Slow Cooker White Chicken Chili Recipe
This creamy white chicken chili is made in the slow cooker and loaded with chicken, beans, corn, green chiles, and spices. Finished with cream cheese and half and half for the ultimate creamy chili comfort food.
Equipment
- 1 Mixing bowl for shredding chicken
- 1 Slow cooker 6-quart or larger
Ingredients
Main ingredients
- 1 lb Boneless skinless chicken breasts trimmed of excess fat
- 1 Yellow onion diced
- 2 cloves Garlic minced
- 24 oz Low sodium chicken broth
- 2 cans Great Northern beans 15 oz each, drained and rinsed
- 2 cans Diced green chiles 4 oz each, one hot and one mild
- 1 can Whole kernel corn 15 oz, drained
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 0.75 teaspoon Oregano
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Cayenne pepper
- 1 small handful Fresh cilantro chopped
- 4 oz Reduced fat cream cheese softened
- 0.25 cup Half and half
Instructions
Instructions
- Add chicken breasts to bottom of slow cooker, laying flat.
- Top with diced onion and minced garlic. Add drained beans, green chiles, and corn layered gently.
- Sprinkle in salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Pour chicken broth over the ingredients and stir gently.
- Cover and cook on low for 8 hours or high for about 4 hours.
- Remove chicken, shred with two forks, and return to crockpot. Add cream cheese and half and half. Stir and cook an additional 15 minutes.
- Serve hot with your favorite toppings like shredded cheese, tortilla strips, sour cream, avocado, jalapeno slices, and chopped cilantro.
Notes
Top with cheese, avocado, cilantro, and tortilla strips for extra crunch and flavor.