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Creamy Slow Cooker White Chicken Chili Recipe

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This creamy slow cooker white chicken chili is a hands-off, deeply flavorful meal that proves you don’t need fancy techniques for incredible results. With tender shredded chicken, white beans, and a velvety cream cheese broth, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or hot)
  • 1 cup frozen corn (no need to thaw)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 4 oz cream cheese, softened and cut into small cubes
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, sliced avocado, tortilla chips or strips, pickled jalapeños

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of white beans. Open the cans of green chiles. Measure out your spices.
  2. Layer the ingredients in the slow cooker: Start with the diced onion and minced garlic at the bottom. Place the chicken breasts on top. Add the drained beans, frozen corn, and both cans of green chiles. Sprinkle the cumin, chili powder, oregano, garlic powder, salt, and pepper over everything. Pour in the chicken broth — it should mostly cover the chicken, but it’s okay if a little bit of the chicken is peeking out.
  3. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender enough to shred easily with a fork when it’s done.
  4. Remove the chicken and shred it: Carefully transfer the chicken breasts to a cutting board or large plate. Use two forks to shred the meat — it should pull apart easily.
  5. Add the cream cheese: Cut the softened cream cheese into small cubes and add it to the slow cooker. Stir gently until it melts into the broth, about 2-3 minutes.
  6. Return the shredded chicken to the pot: Stir everything together until the chicken is evenly distributed and the broth is creamy and smooth. Taste and adjust seasoning.
  7. Finish with lime juice and cilantro: Squeeze the juice of one lime into the chili and stir. Sprinkle fresh cilantro on top just before serving.
  8. Let it rest for 5 minutes before serving. Serve hot with your favorite toppings.

Notes

For thicker chili, mash about half a cup of the beans with a fork before adding them. For thinner chili, stir in an extra 1/2 cup of chicken broth or water at the end. Do not add cream cheese at the beginning; it will curdle. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, chicken chili, slow cooker recipe, comfort food

Find it online: https://yumbelle.com/creamy-slow-cooker-white-chicken-chili-recipe/