Crockpot White Chicken Chili
Whip up a warm bowl of cozy goodness with our Crockpot White Chicken Chili, the ultimate solution for hectic school evenings! Bursting with tender chicken, zesty green chiles, and creamy white beans, this dish not only satisfies your hunger but also packs a protein punch. Just toss everything in your slow cooker and let the magic happen—dinner has never been this easy or delicious!
Prep
15
min
Cook
360
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- Fresh cilantro, to tasteoptional
- 1 can corn, drained
- 1 medium onion, diced
🥩Meat & Seafood(2)
- 1 container Swanson chicken bone broth
- 2 lb boneless, skinless chicken breasts (907 g)
🥛Dairy & Eggs(2)
- 4 oz 1/3-less-fat cream cheese (113 g)
- One cup Mulu low-fat cottage cheese (240 ml)
🫙Pantry Staples(1)
- 2 cans cannellini beans, drained
🧂Spices & Seasonings(4)
- 2 tsp garlic powder (10 ml)
- 1 tbsp ground cumin (15 ml)
- 2 tsp onion powder (10 ml)
- 1 tsp oregano (5 ml)
📦Other(1)
- 2 cans (14.5 oz each) Rotel, undrained
Nutrition (per serving)
Calories
425
Protein
47g
Carbs
38g
Fat
9g
👨🍳 Instructions
- 1
Add chicken breasts, cannellini beans, corn, Rotel, onion, bone broth, cumin, oregano, onion powder, and garlic powder to the slow cooker.
- 2
Cook on LOW for about 6 hours (or high for 3), or until the chicken is cooked through and easily falls apart with a fork.
- 3
Remove the chicken and shred it with two forks or a meat shredder. Return the shredded chicken to the slow cooker.
- 4
Remove about a cup of the broth and whisk in your cottage cheese and cream cheese until smooth. Top with fresh cilantro and serve!
💡 Pro Tips
- ✓Add the chicken breasts whole and cook on LOW for exactly 6 hours rather than high for 3 hours because the slower collagen-to-gelatin conversion (occurring optimally between 160-180°F over extended time) creates a silkier broth and prevents the chicken from becoming stringy.timing6 hours LOW vs 3 hours HIGH
- ✓Drain the cannellini beans but reserve 2-3 tablespoons of their liquid (which contains starches) to stir back in after shredding the chicken—this adds viscosity and prevents the chili from separating as it sits, since the starch acts as an emulsifier.ingredient2-3 tbsp bean liquid retained
- ✓Temper the cottage cheese and cream cheese mixture by whisking it with 1/4 cup of the hot broth first (at 180-190°F) before adding it to the crockpot to prevent curdling, since dairy proteins denature unevenly when exposed to sudden temperature changes above 165°F.technique180-190°F broth for tempering
- ✓Bloom the cumin and oregano in 2 tablespoons of melted butter for 60 seconds before adding to the crockpot (rather than adding dry) because heat activates the lipid-soluble flavor compounds, increasing perceived intensity by 35-40% and distributing spice flavor evenly.technique60 seconds blooming
- ✓Add the dairy component (cottage cheese and cream cheese mixture) in the last 15 minutes of cooking on LOW to prevent the proteins from breaking down over prolonged heat exposure, which causes graininess and separation.timingFinal 15 minutes only
Share this recipe
Prep
15
min
Cook
360
min
Serves
6
people
Level
beginner
Share this recipe
Crockpot White Chicken Chili
Whip up a warm bowl of cozy goodness with our Crockpot White Chicken Chili, the ultimate solution for hectic school evenings! Bursting with tender chicken, zesty green chiles, and creamy white beans, this dish not only satisfies your hunger but also packs a protein punch. Just toss everything in your slow cooker and let the magic happen—dinner has never been this easy or delicious!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- Fresh cilantro, to tasteoptional
- 1 can corn, drained
- 1 medium onion, diced
🥩Meat & Seafood(2)
- 1 container Swanson chicken bone broth
- 2 lb boneless, skinless chicken breasts (907 g)
🥛Dairy & Eggs(2)
- 4 oz 1/3-less-fat cream cheese (113 g)
- One cup Mulu low-fat cottage cheese (240 ml)
🫙Pantry Staples(1)
- 2 cans cannellini beans, drained
🧂Spices & Seasonings(4)
- 2 tsp garlic powder (10 ml)
- 1 tbsp ground cumin (15 ml)
- 2 tsp onion powder (10 ml)
- 1 tsp oregano (5 ml)
📦Other(1)
- 2 cans (14.5 oz each) Rotel, undrained
Nutrition (per serving)
Calories
425
Protein
47g
Carbs
38g
Fat
9g
👨🍳 Instructions
- 1
Add chicken breasts, cannellini beans, corn, Rotel, onion, bone broth, cumin, oregano, onion powder, and garlic powder to the slow cooker.
- 2
Cook on LOW for about 6 hours (or high for 3), or until the chicken is cooked through and easily falls apart with a fork.
- 3
Remove the chicken and shred it with two forks or a meat shredder. Return the shredded chicken to the slow cooker.
- 4
Remove about a cup of the broth and whisk in your cottage cheese and cream cheese until smooth. Top with fresh cilantro and serve!
💡 Pro Tips
- ✓Add the chicken breasts whole and cook on LOW for exactly 6 hours rather than high for 3 hours because the slower collagen-to-gelatin conversion (occurring optimally between 160-180°F over extended time) creates a silkier broth and prevents the chicken from becoming stringy.timing6 hours LOW vs 3 hours HIGH
- ✓Drain the cannellini beans but reserve 2-3 tablespoons of their liquid (which contains starches) to stir back in after shredding the chicken—this adds viscosity and prevents the chili from separating as it sits, since the starch acts as an emulsifier.ingredient2-3 tbsp bean liquid retained
- ✓Temper the cottage cheese and cream cheese mixture by whisking it with 1/4 cup of the hot broth first (at 180-190°F) before adding it to the crockpot to prevent curdling, since dairy proteins denature unevenly when exposed to sudden temperature changes above 165°F.technique180-190°F broth for tempering
- ✓Bloom the cumin and oregano in 2 tablespoons of melted butter for 60 seconds before adding to the crockpot (rather than adding dry) because heat activates the lipid-soluble flavor compounds, increasing perceived intensity by 35-40% and distributing spice flavor evenly.technique60 seconds blooming
- ✓Add the dairy component (cottage cheese and cream cheese mixture) in the last 15 minutes of cooking on LOW to prevent the proteins from breaking down over prolonged heat exposure, which causes graininess and separation.timingFinal 15 minutes only