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This chicken chili blanco recipe is so easy to put together especially since I use my slow cooker. Just pop everything in and 5 hours later, you will have a hearty and healthy Crockpot white chicken chili.
The result is a creamy and mildly spicy white chili (chili blanco) that is low in fat and gluten free. Plus, it’s also a great recipe for meal prepping because it reheats perfectly in the microwave and will keep for 4 days, refrigerated.
If you don’t own a slow cooker, then don’t fret because this recipe can be made on the stovetop as well. I have included both sets of instructions on the recipe card.
Slow cooker vs Crockpot
I make Crockpot white chicken chili because it’s so easy to just set it and forget it. But it can definitely be made on the stovetop in a large pot or a Dutch oven.
I’ve had my slow cooker (Crockpot) for 15 years now and it’s very durable. It holds 8 quarts and I have definitely gotten my money’s worth out of it too! A Crockpot is a brand of a slow cooker, and they are the best value for the price (in my humble opinion). But Cuisinart makes a wonderful one as well.
A slow cooker does a wonderful job of cooking the chicken for my BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE or BUFFALO CHICKEN LETTUCE WRAPS. There are times when I just don’t want to use a store-bought rotisserie chicken. That way I can be in control of what goes on my chicken and save some money because I usually buy my chicken in bulk.
CLICK HERE to find a slow cooker or Crockpot if you’re in need of one. It’s great for prepping shredded chicken or pulled pork to use in other recipes like tacos, carnitas, enchiladas, soups or on salads. You can even cook a whole chicken or a turkey in one! Plus, it’s really nice to walk into your house after a long day at work and know that this little appliance just did most of the legwork for dinner that evening.
Ingredients
Simple ingredients go into my crockpot white chicken chili and I love adding a bunch of toppings to it! This recipe would also go well on top of rice or served with a side salad.
- Chicken (breast or thigh)
- Onion
- Garlic
- Green chilis
- Broth
- Beans
- Spices
- Cream cheese/Sour cream/Greek yogurt
- Cilantro (optional)
- Lime
- Arrowroot powder (thickener)
- Toppings
- Shredded cheese
- Avocado
- Tortilla chips
- Pickled jalapenos
- Sour cream
- QUICK PICKLED ONIONS
Instructions for slow cooker
- Add all of the ingredients except for the cream cheese, lime, cilantro, arrowroot powder and toppings to the slow cooker and look on low for 5 hours.
- Stir in the cream cheese, lime, cilantro and arrowroot powder (thickener) and serve with assorted toppings.
Instructions for stove top
- In a large pot sauté the chicken for 5 minutes then add the onion, jalapeno, garlic, spices and green chilis. Cook for 2 minutes then add the stock and beans and simmer on low, covered for 30 minutes.
- Add the cream cheese, cilantro, lime juice and thickener and cook for another 5 minutes.
I like to use arrowroot powder as a thickener, but cornstarch would work fine in this recipe as well. Just use 1 tbsp of cornstarch instead of 2 tbsp of arrowroot powder.
NOTE—Arrowroot powder does not like high heat so add it at the end of cooking. Whereas cornstarch needs to come up to a light boil to properly thicken soups and stews. I mix the arrowroot powder or cornstarch with a small amount of cold water (slurry) before adding it into the chili.
I prefer to use the 1/3 less fat cream cheese (Neufchatel cheese) in my white chicken chili blanco, but full fat cream cheese, sour cream or plain yogurt will work well too. Just make sure to add your dairy product at the end of cooking so it doesn’t separate.
If you make this recipe then please let me know what you think! You can give it a 5-star rating or you can send me any questions or comments below! I love to hear feedback.
CHICKEN CHILI BLANCO
Equipment
- 1 Slow cooker optional
Ingredients
- 2 lb Chicken boneless, skinless breast or thigh
- ½ cup Onion diced
- 1 medium Jalapeno diced
- 3 clove Garlic minced
- 7 oz Green chilis canned
- 1 tbsp Cumin ground
- 1 tsp Coriander ground
- ½ tsp Salt
- 2 cup Broth Chicken or vegetable
- 15-30 oz Cannelini beans or Grean Northern beans drained
- 2 tbsp Cream cheese 1/3 less fat
- 2 tbsp Arrowroot powder
- ½ medium Lime juiced
- 3 tbsp Cilantro optional
Toppings
- Sour Cream
- Shredded cheese
- Pickles jalapenos
- Tortilla chips
- Avocado
- Pepitas
Instructions
Slow cooker method
- Add the first 10 ingredients into the slow cooker and cook, covered, on LOW heat for 5 hours.
- Mix the arrowroot powder with a small amount of cold water and add to the slow cooker along with the cream cheese, lime juice and cilantro. Allow to heat through for about 5 minutes.
Stovetop method
- In a large pot add 1 tbsp of cooking oil and saute the chicken for 5 minutes then add the onion, jalapeno, green chilis, garlic and dry spices. Saute for 2 minutes.
- Add the broth and beans, cover and simmer for 30 minutes on low heat.
- Mix the arrowroot powder with a small amount of cold water and add to the pot along with the lime juice, cream cheese and cilantro. Let heat through for 5 minutes. do not boil.
Notes
