Slow-Cooker White Chicken Chili
A comforting slow-cooker recipe featuring tender chicken, beans, and a creamy finish from cream cheese, making it perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb shredded boneless skinless chicken breasts
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, with juice
- 8 oz cream cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Put the shredded chicken into the crockpot along with drained corn, rinsed black beans, diced tomatoes (with their juice), diced onion, and minced garlic.
- Sprinkle in the cumin, chili powder, and then season with salt and pepper. Toss everything lightly to distribute the spices.
- Pour the chicken broth over the ingredients and stir gently so liquids coat the solids.
- Cover and cook on low for 6–8 hours, or on high for about 4 hours, until the chicken is tender and flavors are melded.
- About 30 minutes before serving, add the cream cheese in chunks. Stir until it melts completely and the chili becomes smooth and creamy.
- Taste and adjust seasoning, then ladle into bowls and serve warm.
Notes
For a lower-sodium version, choose low-sodium broth and canned goods. If you prefer a spicier bowl, add a diced jalapeño or a pinch of cayenne. Use cooked/shredded rotisserie chicken to cut cook time.