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Creamy Slow Cooker White Chicken Chili for Tailgates

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A creamy, comforting white chicken chili made in the slow cooker with simple pantry ingredients. Perfect for tailgates, game days, and feeding a crowd with minimal effort.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 2 (15-ounce / 425 grams each) cans Great Northern beans, drained and rinsed
  • 1 cup (150 grams) frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 cups (710 ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 bay leaves
  • 4 ounces (113 grams) cream cheese, softened
  • ½ cup (120 ml) heavy cream or half-and-half
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • For serving: tortilla chips or corn chips, shredded Monterey Jack cheese, sour cream, sliced avocado, pickled jalapeños (optional)

Instructions

  1. Prep your aromatics: Dice the onion, mince the garlic, and seed and mince the jalapeño.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the drained beans, frozen corn, diced onion, minced garlic, and jalapeño on top. Do not stir.
  3. Add the seasonings and liquid: Sprinkle cumin, oregano, chili powder, salt, and pepper over the top. Tuck bay leaves between chicken breasts. Pour chicken broth around the edges, trying not to wash spices off the chicken.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F internally and shreds easily.
  5. Shred the chicken: Remove chicken to a cutting board or bowl. Discard bay leaves. Shred with two forks or a hand mixer on low speed.
  6. Blend some of the beans: Scoop out about 1 cup of beans and a little liquid from the slow cooker. Blend until smooth using a blender or immersion blender, then stir back into the chili.
  7. Add the creamy finish: In a small bowl, soften cream cheese in the microwave for 15-20 seconds. Whisk in heavy cream until smooth. Stir this mixture into the chili along with shredded chicken. Cook on low for another 15-20 minutes until heated through and cream cheese is fully incorporated.
  8. Finish with lime and cilantro: Squeeze lime juice into chili and stir in most of the chopped cilantro. Reserve some for garnish. Taste and adjust salt and pepper.
  9. Serve immediately or keep warm on the slow cooker’s warm setting. Garnish with remaining cilantro and desired toppings.

Notes

Don’t add the cream cheese mixture too early—it can curdle if it simmers too long. For thicker chili, cook uncovered for 15-20 minutes. For thinner chili, stir in extra chicken broth. This chili tastes even better the next day. Cumin is essential for the flavor; do not skip it.

Nutrition

Keywords: white chicken chili, slow cooker chili, tailgate recipe, creamy chili, game day food, chicken chili, slow cooker recipe

Find it online: https://forkmila.com/creamy-slow-cooker-white-chicken-chili-for-tailgates/