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Slow Cooker White Chicken Chili Recipe

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This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for a hearty meal. Combining tender shredded chicken with pinto and white beans, diced green chiles, and a velvety blend of cream cheese and Greek yogurt, this chili offers a flavorful and slightly spicy twist on traditional chili recipes. Easily prepared in a slow cooker, it's an effortless recipe ideal for busy days or cozy gatherings.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chili Base

  • 1 cup diced yellow onion
  • 15.5 ounce can pinto beans, drained
  • 15.5 ounce can white beans, drained
  • 8 ounces mild diced green chiles
  • 1 cup frozen corn, defrosted
  • 3 tablespoons chopped cilantro
  • 2 cups low sodium chicken broth (use 1 3/4 cups for thicker chili)
  • 1/2 cup salsa verde

Chicken and Seasonings

  • 1 1/2 pounds boneless skinless chicken breasts, uncooked
  • 1 teaspoon ground cumin
  • 3/4 teaspoon fine kosher salt (or to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Black pepper to taste

Creamy Finish

  • 4 ounces cream cheese, softened
  • 1/2 cup plain whole milk Greek yogurt, room temperature

Instructions

  1. Prepare the chili base: Add diced yellow onion, drained pinto and white beans, defrosted corn, chopped cilantro, low sodium chicken broth, and salsa verde into the slow cooker. Stir these ingredients together to combine evenly.
  2. Add chicken and spices: Place the uncooked boneless skinless chicken breasts on top of the mixture in the slow cooker. Sprinkle the ground cumin, kosher salt, chili powder, garlic powder, smoked paprika, and black pepper over the chicken. Cover the slow cooker with its lid.
  3. Cook the chili: Set the slow cooker to high and cook for 3 to 4 hours, or alternatively cook on low for 6 hours. This allows the chicken to become tender and the flavors to meld.
  4. Shred chicken and add cream cheese: Once cooking is complete, remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return the shredded chicken to the slow cooker along with softened cream cheese cubes. Stir thoroughly until the cream cheese has completely melted into the chili, creating a creamy texture.
  5. Finish with Greek yogurt and serve: Turn off the heat. Stir in the room temperature plain whole milk Greek yogurt until fully incorporated. Taste the chili and adjust seasoning if needed. Serve hot, optionally garnished with crushed tortilla chips, shredded cheese, extra cilantro, a squeeze of fresh lime juice, or sliced avocado for extra flavor and texture.

Notes

  • For a thicker chili, reduce the chicken broth to 1 3/4 cups as noted in the ingredients.
  • Ensure the cream cheese is softened for easier melting and incorporation.
  • Use mild green chiles for a milder spice level, or substitute with medium for more heat.
  • Leftovers store well refrigerated for up to 3 days and can be frozen for longer storage.
  • To keep the chili dairy-free, omit cream cheese and Greek yogurt, and consider alternative non-dairy substitutes.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Soup/Chili
  • Method: Slow Cooking
  • Cuisine: American

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