Description

This Slow Cooker White Chicken Chili is a comforting and creamy dish made with tender shredded chicken, white beans, sweet corn, mild green chilies, and a blend of spices. Cooked low and slow in a slow cooker, it’s infused with flavors and finished with cream cheese and heavy cream for a rich, smooth texture. Perfect for cozy dinners, it’s easy to prepare and serves six.

Ingredients

Main Ingredients

1½ pounds boneless skinless chicken breasts or thighs
15 ounces white beans, drained and rinsed
15 ounces sweet corn, drained
4 ounces mild diced green chilies
1 small onion, diced
3 cups chicken broth

Spices & Seasonings

1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper, to taste

Dairy

4 ounces cream cheese, cubed
½ cup heavy cream or milk

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Instructions

Combine Ingredients: Place the chicken, white beans, corn, green chilies, diced onion, garlic powder, cumin, oregano, salt, pepper, and chicken broth into the slow cooker. Stir well to combine all ingredients.
Cook the Chili: Cover the slow cooker and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is fully cooked and tender to the touch.
Shred the Chicken: Remove the chicken pieces from the slow cooker and use two forks to shred it finely. Return the shredded chicken back into the slow cooker.
Add Creamy Ingredients: Stir in the cubed cream cheese and heavy cream (or milk) into the chili. Cover and let it cook for another 10 to 15 minutes until the cream cheese is melted and the chili becomes smooth and creamy.
Adjust and Serve: Taste the chili and adjust seasoning if necessary. Serve hot with optional toppings such as shredded cheese, diced avocado, tortilla chips, or fresh cilantro for extra flavor and texture.

Notes

Use chicken thighs for a juicier, more flavorful chili or chicken breasts for a leaner option.
If you prefer a thicker chili, reduce the broth slightly or simmer uncovered for the last 15 minutes if your slow cooker allows.
For a dairy-free version, substitute cream cheese with a dairy-free alternative and use coconut milk instead of heavy cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
Garnish with fresh toppings like cilantro or avocado to add brightness to the dish.