Slow Cooker White Chicken Chili Recipe
This Slow Cooker White Chicken Chili is a comforting and hearty dish featuring tender chicken, creamy cannellini beans, corn, and a blend of spices slow-cooked to perfection. Finished with cream cheese for a smooth texture and fresh lime and cilantro for brightness, it is an easy, flavorful meal ideal for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup, Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 30 ounces cannellini beans (2 cans), drained and rinsed
- 15 ounces corn kernels (1 can), drained or 1.5 cups frozen corn
- 8 ounces diced green chilies (2 cans)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
To Finish
- 8 ounces cream cheese, softened and cut into cubes
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Optional Toppings
- Shredded Monterey Jack or cheddar cheese
- Sliced avocado
- Sour cream or Greek yogurt
- Crispy tortilla strips or crushed tortilla chips
- Additional fresh cilantro
Instructions
- Prepare Ingredients: Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained cannellini beans, corn, diced green chilies, chopped onion, and minced garlic evenly over the chicken. Pour in the low-sodium chicken broth. Sprinkle the ground cumin, dried oregano, chili powder, smoked paprika, cayenne pepper if using, salt, and black pepper evenly on top.
- Slow Cook: Cover the slow cooker with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is fully cooked and tender. This slow cooking process allows flavors to meld beautifully and tenderizes the chicken perfectly.
- Shred Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker.
- Add Cream Cheese: Add the softened cream cheese cubes to the slow cooker and stir continuously until the cream cheese melts completely and the chili becomes creamy. Cover and cook for an additional 15 minutes if needed to help incorporate the cream cheese smoothly into the chili.
- Finish and Season: Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning with extra salt and pepper if desired for balanced flavor.
- Serve: Ladle the hot white chicken chili into bowls and garnish with your choice of toppings like shredded cheese, avocado slices, sour cream or Greek yogurt, crispy tortilla strips, and extra cilantro for added texture and freshness.
Notes
- Chicken breasts or thighs both work well; thighs remain extra tender during slow cooking.
- Substitute cannellini beans with great northern beans or navy beans if needed.
- Adjust the spice level by increasing cayenne pepper or adding diced jalapeños for heat; keep mild for kids or sensitive palates.
- Use softened cream cheese to help it melt faster and blend smoothly into the chili.
- For thicker chili, mash a spoonful of beans and stir back into the chili.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; it reheats well and thickens slightly.
- Freeze leftovers in airtight containers for up to 2 months; thaw overnight in the fridge and reheat gently.
- Allow guests to add toppings themselves to customize texture and flavor.
Keywords: slow cooker white chicken chili, white chicken chili, slow cooker chili, creamy chicken chili, easy slow cooker recipe, chicken chili recipe
Find it online: https://cookwithlea.com/slow-cooker-white-chicken-chili-recipe/
