Description
A cozy, creamy, and kid-friendly white chicken chili made in a slow cooker, perfect for chilly nights.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs (Thighs give extra tenderness.)
- 2 cans cannellini or great northern beans (Drained and rinsed.) (Optional variation: substitute 1 can with black beans or add 1 extra can of black beans for a heartier chili.)
- 1 can mild diced green chiles (Use hot if you like more heat.)
- 1 cup frozen or canned corn (Drained.)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (For the base.)
Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Additions
- 6-8 ounces cream cheese, softened (For smooth melting.)
- 1/2 cup sour cream (For extra lush texture.)
Garnish
- 1 fresh lime (For brightness at the end.)
Optional Add-Ins
- cilantro, jalapeños, hot sauce, or a pinch of cayenne (For extra kick.)
Instructions
Preparation
- Add chicken, beans, green chiles, onion, garlic, corn, and all seasonings to the slow cooker.
- Pour in chicken broth. Stir to combine and make sure the chicken is nestled in the liquid.
Cooking
- Cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours, until the chicken is tender enough to shred.
- Remove chicken and shred with two forks. Return it to the slow cooker.
Finishing Touches
- Stir in cream cheese and sour cream. Put the lid back on for 10 minutes, then stir until smooth.
- Taste and adjust salt, pepper, and heat. Squeeze in fresh lime to brighten.
- Serve with your favorite toppings and enjoy while it’s hot.
Notes
Use full-fat dairy for a velvety finish. If your chili looks too thick after adding dairy, splash in a little warm broth. If it’s too thin, leave the lid off for 10 minutes to reduce slightly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: American