When the winter wind howls outside, nothing beats a warm bowl of chili. This Slow Cooker White Chicken Chili is the ultimate comfort food for your family. It is creamy, hearty, and so easy to make on a chilly evening.
Imagine coming home to a house that smells like savory spices and fresh herbs. This recipe delivers a satisfying meal with almost zero effort from you. It is the perfect way to end a long, busy day with a smile.
Why You’ll Love This Recipe
You will love how this recipe saves your busy weeknights. Just toss everything in the pot and simply walk away. It is a healthy reset that actually tastes like a rich treat.
This dish is naturally high in protein and fiber to keep you full. The cream cheese adds a velvety texture that kids absolutely adore. It is a budget-friendly way to feed a hungry crowd without any stress.
Simple Method
Using a slow cooker makes this recipe completely beginner-friendly and foolproof. You do not need to stand over a hot stove or watch a pot. The low heat gently blends all the flavors together over several hours.
Shredding the chicken is the only real work you have to do. Even if you are new to cooking, you can master this one-pot wonder. It is a reliable meal that turns out perfect every single time.
Ingredients You’ll Need
Most of these items are pantry staples you likely already have at home.
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen sweet corn
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, cubed and softened
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- Place chicken breasts at the bottom of a 6-quart slow cooker.
- Add diced onion, minced garlic, Great Northern beans, green chiles, frozen corn, cumin, oregano, chili powder, salt, and pepper.
- Pour chicken broth over the ingredients until chicken is fully submerged.
- Cover and cook on low heat for 6 hours or high heat for 3 hours.
- Remove chicken to a separate bowl and shred using two forks.
- Return shredded chicken to the slow cooker.
- Add cubed cream cheese and stir until completely melted and the chili is creamy.
- Incorporate fresh cilantro and serve hot.
Best Ways to Enjoy It
Serve this chili in big, warm bowls with your favorite toppings. A few slices of creamy avocado add a lovely freshness to every bite. You can also add a squeeze of lime for a bright, zesty finish.
Crunchy tortilla chips are perfect for dipping into the thick sauce. Set the table and enjoy a cozy night in with your family. This meal makes any winter evening feel special and bright.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days. This chili actually tastes even better the next day as flavors meld. You can also freeze it without the cream cheese for later use.
To reheat, simply warm it on the stove over low heat. Add a splash of broth if the chili has thickened too much. It is a meal prep dream for easy weekday lunches at work.
Tips for Best Results
- Use softened cream cheese so it melts quickly and smoothly.
- Do not skip the green chiles for that authentic, mild flavor.
- Rinse your beans well to keep the chili looking bright and clean.
- Shred the chicken while it is still hot for the best texture.
- Double the batch for a holiday gathering or a large potluck.
- Top with shredded Monterey Jack cheese for an extra gooey treat.
- Use low-sodium broth to better control the salt levels in your meal.
Ways to Switch It Up
- Swap the beans for cannellini beans if you prefer a creamier bite.
- Add a diced jalapeño if you want a spicy kick.
- Use rotisserie chicken to save time on a very busy day.
- Try dairy-free cream cheese to make this recipe vegan-friendly.
- Stir in a handful of spinach at the end for extra greens.
Common Questions
Can I make this ahead of time?
Yes, you can prep all the vegetables the night before. This makes your morning routine much faster and easier for entertaining.
Is this chili spicy?
This recipe is very mild and family-friendly as written. You can always add more chili powder if you like heat.
How do I know the chicken is done?
The chicken will be very tender and fall apart easily with forks. It should reach an internal temperature of 165 degrees Fahrenheit.
I hope this cozy Slow Cooker White Chicken Chili warms your heart this winter. It is a joy to share such a simple meal with you. Happy cooking!
— Lidia
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 cup frozen sweet corn
- 4 cups low -sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 4 oz cream cheese, cubed and softened
- 1/4 cup fresh cilantro, chopped
Instructions
- Place chicken breasts at the bottom of a 6-quart slow cooker.
- Add diced onion, minced garlic, Great Northern beans, green chiles, frozen corn, cumin, oregano, chili powder, salt, and pepper.
- Pour chicken broth over the ingredients until chicken is fully submerged.
- Cover and cook on low heat for 6 hours or high heat for 3 hours.
- Remove chicken to a separate bowl and shred using two forks.
- Return shredded chicken to the slow cooker.
- Add cubed cream cheese and stir until completely melted and the chili is creamy.
- Incorporate fresh cilantro and serve hot.
