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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
