Slow Cooker White Chicken Chili
This creamy Slow Cooker White Chicken Chili is packed with tender chicken, white beans, corn and green chiles in a flavorful, creamy broth. It's a comforting, protein-packed dinner with minimal prep!
Servings: 6 servings
Calories: 364kcal
Equipment
Ingredients
- 1.5 lbs. boneless skinless chicken thighs sub with boneless skinless chicken breast
- 1 onion chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper add more for extra heat
- 8 ounces diced green chilies
- 2 cans cannellini beans rinsed and drained
- 1 cup corn fresh or frozen
- 2 cups low sodium chicken stock
- 4 ounces cream cheese cut into large chunks and softened to room temperature
- 1 lime juiced
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
Instructions
- Season the chicken with salt and pepper on both sides and place in the slow cooker. Add the onion, garlic, cumin, oregano, smoked paprika, cayenne pepper, diced green chilies, beans, corn and chicken stock and stir to combine.1.5 lbs. boneless skinless chicken thighs, 1 onion, 4 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 8 ounces diced green chilies, 2 cans cannellini beans, 1 cup corn, 2 cups low sodium chicken stock
- Cook on High for 3-4 hours or Low for 5-6 hours, or until the internal temperature of the chicken is 165 degrees and it is easily shredded with a fork.
- Remove the chicken from the slow cooker, place on a cutting board and shred well. Add the chicken back to the slow cooker.
- With the slow cooker on Low, add the softened cream cheese and stir well. Cook 5-10 minutes more or until the cream cheese is smooth. Turn off the heat and stir in lime juice and cilantro, then taste and add salt and pepper, to taste. Serve with your favorite toppings and enjoy!4 ounces cream cheese, 1 lime, 1/4 cup chopped fresh cilantro, salt and pepper, to taste
Notes
- Pro tip: The chili will be on thicker side. If you prefer it thinner, add up to 1/2 cup more chicken stock.
- Chicken breasts may be substituted for chicken thighs; adjust cooking time as needed.
- Cooking times are estimates and will vary depending on your slow cooker.
- Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months.
Nutrition
Calories: 364kcal | Carbohydrates: 35g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 509mg | Potassium: 578mg | Fiber: 9g | Sugar: 4g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 6mg