Slow Cooker White Chicken Chili
A creamy slow cooker chili with shredded chicken, cooked white beans, corn, and mild green chiles. Lime and fresh toppings brighten the finish.
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Total Time: 400 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 1 medium yellow onion (about 150 g), finely diced
- 3 garlic cloves, minced
- 1 1/2 pounds (680 g) boneless skinless chicken breasts, fully thawed
- 3 cans (15 ounces / 425 g each) cannellini or great northern beans, drained and rinsed
- 1 can (15 ounces / 425 g) sweet corn, drained
- 2 cans (4 ounces / 113 g each) mild diced green chiles, undrained
- 3 cups (720 ml) low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 ounces (113 g) full-fat block cream cheese, softened and cubed
- 2 tablespoons fresh lime juice
- Optional toppings: chopped cilantro, thin jalapeno slices, and lime wedges
Instructions
- Fill the slow cooker: Place the diced onion and garlic in a 5- to 6-quart slow cooker. Add the fully thawed chicken breasts, drained beans, corn, green chiles with their juices, broth, cumin, oregano, salt, and pepper. Gently stir the ingredients around the chicken. Do not add cream cheese or lime yet.
- Cook the chicken: Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. Begin checking at the shorter time. Check the thickest part of each breast with a food thermometer; it must reach at least 165°F (74°C). If needed, cover and continue cooking until it reaches that temperature and the onion is tender. Timing varies with the appliance and chicken thickness.
- Shred and mash: Transfer the cooked chicken to a clean plate and shred with two forks. Scoop about 1 cup of beans from the slow cooker into a bowl with a little broth and mash. Return the mashed beans and shredded chicken to the pot.
- Add the creamy finish: In a bowl, whisk the softened cream cheese with a ladleful of hot broth until mostly smooth. Stir into the chili. Cover and cook on LOW for about 20 minutes, stirring once, until the cream cheese is incorporated and the chili is hot throughout.
- Season and serve: Stir in the lime juice. Taste and adjust the salt. Add a splash of hot broth if you prefer a thinner consistency. Divide among bowls and add cilantro, jalapeno, and lime wedges as desired.
Notes
Total time is about 6 hours 40 minutes using the longer LOW setting, including 20 minutes prep and the 20-minute creamy finish. HIGH takes about 2 hours 40 minutes to 3 hours 40 minutes total. Use thawed chicken, never frozen, and cooked canned beans rather than dry beans. Refrigerate in shallow containers within 2 hours; use within 3 to 4 days. Reheat on the stove or in the microwave to 165°F (74°C), not in a slow cooker. For best texture, freeze without the cream cheese for up to 3 months. Contains milk; check broth labels for other allergens. Images are AI-generated illustrations; recipe not kitchen-tested.