Slow Cooker Creamy White Chicken Chili
A creamy, flavorful chili that cooks itself in a slow cooker, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth Substitute with vegetable broth for a vegetarian option.
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- to taste Salt and pepper
- 1 cup heavy cream Substitute with coconut cream for a dairy-free version.
- ½ cup sour cream Greek yogurt can be used as a healthier alternative.
- to garnish Fresh cilantro, chopped
- to serve Lime wedges
Instructions
Preparation
- Gather all your ingredients and clear your workspace. Wash your vegetables and measure out the spices.
Cooking
- Add the chicken breasts, drained white beans, drained corn, diced onion, minced garlic, chicken broth, diced green chilies, ground cumin, chili powder, paprika, salt, and pepper to the slow cooker. Stir everything together.
- Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Add the heavy cream and sour cream. Stir until well mixed and heat through for another 15-20 minutes on low.
- Taste and adjust seasoning if necessary before serving.
Serving
- Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with lime wedges.
Notes
This chili can be stored in an airtight container for up to 4-5 days in the refrigerator or 3 months in the freezer.