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Slow Cooker White Chicken Chili

Creamy slow cooker white chicken chili with avocado and cheese topping
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A creamy, comforting chili made with tender chicken, cannellini beans, and green chiles. This set-it-and-forget-it slow cooker meal is perfect for busy weeknights and fills your home with a welcoming aroma. It's easily customizable with your favorite toppings.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • 1 (8-ounce) block cream cheese, softened and cubed
  • 1 cup frozen corn kernels
  • Salt and black pepper to taste

Instructions

  1. Place chicken at the bottom of a 6-quart or larger slow cooker.
  2. Top with cannellini beans, diced onion, minced garlic, green chiles, cumin, oregano, and chili powder.
  3. Pour chicken broth over everything. Gently stir to distribute spices.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
  5. Remove chicken to a bowl and shred with two forks.
  6. Add cubed cream cheese and frozen corn to the hot liquid in the slow cooker. Stir until cream cheese is fully melted.
  7. Return shredded chicken to the pot and stir to combine. Season with salt and pepper.
  8. Let warm through for 15-20 minutes, then serve with desired toppings.

Notes

For a lighter version, swap half the cream cheese for plain Greek yogurt stirred in at the end. Add leftover shredded rotisserie chicken during the last hour instead of raw chicken. Taste and adjust seasoning at the end, as broths vary in saltiness.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-white-chicken-chili-2/