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Slow Cooker White Chicken Chili

This creamy, zesty white chicken chili is a hands-off meal that’s nutritious, filling, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5–2 lbs boneless, skinless chicken breasts (or thighs) Thighs provide extra tenderness.
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced Add more if you like garlic.
  • 2 cans (4-oz) diced green chiles, mild or hot
  • 2 cans (15 oz) great northern or cannellini beans, drained and rinsed
  • 1 cup frozen corn Can use canned corn, drained.
  • 4 cups low-sodium chicken broth
Spices
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp kosher salt Adjust to taste.
Creaminess
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream or plain Greek yogurt
Citrus + Herbs
  • 1 lime juice of
  • 1/4 cup chopped fresh cilantro
Optional Heat
  • 1 jalapeño, seeded and minced
  • 1/4 tsp cayenne
Toppings
  • Shredded Monterey Jack or pepper jack
  • Avocado slices
  • Extra cilantro
  • Tortilla strips
  • Pickled jalapeños
  • Lime wedges

Method
 

Preparation
  1. Load the slow cooker: Add chicken, onion, garlic, green chiles, beans, corn, and all spices. Pour in broth. Stir to combine.
Cooking
  1. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is fork-tender.
Final Steps
  1. Remove chicken to a board, shred with two forks, and return to the pot.
  2. Stir in cream cheese until melted and smooth.
  3. Then add sour cream or Greek yogurt. Taste and adjust salt.
  4. Stir in lime juice and cilantro. If you like more heat, add jalapeño or a pinch of cayenne now.
  5. Ladle into bowls and top with cheese, avocado, crunchy tortilla strips, and extra lime.

Notes

Store in airtight containers in the fridge for up to 4 days. For freezing, omit dairy and freeze for up to 3 months. Reheat on stovetop over medium-low.