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Cozy Slow Cooker White Chicken Chili for Chilly Nights

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A creamy, comforting white chicken chili made in the slow cooker with simple ingredients. Perfect for cold nights, this recipe features tender shredded chicken, white beans, and a velvety cream cheese broth with just the right amount of spice.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 ounces each) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup frozen corn
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • For garnish (optional): fresh cilantro, lime wedges, shredded Monterey Jack cheese, sour cream or Greek yogurt, tortilla chips or crusty bread

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, and open the cans of green chiles.
  2. Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Add the diced onion, minced garlic, drained beans, green chiles, and frozen corn. Pour the chicken broth over everything.
  3. In a small bowl, mix together the cumin, chili powder, dried oregano, garlic powder, onion powder, salt, black pepper, and smoked paprika. Sprinkle this mixture evenly over the ingredients in the slow cooker. Give everything a gentle stir.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender enough to shred.
  5. Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. While the chicken is resting, cut the cream cheese into cubes and let it sit at room temperature for a few minutes. Return the shredded chicken to the slow cooker, then add the cream cheese cubes. Stir gently until the cream cheese is fully melted and incorporated, about 5 minutes.
  7. Taste the chili and adjust seasoning as needed (add more salt, cumin, or heat if desired).
  8. Let the chili rest for 10 minutes before serving to allow flavors to settle and chili to thicken. Serve hot with desired garnishes.

Notes

For a thicker chili, mash half a can of beans before adding or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. To make it spicier, add a diced jalapeño or cayenne pepper. For a dairy-free version, use vegan cream cheese or full-fat coconut milk. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, comfort food, cold weather recipe, chicken chili, easy chili

Find it online: https://eliplate.com/cozy-slow-cooker-white-chicken-chili-for-chilly-nights/