Slow Cooker White Chicken Chili

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Slow Cooker White Chicken Chili

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 8 hours (Low)

  • Servings: 6–8 people

Ingredients

Category Item Quantity
Protein Boneless, skinless chicken breasts or thighs 1.5 lbs
Aromatics Diced yellow onion 1 medium
Produce Minced garlic 3 cloves
Base Low-sodium chicken broth 4 cups
Canned Goods Diced green chiles (mild) 2 cans (4 oz each)
Beans Great Northern or Cannellini beans (rinsed) 2 cans (15 oz each)
Corn Frozen or canned corn 1 cup
Spices Cumin, Oregano, Chili Powder, Salt, Pepper To taste (approx. 1 tsp each)
Creamy Finish Full-fat cream cheese (cubed) 8 oz

Instructions

  1. Layer the Crockpot: Place the chicken at the bottom. Add the beans, onion, garlic, green chiles, corn, and all spices on top.

  2. Add Liquid: Pour the chicken broth over the ingredients. Do not add the cream cheese yet.

  3. Slow Cook: Cover and cook on Low for 7-8 hours or High for 3-4 hours.

  4. Shred the Chicken: Once cooked, remove the chicken to a plate, shred it with two forks, and return it to the pot.

  5. Make it Creamy: Add the cubed cream cheese to the pot. Stir, cover, and let it sit for another 15 minutes until melted and incorporated.

  6. Serve: Stir well to ensure the base is creamy. Serve hot with your favorite toppings.

Chef’s Notes & Tips

  • The “Creamy” Secret: For an even thicker texture, take a half-cup of the beans and mash them before adding them to the pot.

  • Spice Level: This recipe is mild. If you want heat, add a diced jalapeño or a dash of cayenne pepper.

  • Toppings are King: Don’t skip the fresh lime juice, cilantro, avocado, and crushed tortilla chips. They provide the necessary acidity and crunch.

Benefits

  • High Protein: Helps with muscle repair and keeps you full longer.

  • Fiber-Rich: The beans provide a significant amount of dietary fiber for gut health.

  • Meal-Prep Friendly: This chili tastes even better the next day as the spices continue to develop.

Nutritional Info (Per Serving)

  • Calories: 340 kcal

  • Protein: 32g

  • Carbs: 28g

  • Fat: 12g

  • Fiber: 7g

Common Q&A

Q: Can I use frozen chicken?

A: It’s safer to thaw chicken first to ensure it reaches a safe cooking temperature quickly enough in the slow cooker.

Q: Can I substitute the cream cheese?

A: Yes! You can use Greek yogurt or sour cream for a tangier, lighter version, but add these right before serving to prevent curdling.

Q: How long does it last in the fridge?

A: It stays fresh for up to 4 days in an airtight container. Note that the beans will soak up more liquid over time, so you may need a splash of broth when reheating.

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