Description
Mexican-inspired “slow cooker white chicken chili” delivers comfort wrapped in creamy, spicy goodness. Hearty beans, tender chicken, and zesty green chiles create a soul-warming meal you’ll crave on chilly nights.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
Beans and Corn:
- 2 15-ounce (425 grams) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 cup frozen or canned corn (optional)
Seasonings and Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 4-ounce (113 grams) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Liquids and Creamy Elements:
- 3 cups low-sodium chicken broth
- ½ cup cream cheese, softened (for creaminess)
- ½ cup sour cream (or heavy cream)
- Juice of 1 lime
Garnishes:
- ¼ cup fresh cilantro, chopped (for garnish)
Optional Serving Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sliced jalapenos
- Avocado slices
- Crushed tortilla chips
Instructions
- Prepare the base by layering chicken breasts in the slow cooker, creating a foundation for the chili’s robust flavor profile.
- Sprinkle a medley of aromatic spices including cumin, chili powder, paprika, and oregano over the chicken, ensuring even distribution for a balanced taste experience.
- Integrate diced onions, minced garlic, and green chilies to build depth and complexity in the dish’s flavor landscape.
- Gently pour chicken broth and white beans around the seasoned chicken, allowing the ingredients to meld together harmoniously.
- Secure the slow cooker lid and allow the mixture to simmer and develop flavors on low heat for 6-8 hours, or on high heat for 3-4 hours until the chicken becomes exceptionally tender.
- Carefully extract the chicken and transform it into delicate shreds using two forks, then return the pulled meat back to the simmering liquid.
- Introduce cream cheese and sour cream, stirring methodically until they dissolve completely, creating a luxuriously creamy texture.
- Elevate the chili’s brightness with a splash of fresh lime juice, cutting through the richness and adding a vibrant zest.
- Serve the chili in individual bowls, garnishing with optional toppings like fresh cilantro, shredded cheese, diced avocado, or crispy tortilla chips for added texture and visual appeal.
Notes
- Choose boneless, skinless chicken breasts for the leanest protein and easiest shredding during cooking.
- Use fresh garlic instead of pre-minced for more vibrant, robust flavor in the chili.
- Swap cream cheese with Greek yogurt to reduce fat content while maintaining creamy texture.
- Customize heat levels by adjusting green chili types or adding jalapeños for extra spiciness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 80 mg