Print

Slow Cooker White Chicken Chili Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting dish packed with tender shredded chicken, white beans, sweet corn, and mild green chilies. Slow cooked to perfection and enriched with cream cheese and heavy cream, it’s a hearty and flavorful meal that’s easy to prepare and perfect for cozy family dinners.

Ingredients

Scale

Protein & Base

  • 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

Vegetables & Aromatics

  • 1 small onion, diced

Spices & Broth

  • 3 cups chicken broth
  • 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

Instructions

  1. 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 the ingredients thoroughly.
  2. Cook Slowly: 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 very tender.
  3. Shred Chicken: Remove the chicken pieces from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker to mix with the other ingredients.
  4. Add Creamy Elements: Stir in the cubed cream cheese and the heavy cream or milk. Cover and continue to cook for another 10 to 15 minutes until the cream cheese has melted completely. Stir the chili until it becomes smooth and creamy.
  5. Final Seasoning and Serve: Taste the chili and adjust seasoning with additional salt and pepper if needed. Serve the chili hot, garnished with optional toppings such as shredded cheese, avocado slices, tortilla chips, or fresh cilantro.

Notes

  • You can substitute heavy cream with milk or a non-dairy alternative if preferred, but heavy cream will give a richer texture.
  • Using chicken thighs will give a more tender, moist chili compared to breasts.
  • This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Add jalapeños or hot chilies if you prefer a spicier chili.
  • Serve with warm cornbread or tortilla chips for a complete meal.

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, easy slow cooker recipe, white bean chili, comfort food

Find it online: https://lucabites.com/slow-cooker-white-chicken-chili-recipe/