Description
This Slow Cooker White Chicken Chili is a creamy and comforting dish that’s perfect for busy weeknights. Packed with tender chicken, beans, corn, and a flavorful blend of spices, this chili is sure to become a family favorite. Easy to make and delicious to eat!
Ingredients
Scale
For the Chili:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- juice of 1 lime
For Garnish:
- chopped fresh cilantro
- shredded Monterey Jack cheese
Instructions
- Add chicken breasts, white beans, corn, green chilies, onion, garlic, cumin, oregano, chili powder, salt, pepper, and chicken broth to the slow cooker. Stir to combine. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks, then return it to the slow cooker. Add the cream cheese and sour cream, stirring until melted and the chili is creamy. Stir in lime juice. Cook for an additional 10–15 minutes on low until fully combined and warmed through.
- Serve hot, garnished with cilantro and cheese if desired.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- You can substitute rotisserie chicken and reduce cook time if needed.
- This chili thickens as it cools and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
