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A creamy, flavorful white chicken chili cooked in a slow cooker with chicken, beans, corn, green chiles, cream cheese, and half-and-half. Tender, savory, and customizable with various toppings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, trimmed of any extra fat
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz low sodium chicken broth
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 2 (4 oz) cans diced green chiles (one mild, one hot for balanced spice)
  • 1 (15 oz) can whole kernel corn, drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • Small handful fresh cilantro, chopped
  • 4 oz reduced fat cream cheese, softened
  • 1/4 cup half and half

Instructions

  1. Place boneless skinless chicken breasts in the slow cooker.
  2. Sprinkle the chicken with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
  3. Add diced onion, minced garlic, drained and rinsed Great Northern beans, diced green chiles, drained whole kernel corn, chopped cilantro, and chicken broth. Stir gently to combine.
  4. Cover and cook on LOW for about 8 hours or on HIGH for 3–4 hours, until the chicken is tender.
  5. Remove the chicken and shred with two forks.
  6. Return shredded chicken to the slow cooker.
  7. (Optional) Whisk softened cream cheese with a few ladles of hot chili until smooth, then stir back into the slow cooker.
  8. Stir in softened cream cheese and half and half.
  9. Cover and cook on HIGH for 15 minutes, until the chili is creamy and slightly thickened.

Notes

You can substitute leftover shredded turkey or cooked chicken; add it at the end of cooking to avoid drying out., For stovetop: simmer about 30–40 minutes until chicken is cooked through., For Instant Pot: cook at high pressure for 20 minutes with a 10-minute natural release., To make dairy-free, omit cream cheese and half and half; use coconut milk or plant-based milk creamers as a substitute., To thicken chili, mix 1 tablespoon cornstarch with 2–3 tablespoons cold liquid and stir into chili, simmer until thickened., Use thawed chicken for even cooking in slow cooker; Instant Pot can handle frozen chicken with adjusted time., Adjust heat by choosing mild or hot diced green chiles and adding or omitting fresh jalapeños., Freeze after step 4, cool completely; thaw and add cream cheese and half and half when reheating., Store leftovers in airtight container in refrigerator for 4–5 days.

Nutrition

Find it online: https://mamapantry.com/crockpot-white-chicken-chili/