Description

This easy slow cooker white chicken chili is creamy, hearty, and full of flavor. Tender chicken, white beans, corn, green chiles, and warm spices come together for a comforting family dinner with minimal prep.

Ingredients

2 lb boneless, skinless chicken breasts or thighs

2 cans (15 oz each) Great Northern beans, drained and rinsed

1 can (4 oz) diced green chiles

1 cup corn, frozen or canned

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

8 oz cream cheese, softened and cubed

1½ teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

½ teaspoon black pepper

Salt to taste

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Instructions

1. Place the chicken in the bottom of the slow cooker.

2. Add the white beans, corn, onion, garlic, and diced green chiles.

3. Pour in the chicken broth and add the cumin, chili powder, oregano, black pepper, and salt.

4. Cover and cook until the chicken is tender and fully cooked.

5. Remove the chicken and shred it with two forks.

6. Return the shredded chicken to the slow cooker.

7. Add the cubed cream cheese and stir until melted and creamy.

8. If the chili is too thick, add a little chicken broth. For a thicker chili, mash some of the beans and stir them into the chili.

9. Taste and adjust the seasonings.

10. Serve hot with shredded cheese, sour cream, avocado, cilantro, jalapeños, tortilla chips, or fresh lime.

Notes

For a spicier chili, use hot green chiles or add jalapeños, cayenne pepper, or hot sauce. For a thicker chili, mash some of the white beans before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add a splash of chicken broth if needed.

Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American, Southwestern