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Slow Cooker White Chicken Chili

A creamy, smoky, and tangy chili made effortlessly in a slow cooker, perfect for feeding a crowd with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs for extra tenderness
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans great northern or cannellini beans, drained and rinsed
  • 1 can corn kernels, drained or 1.5 cups frozen corn
  • 2 cans diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika (optional but recommended)
  • 1/4–1/2 tsp cayenne pepper (optional, for heat)
  • 1 block cream cheese, cut into cubes, softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 Juice of lime (plus wedges for serving)
  • Fresh cilantro, chopped (for garnish)
Optional Toppings
  • shredded Monterey Jack or pepper jack
  • avocado
  • crushed tortilla chips
  • jalapeño slices

Method
 

Preparation
  1. Add chicken, onion, garlic, beans, corn, green chiles, broth, salt, pepper, cumin, oregano, smoked paprika, and cayenne to the slow cooker. Give it a quick stir.
Cooking
  1. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
  2. Remove chicken to a cutting board and shred with two forks before returning it to the slow cooker.
  3. Scoop out 1 cup of the beans and broth, mash with a fork, and stir back in for natural thickness.
  4. Add cream cheese and sour cream. Stir until melted and smooth.
  5. Cook on Low for another 15–20 minutes.
Finishing Touches
  1. Stir in lime juice. Taste and adjust salt, pepper, and heat as needed.
  2. Ladle into bowls and top with cilantro, cheese, avocado, tortilla chips, and jalapeños.

Notes

Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.