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Embrace ultimate comfort with a bowl of warm, creamy chili. This white chicken chili slow cooker recipe makes dinner effortless, letting your slow cooker do all the hard work. You’ll love its rich, satisfying flavor and incredibly smooth texture, perfect for any weeknight meal. Get ready for a delicious, hearty dish with minimal fuss!
Why You’ll Love This White Chicken Chili
This easy slow cooker chili is a family favorite for many great reasons.
- Effortless, Hands-Off Cooking: Just toss ingredients into your crockpot and let it simmer all day.
- Rich, Creamy, Satisfying Flavor: Every spoonful delivers a blend of savory chicken, hearty beans, and a luscious creamy base.
- Customizable Spice and Toppings: Adjust the heat to your preference and load up with your favorite chili garnishes.
- Perfect for Meal Prep: It makes a large batch that tastes even better the next day, ideal for lunches or quick dinners.
- One-Pot Cleanup Simplicity: Say goodbye to stacks of dirty dishes; everything cooks in a single pot.
Ingredients
Gather these simple ingredients to create your delicious white chicken chili slow cooker. You’ll be amazed how such basic components transform into something so flavorful and comforting.
- Protein: 1 lb boneless skinless chicken breasts, trimmed of excess fat
- Aromatics: 1 yellow onion (diced), 2 cloves garlic (minced)
- Canned Goods: 24 oz. low sodium chicken broth, 2 15oz cans great Northern beans (drained and rinsed), 2 4oz cans diced green chiles (I do one hot, one mild), 1 15oz can whole kernel corn (drained)
- Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, 3/4 tsp oregano, 1/2 tsp chili powder, 1/4 tsp cayenne pepper
- Fresh Herb: Small handful fresh cilantro (chopped)
- Creaminess: 4 oz reduced fat cream cheese (softened), 1/4 cup half and half
- Suggested Toppings: Sliced jalapenos, sliced avocados, dollop of sour cream, minced fresh cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese
Notes & Substitutions
Feel free to customize this recipe to suit your pantry or preferences. For beans, cannellini beans work beautifully in place of Great Northern beans. Adjust the green chiles to your desired heat level; using all mild or all hot is perfectly fine. To make it dairy-free, omit the cream cheese and half and half, or use dairy-free alternatives. You can also play with the seasoning blend; add a pinch more cayenne for extra spice or a dash of smoked paprika for depth.
Equipment
You won’t need many special tools for this easy recipe.
- Large slow cooker (6-quart or similar capacity)
- Sharp knife
- Cutting board
- Small mixing bowl (for optional cream cheese blending)
- Serving ladle
Instructions
Creating this delicious white chicken chili slow cooker recipe is incredibly simple. Follow these steps for a perfect, creamy result every time.
First, prepare your ingredients. Trim any excess fat from the chicken breasts, then dice the yellow onion and mince the garlic.
According to the USDA, slow cookers are a safe and effective way to cook food.
Place the trimmed chicken breasts directly into the bottom of your slow cooker. Sprinkle them evenly with the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
Next, layer the diced onion, minced garlic, drained and rinsed Great Northern beans, diced green chiles, drained corn, chicken broth, and fresh chopped cilantro over the seasoned chicken. Gently stir all the ingredients together to combine them well within the slow cooker.
Cover the slow cooker with its lid. Cook the chili on the LOW setting for 8 hours, or if you are short on time, cook it on the HIGH setting for 3-4 hours. The chicken should be very tender and easily shreddable.
Once the cooking time is complete, carefully remove the cooked chicken breasts from the slow cooker and transfer them to a large mixing bowl. Using two forks, shred the chicken thoroughly. Return the shredded chicken back into the slow cooker with the chili.
Now, for the creamy goodness. Add the softened reduced-fat cream cheese and the half and half to the slow cooker. Stir everything together until the cream cheese begins to melt and incorporate. If you want to ensure a super smooth blend of the cream cheese, try this: add the softened cream cheese to a small mixing bowl, then ladle a few spoonfuls of the hot chili liquid from the slow cooker into the bowl. Whisk this mixture until it’s completely smooth and lump-free. Then, stir that smooth cream cheese mixture into the slow cooker with the half and half.
