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Slow Cooker Chicken Chili That Hits All the Right Notes

This creamy white chicken chili is effortlessly cooked in a slow cooker with tender chicken, hearty beans, sweet corn, and balanced green chiles, finished with cream cheese and half and half for warmth and comfort in every spoonful.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 servings
Calories 155 kcal

Equipment

  • 1 Slow cooker programmable if possible

Ingredients
  

Main ingredients

  • 1 lb Boneless skinless chicken breasts trimmed of excess fat
  • 1 Yellow onion diced
  • 2 cloves Garlic minced
  • 24 oz Chicken broth low sodium
  • 2 cans Great Northern beans drained and rinsed
  • 2 cans Diced green chiles 1 hot, 1 mild
  • 1 can Whole kernel corn drained
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Cumin
  • 0.75 teaspoon Oregano
  • 0.5 teaspoon Chili powder
  • 0.25 teaspoon Cayenne pepper
  • Fresh cilantro chopped
  • 4 oz Cream cheese softened, reduced fat
  • 0.25 cup Half and half

Instructions
 

Instructions

  • Add chicken breasts to bottom of slow cooker.
  • Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  • Top with diced onion, garlic, beans, green chiles, corn, broth, and cilantro. Stir gently.
  • Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
  • Remove chicken and shred with two forks.
  • Return shredded chicken to the slow cooker and stir.
  • Add cream cheese and half and half, stir, and cook on HIGH for 15 minutes until chili is creamy and thickened.
  • Stir well and serve hot with jalapenos, sour cream, avocados, cheese, cilantro, and tortilla strips.

Notes

Chili can be made ahead, stored for 4-5 days in the fridge, or frozen before adding dairy for future use.