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Creamy Crockpot White Chicken Chili: Easy Light & Satisfying

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A creamy, comforting white chicken chili made in the slow cooker with a secret ingredient—blended cottage cheese—for a velvety texture without heavy cream. It’s light, satisfying, and perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (4 oz) diced green chiles, mild
  • 4 cups (960ml) low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 cup (225g) low-fat cottage cheese
  • 1/2 cup (120ml) milk (any kind)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Avocado, diced (for garnish)
  • Greek yogurt or sour cream (for garnish)
  • Tortilla chips or strips (for garnish)

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken at the bottom of the slow cooker. Add the onion, garlic, white beans, and green chiles on top. Sprinkle with cumin, oregano, chili powder, salt, and pepper. Pour the chicken broth around the sides.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. About 30 minutes before serving, combine the cottage cheese and milk in a blender. Blend until completely smooth (about 30 seconds).
  5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  6. Pour the blended cottage cheese mixture into the slow cooker and stir well. Let cook for another 15-20 minutes on LOW to heat through and thicken slightly.
  7. Taste and adjust seasoning, adding more salt, cumin, or a squeeze of lime juice as needed.
  8. Ladle into bowls and garnish with cilantro, lime wedges, avocado, Greek yogurt, and tortilla chips as desired.

Notes

For the smoothest blend, use firm, small-curd cottage cheese. If dairy-free, use plain unsweetened plant-based yogurt or blended silken tofu. For more heat, add a diced jalapeño or use hot green chiles. The chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, healthy chili, light chili, easy chili, weeknight dinner, meal prep

Find it online: https://clunkcook.com/creamy-crockpot-white-chicken-chili-easy-light-and-satisfying/