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Creamy Crockpot White Chicken Chili with Hatch Green Chiles

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A creamy, comforting white chicken chili made with roasted hatch green chiles, tender chicken, and a secret blended bean trick for a luscious texture without heavy cream. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (4 ounces) diced hatch green chiles (or 1/2 cup roasted, peeled, and chopped fresh hatch chiles)
  • 1 can (4 ounces) diced green chiles (mild)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup sour cream or full-fat Greek yogurt (room temperature)
  • 1/4 cup cream cheese, softened
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Shredded Monterey Jack or pepper jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Fresh cilantro (for topping)
  • Lime wedges (for topping)
  • Diced red onion (for topping)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer the sautéed onions and garlic to a 6-quart slow cooker. Add the drained and rinsed white beans, both cans of green chiles (hatch and mild), chicken broth, cumin, oregano, smoked paprika, salt, pepper, and cayenne if using. Stir to combine. Place the chicken breasts on top, pressing them down slightly so they are mostly submerged.
  3. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
  4. Remove the chicken breasts from the slow cooker and shred with two forks on a cutting board.
  5. Using an immersion blender, blend about half of the chili directly in the slow cooker until smooth, leaving some whole beans for texture. Alternatively, transfer about 2 cups of the chili (mostly liquid and beans) to a regular blender, blend until smooth, and stir back into the pot.
  6. Stir the shredded chicken back into the chili. Add the sour cream (or Greek yogurt), softened cream cheese, and lime juice. Stir until the cream cheese is fully melted and incorporated. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Stir in the fresh cilantro. Let it sit for 5-10 minutes before serving.
  7. Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, diced avocado, tortilla chips, fresh cilantro, lime wedges, and diced red onion.

Notes

For best results, let sour cream and cream cheese come to room temperature before adding to prevent curdling. The chili tastes even better the next day. If you can’t find fresh hatch chiles, canned hatch chiles from brands like 505 Southwestern are excellent. For a dairy-free version, use full-fat coconut cream and dairy-free cream cheese.

Nutrition

Keywords: white chicken chili, hatch green chiles, crockpot, slow cooker, creamy chili, chicken chili, comfort food, gluten-free

Find it online: https://evabakery.com/creamy-crockpot-white-chicken-chili-with-hatch-green-chiles/