Slow Cooker White Chicken Chili
A warm and comforting dish featuring creamy textures, a hint of spice, and the goodness of chicken and beans, perfect for family dinners or chilly evenings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for vegetarian option.
- 2 (15-ounce) cans Great Northern beans, rinsed and drained Black beans or pinto beans are good substitutes.
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles Adds mild heat and flavor.
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper Adjust to your spice preference.
- ½ teaspoon salt Adjust according to taste.
- 1 (8-ounce) block cream cheese, softened For a lighter option, use Greek yogurt.
- ½ cup chopped fresh cilantro For garnish.
- 1 lime, juiced Enhances the chili's flavor.
Instructions
Preparation
- Prep your workspace and gather all ingredients and utensils, including a 6-quart slow cooker.
- Place the chicken breasts at the bottom of your slow cooker, spreading them out evenly.
- Sprinkle the chopped onion and minced garlic over the chicken.
- Add the rinsed and drained Great Northern beans and the drained corn.
- Mix in the diced green chiles.
- Pour in the chicken broth over the mixture.
- Season with ground cumin, dried oregano, cayenne pepper, and salt. Stir to combine.
Cooking
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooking time is complete, remove the chicken breasts and shred them into bite-sized pieces.
- Add cream cheese in cubes to the cooker along with the shredded chicken, and stir until fully melted.
- Stir in chopped cilantro and lime juice, allowing it to heat through for an additional 10 minutes.
Notes
Serve with toppings such as shredded cheese, diced avocado, sour cream, or tortilla chips. For storage, refrigerate for 4-5 days or freeze for up to 3 months.