Description

This easy White Chicken Chili recipe is a comforting slow cooker dish packed with tender shredded chicken, creamy white beans, sweet corn, mild green chilies, and a rich, creamy broth. Perfect for chilly days and effortless meal prep, this crockpot chili comes together with simple ingredients and minimal hands-on time, delivering a hearty, flavorful meal that serves six.

Ingredients

Scale

Chicken and Vegetables

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 can white beans, drained and rinsed
1 can sweet corn, drained
1 can mild diced green chilies
1 small onion, diced

Liquids and Seasonings

3 cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste

Creamy Finish

4 ounces cream cheese, cubed
1/2 cup heavy cream or milk

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Instructions

Combine Ingredients: Place the chicken, white beans, sweet corn, diced green chilies, diced onion, chicken broth, garlic powder, cumin, dried oregano, salt, and pepper into the slow cooker. Make sure all ingredients are evenly distributed for consistent cooking.
Cook the Chili: Set the slow cooker on low for six to seven hours or on high for three to four hours. Cook until the chicken is fully cooked and tender enough to shred easily with a fork.
Shred Chicken: Carefully remove the cooked chicken from the slow cooker, shred it using two forks, then return the shredded chicken back into the chili mixture in the slow cooker.
Add Creamy Ingredients: Stir in the cubed cream cheese and the heavy cream or milk. Cover the slow cooker and let it cook for another 10 to 15 minutes to allow the cream cheese to melt and combine smoothly into the chili.
Final Adjustments and Serve: Stir the chili thoroughly until smooth and creamy. Taste and adjust seasonings with additional salt and pepper if needed. Serve the white chicken chili warm for a delicious, comforting meal.

Notes

You can substitute heavy cream with milk for a lighter version, though it may be less rich.
For a spicier chili, use medium or hot diced green chilies instead of mild.
If you prefer thicker chili, reduce the chicken broth slightly or cook uncovered at the end to thicken.
This chili freezes well; store leftovers in airtight containers for up to 3 months.
Serve with toppings like shredded cheese, cilantro, avocado slices, or tortilla chips for added texture and flavor.