Description
This Slow Cooker Creamy White Chicken Chili is the ultimate cozy dish, loaded with bold flavors and creamy goodness – just toss it all in and let it cook!
Ingredients
- 1½–2 lb boneless, skinless chicken breasts (or thighs)
- 3 cups low-sodium chicken broth
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 2 cans (4 oz) diced green chiles, mild or hot
- 1 tsp kosher salt (to taste)
- ½ tsp black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- 1 cup frozen corn
- 4 oz cream cheese, cubed and softened
- ½ cup heavy cream
Toppings:
- Chopped cilantro, diced avocado, shredded Monterey Jack or pepper jack, lime wedges
Instructions
- Add chicken, onion, garlic, beans, green chiles, broth, salt, pepper, cumin, oregano, and chili powder. Stir to combine.
- Cover and cook on high for 3 hours, until the chicken is tender.
- Remove chicken to a board and shred with two forks. Stir cream cheese into the slow cooker until melted and smooth, then add heavy cream along with the corn. Return shredded chicken and stir.
- Taste and adjust salt/pepper. If you want it thicker, mash some beans against the side of the pot, then cook for 30 minutes more.
- Ladle into bowls and add toppings. A squeeze of lime brightens it up.
Notes
Have leftovers? Store this white chicken chili recipe in an airtight container in the fridge for up to 5 days. When ready to reheat, simply add it back into a pot and heat on the stove until warmed through. You may need to add a splash of water or broth to loosen it up if it has thickened in the fridge.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American