Description
This creamy Slow Cooker White Chicken Chili is packed with tender chicken, white beans, and mild green chilies. It is a cozy, hands-off dinner perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 (4-oz) cans mild diced green chilies, undrained
- 1 (15-oz) can whole kernel corn, drained
- 2 (15-oz) cans Great Northern beans or Cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 4 oz cream cheese, softened and cut into cubes
- 1/2 cup heavy cream or half-and-half
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts at the bottom of a 6-quart slow cooker.
- Add the chopped onion, minced garlic, undrained green chilies, drained corn, and drained white beans on top of the chicken.
- Sprinkle the cumin, oregano, coriander, cayenne pepper, salt, and black pepper evenly over the ingredients.
- Pour the chicken broth over everything and gently stir to combine slightly, ensuring the chicken is submerged.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove the chicken to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces. Ensure the chicken has reached a safe internal temperature of 165°F (74°C).
- Return the shredded chicken to the slow cooker.
- Stir in the cubed cream cheese and heavy cream.
- Cover and cook on HIGH for an additional 15–20 minutes, stirring occasionally until the cream cheese has fully melted and the chili is creamy and uniform.
- Taste and adjust salt or pepper if needed.
- Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.
Notes
- Soften the cream cheese before adding it to prevent lumps.
- For a thicker chili, mash about 1/2 cup of the beans before stirring them back in.
- Do not skip the fresh lime juice at the end; it balances the richness.
- You can sauté onions and garlic in olive oil for 5 minutes before adding to the slow cooker for deeper flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop; do not boil.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Soup/Chili
- Method: Slow Cooker
- Cuisine: American