The Ultimate Creamy Slow Cooker White Chicken Chili with Cream Cheese
A rich, velvety, and effortless slow cooker white chicken chili that combines tender shredded chicken with creamy beans and a silky cream cheese base.
Equipment
- Slow Cooker
- Mixing Bowl
- Whisk
- Forks
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth low sodium
- 2 15 oz cans great Northern beans drained and rinsed
- 2 4 oz cans diced green chiles one hot, one mild
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- sliced jalapenos for garnish
- sliced avocados for garnish
- 1 dollop sour cream for garnish
- 1 tsp minced fresh cilantro for garnish
- 1 handful tortilla strips for garnish
- 2 oz shredded Monterey jack or Mexican cheese for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, cumin, oregano, chili powder, and cayenne.
- Add onion, garlic, beans, green chiles, corn, broth, and cilantro. Stir to combine.
- Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
- Remove chicken, shred with forks in a bowl, and return to the pot.
- Whisk softened cream cheese and half and half with a ladle of hot liquid, then stir back into the chili. Cook on HIGH for 15 minutes.
Notes
- Temper your cream cheese: Whisk it with a bit of hot chili liquid before adding to the pot to prevent clumping.
- For a thicker texture: Mash a small portion of the beans against the side of the crockpot to release their natural starch.
- Storage: If freezing, do so before adding the dairy for the best texture upon reheating.