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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

The ultimate comfort food, Slow Cooker White Chicken Chili is easy, creamy, and packed with flavor. This cozy dish is perfect for a chilly winter evening or a hearty family dinner. Make it tonight for a satisfying meal!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 15-ounce cans great Northern beans drained and rinsed
  • 10 ounces frozen corn
  • 2 4-ounce cans diced green chilies undrained
  • 1 medium onion peeled and diced
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 ounces cream cheese softened
  • 1/4 cup half and half
  • 1/4 cup minced fresh cilantro plus more for garnish
  • Salt and freshly ground black pepper
  • shredded cheese for serving
  • jalapeños for serving
  • diced avocado for serving
  • sour cream for serving
  • chopped fresh cilantro for serving
  • tortilla strips for serving

Equipment

  • Slow Cooker
  • Peeler
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. In the bottom of your slow cooker, add the chicken, beans, corn, green chiles, onion, and garlic. Stir gently to combine.
  2. Pour in the chicken broth, then add the cumin, oregano, chili powder, and cayenne pepper. Stir to mix well.
  3. Cover the slow cooker and set it to cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  4. Once cooked, shred the chicken and return it to the slow cooker.
  5. Stir in the cream cheese, half and half, and cilantro. Cover and cook for an additional 15 minutes on HIGH.
  6. Season to taste with salt and pepper. Serve hot with toppings.

Notes

  • Chicken: Boneless skinless breasts work great, but you can use leftover Rotisserie Chicken, too.
  • Great Northern Beans: 3 cups cooked beans can be substituted for the 2 cans.
  • Corn: Or substitute fresh corn cut off the cob.
  • Cilantro: Omit if you don’t care for cilantro.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.