Slow Cooker Creamy White Chicken Chili

A comforting dump-and-go slow cooker white chicken chili loaded with shredded chicken, Great Northern beans, corn, green chiles, and finished with cream cheese and half and half for an incredibly creamy broth.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breasts
1 medium yellow onion, diced
3 garlic cloves, minced
2 cans (15 oz each) Great Northern beans, drained and rinsed
2 cans (4 oz each) diced green chiles mild, medium, or hot
1 can (15 oz) whole kernel corn, drained
2 cups reduced sodium chicken broth
0.25 cup fresh cilantro, chopped
1 tsp salt
0.5 tsp black pepper
1 tsp ground cumin
0.75 tsp dried oregano
0.5 tsp chili powder
0.25 tsp cayenne pepper
8 oz cream cheese, softened to room temperature and cubed must be softened to avoid lumps
0.5 cup half and half

Equipment

6-quart slow cooker or crockpot
Two forks for shredding chicken
Small mixing bowl for tempering cream cheese

Method

Add chicken breasts to the bottom of the slow cooker. Season evenly with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
Top the chicken with diced onion, minced garlic, Great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
Remove the cooked chicken to a large bowl and shred with two forks. Return shredded chicken to the slow cooker.
Place the softened cream cheese in a small bowl. Ladle in 2 to 3 scoops of hot chili liquid and whisk until completely smooth. Pour the mixture back into the slow cooker.
Add the half and half to the slow cooker and stir well.
Cover and cook on HIGH for 15 more minutes until the chili is creamy and slightly thickened. Stir and serve with desired toppings.

Notes

To thicken: dissolve 1 tbsp cornstarch in 2 tbsp cold broth and stir into chili, cooking until thickened. For the freezer: freeze before adding cream cheese and half and half, then add them fresh when reheating. Chicken thighs can substitute for breasts.