural release before shredding the chicken and stirring in sour cream.
What can I substitute for sour cream?
If you’re out of sour cream or want a lighter version, plain Greek yogurt is a fantastic substitute that adds similar creaminess with a bit of tang.
Does this chili freeze well?
Definitely! The flavors hold up wonderfully after freezing and thawing. Just be sure to add sour cream fresh when reheating to keep that creamy texture intact.
Final Thoughts
There’s nothing quite like settling in with a big bowl of this comforting Crockpot White Chicken Chili Recipe, especially when the weather turns cooler or you need a hearty meal with minimal effort. Its rich flavors, creamy texture, and ease of preparation make it a true winner for busy weeknights or weekend gatherings. I can’t wait for you to try it and make it a favorite in your home, just as it is in mine.
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Print
Crockpot White Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 5 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty and creamy Crockpot White Chicken Chili combines tender shredded chicken thighs with navy beans, green chilies, corn, and a blend of spices. Slow-cooked to perfection, it offers a comforting, mildly spicy flavor profile, balanced with sour cream and topped with sharp cheddar, green onions, and avocado for added richness and freshness. Perfect for an easy, satisfying meal with minimal preparation.
Ingredients
Chili Ingredients
- 2 pounds bone-in chicken thighs
- 2 (14 oz) cans Navy beans, drained and rinsed
- 1 sweet/yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (4.5 oz each) chopped green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 cup chicken broth
- 1 cup frozen corn
For Serving
- 1 cup sour cream
- Sharp cheddar cheese, shredded (amount as desired)
- Green onions, sliced (amount as desired)
- Avocado, diced (amount as desired)
Instructions
- Add Ingredients to Crockpot: Place the navy beans, diced onion, minced garlic, chopped green chilies, chili powder, cumin, kosher salt, chicken broth, frozen corn, and bone-in chicken thighs into the crockpot. Mix everything well, even if the liquid doesn’t fully cover all ingredients.
- Cook on Low: Cover the crockpot and cook on low heat for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken and Add Sour Cream: Before serving, carefully remove the chicken thighs from the crockpot and place them on a cutting board. Remove the skin and bones, then shred the chicken meat. Return the shredded chicken to the crockpot. Add the sour cream, cover, and let rest for 2 to 3 minutes to warm up. Stir thoroughly to incorporate the sour cream evenly throughout the chili.
- Serve: Ladle the chili into bowls and garnish with shredded sharp cheddar cheese, sliced green onions, and diced avocado as desired. Serve immediately while warm.
Notes
- Bone-in chicken thighs add great flavor and juiciness, but you can use boneless thighs if preferred.
- Adjust chili powder to taste for desired spice level.
- For a thicker chili, use less chicken broth or cook uncovered for the last hour.
- Sour cream adds creaminess; substitute Greek yogurt for a lighter option.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
