The BEST Slow Cooker White Chicken Chili
This creamy, flavorful twist on the traditional chili is not only soul-soothing but also packed with protein and wholesome ingredients. Whether you're hosting a game day gathering, meal prepping for the week, or simply looking to cozy up at home, slow cooker white chicken chili is the answer.
Print Recipe
Equipment
- Slow cooker
- Blender or food processer
Ingredients
- 1 pound boneless, skinless chicken breasts and/or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 15 oz cans cannellini or great northern beans, drained and rinsed (divided)
- 32 oz no-salt chicken broth
- 1 4 oz can mild diced green chiles, drained
- 1 4 oz can hot diced green chilies, drained (OR my favorite: 4 oz of chopped homemade cowboy candy)
- 1 15 oz can whole kernel corn, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp chopped fresh cilantro
- 1 tsp each salt and pepper
- 4 oz Neufchatel cream cheese, softened
- 1 cup half & half, light cream, or milk
Instructions
- Add chicken to the bottom of a slow cooker. Add the diced onion, garlic, corn, spices, herbs, salt, pepper, chicken stock and 1 can of drained/rinsed white beans. Mix well and cover.
- Set slow cooker on low and cook for 6-8 hours.
- When finished, remove chicken and shred with two forks. Return meat to the cooker.
- In a blender, food processer, or pot with stick blender, combine 1 can of drained/rinsed white beans, cream cheese, and half & half. Blend thoroughly until it forms a thickened liquid.
- Pour mixture into the slow cooker and mix thoroughly. Cover and heat an additional 15 minutes until warmed through.
- Serve hot, topped with your favorite garnishes.
Notes
*Calories are approximate
Servings: 6 servings
Calories: 250kcal
