Mexican
Slow Cooker Creamy White Chicken Chili
Tender shredded chicken, white beans, corn, green chiles, and warm Southwestern spices simmer together in this creamy slow cooker white chicken chili. It is hearty enough for dinner, easy enough for busy weekdays, and ideal for meal prep or feeding a family with minimal hands-on work.
- Prep
- 15 min
- Cook
- 255 min
- Total
- 270 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Mexican
Ingredients
- 1 3/4 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 3 cups low-sodium chicken broth
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, softened and cut into cubes
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- Sliced jalapeño, shredded cheese, avocado, or Greek yogurt, for serving as desired
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Save to My Recipe BookInstructions
Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker.
Add the diced onion, garlic, Great Northern beans, corn, and green chiles.
Sprinkle the cumin, chili powder, oregano, smoked paprika, garlic powder, salt, and black pepper evenly over the ingredients.
Pour in the chicken broth and gently stir the ingredients around the chicken without removing the chicken from the bottom of the slow cooker.
Cover and cook on LOW for about 4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily. Slow cookers vary, so begin checking the chicken toward the end of the cooking time.
Transfer the chicken to a clean cutting board or plate and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add the softened cream cheese and stir until it begins melting into the broth.
Cover and continue cooking for another 10 to 15 minutes.
Stir thoroughly until the cream cheese is incorporated and the chili is creamy.
Stir in the fresh lime juice and chopped cilantro.
Taste and adjust the salt, pepper, or lime juice as desired.
Ladle into bowls and serve warm with your choice of shredded cheese, avocado, jalapeño, Greek yogurt, or additional cilantro.
Recipe Notes
For a thicker chili, mash about 1 cup of the beans before adding them to the slow cooker. For freezer meal preparation, the best texture comes from freezing the chili before adding the cream cheese. Thaw and reheat the chili first, then stir in the cream cheese before serving. Refrigerated leftovers keep well for up to 4 days. Visibility: public_web Slug: slow-cooker-creamy-white-chicken-chili
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