Cover the slow cooker again and cook on the HIGH setting for another 15 minutes, or until the chili is fully heated through, creamy, and slightly thickened to your desired consistency.
Finally, give the white chicken chili slow cooker a good stir before ladling it into individual bowls. Serve hot with your favorite toppings.
Pro Tips & Troubleshooting
Achieve the best results for your creamy chili with these simple tips. To ensure your cream cheese blends smoothly, make sure it’s softened to room temperature before adding it to the hot chili. For exceptionally smooth creaminess, whisk a portion of the hot chili liquid with the softened cream cheese in a separate bowl before stirring it back into the pot. When shredding chicken, two forks make the job quick and easy. Adjust the cayenne pepper to control the spice level; add more for a kick or less for a milder flavor. If your chili is too thick, stir in a little extra chicken broth or half and half; if it’s too thin, simmer uncovered for an extra 15-30 minutes on high. Avoid overcooking the chicken to keep it juicy and tender.
Serving, Storage, & Variations
This versatile white chicken chili slow cooker is perfect for any occasion.
Serving Suggestions:
Top generously with your favorite garnishes. Sliced jalapenos, creamy avocado, a dollop of sour cream, and fresh minced cilantro add vibrant flavors and textures. Don’t forget crispy tortilla strips and a sprinkle of shredded Monterey Jack or Mexican cheese for extra indulgence.
Storage:
Allow any leftover chili to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
Freezing:
This chili freezes wonderfully! Portion cooled chili into freezer-safe containers or bags, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. You may need to add a splash of broth or half and half when reheating to restore its creamy consistency.
Make Ahead:
You can prep the aromatics (onion, garlic) and measure out spices a day in advance. Store them separately in the refrigerator. This cuts down on morning prep time for your slow cooker chili.
Variations:
Feel free to get creative with this recipe. Add other vegetables like diced bell peppers (any color) or zucchini during the last hour of cooking. For a different flavor, consider adding a can of roasted green chiles.
Protein Swaps:
If you’re short on time, use pre-cooked shredded rotisserie chicken. Add it during the last 30-60 minutes of cooking, just enough time to heat through and absorb flavors, making an even faster crockpot chicken chili.
Nutrition Information
This white chicken chili slow cooker offers a hearty and satisfying meal. It provides lean protein from the chicken and fiber from the beans, making it a nutritious choice. Please note that these values are estimated and can vary based on specific brands and ingredient preparations.
Consuming lean protein like chicken offers several health benefits, including muscle maintenance and weight management.
| Nutrients | Per Serving (Estimated) |
|---|---|
| Calories | 350-400 |
| Protein | 30-35g |
| Fat | 10-15g |
| Saturated Fat | 5-7g |
| Carbohydrates | 30-35g |
| Fiber | 8-10g |
| Sugar | 5-7g |
| Sodium | 800-900mg |
FAQ
Q: Can I use frozen chicken breasts in this recipe?
A: Yes, you can use frozen chicken breasts, but it will increase the cooking time. Add an extra 1-2 hours on LOW or 30-60 minutes on HIGH.
Q: How can I make this white chicken chili spicier?
A: To increase the heat, add extra cayenne pepper to taste, or include a finely diced fresh jalapeño with the aromatics. You can also use all “hot” diced green chiles.
Q: Can I make this on the stovetop instead of a slow cooker?
A: Absolutely! Sauté the onion and garlic, then add chicken broth, beans, corn, chiles, and seasonings. Simmer until the chicken is cooked through, shred it, then stir in cream cheese and half and half.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check the labels on your other canned goods. Most common brands are fine.
Q: How can I thicken a runny white chicken chili?
A: If your chili is too thin, remove the lid and cook on HIGH for another 15-30 minutes to allow some liquid to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir the slurry into the chili and cook until thickened.
Conclusion
This creamy white chicken chili slow cooker recipe truly delivers on flavor and ease, making it a perfect addition to your meal rotation. It’s incredibly simple to prepare, letting you enjoy a cozy, homemade meal without spending hours in the kitchen. We hope you love this comforting dish as much as we do. Give it a try this week and share your comments or photos with us!
