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why make this recipe

This slow cooker creamy white chicken chili is warm, simple, and full of flavor. It cooks while you do other things. You get a rich, creamy chili with tender chicken, beans, and a mild kick from green chiles. It feeds a family or makes good leftovers.

introduction

This recipe uses a slow cooker to make an easy, hands-off meal. It needs common pantry ingredients and gives a creamy, comforting bowl of chili. If you like slow cooker comfort food, you might also enjoy a rich pulled pork option like the best pulled pork slow cooker recipe which shows another slow-cook method.

how to make Slow Cooker Creamy White Chicken Chili

Add the raw chicken, onion, garlic, drained beans, diced green chiles, chicken broth, salt, pepper, cumin, oregano, and chili powder to the slow cooker. Stir to combine.
Cover and cook on high for 3 hours, until the chicken is tender.
Remove the chicken to a board and shred it with two forks.
Stir the cream cheese into the slow cooker until it melts and is smooth.
Add the heavy cream and frozen corn, then return the shredded chicken and stir to combine.
Taste and add more salt or pepper if needed. For a thicker chili, mash some beans against the side of the pot and cook 30 minutes more.
Ladle into bowls and top with cilantro, diced avocado, shredded cheese, and a lime wedge for brightness.

As you cook, keep the lid on to hold heat. For a deeper flavor, you can cook on low for 6 hours instead of high for 3. For more slow cooker ideas and tips, see this best pulled pork slow cooker recipe which shows slow-cooker timing and resting steps that apply to many dishes.

Ingredients :

1½–2 lb boneless, skinless chicken breasts (or thighs)
3 cups low-sodium chicken broth
1 small yellow onion, diced
3 garlic cloves, minced
2 cans (15 oz each) great northern beans, drained and rinsed
2 cans (4 oz) diced green chiles, mild or hot
1 tsp kosher salt (to taste)
½ tsp black pepper
2 tsp ground cumin
1 tsp dried oregano
½ tsp chili powder
1 cup frozen corn
4 oz cream cheese, cubed and softened
½ cup heavy cream
Chopped cilantro
Diced avocado
Shredded Monterey Jack or pepper jack
Lime wedges

Directions :

Add chicken, onion, garlic, beans, green chiles, broth, salt, pepper, cumin, oregano, and chili powder. Stir to combine.
Cover and cook on high for 3 hours, until the chicken is tender.
Remove chicken to a board and shred with two forks. Stir cream cheese into the slow cooker until melted and smooth, then add heavy cream along with the corn. Return shredded chicken and stir.
Taste and adjust salt/pepper. If you want it thicker, mash some beans against the side of the pot, then cook for 30 minutes more.
Ladle into bowls and add toppings. A squeeze of lime brightens it up.

how to serve Slow Cooker Creamy White Chicken Chili

Serve hot in bowls. Top each bowl with chopped cilantro, diced avocado, shredded cheese, and a lime wedge. Serve with tortilla chips, warm cornbread, or a simple green salad. A squeeze of lime over the bowl brings a fresh lift.

how to store Slow Cooker Creamy White Chicken Chili

Cool the chili to room temperature before storing. Put it in airtight containers and refrigerate for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave. Stir well when reheating to recombine the cream and beans.

tips to make Slow Cooker Creamy White Chicken Chili

Use thighs for more flavor and a bit more fat, or breasts for leaner meat.
Soften the cream cheese first so it melts smoothly.
Keep the lid on while cooking to hold heat and moisture.
For a thicker chili, mash some beans or remove a cup of beans, mash them, and stir back in.
Taste and adjust salt at the end because broth and cheese change the salt level.

variation (if any)

Make it spicier: use hot green chiles and add a pinch of cayenne or chopped jalapeño.
Make it lighter: swap half-and-half for heavy cream or use plain Greek yogurt stirred in off heat.
Add veggies: stir in chopped bell peppers or spinach near the end of cooking.
Make it vegetarian: omit chicken and add extra beans and vegetables, use vegetable broth.

FAQs

Q: Can I cook this on low instead of high?
A: Yes. Cook on low for about 6 hours until the chicken is tender.

Q: Can I use frozen chicken?
A: You can, but thawed chicken cooks more evenly. Add 30–60 minutes to the cooking time if using frozen.

Q: How do I make it less creamy?
A: Use less cream cheese and skip the heavy cream, or stir in plain broth instead.

Q: Can I skip the beans?
A: You can, but beans add texture and bulk. If you skip them, add extra corn or vegetables.

Q: Is this freezer friendly?
A: Yes. Cool, portion, and freeze for up to 3 months. Thaw overnight before reheating.

Ellie