Slow Cooker Creamy White Chicken Chili Recipe

Introduction

This Slow Cooker Creamy White Chicken Chili is a comforting and flavorful dish perfect for cozy evenings. Packed with tender chicken, creamy broth, and a blend of mild spices, it’s easy to prepare and sure to become a family favorite.

Ingredients

• ½ medium onion, diced
• 1 pound chicken breast (about two large breasts)
• 7 ounces green chiles (mild)
• 3 cans cannellini beans (15 ounces each, drained and rinsed)
• 1 ½ cups corn (frozen or canned, drained and rinsed if canned)
• 2 cloves garlic (or 1 teaspoon minced garlic)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• 32 ounces low sodium chicken broth
• 4 ounces cream cheese, softened
• 1/3 cup heavy cream (or half and half)
• ¼ teaspoon pepper (or to taste)

Instructions

1. Step 1: In the base of the slow cooker, add the diced onion, chicken breasts, and canned green chiles. Drain and rinse the cannellini beans, then add them to the slow cooker. Add the corn (if frozen, add directly; if canned, drain and rinse before adding).
2. Step 2: Chop or mince the garlic and add it to the slow cooker along with the oregano, cumin, and paprika. Pour in the chicken broth carefully, then close the slow cooker.
3. Step 3: Cook on high for 3-4 hours or on low for 6-8 hours until the chicken is cooked through and the flavors meld.
4. Step 4: While the soup cooks, cut the cream cheese into small cubes and let it soften at room temperature for 10-15 minutes. Place the cream cheese in a large bowl or a glass two-cup measuring cup.
5. Step 5: If cooking on high, switch the slow cooker to low. Remove the chicken breasts and shred them with two forks on a cutting board. Keep the slow cooker uncovered.
6. Step 6: Gradually add 1 to 2 cups of warm broth from the slow cooker to the cream cheese, whisking continuously until the cream cheese melts into a smooth mixture.
7. Step 7: Return the shredded chicken and the cream cheese mixture to the slow cooker. Slowly pour in the heavy cream, set the slow cooker to high, and cook for about 15 minutes until the soup thickens slightly. Switch to the keep warm setting and serve.

Tips & Variations

• For a spicier chili, use medium or hot green chiles instead of mild.
• Substitute half and half for heavy cream to reduce richness while keeping creaminess.
• Add a squeeze of fresh lime or sprinkle fresh cilantro before serving for a bright finish.
• Use leftover rotisserie chicken to save time.
• Serve with toppings like shredded cheese, avocado slices, or tortilla chips for extra texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. You can also freeze the chili for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of a slow cooker?

Yes, you can. Simmer the ingredients in a large pot over low heat for about 1 to 1½ hours, until the chicken is tender and cooked through. Then shred the chicken and proceed with mixing in the cream cheese and heavy cream as directed.

Is it necessary to soften the cream cheese before adding it to the soup?

Softening the cream cheese helps it melt smoothly into the broth, preventing lumps and giving the chili a creamy texture. If the cream cheese is cold, it may not fully incorporate.

Slow Cooker Creamy White Chicken Chili Recipe

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★★★★★

4.6 from 135 reviews

• Author: Simon
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Creamy White Chicken Chili is a comforting and hearty dish perfect for chilly days. Featuring tender chicken breasts, white cannellini beans, corn, and mild green chiles, all slow-cooked to perfection in a flavorful broth seasoned with oregano, cumin, and paprika. The chili is enriched with cream cheese and heavy cream for a smooth, creamy texture that feels indulgent yet is simple to prepare. Ideal for easy meal prep and satisfying family dinners.

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Ingredients

Scale 1x2x3x

Chili Base

• ½ medium onion, diced
• 1 pound chicken breast (about two large chicken breasts)
• 7 ounces mild green chiles (canned)
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 ½ cups corn (frozen or canned, drained and rinsed if canned)
• 2 cloves garlic, chopped (or 1 teaspoon minced garlic)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• 32 ounces low sodium chicken broth

Dairy & Finishing

• 4 ounces cream cheese, softened
• 1/3 cup heavy cream (or half and half)
• ¼ teaspoon black pepper, or to taste

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Instructions

1. Combine ingredients in slow cooker: Place the diced onion, whole chicken breasts, and canned green chiles into the base of the slow cooker. Drain and rinse the cannellini beans thoroughly before adding them. Add the corn directly if frozen; if canned, drain and rinse before adding.
2. Add seasonings and broth: Chop the garlic and add it to the slow cooker along with the dried oregano, ground cumin, and paprika sprinkled over the chicken. Carefully pour the low sodium chicken broth over all the ingredients. Close the slow cooker lid securely.
3. Cook the chili: Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours until the chicken is thoroughly cooked and flavors meld together.
4. Prepare cream cheese: While the chili cooks, cut the softened cream cheese into small cubes and let it sit at room temperature for at least 10 to 15 minutes to soften further. Place the cream cheese cubes into a large bowl or a large glass measuring cup.
5. Shred the chicken: When cooking is complete, change the slow cooker setting to low if it was on high. Remove the chicken breasts carefully and keep the slow cooker uncovered. Using two forks, shred the chicken on a cutting board into bite-sized pieces.
6. Melt cream cheese with broth: Ladle 1 to 2 cups of warm broth from the slow cooker into the bowl with the cream cheese, adding the broth slowly in small amounts. Whisk continuously to fully melt and blend the cream cheese into a smooth mixture.
7. Finish the chili: Return the shredded chicken to the slow cooker and pour the cream cheese and broth mixture back in. Slowly stir in the heavy cream, then switch the slow cooker to high and cook uncovered for about 15 minutes to allow the chili to thicken slightly.
8. Serve: Flip the slow cooker to keep warm and serve the creamy white chicken chili hot. Enjoy the rich, comforting flavors and creamy texture.

Notes

• For a spicier chili, use medium or hot green chiles instead of mild.
• Half and half can be substituted for heavy cream for a lighter version.
• Ensure the cream cheese is softened well for easy melting and smooth texture.
• Optional toppings include shredded cheese, cilantro, or a squeeze of lime for added flavor.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop or in the slow cooker.

• Prep Time: 15 minutes
• Cook Time: 3 to 4 hours (high) or 6 to 8 hours (low)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, easy slow cooker recipe, comfort food, white bean chili