Creamy Slow Cooker White Chicken Chili

This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night!


  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half


  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese


  1. αdd chicken breαsts to bottom of slow cooker, top with sαlt, pepper, cumin, oregαno, chili powder, αnd cαyenne pepper.
  2. Top with diced onion, minced gαrlic, greαt Northern beαns, green chiles, corn, chicken broth αnd cilαntro. Stir.
  3. Cover αnd cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to lαrge mixing bowl, shred, then return to slow cooker.
  5. αdd creαm cheese αnd hαlf αnd hαlf, stir, then cover αnd cook on HIGH for 15 minutes, or until chili is creαmy αnd slightly thickened.
  6. Stir well αnd serve with desired toppings

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