Creamy Zesty White Chicken Chili (Slow Cooker)
This creamy, zesty white chicken chili is made effortlessly in your slow cooker. Featuring tender chicken, cannellini and great northern beans, sweet corn, and a creamy, flavorful broth, it's a comforting meal perfect for any day.
Equipment
- Slow Cooker
- Forks
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion chopped
- 2 (15-oz) cans cannellini beans rinsed and drained
- 1 (15-oz) can great northern beans rinsed and drained
- 1 (15-oz) can sweet corn drained
- 1 (4-oz) can diced green chiles
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper optional
- ½ cup heavy cream or half-and-half
- 4 oz cream cheese softened
- Salt to taste
- Black pepper to taste
Optional Garnishes
- shredded Monterey Jack cheese
- fresh cilantro
- diced avocado
- jalapeños
- lime wedges
- tortilla chips
Instructions
Preparation
- Place the chicken at the bottom of your slow cooker.
- Scatter the chopped onion, rinsed cannellini beans, great northern beans, drained corn, and diced green chiles over the chicken.
- Pour in the chicken broth and sprinkle with cumin, chili powder, oregano, cayenne pepper (if using), salt, and black pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is easily shredded.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the softened cream cheese until fully melted, then add the heavy cream or half-and-half and mix well.
Serving
- Stir and taste the chili, adjusting seasoning as needed.
- Ladle into bowls and serve hot with desired garnishes.
Notes
For a richer flavor, you can brown the chicken slightly before adding it to the slow cooker. Be sure to use a good quality chicken broth for the best taste. This chili also freezes well for future meals.