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Slow Cooker White Chicken Chili Recipe

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4.3 from 12 reviews

A rich and creamy Slow Cooker White Chicken Chili that combines tender shredded chicken with beans, corn, cream cheese, and flavorful spices for a comforting and satisfying meal. Perfect for easy preparation and slow-cooked deliciousness.

  • Total Time: 6 hours 45 minutes
  • Yield: 10 servings (1.5 cups each)

Ingredients

Chicken and Seasoning

  • 1 pound boneless skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Vegetables and Broth

  • 1 small diced yellow onion
  • 2 tablespoons minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 2 (15 oz) cans great Northern beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 2 (4 oz) cans diced green chiles, mild or hot

Creamy Ingredients

  • 2 (10.5 oz) cans cream of chicken soup
  • 8 oz block cream cheese, softened
  • 1/3 cup heavy cream
  • 1 cup shredded Colby jack cheese, plus more for serving

Instructions

  1. Season the chicken: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Sprinkle cumin, chili powder, salt, and black pepper evenly over the chicken to infuse it with flavor.
  2. Add vegetables and liquids: Add diced yellow onion, minced garlic, chicken broth, great Northern beans, corn, cream of chicken soup, and diced green chiles into the slow cooker. Stir gently to combine all ingredients and distribute them evenly.
  3. Cook on low: Cover the slow cooker and cook on LOW heat for 5 to 6 hours, allowing the chicken to become tender and all the flavors to meld beautifully.
  4. Shred the chicken: Once the chicken is tender, shred it directly in the slow cooker using two forks, or transfer the chicken to a bowl and shred it with a mixer before returning it to the slow cooker.
  5. Add creaminess: Incorporate the softened cream cheese, heavy cream, and shredded Colby jack cheese into the chili. Stir thoroughly to combine all creamy ingredients with the chili base.
  6. Final cooking: Cover and continue cooking on LOW for an additional 15 to 30 minutes until the chili thickens slightly and turns creamy. Give a final good stir before serving.
  7. Serve: Serve the creamy white chicken chili warm, topped with extra shredded Colby jack cheese or your favorite toppings.

Notes

  • Use mild or hot diced green chiles based on your preferred spice level.
  • You can adjust the salt to taste after cooking, especially if you use salty broth or canned soups.
  • For a thicker chili, allow it to cook uncovered for a few minutes after adding the cream cheese mixture.
  • Great served with cornbread, tortilla chips, or a side salad for a complete meal.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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