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–+ servings
Slow Cooker White Chicken Chili

Creamy Slow Cooker White Chicken Chili That Comforts Everyone

A comforting and creamy Slow Cooker White Chicken Chili perfect for family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pounds Boneless Skinless Chicken Breasts Can swap with boneless chicken thighs.
  • 4 cups Chicken Broth Opt for low-sodium broth.
  • 1 medium Onion Can substitute with shallots.
  • 4 cloves Garlic Freshly minced garlic works best.
  • 1 can Fire-Roasted Mild Diced Green Chiles Use hot chiles for more spice.
  • 1 leaf Bay Leaf Remove before serving.
For the Spices
  • 1 teaspoon Ground Cumin Essential for chili flavor.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Black Pepper Freshly ground is ideal.
  • 2 tablespoons Chili Powder Select mild or adjust for desired heat.
  • 1/2 teaspoon Cayenne Pepper Optional kick; leave out for milder chili.
  • 1 teaspoon Dried Oregano Can switch with Italian seasoning.
  • 1 teaspoon Ground Coriander May be omitted for simpler taste.
For the Creamy Texture
  • 1 can Cannellini Beans Can replace with great northern beans.
  • 1 can Pinto Beans Black beans are a great alternative.
  • 1 cup Frozen Corn Substitute with fresh or canned corn.
  • 4 ounces Cream Cheese Sour cream can be a tangy substitute.
For the Garnish
  • 1/4 cup Fresh Cilantro Omit if you dislike cilantro.

Equipment

  • slow cooker

Method
 

Preparation Steps
  1. Place 2 pounds of boneless skinless chicken breasts at the bottom of a slow cooker.
  2. Sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken.
  3. Pour in 4 cups of chicken broth, add diced onions, minced garlic, fire-roasted mild diced green chiles, and a bay leaf. Stir lightly to combine.
  4. Cover the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. In the last 2 hours of cooking, stir in drained cannellini beans, pinto beans, and 1 cup of thawed frozen corn.
  6. Scoop out 2 cups of chili, blend with 4 ounces of cream cheese, then return to the slow cooker.
  7. Remove chicken, shred it, and return it to the pot. Mix thoroughly.
  8. Serve into bowls and garnish with options like fresh cilantro, shredded cheese, or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.

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