Slow Cooker White Chicken Chili
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.
Servings: 4 Servings
Calories: 483kcal
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
Calories: 483kcal | Carbohydrates: 52g | Protein: 34g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 910mg | Potassium: 1151mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1053IU | Vitamin C: 20mg | Calcium: 129mg | Iron: 4mg