Creamy, Cozy Slow Cooker White Chicken Chili

• Super Easy: Just dump everything in the slow cooker and let it work its magic. Seriously, it’s THAT easy.
• Crowd-Pleasing: Even the most discerning palates (aka your kids) will ask for seconds.
• Freezer-friendly: Make a double batch and freeze half for a busy weeknight emergency. Thank me later!
• Customizable: Add more spice, swap out beans, or load it up with your favorite toppings – make it your own!
• Healthy-ish: Okay, it’s chili, but it’s got protein, veggies, and it’s relatively light on the calories. We’ll call it a win.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies, undrained
• 1 (15 oz) can great northern beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup frozen corn
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional, for a little kick!)
• 4 oz cream cheese, softened
• Salt and pepper to taste

How to Make

1. Place the chicken breasts, onion, garlic, green chilies, great northern beans, cannellini beans, corn, chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using) in your slow cooker.Important: Make sure the chicken is mostly submerged in the broth. If not, add a little more chicken broth.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shreddable.
3. Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.Tip: If you want a slightly thicker chili, use an immersion blender to blend about half of the chili before adding the cream cheese. This is totally optional!
4. Add the softened cream cheese to the slow cooker. Stir until the cream cheese is completely melted and the chili is creamy.Warning: Make sure the cream cheese is softened for easier mixing! Nobody wants cream cheese clumps in their chili.
5. Season with salt and pepper to taste.
6. Serve hot and top with your favorite toppings!

Tips & Tricks

Want to take your White Chicken Chili to the next level? Here are a few of my favorite hacks:

• Flavor Booster: Add a squeeze of lime juice or a dollop of sour cream or Greek yogurt before serving for extra tang.
• Time Saver: Use pre-shredded chicken or canned chicken to cut down on prep time.
• Spice it Up: Add a diced jalapeño or a pinch of red pepper flakes for extra heat.
• Topping Ideas: Shredded cheese, avocado, sour cream, cilantro, tortilla chips, green onions – the possibilities are endless!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.

Dietary Variations

Need to tweak this recipe for dietary needs? No problem!

• Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative, or omit it altogether. The chili will still be delicious!

Frequently Asked Questions

Can I make this chili on the stovetop?

Absolutely! Sauté the onion and garlic in a large pot, then add the remaining ingredients (except the cream cheese). Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is cooked through. Shred the chicken, return it to the pot, and stir in the cream cheese until melted. Season with salt and pepper to taste.