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Creamy Slow Cooker White Chicken Chili

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This creamy slow cooker white chicken chili is rich, comforting, and packed with flavor. It gets its velvety texture from cream cheese and a cornstarch slurry, making it a set-it-and-forget-it meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz (226g) cream cheese, softened and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained white beans, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything.
  3. Add the broth: Pour the chicken broth around the sides (not directly over the spices). Give everything a gentle stir.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Add the cream cheese: Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until melted (about 5 minutes).
  7. Make the slurry: In a small bowl, whisk together the cornstarch and water until smooth. Pour into the chili and stir well.
  8. Thicken: Cover and cook on high for 15-20 minutes, until the chili has thickened. Stir occasionally.
  9. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Adjust salt and pepper to taste.
  10. Serve and garnish: Ladle into bowls and top with fresh cilantro, shredded cheese, diced avocado, or tortilla strips.

Notes

For best texture, let cream cheese sit at room temperature for 30 minutes before adding. Don’t lift the lid during cooking. The chili thickens as it cools and tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili, easy chili recipe

Find it online: https://leilameals.com/creamy-slow-cooker-white-chicken-chili/