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Creamy Slow Cooker White Chicken Chili – Easy Party Favorite

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This creamy slow cooker white chicken chili is a set-it-and-forget-it party favorite with tender chicken, white beans, and a velvety cream cheese broth. Perfect for gatherings, it requires minimal prep and always gets rave reviews.

Ingredients

Scale
  • 1.5 to 2 pounds (680 to 900 g) boneless, skinless chicken breasts
  • 2 (15-ounce / 425 g each) cans Great Northern beans, drained and rinsed
  • 1 (15-ounce / 425 g) can white corn, drained
  • 8 ounces (226 g) cream cheese, softened and cubed
  • 2 (4-ounce / 113 g each) cans diced green chiles
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
  • 2 tablespoons fresh lime juice

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans and corn, and cube the cream cheese.
  2. Layer the ingredients in the slow cooker: place chicken breasts in the bottom, then layer onion, garlic, beans, and corn on top. Sprinkle cumin, chili powder, oregano, salt, and pepper over everything. Pour chicken broth around the edges without washing off the spices.
  3. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken is tender and shreds easily.
  4. Remove chicken from the slow cooker and shred with two forks.
  5. Return shredded chicken to the slow cooker. Add cubed cream cheese and stir gently until fully melted and the broth is creamy (about 3 to 4 minutes).
  6. Stir in fresh lime juice and half the chopped cilantro. Taste and adjust salt and pepper if needed.
  7. Serve immediately, garnished with remaining cilantro and desired toppings (shredded cheese, sour cream, avocado, tortilla chips). Keep warm in the slow cooker on the ‘keep warm’ setting for up to 2 hours.

Notes

Do not add cream cheese too early; add it at the end to avoid graininess. For thicker chili, mash some beans before adding cream cheese. Don’t skip the lime juice—it brightens the flavors. Shred chicken while still hot for easiest results. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, party chili, easy chili, white chili, chicken chili

Find it online: https://ovenmila.com/creamy-slow-cooker-white-chicken-chili-easy-party-favorite/