Description
This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for easy weeknight dinners. Packed with tender chicken, white beans, corn, and mild green chilies, it’s seasoned with cumin and oregano for a flavorful, hearty meal. The slow cooker method allows the flavors to meld beautifully while making preparation simple and hands-off. Finished with cream cheese, sour cream, lime juice, and optional garnishes, this chili is both rich and vibrant, ideal for a satisfying main course.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- Juice of 1 lime
Optional Garnishes
- Chopped fresh cilantro
- Shredded Monterey Jack cheese
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, white beans, corn, green chilies, diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper, and low-sodium chicken broth into the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker with the other ingredients.
- Add Cream Cheese and Sour Cream: Stir in the cubed cream cheese and sour cream until fully melted and integrated into a creamy texture throughout the chili.
- Finish with Lime Juice and Warm: Mix in the juice of one lime to add brightness. Continue cooking on low for an additional 10 to 15 minutes to ensure the chili is fully combined and heated through.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro and shredded Monterey Jack cheese if desired. Serve hot for a comforting meal.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
- You can substitute rotisserie chicken to reduce cook time and simplify preparation.
- The chili thickens as it cools, making it great for leftovers and reheating.
