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Creamy Slow Cooker White Chicken Chili

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A rich, creamy white chicken chili made in the slow cooker with tender chicken, white beans, and a velvety finish of cream cheese and heavy cream. This comforting, pantry-friendly recipe is perfect for busy weeknights and tastes like a warm hug in a bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder (mild blend or ancho chili powder)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 oz cream cheese, softened
  • ½ cup heavy cream
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, diced avocado, tortilla chips or strips, sour cream or Greek yogurt

Instructions

  1. Sauté the aromatics (optional but recommended): Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  2. Layer ingredients in the slow cooker: Place chicken breasts at the bottom. Add sautéed onion and garlic (or raw if skipping step 1), drained white beans, frozen corn, diced green chiles, cumin, oregano, chili powder, salt, and pepper. Pour chicken broth over everything. Do not stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and easily shredded.
  4. Remove chicken breasts from slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  5. In a small bowl, microwave cream cheese for 15-20 seconds to soften. Add softened cream cheese and heavy cream to the slow cooker. Stir gently until cream cheese is fully melted and chili is creamy and pale (about 2-3 minutes).
  6. Squeeze lime juice into chili and stir. Taste and adjust seasoning with additional salt or lime juice if needed.
  7. Turn off slow cooker and let chili rest for 10 minutes to allow flavors to meld and texture to thicken slightly.
  8. Ladle into bowls and serve with desired toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, diced avocado, and tortilla chips.

Notes

For best results, add cream cheese and heavy cream at the end to prevent curdling. Shred chicken while warm for easiest handling. Toast cumin in a dry skillet for 30 seconds to enhance flavor. Let chili rest 10 minutes before serving to thicken. This recipe is naturally gluten-free; for dairy-free, use full-fat coconut cream and dairy-free cream cheese. For a vegetarian version, omit chicken and use 3 cans white beans plus extra vegetable broth.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili, easy chili recipe, comfort food, slow cooker recipe, white bean chili

Find it online: https://forkmila.com/creamy-slow-cooker-white-chicken-chili-easy-and-delicious/