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Slow Cooker Creamy White Chicken Chili Recipe

Slow Cooker Creamy White Chicken Chili Recipe
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4.8 from 8 reviews

Slow cooker creamy white chicken chili is a rich, comforting soup filled with tender chicken, cannellini beans, corn, and mild green chiles in a smooth, creamy broth. Perfect for a hearty dinner, this easy-to-make chili can be prepped ahead and slowly cooked to meld flavors, offering a deliciously satisfying meal that's both flavorful and cozy.

Ingredients

Main Ingredients

  • ½ medium onion, diced
  • 1 pound chicken breast (about two large chicken breasts)
  • 7 ounces mild green chiles
  • 3 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 ½ cups corn, frozen or canned (if canned, drained and rinsed)
  • 2 cloves garlic, minced (or 1 teaspoon minced garlic)
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 32 ounces low sodium chicken broth

Dairy Ingredients

  • 4 ounces cream cheese, softened
  • ⅓ cup heavy cream or half and half
  • ¼ teaspoon pepper, or to taste

Instructions

  1. Prepare the base: Add the diced onion, whole chicken breasts, and canned green chiles to the slow cooker. Drain and rinse the cannellini beans, then add them in. Add the corn directly if frozen, or drained and rinsed if canned.
  2. Add seasonings and broth: Add minced garlic, oregano, cumin, paprika, and salt over the chicken and vegetables. Pour in the low sodium chicken broth carefully, then close the slow cooker lid.
  3. Cook the chili: Cook on high for 3 to 4 hours, or on low for 6 to 8 hours, allowing flavors to meld and chicken to cook through.
  4. Soften cream cheese: While chili cooks, cut cream cheese into small cubes and let it sit at room temperature for 10 to 15 minutes to soften.
  5. Shred the chicken: Switch the slow cooker to low if on high. Remove the chicken breasts and shred them with two forks on a cutting board.
  6. Make cream cheese mixture: In a large bowl or glass measuring cup, whisk softened cream cheese with 1 to 2 cups of warm (not boiling) broth from the slow cooker, adding the broth gradually to melt and combine the cream cheese smoothly.
  7. Combine shred chicken and cream mixture: Return shredded chicken to the slow cooker. Pour in the cream cheese mixture, then add the heavy cream slowly. Stir gently.
  8. Final cook to thicken: Set the slow cooker to high and cook for about 15 minutes, uncovered, to let the soup thicken slightly. Then switch to keep warm until serving.
  9. Serve and enjoy: Ladle the creamy white chicken chili into bowls and enjoy a warm, hearty meal.

Notes

  • For a lighter, dairy-free version, omit cream cheese and heavy cream. To keep it creamy without dairy, blend one of the bean cans with some broth and add back to the chili to thicken it.
  • Ensure the cream cheese is softened and the broth is cooled slightly before mixing to prevent curdling.
  • The chili can be cooked on low for longer if desired, for more tender chicken and deeper flavors.
  • Adjust the spiciness by using mild or hot green chiles according to preference.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipethrive.com/slow-cooker-creamy-white-chicken-chili-recipe/