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Slow Cooker White Chicken Chili: Easy & Delicious Recipe!

Slow Cooker White Chicken Chili – Creamy, Comforting & Hands-Off!

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A hearty and flavorful slow cooker white chicken chili that is easy to prepare and perfect for chilly days.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Optional toppings: avocado, shredded cheese, sour cream

Instructions

  1. Place the chicken breasts at the bottom of the slow cooker and season with salt, pepper, cumin, chili powder, and smoked paprika.
  2. Layer in the diced onion, minced garlic, drained beans, green chiles, and frozen corn over the seasoned chicken.
  3. Pour the chicken broth over the ingredients in the slow cooker. Stir gently to combine slightly, ensuring that the chicken remains on the bottom.
  4. Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and easily shreds with a fork.
  5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the heavy cream (or half-and-half) and lime juice, mixing well to combine. Let it cook for an additional 30 minutes on low to heat through.
  7. Ladle the chili into bowls and serve hot, garnished with fresh cilantro and any optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.

Notes

  • For a spicier version, consider adding jalapeños or more chili powder.
  • This chili can be stored in the refrigerator for up to 3 days or frozen for later use.
  • Adjust seasoning to taste before serving.

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