Go Back
–+ servings
bigscoots

Slow Cooker White Chicken Chili

No ratings yet
This Slow Cooker Chicken Chili is creamy, cozy, and packed with tender chicken, white beans, corn, and green chilies. Just 10 minutes of prep!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Calories: 225
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 15-ounce can white beans drained and rinsed
  • 1 15-ounce can sweet corn drained
  • 1 4-ounce can mild green chilies diced
  • 1 small onion diced
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 4 ounce cream cheese
  • ½ cup heavy cream or milk added at end

Method
 

  1. Load the slow cooker: Add chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin, oregano, plus a pinch of salt and pepper. Stir gently to combine.
  2. Cook until tender: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fork-tender and cooked through.
  3. Shred the chicken: Remove the chicken from the pot, shred with two forks, then return it to the slow cooker.
  4. Make it creamy: Add cubed cream cheese and heavy cream (or milk). Cover again for 10–15 minutes so the cream cheese melts, then stir until smooth and creamy.
  5. Taste and finish: Adjust seasoning with extra salt and pepper if needed, then ladle into bowls and serve warm.
  6. If you like this recipe, leave a 5-star rating, thanks!

Nutrition

Calories: 225kcalCarbohydrates: 5gProtein: 28gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 92mgSodium: 228mgPotassium: 588mgFiber: 0.5gSugar: 2gVitamin A: 296IUVitamin C: 3mgCalcium: 39mgIron: 1mg

Notes

  • For the creamiest texture: Let the cream cheese soften at room temperature and stir it in after shredding the chicken until completely melted.
  • Don't overcook the chicken: Cook just until it's fork-tender. Overcooking can make chicken breasts dry, even in a slow cooker.
  • Naturally thicken the chili: Mash ½ cup of the beans against the side of the slow cooker and stir them back in for a thicker, creamier broth.
  • Adjust the consistency: If the chili becomes too thick after sitting, stir in a splash of chicken broth or milk before serving.
  • Make it ahead: The flavors deepen overnight, making leftovers even more delicious the next day.
  • Freeze without the dairy: For best results, freeze the chili before adding the cream cheese and milk. Stir them in after reheating for the smoothest texture.
  • Customize the toppings: Finish with shredded Monterey Jack, fresh cilantro, sliced avocado, crushed tortilla chips, or a squeeze of lime for extra flavor and texture.
  • Want more heat? Add diced jalapeños, a pinch of cayenne pepper, or your favorite hot sauce to taste.
 
 

Tried this recipe?

Let us know how it was!