Slow Cooker White Chicken Chili
This creamy slow cooker white chicken chili combines tender shredded chicken with white beans and a perfect blend of spices for an easy, comforting meal that practically cooks itself.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 15 oz cans white beans (Great Northern or cannellini), drained and rinsed
- 1 medium onion diced
- 4 cloves garlic minced
- 2 4 oz cans diced green chilies
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 8 oz cream cheese softened and cubed
- 1 cup frozen corn optional
! For serving:
- Diced avocado
- Fresh cilantro chopped
- Lime wedges
- Shredded Monterey Jack cheese
- Sour cream
- Tortilla strips or chips
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add the drained and rinsed white beans, diced onion, minced garlic, green chilies, chicken broth, cumin, oregano, chili powder, bay leaf, salt, and pepper.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and remove the bay leaf.
- Add the cubed cream cheese and stir until it's completely melted and incorporated, about 15 minutes. If using corn, add it now.
- Taste and adjust seasonings as needed.
- Serve hot with desired toppings such as avocado, cilantro, lime wedges, shredded cheese, sour cream, and tortilla strips.
Notes
- For a thicker chili, mash some of the beans against the side of the slow cooker.
- This chili tastes even better the next day after the flavors have had time to meld.
- For a dairy-free version, omit the cream cheese and use 1/2 cup coconut cream instead.
- To add more heat, include a diced jalapeño or increase the chili powder.
- For a quick version, use pre-cooked rotisserie chicken added during the last 30 minutes of cooking.