Description
Slow Cooker White Chicken Chili brings easy, creamy comfort to your table. Tender chicken, hearty beans, and a kick of spice make this a family favorite.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 (15-oz) cans Great Northern beans, drained and rinsed
- 2 (4-oz) cans diced green chiles, drained
- 1.5 cups frozen corn
- Flavor Builders:
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Creamy Goodness:
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Finishing Touches & Toppings:
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced jalapeños
- Tortilla strips or crushed tortilla chips
Instructions
- Prep & Combine Your Base: First things first, get that onion and garlic chopped. I try to get them pretty fine so they melt into the chili, you know? Then, into the slow cooker goes your chicken breasts, the drained and rinsed beans (don’t forget that rinse, seriously!), those glorious drained green chiles, and the frozen corn. Sprinkle in the cumin, chili powder, and oregano right over everything. Pour in the chicken broth. Give it a gentle stir just to make sure those spices are somewhat distributed. Honestly, this is where I always take a deep breath, knowing the hard part is practically over.
- Set It and Forget It (Mostly): Now for the easy part. Pop the lid on your slow cooker. You’ve got options here: cook on low for 6-8 hours, or on high for 3-4 hours. I usually opt for low if I’m heading out for the day, but high works perfectly if you’re trying to get dinner on the table a bit quicker. My kitchen fills with the most comforting smells during this stage; it’s like a warm hug for your nose! Just resist the urge to peek too often, let that slow cooker do its thing. Trust the process, hon.
- Shred That Tender Chicken: Once your cooking time is up, the chicken should be super tender, practically falling apart. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Grab two forks and start shredding! It should be really easy. If it’s not, pop them back in for a bit longer. Sometimes I’m a bit impatient and pull them out too soon—oops! But once shredded, return all that lovely chicken back into the slow cooker. It’s looking good, smelling even better, I promise you.
- Stir in the Creamy Goodness: Now for the part that makes this Slow Cooker White Chicken Chili so irresistible. Add the softened cream cheese and the heavy cream to the slow cooker. Give it a good stir until the cream cheese melts completely and everything is beautifully combined and creamy. This takes a few minutes, and you might need to break up the cream cheese a bit with your spoon. This is where the chili transforms from hearty to truly luscious, to be real. Taste it here, and add salt and pepper if you think it needs it.
- A Quick Simmer & Final Touches: Once the cream cheese is fully incorporated, let the chili simmer on high for another 15-20 minutes, or until it’s heated through and the sauce has thickened slightly to your liking. This extra simmer really brings all those flavors together. This is where I start thinking about toppings, honestly. The aroma is usually driving me wild by this point!
- Serve It Up: Ladle your warm Slow Cooker White Chicken Chili into bowls. Top with fresh cilantro, a squeeze of lime juice, and any other garnishes your heart desires (cheese, jalapeños, sour cream—oh my!). It should look rich and inviting, smell absolutely divine, and taste like pure comfort. This is the moment you’ve been waiting for, and it’s always worth it.