Description
A creamy and comforting slow cooker white chicken chili featuring tender shredded chicken, beans, corn, green chiles, and a blend of spices, finished with cream cheese and half-and-half for richness.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 2 (4-ounce) cans chopped mild green chiles, undrained
- 1 (15-ounce) can corn, drained
- 1/4 cup chopped fresh cilantro
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1/2 cup half and half (or heavy cream)
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, lime wedges
Instructions
- Place the boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
- Season the chicken with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
- Layer the diced onion, minced garlic, rinsed Great Northern beans, chopped green chiles, drained corn, and fresh cilantro over the chicken.
- Pour the chicken broth over all the ingredients. Stir gently to combine.
- Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreddable.
- Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a large mixing bowl. Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
- Add the softened cream cheese and half and half to the chili. Stir thoroughly until the cream cheese is fully melted and the chili is creamy and slightly thickened.
- Cover and cook on HIGH for another 15 minutes to allow the flavors to meld and the chili to heat through completely.
- Serve hot, garnished with your favorite toppings such as shredded cheese, a dollop of sour cream, diced avocado, tortilla strips, or a squeeze of lime.
Notes
- This recipe uses a 6-quart slow cooker; adjust cooking times slightly for smaller sizes.
- For a spicier chili, increase the cayenne pepper or use hotter green chiles.
- Optional toppings enhance flavor and texture but are not included in the base recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.