Creamy Slow-Cooker White Chicken Chili
A cozy and creamy white chicken chili, perfect for busy weeknights, made in a slow cooker with simple ingredients for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 pounds boneless skinless chicken breasts (or thighs for richer flavor)
- 2 (15-oz) cans cannellini or great northern beans, drained and rinsed
- 1 (15-oz) can white corn, drained (optional)
- 1 (4-oz) can diced green chiles
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2–1 tsp chili powder (adjust to taste)
- Salt and black pepper to taste
- 4 oz cream cheese, cut into cubes (room temp helps)
- 1/2 cup sour cream or plain Greek yogurt (optional for extra creaminess)
- 1 cup shredded Monterey Jack or pepper jack (optional)
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- (Optional) Heat a skillet over medium heat with a splash of oil. Sauté the chopped onion until translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Place the raw chicken breasts in the slow cooker. Add the drained beans, corn (if using), diced green chiles, sautéed onion and garlic, cumin, oregano, chili powder, salt, and pepper.
- Pour in the chicken broth so the ingredients are mostly covered.
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the chicken is cooked through and shreds easily with two forks.
- Remove the chicken to a cutting board or bowl, shred with two forks, and return the shredded chicken to the crockpot.
- Lower the heat to warm. Add the cream cheese cubes and sour cream (if using). Stir until melted and fully incorporated. If adding shredded cheese, stir it in now until melted.
- Taste and adjust seasoning — you may want a bit more salt, a squeeze of lime, or extra chili powder for heat.
- Finish with lime juice and chopped cilantro. Ladle into bowls and top with your choice of garnishes.
Notes
For a dairy-free version, use dairy-free cream cheese and coconut cream. For a smoother finish, blend a cup of the chili and stir back in. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.