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Slow Cooker White Chicken Chili Recipe

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4.4 from 62 reviews

This Slow Cooker White Chicken Chili is a comforting and hearty dish featuring tender chicken breasts or thighs slow-cooked with white beans, sweet corn, mild green chilies, and aromatic spices. Finished with creamy cream cheese and a splash of heavy cream or milk, this chili offers a rich and velvety texture perfect for cozy dinners.

  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Ingredients

Protein and Vegetables

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can sweet corn, drained
  • 1 4 oz can mild diced green chilies
  • 1 small onion, diced

Liquids and Dairy

  • 3 cups chicken broth
  • 4 oz cream cheese
  • ½ cup heavy cream or milk, added at end

Spices and Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare Ingredients: Dice the small onion and drain and rinse the white beans and sweet corn. Gather all canned ingredients and set aside.
  2. Combine in Slow Cooker: Place the chicken breasts or thighs into the slow cooker. Add the drained white beans, sweet corn, diced green chilies, diced onion, chicken broth, garlic powder, cumin, dried oregano, salt, and pepper.
  3. Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
  4. Shred Chicken: Remove the cooked chicken from the slow cooker, shred it using two forks, then return the shredded chicken back to the slow cooker and stir to combine.
  5. Add Creaminess: Add the cream cheese to the slow cooker and stir until it melts and is well incorporated into the chili, creating a creamy texture.
  6. Finish with Milk or Cream: Stir in the heavy cream or milk at the end to enrich the chili’s flavor and texture. Adjust seasoning with salt and pepper to taste.
  7. Serve: Ladle the chili into bowls and serve hot. Optional garnishes like chopped cilantro, shredded cheese, or tortilla chips can be added for extra flavor and texture.

Notes

  • You can use either chicken breasts or thighs depending on your preference; thighs will be more tender and flavorful.
  • For a lighter version, use milk instead of heavy cream.
  • If you prefer a spicier chili, consider using green chilies that are medium or hot.
  • Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
  • To thicken the chili, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

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