Slow Cooker White Chicken Chili – Creamy Comfort in a Bowl Recipe
This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for cozy meals. Made with tender chicken breasts, white beans, green chilies, and a blend of spices, it’s slow-cooked to develop rich flavors and finished with cream cheese and sour cream for a velvety texture. Easy to prepare and full of wholesome ingredients, it’s a great hands-off meal that reheats and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Total Time: 7 hours (low) or 3.5 to 4.25 hours (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Tex-Mex
- Diet: Low Fat
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn kernels
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 4 cups chicken broth
Spices & Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Creamy Elements & Toppings:
- 8 ounces cream cheese, cut into cubes
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for garnish)
- Lime wedges (for serving)
- Red pepper flakes (optional, for garnish)
- Tortilla chips (optional, for serving)
Instructions
- Start the Chili Base: Place chicken breasts at the bottom of your crockpot. Layer the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth evenly over the ingredients.
- Add Spices and Cook: Sprinkle cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the mixture. Gently stir to combine the spices but keep the chicken mostly at the bottom. Cover the crockpot and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken and Make it Creamy: Carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken finely and return it to the crockpot. Add the cream cheese cubes and sour cream and stir gently until the cream cheese melts completely and the chili becomes smooth and creamy. Taste and adjust salt or pepper as needed.
- Serve and Garnish: Ladle the chili into bowls. Top with shredded cheese, chopped fresh cilantro, avocado slices, and an extra dollop of sour cream if desired. Sprinkle with red pepper flakes for added spice and serve with lime wedges and tortilla chips on the side for a delightful crunch.
Notes
- Use room-temperature cream cheese to ensure it melts smoothly without lumps.
- Don’t open the slow cooker lid frequently to avoid heat loss and extended cooking time.
- Layer chicken at the bottom of the crockpot for even cooking and easy shredding.
- Add dairy ingredients last on low heat to prevent curdling or separation.
- Taste and adjust seasoning after cooking; slow cooking will intensify flavors.
- If chili is too thick, stir in a splash of additional chicken broth or water to loosen the consistency.
- Leftovers keep well in the fridge for up to 4 days and freeze for up to 2 months.
- Reheat gently on the stovetop or in the crockpot, adding broth or milk to restore creaminess if needed.
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