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–+ servings

Creamy Slow Cooker White Chicken Chili

Rich, velvety slow cooker white chicken chili loaded with tender shredded chicken breasts, creamy great northern beans, sweet sweetcorn, mild green chiles, and melted cream cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

Slow Cooker Base
Southwestern Spices & Creamy Finish

Method
 

Layering the Slow Cooker
  1. Place the whole chicken breasts into the bottom of a 6-quart slow cooker.
  2. Top the chicken with drained white beans, sweetcorn, diced green chiles, diced onions, and minced garlic.
  3. Sprinkle cumin, oregano, chili powder, garlic powder, onion powder, salt, and black pepper evenly over the ingredients. Pour in the chicken broth.
Slow Cooking & Shredding
  1. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is ultra-tender and shreds effortlessly with two forks.
  2. Remove chicken breasts to a cutting board, shred into bite-sized pieces with two forks, and return the shredded chicken back to the slow cooker.
Melting Cream Cheese & Serving
  1. Add the cubed softened cream cheese (and heavy cream if using) directly into the chili. Stir gently, cover, and let cook on LOW for an additional 15 to 20 minutes until the cream cheese melts completely.
  2. Stir vigorously with a ladle until the broth transforms into a rich, creamy, velvety sauce. Stir in the fresh lime juice and chopped cilantro.
  3. Ladle hot chili into deep bowls. Garnish with Monterey Jack cheese, sliced avocado, jalapeño rings, and crispy tortilla chips.

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