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Creamy Slow Cooker White Chicken Chili

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This creamy slow cooker white chicken chili is an easy one-pot recipe made with simple pantry ingredients. It’s a set-it-and-forget-it meal that delivers a velvety, flavorful broth with tender chicken and white beans, perfect for busy weeknights or cozy days.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (7 ounces) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces cream cheese, softened and cubed
  • 1 cup heavy cream
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, drained cannellini beans, drained corn, and the entire can of diced green chiles (juice and all). Sprinkle the cumin, oregano, chili powder, salt, and pepper over the top. Pour in the chicken broth. Do not stir.
  2. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
  3. Carefully remove the chicken breasts from the slow cooker and shred them using two forks or a hand mixer. Return the shredded chicken to the slow cooker.
  4. Add the softened cream cheese cubes and heavy cream to the slow cooker. Stir gently until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  5. Stir in the lime juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with desired toppings.

Notes

For best results, use block cream cheese (not spreadable) and let it soften at room temperature for 30 minutes before adding. Toasting the cumin and oregano in a dry skillet for 30 seconds before adding can deepen the flavor. Shred the chicken while it’s still warm for easier handling. If the chili is too thick, stir in extra chicken broth; if too thin, cook uncovered on HIGH for 15-20 minutes. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, one-pot meal, comfort food, chicken chili

Find it online: https://emmastirs.com/creamy-slow-cooker-white-chicken-chili-easy-one-pot-recipe/