Slow Cooker White Chicken Chili Recipe
A creamy, hearty slow cooker white chicken chili packed with tender chicken, white beans, corn, green chiles, and savory spices. Cream cheese and fresh lime create a rich, slightly tangy finish perfect for an easy comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cans (4 ounces each) diced green chiles
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro, optional
- Shredded Monterey Jack cheese, optional for serving
- Sliced avocado, optional for serving
- Tortilla strips, optional for serving
- Lime wedges, optional for serving
Instructions
- Place the chicken in the bottom of a 6-quart slow cooker.
- Add the drained and rinsed white beans, corn, diced green chiles, onion, and garlic.
- Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and black pepper over the ingredients.
- Pour in the chicken broth and gently stir the ingredients around the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
- Transfer the cooked chicken to a cutting board or bowl and shred it with two forks.
- Mash about 1 cup of the white beans against the side of the slow cooker to naturally thicken the chili.
- Return the shredded chicken to the slow cooker and stir to combine.
- Add the softened cream cheese. Cover and cook on HIGH for another 15 to 30 minutes, stirring occasionally, until the cream cheese is completely incorporated.
- Stir in the fresh lime juice and optional cilantro just before serving.
- Taste and adjust the salt, black pepper, or lime juice as needed.
- Ladle into bowls and serve with Monterey Jack cheese, avocado, tortilla strips, cilantro, or fresh lime wedges as desired.
Notes
- Cannellini, Great Northern, or navy beans all work well in this chili.
- For a spicier chili, add diced jalapeño, cayenne pepper, extra green chiles, or a hotter variety of green chile.
- For an extra-creamy version, add a small amount of heavy cream along with the cream cheese.
- For a lighter version, reduce or omit the cream cheese and mash additional beans to thicken the broth.
- Diced bell peppers, additional corn, or baby spinach can be added for extra vegetables.
- If using leftover cooked chicken, add it later in the cooking process so it heats through without becoming dry.
- For thicker chili, mash additional beans or briefly cook with the lid off near the end.
- Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days.
- Freeze individual portions for 2 to 3 months. The cream cheese may separate slightly after thawing, but stirring well during reheating can help restore the texture.
- If refrigerated chili becomes too thick, add a small splash of chicken broth while reheating.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 80 mg
