Slow Cooker White Chicken Chili
This Slow Cooker White Chicken Chili is creamy, cozy and packed with shredded chicken, cannellini beans, sweet corn and green chilies. Everything cooks together all day in the slow cooker, then gets finished with cream cheese, lime and cilantro for the perfect silky, hearty bowl. Easy to make, full of flavor and customizable with all your favorite toppings.
Servings: 6
Calories: 357kcal
Ingredients
Main Ingredients:
- 1 pound boneless skinless chicken breasts or thighs
- 30 ounces cannellini beans 2 cans, drained and rinsed
- 15 ounces corn kernels 1 can, drained (or 1.5 cups frozen corn)
- 8 ounces diced green chilies 2 cans,
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth low-sodium
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional for heat
- salt and black pepper to taste
To Finish:
- 8 ounces cream cheese softened and cut into cubes
- juice of 1 lime
- ¼ cup fresh cilantro chopped
Optional Toppings:
- Shredded Monterey Jack or cheddar cheese
- Sliced avocado
- Sour cream or Greek yogurt
- Crispy tortilla strips or crushed tortilla chips
- Additional fresh cilantro
Instructions
- Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained beans, corn, diced green chilies, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly on top.
- Cover the slow cooker with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Add the softened cream cheese cubes to the slow cooker. Stir until the cream cheese is fully melted and the chili becomes creamy. If needed, cover and let it cook for an additional 15 minutes to help the cream cheese incorporate.
- Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning with more salt and pepper if desired.
- Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheese, avocado slices, a dollop of sour cream, crispy tortilla strips, and extra cilantro.
Notes
- Use chicken breasts or thighs: Both work well. Thighs stay extra tender and hold up beautifully during long slow cooking.
- Beans can be swapped: Great northern beans or navy beans are perfect substitutes if you cannot find cannellini beans.
- Adjust the spice level: Add extra cayenne or diced jalapeños for more heat. Keep it mild if serving kids or sensitive taste buds.
- Cream cheese tip: Softened cream cheese melts faster and blends more smoothly into the chili.
- Thickening option: Mash a small spoonful of beans and stir them back in if you want a thicker chili.
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator. The chili thickens slightly and reheats beautifully.
- Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Toppings: Cheese, avocado, sour cream, tortilla strips and cilantro all add great texture and flavor. Let everyone top their own bowl.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 41g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 732mg | Potassium: 731mg | Fiber: 9g | Sugar: 7g | Vitamin A: 578IU | Vitamin C: 8mg | Calcium: 182mg | Iron: 5mg
