Slow Cooker White Chicken Chili

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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.

Prep Time10

Total Time4 10

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 483kcal

Author: Angela Morris

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.

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