This Creamy Crockpot White Chili Chicken With Beans and corn brings together tender chicken, creamy white beans, sweet corn, and a harmonious blend of spices to create a dish that’s not only delicious but also incredibly easy to prepare.
Why I Loved This Recipe
The first time I made Crockpot White Chicken Chili, it was like a cozy embrace from the kitchen.
The spices filled the air, and that first spoonful was amazing.
The chicken was tender, the beans creamy, and a touch of cayenne pepper gave it a bit of heat.
It’s comfort in a bowl, a soul-warming hug.
I make it whenever I need some culinary comfort, and it reminds me that great food can make special memories.
Why You’ll Love This Recipe
▪️ Effortless Goodness: Throw everything in your slow cooker for a hands-free meal that lets you relax.
▪️ Flavor Fiesta: Imagine a dance of spices, tender chicken, and creamy beans creating a flavor explosion.
▪️ Comfort in a Bowl: It’s like a cozy blanket on a cold day, warming you from the inside out.
▪️ Crowd Pleaser: Perfect for game night or family dinners, it’s a hit with everyone.
▪️ Leftovers Love: Make extra, as it gets even better with time; tomorrow’s lunch is sorted and might be even tastier!
Helpful Kitchen Tools
Ingredients
▪️ Chicken Thighs (1.5 pounds): Juicy and flavorful, these thighs make every bite delightful.
▪️ White Beans (2 cans, 15 ounces each): Creamy and hearty, they provide a satisfying texture.
▪️ Sweet Corn (1 can, 15 ounces): Adds natural sweetness and a pleasant crunch.
▪️ Onion (1, finely chopped): Adds depth and savory notes for a harmonious blend of tastes.
▪️ Garlic (3 cloves, minced): Brings unmistakable aroma and robust flavor, enhancing richness.
▪️ Chicken Broth (4 cups): The foundation, infusing savory goodness for a well-balanced broth.
▪️ Ground Cumin (1 teaspoon): Offers a warm, earthy essence quintessential to chili, inviting you to savor each spoonful.
▪️ Dried Oregano (1 teaspoon): Oregano’s herby charm elevates the taste, enhancing complexity.
▪️ Cayenne Pepper (½ teaspoon, adjust to taste): A pinch adds gentle heat, awakening your taste buds with a subtle kick.
▪️ Salt and Pepper: Seasoning staples enhance every ingredient for a well-rounded, delicious chili.
▪️ Heavy Cream (½ cup): Adds a luxurious, velvety finish, turning it into a comforting indulgence.
▪️ Fresh Cilantro (chopped, for garnish): Adds a fresh, vibrant touch, brightening each serving with an herbal zing.
▪️ Monterey Jack Cheese (shredded, for garnish): Melts into the chili, creating a delightful contrast of textures and enhancing cheesy goodness.
▪️ Green Onions (sliced, for garnish): Offer a mild, oniony crunch, complementing flavors while adding a hint of color.
Making Of Crockpot White Chicken Chili
STEP 1: Heat up a bit of oil in a big skillet over medium heat – think of it like saying hello to your kitchen with a warm hug. Toss in the finely chopped onion and let it cook until it turns kind of see-through, about 3-4 minutes. Now, add the minced garlic and let that fantastic smell do its thing for another 30 seconds. Trust me, this onion-garlic combo sets the flavor stage for an amazing chili.
STEP 2: Take the cooked onion and garlic and give them a grand entrance into your crockpot. Add those chicken pieces you’ve chopped into bites, the creamy white beans, the sweet corn (hey there, sweetness!), ground cumin, dried oregano, and just a little bit of cayenne pepper for a tiny kick. Give it all a good stir.
STEP 3: Now, it’s time for the main event – the broth. Pour in those 4 cups of chicken broth, like you’re giving your ingredients a cozy bath.
STEP 4: Cover the crockpot with a sense of anticipation and set it to low for 6-8 hours or high for 3-4 hours. It’s like hitting play on a slow-cooking symphony. The chicken gets tender, the flavors mix and mingle, and your kitchen starts smelling like a cozy haven.
STEP 5: About 30 minutes before serving, stir in the heavy cream. It’s like the encore that takes the chili to a whole new level of creaminess. Leave the lid off and let the flavors get to know each other as the chili keeps simmering.
STEP 6: Scoop that creamy, aromatic chili into bowls. Sprinkle on some fresh cilantro for a herby pop, shower on shredded Monterey Jack cheese for melty goodness, and sprinkle sliced green onions for a burst of color and crunch.
Tips and Techniques
▪️ Enhance your chili’s smoky flavor with a dash of smoked paprika.
▪️ Save morning time by pre-cooking onions and garlic the night before, refrigerate, and simplify your chili prep.
▪️ Spice lovers, add a pinch more cayenne pepper, but be cautious, it’s potent.
▪️ Create a velvety chili by blending a portion for a sophisticated, creamy touch that’ll win over even the choosiest eaters.
Serving Size
This recipe is a generous host, making around 6 servings. So whether you’re feeding a hungry crowd or looking forward to enjoying leftovers, you’ve got plenty of chili goodness to go around. Each spoonful is like a warm hug for your taste buds, so dive in and savor every bite.
Serving Suggestions
▪️ Grab a warm, crusty piece of bread or whip up some comforting cornbread muffins.
▪️ Pair it with a refreshing side salad featuring crisp greens and zesty dressing.
▪️ Create a chili bar, complete with toppings like cheese, onions, and sour cream, so everyone can craft their ideal chili bowl.
Storage Tips
For leftover chicken chili, store it in an airtight container in the fridge for up to 3 days or freeze it for future enjoyment. Reheat portions gently, as flavors improve over time. Sharing the chili is like gifting comfort.
FAQs
Q. Can I use frozen chicken?
While fresh chicken is recommended for the best texture and flavor, you can use frozen chicken in a pinch. Just remember to adjust the cooking time accordingly, allowing for thorough cooking.
Q. Can I make this chili on the stovetop?
Absolutely! Simply simmer the chili in a large pot on the stovetop over low heat. Stir occasionally to ensure the chicken becomes tender and the flavors meld together, just like in the crockpot.
Q. Can I skip the heavy cream for a lighter version?
Absolutely. If you’re looking for a lighter alternative, you can omit the heavy cream or substitute it with a splash of milk or a dollop of Greek yogurt. Your chili will still be rich and flavorful, catering to your preferences.
Creamy Crockpot White Chicken Chili
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 2 cans (15 ounces each ) white beans drained and rinsed
- 1 can (15 ounces ) sweet corn drained
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- ½ cup heavy cream
- Fresh cilantro chopped, for garnish
- Shredded Monterey Jack cheese for garnish
- Sliced green onions for garnish
Instructions
- Heat a drizzle of oil in a skillet over medium heat. Sauté chopped onion until translucent, around 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Transfer sautéed onion and garlic to the crockpot. Add chicken pieces, white beans, sweet corn, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Mix well.
- Gently pour chicken broth over the mixture in the crockpot.
- Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream. Continue cooking uncovered.
- Ladle the chili into bowls. Garnish with chopped cilantro, shredded Monterey Jack cheese, and sliced green onions.
Notes
- Make it smokier with smoked paprika, a secret flavor booster.
- Prep onions and garlic the night before for chili success.
- Store leftovers in an airtight container for tasty meals all week.
- Crank up the heat with cayenne pepper but use it sparingly.
- Blend a bit for a velvety chili upgrade that wows.
