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Slow Cooker White Chicken Chili

Creamy Slow Cooker White Chicken Chili for Cozy Nights

A comforting Slow Cooker White Chicken Chili that’s easy to prepare, featuring tender chicken, white beans, and a flavorful blend of spices.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pounds Chicken Breasts Boneless for tenderness
  • 2 teaspoons Ground Cumin No direct substitution recommended
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly ground enhances flavor
  • 1 tablespoon Chili Powder Adjust based on your spice tolerance
  • 1/4 teaspoon Cayenne Pepper Use sparingly if sensitive to heat
  • 1 teaspoon Dried Oregano Substitute with Italian seasoning if needed
  • 1 teaspoon Ground Coriander Optional
  • 4 cups Chicken Broth Opt for low-sodium broth
  • 1 medium Onion Yellow or white works best
  • 4 cloves Garlic Adjust according to preference
  • 1 can Fire Roasted Mild Diced Green Chiles Can use fresh chiles
  • 1 leaf Bay Leaf Remove before serving
For the Beans and Veggies
  • 2 cans Cannellini Beans Alternate with great northern beans
  • 1 can Pinto Beans Alternate with black beans
  • 1 cup Frozen Corn Fresh corn can be used
For Creaminess
  • 8 ounces Cream Cheese Omit for lighter version
For Garnish
  • 1/4 cup Fresh Cilantro Optional

Equipment

  • 7-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker, ensuring they are spread out evenly.
  2. Add Seasonings: Sprinkle cumin, salt, black pepper, chili powder, cayenne, oregano, and coriander over the chicken. Adjust to taste.
  3. Build Base: Pour chicken broth into the cooker, covering chicken and spices. Add onion, garlic, diced green chiles, and bay leaf.
  4. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
  5. Incorporate Beans and Corn: Two hours before done, drain beans and stir into the chili with corn.
  6. Thicken Chili: Remove 2 cups of chili and blend with cream cheese until smooth, then stir back into cooker.
  7. Shred Chicken: Remove chicken from the cooker, shred it with forks, and return to the chili. Mix well.
  8. Serve: Ladle chili into bowls and garnish with cilantro or desired toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

This recipe is perfect for meal prep as it freezes well and can be customized with various beans and spices.

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