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Creamy Slow Cooker White Chicken Chili

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A comforting and creamy slow cooker white chicken chili featuring tender chicken, fire-roasted corn, and a velvety broth made creamy without cream. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 large skinless, boneless chicken breasts (about 1 lb / 450 g)
  • 2 cans (15 oz / 425 g each) white beans (great northern or cannellini), drained and rinsed
  • 1 cup (150 g) fire-roasted corn, canned or frozen
  • 1 can (4 oz / 113 g) diced green chilies, mild or hot
  • 3 cups (720 ml) low sodium chicken broth
  • 1 medium onion, diced (about 1 cup / 150 g)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 oz (115 g) cream cheese, softened
  • A handful of fresh cilantro, chopped (optional for garnish)

Instructions

  1. Prep the Ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse the white beans. Set aside the fire-roasted corn and green chilies.
  2. Layer the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, minced garlic, rinsed white beans, green chilies, and fire-roasted corn on top.
  3. Add Spices and Broth: Sprinkle cumin, oregano, salt, and pepper evenly over the ingredients. Pour in the chicken broth gently to avoid washing away the spices.
  4. Cook Low and Slow (4-5 hours): Cover and cook on low for about 4 to 5 hours until the chicken is tender and beans are soft but intact.
  5. Shred the Chicken: Using two forks, carefully shred the chicken breasts right in the slow cooker. Stir gently to combine everything.
  6. Create Creaminess: Stir in the softened cream cheese until melted and fully incorporated. For extra creaminess, blend about one cup (240 ml) of the chili with an immersion blender and stir it back in.
  7. Adjust Seasonings: Taste and add more salt, pepper, or cumin if needed. Add a splash of broth or water if the chili is too thick.
  8. Garnish and Serve: Ladle the chili into bowls and sprinkle with chopped fresh cilantro. Optionally add a squeeze of lime or a dollop of sour cream.

Notes

If your slow cooker runs hot, check the chili at 3.5 hours to prevent overcooking the chicken. Rinsing the beans reduces excess sodium and prevents the chili from becoming too thick. For extra creaminess, blend a portion of the beans. You can substitute chicken thighs for breasts, use almond milk instead of broth for a lighter version, or swap cream cheese with Greek yogurt or dairy-free alternatives. Add jalapeños or chipotle powder for more heat. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, white chicken chili, creamy chili, fire-roasted corn, easy dinner, comfort food, crockpot chili

Find it online: https://ovenmila.com/creamy-slow-cooker-white-chicken-chili-recipe-easy-and-perfect/