Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

from cravinghomecooked.com
Dinner
370 min
357 kcal / serving

This Slow Cooker White Chicken Chili is creamy, cozy and packed with shredded chicken, cannellini beans, sweet corn and green chilies. Everything cooks together all day in the slow cooker, then gets finished with cream cheese, lime and cilantro for the perfect silky, hearty bowl. Easy to make, full of flavor and customizable with all your favorite toppings.

Ingredients

  • 1 poundboneless skinless chicken breasts (or thighs)
  • 30 ouncescannellini beans (2 cans, drained and rinsed)
  • 15 ouncescorn kernels (1 can, drained (or 1.5 cups frozen corn))
  • 8 ouncesdiced green chilies (2 cans, )
  • 1 mediumyellow onion (finely chopped)
  • 3 clovesgarlic (minced)
  • 4 cupschicken broth (low-sodium )
  • 1 teaspoonground cumin
  • 1 teaspoondried oregano
  • 1 teaspoonchili powder
  • ½ teaspoonsmoked paprika
  • ¼ teaspooncayenne pepper (optional for heat)
  • salt and black pepper (to taste)
  • 8 ouncescream cheese (softened and cut into cubes)
  • 1juice of lime
  • ¼ cupfresh cilantro (chopped)
  • shredded monterey jack or cheddar cheese
  • sliced avocado
  • sour cream or greek yogurt
  • crispy tortilla strips or crushed tortilla chips
  • additional fresh cilantro

Directions

  1. 1

    Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained beans, corn, diced green chilies, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly on top.

  2. 2

    Cover the slow cooker with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.

  3. 3

    Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

  4. 4

    Add the softened cream cheese cubes to the slow cooker. Stir until the cream cheese is fully melted and the chili becomes creamy. If needed, cover and let it cook for an additional 15 minutes to help the cream cheese incorporate.

  5. 5

    Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning with more salt and pepper if desired.

  6. 6

    Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheese, avocado slices, a dollop of sour cream, crispy tortilla strips, and extra cilantro.