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Creamy Crockpot White Chicken Chili with Hatch Chiles

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This creamy crockpot white chicken chili with Hatch chiles is a comforting, no-fuss meal that delivers deep, smoky flavor with a velvety texture. Perfect for busy weeknights, it’s made with simple ingredients and the slow cooker does all the work.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 large)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 (4 oz) cans diced Hatch green chiles (mild or hot)
  • 1 tsp ground cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional, for heat)
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 4 cups low-sodium chicken broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 8 oz cream cheese, softened
  • 1 cup frozen corn
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, sliced avocado, shredded Monterey Jack cheese, sour cream, tortilla strips, hot sauce

Instructions

  1. Sear the chicken: Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown (it does not need to be cooked through).
  2. Sauté aromatics: Reduce heat to medium. Add diced onion to the same skillet and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Deglaze the pan: Pour about 1/2 cup chicken broth into the skillet and scrape up browned bits. Pour this mixture into the slow cooker.
  4. Layer ingredients in crockpot: Add remaining chicken broth, Hatch chiles (with liquid), cumin, oregano, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper. Stir to combine. Nestle seared chicken breasts into the liquid.
  5. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until chicken is fork-tender and shreds easily.
  6. Shred chicken: Remove chicken to a cutting board and shred with two forks.
  7. Blend for creaminess: Ladle about 1 cup of hot broth and bean mixture from the crockpot into a blender. Add softened cream cheese and blend until smooth. (Alternatively, use an immersion blender in the crockpot with the cream cheese, being careful not to blend the whole pot.)
  8. Combine and finish: Pour blended cream cheese mixture back into the crockpot. Add shredded chicken and frozen corn. Stir to combine. Cover and cook on HIGH for 15-20 minutes until corn is heated through and chili has thickened slightly.
  9. Final touches: Stir in fresh lime juice. Taste and adjust seasoning with salt, pepper, or cayenne as needed.

Notes

For best flavor, do not skip browning the chicken and sautéing the onions. Use room temperature cream cheese to avoid lumps. If you don’t have an immersion blender, mash some beans against the side of the crockpot with a potato masher for a slightly less silky but still delicious texture. Leftovers thicken significantly and can be enjoyed as a dip with tortilla chips.

Nutrition

Keywords: white chicken chili, crockpot chili, Hatch chiles, creamy chili, slow cooker chili, easy chili recipe

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