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Homemade Slow Cooker White Chicken Chili Recipe

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4.3 from 4 reviews

This Homemade Slow Cooker White Chicken Chili is a comforting and flavorful dish perfect for easy weeknight dinners. Tender chicken breasts slowly cook with aromatic spices, great northern beans, corn, and green chiles in a creamy, cheesy broth enriched with cream cheese and fresh cilantro. Served with optional toppings like sour cream, tortilla strips, avocado, and tomatoes, this hearty chili brings warmth and deliciousness with minimal effort.

  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 medium yellow onion, diced
  • 2 tsp garlic, minced
  • 30 oz great northern beans, rinsed and drained
  • 4 oz diced green chiles
  • 15 oz corn, drained
  • 24 oz chicken broth
  • 4 oz cream cheese
  • ¼ cup milk
  • ½ cup cilantro, freshly chopped

Toppings (Optional)

  • Sour cream
  • Tortilla strips
  • Diced avocado
  • Chopped tomatoes
  • Cilantro, chopped

Instructions

  1. Season the Chicken: Place the boneless skinless chicken breasts at the bottom of your slow cooker. Sprinkle evenly with salt, cumin, chili powder, oregano, black pepper, and cayenne pepper to coat the chicken with aromatic spices.
  2. Add Vegetables and Beans: Layer the minced garlic, diced onion, rinsed and drained great northern beans, diced green chiles, and drained corn over the seasoned chicken. Pour the chicken broth over all ingredients, then gently nudge the chicken breasts with a spoon to ensure the broth reaches the bottom evenly.
  3. Slow Cook the Chili: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
  4. Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and shred them finely using two forks.
  5. Combine and Finish Cooking: Return the shredded chicken to the slow cooker. Add the cream cheese and milk, stirring to combine. Cook for an additional 15 minutes to melt the cream cheese into the chili, creating a creamy texture. Just before serving, stir in the freshly chopped cilantro.
  6. Serve and Garnish: Ladle the chili into bowls and top with your choice of sour cream, tortilla strips, diced avocado, chopped tomatoes, and extra cilantro for added flavor and texture.

Notes

  • Slow cooking on LOW yields more tender chicken and richer flavor.
  • If you prefer a thicker chili, mash some of the beans before adding the cream cheese.
  • You can use rotisserie chicken as a shortcut; add it in at the end with cream cheese and milk.
  • Adjust cayenne pepper to make the chili more or less spicy according to your taste.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use coconut milk instead of regular milk.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours (slow cooker on LOW) or 3 to 4 hours (HIGH)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://avascooking.com/homemade-slow-cooker-white-chicken-chili-recipe/