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Slow Cooker White Chicken Chili Recipe

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★★★★★

4.6 from 73 reviews

This Slow Cooker White Chicken Chili is an easy, dump-and-go recipe that delivers a rich and creamy chili with tender shredded chicken, white beans, corn, mild green chiles, and a warm blend of spices. Perfect for family dinners or potlucks, it’s customizable to suit your taste, freezer-friendly, and packed with comforting flavors.

Ingredients

Scale

Chicken and Protein

  • 2 lbs boneless skinless chicken breasts (or thighs for extra flavor)

Spices and Seasonings

  • 1 ½ tsp ground cumin
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper, freshly ground
  • ½ tsp chili powder
  • ½ tsp cayenne pepper (optional for extra heat)
  • ½ tsp dried oregano
  • ½ tsp ground coriander (optional)
  • 1 bay leaf

Vegetables and Beans

  • 1 large onion, diced (yellow or white)
  • 3–4 cloves garlic, minced
  • 2 cans (4 oz each) fire roasted mild diced green chiles (substitute with hot chiles if desired)
  • 2 cans (15.5 oz each) cannellini beans, drained and rinsed
  • 1 can (15.5 oz) pinto beans, drained and rinsed
  • 1 ½ cups frozen corn, thawed (fresh or canned also works)

Liquids and Dairy

  • 4 cups low-sodium chicken broth
  • 6 oz cream cheese (about ¾ block; use a full block or add half & half for extra creaminess)

Optional Garnishes

  • Fresh cilantro
  • Shredded Monterey Jack cheese
  • Sour cream
  • Lime wedges
  • Tortilla chips
  • Avocado slices

Instructions

  1. Prepare the slow cooker: Place the boneless skinless chicken breasts into the bottom of a 7-quart slow cooker, ensuring an even layer to cook thoroughly.
  2. Add seasoning: Evenly sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper (if using), dried oregano, and ground coriander over the chicken to infuse flavor.
  3. Build the base: Pour in 4 cups of low-sodium chicken broth. Add the diced onion, minced garlic, fire roasted mild diced green chiles, and a bay leaf. Stir gently to distribute ingredients evenly.
  4. Cook the chili: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and fully cooked through.
  5. Add beans and corn: In the last 2 hours of cooking, stir in the drained and rinsed cannellini and pinto beans along with the thawed corn to maintain their texture and flavor.
  6. Thicken the chili: Scoop about 2 cups of the chili, including beans, into a blender or food processor. Pulse until smooth to create a creamy base. Stir this mixture back into the slow cooker. If no blender is available, mash cream cheese with some beans and broth in a bowl and stir back in.
  7. Shred the chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir well to combine all ingredients thoroughly.
  8. Serve: Garnish with optional toppings such as fresh cilantro, shredded Monterey Jack cheese, sour cream, lime wedges, tortilla chips, or avocado slices for added flavor and texture.

Notes

  • For a spicier chili, substitute mild diced green chiles with hot diced chiles or increase cayenne pepper.
  • To make the chili extra creamy, use a full block of cream cheese or add a splash of half & half after blending.
  • If you prefer firmer beans, add them in the last 2 hours of cooking; for softer beans, add at the beginning.
  • This chili is freezer-friendly—cool completely before freezing in portions for up to 3 months.
  • Use chicken thighs instead of breasts for a richer flavor and more tender meat.
  • Adjust salt according to your broth’s sodium content and personal taste.

Keywords: white chicken chili, slow cooker chicken chili, crockpot chili, creamy chicken chili, white bean chili, easy slow cooker recipes

Find it online: https://topreci.com/slow-cooker-white-chicken-chili-recipe/