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Crockpot Marry Me White Chicken Chili

Crockpot Marry Me White Chicken Chili

Creamy, cozy, and packed with flavor, this Marry Me White Chicken Chili brings together the comfort of classic white chicken chili with the bold, savory vibes of Marry Me chicken. It's loaded with tender chicken breast, white beans, parmesan, and finished with spinach for a bright pop.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts (about 3–4 medium)
  • 1 medium yellow onion diced
  • 5 cloves garlic minced
  • ½ cup chopped sun-dried tomatoes drained if oil-packed
  • 3 15-ounce cans cannellini beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes optional
  • ½ cup heavy cream
  • ½ cup finely grated parmesan cheese plus more for serving

Method
 

  1. 1) Build the crockpot base
  2. Add the diced onion, minced garlic, chopped sun-dried tomatoes, cannellini beans, chicken broth, Italian seasoning, smoked paprika, and crushed red pepper flakes (if using) to the crockpot. Stir to combine.
  3. 2) Add and season the chicken
  4. Season the chicken breasts with the kosher salt and black pepper, then nestle them into the liquid.
  5. 3) Slow cook
  6. Cover and cook until the chicken is tender and reaches 165°F internal temperature:
  7. Start checking early, especially with chicken breast. Overcooking can dry it out.
  8. 4) Remove and cut the chicken
  9. Transfer the chicken to a plate and let it rest for 2 to 3 minutes. Chop into bite-size pieces (best for juicy texture) or lightly shred.
  10. 5) Make it creamy
  11. Stir the heavy cream and grated parmesan into the crockpot until melted and creamy.
  12. 6) Thicken the chili (optional but recommended)
  13. For a thicker chili texture, choose one method:
  14. Slurry Method: Mix cornstarch and cold water in a small bowl. Stir into the crockpot. Cover and cook on HIGH for 10 to 15 minutes until thickened.
  15. Bean Mash Method: Mash about 1 cup of the beans directly in the crockpot, stir, and let it sit for 5 minutes.
  16. 7) Return the chicken
  17. Add the chopped chicken back into the crockpot and stir.
  18. 8) Finish with spinach + lemon
  19. Stir in the baby spinach until wilted, then add lemon zest and lemon juice. Taste and adjust salt, pepper, and lemon as needed.
  20. Ladle into bowls and top with extra parmesan and black pepper. Serve hot with crusty bread, biscuits, or rice.
  21. Kelvin’s Tips (Additional Tips for Best Results)
  22. 1) Use a thermometer for chicken breast
  23. Chicken breast has a small window between juicy and dry. Pull it as soon as it hits 165°F.
  24. 2) Chop instead of over-shredding
  25. For white chicken chili made with breast meat, chopped chicken stays juicier than ultra-fine shredded chicken.
  26. 3) Add dairy at the end
  27. Heavy cream and parmesan added late give a smoother, fresher flavor and better texture.
  28. 4) Lemon goes in last
  29. Lemon juice added too early loses its brightness. The end-of-cook lemony spinach finish makes the whole chili taste alive.
  30. 5) Control the salt at the end
  31. Sun-dried tomatoes, broth, and parmesan all bring salt. Taste after the parmesan melts before adding extra salt.
  32. 6) Want it thicker?
  33. Use the slurry method for a true chili-like consistency. Use the bean mash method for a more rustic, natural thickener.
  34. Variations & Substitutions
  35. What to Serve With It
  36. Storage & Reheating
  37. Refrigerator
  38. Store in an airtight container for up to 4 days.
  39. Freeze for up to 2 to 3 months. Cream-based soups/chilis can separate slightly after thawing, but the flavor stays great.
  40. Reheat gently on the stove over low heat or in the microwave in short intervals. Add a splash of broth if needed to loosen the texture.
  41. Nutrition Facts (Estimated Per Serving)
  42. (Estimated based on 6 servings; will vary by brand and exact ingredients used)

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.