Slow Cooker White Chicken Chili

Slow cooker white chicken chili has officially taken the top spot in our house this chili season! It's savory, creamy, and comes together almost effortlessly in the slow cooker.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings 1.5 cup servings

Calories 354

Author Kim

Ingredients

1 pound boneless skinless chicken breasts trimmed of excess fat
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1 small diced yellow onion
2 tablespoons minced garlic
1 (14.5 oz) can low-sodium chicken broth
2 (15 oz) cans great Northern beans drained and rinsed
1 (15 oz) can whole kernel corn drained
2 (10.5 oz) cans cream of chicken soup
2 (4 oz) cans diced green chiles use what you prefer - mild or hot
8 oz block cream cheese softened
1/3 cup heavy cream
1 cup shredded Colby jack cheese plus more for serving
Optional for serving: sliced jalapeños diced avocados, minced fresh cilantro, tortilla strips, and shredded cheese

Instructions

Place the chicken breasts in the bottom of the slow cooker, then season with cumin, chili powder, salt, and pepper.
Add the diced onion, minced garlic, chicken broth, great Northern beans, corn, cream of chicken soup, and green chiles, then stir to combine.
Cover and cook on LOW for 5 to 6 hours. Once the chicken is tender, shred it right in the slow cooker with two forks, or transfer it to a mixing bowl and shred with a mixer before returning it to the slow cooker.
Add the cream cheese in chunks along with the heavy whipping cream and shredded cheese. Stir, cover, and continue cooking on LOW for 15 to 30 minutes, until the chili turns creamy and slightly thickened. Give it one more good stir and serve with your favorite toppings.

Notes

Store leftovers in an airtight container in the fridge for 4-5 days.

Nutrition