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Crowd-Pleasing Slow Cooker White Chicken Chili: Easy & Best Recipe

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This creamy, hearty white chicken chili is made effortlessly in a slow cooker with simple pantry ingredients. Perfect for feeding a crowd, it’s a comforting dish that tastes like it simmered all day with minimal hands-on time.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (about 4 medium)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 2 cans (4 oz each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • ½ cup fresh cilantro, chopped, plus more for garnish
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla chips, hot sauce, pickled jalapeños

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker. If thick, slice in half horizontally. Season lightly with salt and pepper.
  2. Scatter the diced onion and minced garlic over the chicken. Sprinkle ground cumin, dried oregano, chili powder, and another pinch of salt and pepper over everything. Do not stir.
  3. Pour the chicken broth into the slow cooker, making sure it covers the chicken partially. Add the drained white beans, frozen corn, and both cans of diced green chiles (with their liquid). Gently stir to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken reaches 165°F and shreds easily.
  5. Carefully remove the chicken breasts and shred using two forks or a hand mixer on low speed. Return shredded chicken to the slow cooker.
  6. Scoop out about 1 cup of beans and a little broth, puree until smooth with an immersion blender or regular blender, then stir back into the chili to thicken.
  7. Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until completely melted and the chili is velvety. Taste and adjust salt and pepper.
  8. Stir in fresh lime juice and chopped cilantro. Let chili sit for 5 minutes off the heat.
  9. Ladle into bowls and garnish with desired toppings.

Notes

For best results, let cream cheese come to room temperature before adding. Do not lift the lid during cooking. Chili tastes even better the next day. To make ahead, prepare through step 6, refrigerate, then reheat and finish with cream cheese and lime.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili recipe, crowd-pleasing chili, creamy chicken chili

Find it online: https://sparklespoon.com/crowd-pleasing-slow-cooker-white-chicken-chili-easy-and-best-recipe/