Description

This creamy, comforting white chicken chili is made effortlessly in the slow cooker with cream cheese, tender chicken, and simple pantry staples. Perfect for busy weeknights when you want a hearty, homemade meal without the fuss.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts (about 3 medium)
4 cups low-sodium chicken broth (32 oz)
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 can (15 oz) white corn, drained
2 cans (4 oz each) diced green chiles
8 oz cream cheese, softened and cut into cubes
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
Fresh cilantro, chopped (for garnish)
Shredded Monterey Jack cheese (for garnish)
Diced avocado (for garnish)
Lime wedges (for garnish)
Tortilla chips or crusty bread (for serving)

Instructions

Prep your ingredients: Drain and rinse the Great Northern beans. Drain the white corn. Cut the cream cheese into 1-inch cubes and let it soften at room temperature.
Layer everything in the slow cooker: Place the chicken breasts in the bottom of a 5-6 quart slow cooker in a single layer. Pour the chicken broth over the chicken. Add the drained beans, corn, and both cans of green chiles. Sprinkle the cumin, garlic powder, onion powder, salt, and pepper over everything. Stir gently to combine.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Add the cream cheese: Add the cubed cream cheese to the slow cooker. Stir gently until the cream cheese is fully melted and incorporated into the broth, about 2-3 minutes.
Let it rest and adjust seasoning: Turn off the slow cooker and let the chili sit for 10 minutes. Taste and adjust salt and pepper as needed.
Serve and garnish: Ladle the chili into bowls. Top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, and a squeeze of lime. Serve with tortilla chips or crusty bread.

Notes

For best results, add the cream cheese in the last 20-30 minutes of cooking to prevent it from becoming grainy. Let the chili rest for 10 minutes before serving to allow flavors to meld. If the chili is too thin, cook uncovered on high for 15-20 minutes to thicken. If too thick, stir in a splash of chicken broth or water.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3-4 hours (high)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cu
Calories: 385
Sugar: 4
Sodium: 720
Fat: 18
Saturated Fat: 9
Carbohydrates: 28
Fiber: 6
Protein: 32

Keywords: white chicken chili, slow cooker chili, cream cheese chili, easy chili, weeknight dinner, comfort food, gluten-free