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A creamy and flavorful white chicken chili cooked in a slow cooker, praised for its rich texture and perfect spicy kick. Easy prep with minimal effort, ideal for cold nights or game day.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, trimmed
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 24 oz low-sodium chicken broth
  • 2 (15 oz) cans Great Northern beans, drained and rinsed
  • 2 (4 oz) cans diced green chiles (use one mild and one hot if preferred)
  • 1 (15 oz) 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

Instructions

  1. Trim boneless skinless chicken breasts.
  2. Dice the yellow onion.
  3. Mince the garlic cloves.
  4. Drain and rinse the Great Northern beans.
  5. Drain the whole kernel corn.
  6. Chop the cilantro.
  7. Soften the cream cheese and measure the half-and-half.
  8. Place the chicken breasts in the slow cooker.
  9. Sprinkle salt, black pepper, cumin, oregano, chili powder, and cayenne over the chicken.
  10. Add diced onion, minced garlic, rinsed beans, diced green chiles, drained corn, chopped cilantro, and chicken broth to the slow cooker.
  11. Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
  12. Remove the chicken to a plate and shred with two forks.
  13. Stir the shredded chicken back into the chili.
  14. Stir in the softened cream cheese and half-and-half until creamy and smooth.
  15. Cover and cook on HIGH for 15 minutes to warm through.

Notes

For Instant Pot: assemble ingredients, cook on manual HIGH pressure for 20 minutes with a 10-minute natural pressure release. Then remove and shred chicken, stirring in cream cheese and half-and-half., For stovetop: simmer assembled ingredients for 30–40 minutes until chicken is cooked and chili thickens, then stir in cream cheese and half-and-half., Topping suggestions include avocado, jalapeños, tortilla strips, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime., Can substitute chicken for leftover shredded turkey or use black beans for extra protein and fiber., Dairy-free option: omit cream cheese and half-and-half., To thicken watery chili, mix 1 tbsp cornstarch with 2–3 tbsp milk or broth into a smooth slurry and stir into chili while heating., Freezes well before adding dairy. Refrigerate leftovers up to 4–5 days.

Nutrition

Find it online: https://gingerbaking.com/crockpot-white-chicken-chili-contest-winning-the-chunky-chef/