Description

This Slow Cooker White Chicken Chili is a creamy, comforting dish featuring tender chicken breasts simmered with white beans, green chiles, and aromatic spices. Perfect for a hearty weeknight meal, it combines a blend of mild heat and rich flavors, finished with cream cheese and sour cream for a luscious texture, and garnished with fresh cilantro and Monterey Jack cheese.

Ingredients

Scale

Proteins

1 1/2 lbs boneless, skinless chicken breasts

Vegetables and Beans

1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (4 oz) diced green chiles
1 cup frozen corn

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper

Liquids and Dairy

4 cups low-sodium chicken broth
4 oz cream cheese, cubed
1/2 cup sour cream
Juice of 1 lime

Garnishes

Chopped fresh cilantro
Shredded Monterey Jack cheese

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Instructions

Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to serve as the base for the chili.
Add aromatics and beans: Add the diced onion, minced garlic, drained Great Northern or cannellini beans, diced green chiles, and frozen corn on top of the chicken to layer the flavors.
Season and add liquids: Sprinkle ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper over the ingredients. Pour in 4 cups of low-sodium chicken broth, then stir gently to combine the elements evenly while keeping the chicken at the bottom.
Cook the chili: Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
Shred the chicken: Remove the cooked chicken breasts carefully from the slow cooker and shred them using two forks until finely pulled apart.
Combine shredded chicken and dairy: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and sour cream to the mixture. Stir continuously until the cream cheese melts and the mixture is creamy and well combined.
Heat through and finish: Let the chili cook for an additional 10 to 15 minutes to ensure everything is thoroughly heated and flavors meld together.
Add lime juice and garnish: Stir in the juice of one lime for a fresh zest, then serve the chili garnished with chopped fresh cilantro and shredded Monterey Jack cheese according to preference.

Notes

For a spicier chili, add a diced jalapeño or substitute hot green chiles instead of mild.
To shorten the cooking time, substitute with rotisserie chicken, adding it during the last hour of cooking.
This chili freezes well; store leftovers in airtight containers for up to 3 months and reheat thoroughly before serving.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 390
Sugar: 3 g
Sodium: 540 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 6 g
Protein: 31 g
Cholesterol: 90 mg