Slow Cooker White Chicken Chili is a creamy, spicy chili made entirely without tomatoes, tender shredded chicken and beans swimming in a rich, cheesy broth that gets even better as it thickens up on the stove.
Dump everything into the crockpot, let it do the work for a few hours, and come back to a house that smells incredible. The cream cheese and heavy cream stirred in at the end give it that signature velvety texture without weighing it down, so it feels indulgent but never heavy. It is endlessly customizable with toppings, so everyone at the table can build their bowl exactly how they like it.
Helpful Tips
- Shred the chicken while it is still warm: Warm chicken pulls apart much more easily than cooled chicken, so shred it right after removing it from the slow cooker for the best texture.
- Whisk the cream cheese with warm broth first: Adding cold cream cheese straight into the slow cooker can cause it to clump, so softening and whisking it with a bit of hot broth first ensures a smooth, creamy chili.
- Leave the lid off for the final simmer: Cooking uncovered for the last 15 minutes lets excess liquid evaporate, which is key to getting that thick, chili-like consistency instead of a thin soup.
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Slow Cooker White Chicken Chili
Ingredients
- 3/4 pound boneless skinless chicken breasts 1 large breast
- 1 teaspoon salt
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 15 ounce can great Northern beans drained and rinsed
- 4 ounce can diced green chiles
- 15 ounce can whole kernel corn drained
- 1/4 cup fresh cilantro chopped
- 2 cups low-sodium chicken broth
- 3 ounces cream cheese softened
- 1/4 cup heavy cream
- jalapenos, avocados, sour cream, cilantro, tortilla strips, cheese for topping
Instructions
- Add the chicken breast to the bottom of the slow cooker. Sprinkle on the salt, cumin, oregano, chili powder, black pepper, and cayenne pepper.
- Top with onion, garlic, great Northern beans, green chiles, corn, cilantro, and chicken broth. Give it a little stir.
- Cover and cook on HIGH for 3-4 hours or LOW for 8 hours.
- Transfer the chicken to a cutting board and shred it.
- While the chicken is still out of the slow cooker, add the cream cheese to a small mixing bowl. Ladle some of the broth into the bowl and whisk until the cream cheese is fully incorporated. Pour in the cream and whisk to combine.
- Pour the mixture and the chicken back into the slow cooker.
- Continue cooking on HIGH for 15 minutes with the lid off to thicken the chili.
- Serve with desired toppings.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.