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Slow Cooker White Chicken Chili

Creamy slow cooker white chicken chili in a white ceramic bowl with cilantro garnish.
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This is the ultimate set-it-and-forget-it comfort food. Tender chicken, creamy beans, and a gentle warming heat come together in the slow cooker for a meal that feels like home with almost no effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 2 (15.5 oz) cans Great Northern beans, drained and rinsed
  • 1 (15.25 oz) can whole kernel corn, drained
  • 4 cups low sodium chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper, adjust to taste
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz block cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. In a 6-quart or larger slow cooker, combine the diced onion, minced garlic, green chiles, beans, and corn. Sprinkle the cumin, oregano, cayenne, salt, and pepper over the top.
  2. Place the chicken breasts on top of the vegetable mixture. Pour the chicken broth over everything.
  3. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot.
  5. Add the cubed cream cheese and shredded Monterey Jack cheese to the slow cooker. Stir gently until the cheeses are fully melted and incorporated into the broth.
  6. Let the chili sit on the WARM setting for 10-15 minutes to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed before serving.

Notes

Let the cream cheese soften at room temperature while the chili cooks for easier blending. For a lighter version, substitute the cream cheese with 1 cup of pureed white beans. This chili freezes well for up to 3 months.

Nutrition

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