Can I put raw chicken in the slow cooker for white chicken chili?

Many recipes do, and it works. I boil mine for 15 minutes first, so no raw chicken juices ever touch the crockpot. A rotisserie chicken works too, and boneless thighs make it a little richer. Thaw frozen chicken before you start.

How long does white chicken chili take in the slow cooker?

This one cooks 4 hours on low, plus 30 minutes after the cream cheese goes in.

How do you keep cream cheese from clumping in white chicken chili?

Bring it to room temperature first. Then whisk it with a little hot soup at a time before it goes back in the pot.

Why is my white chicken chili watery, and how do I thicken it?

Mash a scoop of the beans against the side of the pot and stir them back in. You can also cook it a little longer with the lid off. It thickens even more overnight in the fridge.

Is white chicken chili spicy?

Mine was not very spicy, even with the cayenne. For more kick, add extra jalapeño, more cayenne, or a little hot sauce.

Can I freeze leftover white chicken chili?

Yes, for about 2 months in an airtight container. Thaw it overnight in the fridge, then warm it gently with a splash of broth.

Slow Cooker White Chicken Chili Recipe (Creamy and Easy)

Name: Crockpot Creamy White Chicken Chili Recipe
Prep time: 30 min
Cook time: PT-497951H18M12S
Cuisine: American
Ingredients: 1 1/2 pounds chicken breasts (about 2 large); 1 1/2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1/4 teaspoon sea salt; 4 cups chicken broth; 1 large onion, chopped; 3 cloves garlic, roughly chopped; 2 cans (4 ounces each) mild diced green chiles; 3 cans (15.5 ounces each) cannellini beans, drained and rinsed; 1 bag (12 ounces) frozen corn, thawed; 1 block (8 ounces) cream cheese, room temperature; Garnish: cilantro, jalapeño slices, blue corn chips, sour cream, lime wedges, and guacamole if you like

Ingredients

Units Scale

1 1/2 pounds chicken breasts (about 2 large)
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon sea salt
4 cups chicken broth
1 large onion, chopped
3 cloves garlic, roughly chopped
2 cans (4 ounces each) mild diced green chiles
3 cans (15.5 ounces each) cannellini beans, drained and rinsed
1 bag (12 ounces) frozen corn, thawed
1 block (8 ounces) cream cheese, room temperature
Garnish: cilantro, jalapeño slices, blue corn chips, sour cream, lime wedges, and guacamole if you like

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Instructions

Boil the chicken breasts for 15 minutes, until mostly cooked.
Add the corn, green chiles, garlic, onion, oregano, cayenne, chili powder, pepper, salt, cumin, beans, and broth to the crockpot.
Add the boiled chicken and cook on low for 4 hours.
Set the cream cheese in warm water for 10 minutes to bring it to room temperature.
Remove the chicken and shred it.
Whisk the cream cheese with 1/4 to 1/2 cup of the hot soup at a time until smooth. Microwave in 15 second bursts if any chunks remain.
Stir the cream cheese and shredded chicken back into the crockpot. Cook on low for 30 more minutes.
Top with cilantro, jalapeño slices, blue corn chips, sour cream, and a squeeze of lime. Guacamole is a nice extra.

Notes

Use a rotisserie chicken instead of boiling if you like. Shred it and stir it in with the cream cheese.
Check that the chicken reaches 165°F before serving.
Bring the cream cheese to room temperature and whisk it with hot soup a little at a time so it stays smooth.
Store leftovers in the fridge and reheat gently on the stove.

Author: Susan Buonpane
Prep Time: 30 minutes
Cook Time: 4 hours on low
Category: Main Dish
Method: CrockPot
Cuisine: American