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Slow Cooker Creamy White Chicken Chili

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This Slow Cooker Creamy White Chicken Chili is a warm, rich, and creamy dish that cooks in one pot, perfect for busy nights or meal prep.

Ingredients

Scale
  • 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
  • Chopped cilantro, diced avocado, shredded Monterey Jack or pepper jack, lime wedges (for serving)

Instructions

  1. Add chicken, onion, garlic, beans, green chiles, broth, salt, pepper, cumin, oregano, and chili powder to the slow cooker. Stir to combine.
  2. Cover and cook on high for 3 hours, until the chicken is tender.
  3. 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.
  4. 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.
  5. Ladle into bowls and add toppings. A squeeze of lime brightens it up.

Notes

Use thighs for more flavor and moisture. Soften cream cheese before adding for easier melting. For thicker chili, mash beans or simmer uncovered to reduce.

Find it online: https://comfortkitchenrecipes.com/creamy-white-chicken-chili/