Are you looking for a dinner that feels like a warm hug in a bowl? Something that bubbles away on its own while you handle everything else life throws at you? You have come to the right place. This slow cooker White Chicken Chili is about to become your new favorite meal.
It is creamy, full of flavor, and so incredibly easy to put together. Seriously, it is one of those fantastic Chicken Dinner Recipes that tastes like you spent hours in the kitchen, but the slow cooker does all the work. Let’s make something wonderful.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. It’s a wonderful change of pace from traditional red chili. This White Chicken Recipe is rich and savory, with a little kick from the green chiles that keeps things interesting. It is pure comfort food.
The texture is another huge win. The combination of tender shredded chicken, soft beans, and sweet corn in a creamy broth is just so satisfying. The cream cheese and half and half create a velvety base that ties everything together beautifully.
Let’s talk about convenience. This is a true dump and go recipe. You just layer the ingredients in your slow cooker and let it work its magic. There is no need to pre cook anything, which is a lifesaver on busy weeknights.
This recipe is also incredibly versatile. You can easily adjust the spice level to suit your family’s tastes. And the toppings? Oh, the toppings are where you can really have fun and make each bowl your own. It is one of the best White Chicken Chilli Recipes for a crowd.
Ingredients
Here is what you will need to gather for this amazing White Chicken Chili. The list is simple, and you probably have many of these items in your pantry already.
- 1 lb boneless skinless chicken breasts, trimmed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz. chicken broth (low sodium)
- 2 (15oz) cans great Northern beans, drained and rinsed
- 2 (4oz) cans diced green chiles (one hot, one mild is a great mix)
- 1 (15oz) 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
For the toppings, feel free to get creative! Here are some of our favorites.
- Sliced jalapenos
- Sliced avocados
- A dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or a Mexican cheese blend
Step-By-Step Instructions
Making this White Chicken Chili could not be simpler. Just follow these steps for a perfect result every single time.
Step 1: Layer The Ingredients
Start by placing your chicken breasts in the bottom of the slow cooker. Sprinkle them evenly with all the spices: salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Next, add the diced onion and minced garlic on top of the chicken. Follow that with the drained and rinsed beans, the green chiles, and the drained corn. Pour the chicken broth over everything and top with the chopped cilantro. Give it a gentle stir to combine.
Step 2: Slow Cook To Perfection
Put the lid on your slow cooker and set it to cook. You can cook it on LOW for 8 hours or on HIGH for 3 to 4 hours. The chicken should be incredibly tender and easy to shred when it is done. The whole house will smell amazing.
Step 3: Shred The Chicken
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Place them in a large bowl. Using two forks, shred the chicken. It should fall apart very easily. Once shredded, return the chicken to the slow cooker and stir it back into the chili.
Step 4: Make It Creamy
Now for the best part. Add the softened cream cheese and the half and half to the slow cooker. Stir everything together well. Cover the slow cooker again and cook on HIGH for another 15 minutes. This gives the cream cheese time to melt completely, making the chili thick and luscious.
Here is a little trick for an extra smooth chili. Before adding the cream cheese to the pot, place it in a small bowl. Ladle a cup or so of the hot chili broth into the bowl and whisk until the cream cheese is completely smooth. Then, pour that mixture back into the slow cooker. This prevents any lumps.
Step 5: Serve And Garnish
Give the finished White Chicken Chili one last good stir. Ladle it into bowls and get ready to add your favorite toppings. This is where you can customize your meal and make it exactly how you like it. Enjoy every spoonful!
How To Store Leftovers
Got leftovers? Lucky you! This chili tastes even better the next day. To store it, first let the chili cool down to room temperature. This is important for food safety.
Once cooled, transfer the chili to an airtight container. It will keep well in the refrigerator for up to 4 days. When you are ready to eat, simply reheat it on the stovetop over medium low heat or in the microwave until it is heated through.
You can also freeze this White Chicken Chili. Store it in a freezer safe container, leaving a little room at the top for expansion. It will last for up to 3 months. To serve, thaw it overnight in the refrigerator before reheating.
Tips
Want to make your chili even better? Here are a few tips I have learned from making many White Chicken Chilli Recipes over the years.
You can easily control the heat. If you love spicy food, use two cans of hot green chiles or add an extra pinch of cayenne pepper. For a milder version, use two cans of mild green chiles and omit the cayenne.
If you prefer a thicker chili, you have a couple of options. You can leave the lid off the slow cooker for the last 30 minutes of cooking. Or, you can make a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it in at the end.
Do not be shy with the toppings. They add so much flavor and texture. A squeeze of fresh lime juice right before serving can really brighten up all the flavors. Crispy tortilla strips add a wonderful crunch that complements the creamy chili.
Making sure your cream cheese is very soft is key. If you forget to take it out of the fridge ahead of time, you can unwrap it and microwave it for about 15 to 20 seconds. This helps it melt smoothly into your White Chicken Chili.
Conclusion
And there you have it, a simple and incredibly satisfying White Chicken Chili recipe. It is one of those fantastic Chicken Dinner Recipes that works for a quiet family dinner or for serving a happy crowd.
With its rich, creamy texture and comforting flavors, this dish is sure to be a hit. I hope you love this easy slow cooker White Chicken Chili as much as my family does. Happy cooking!
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs would be a great substitution in this White Chicken Recipe. They have a bit more fat, which adds extra flavor and moisture to the final dish. The cooking time remains the same.
How Can I Make This On The Stovetop?
You can definitely make this on the stovetop. In a large pot or Dutch oven, cook the chicken until done, then remove and shred it. Sauté the onion and garlic, then add all the other ingredients (except cream cheese and half and half) back to the pot. Simmer for about 30 minutes. Stir in the shredded chicken, cream cheese, and half and half at the end.
Is This Recipe Gluten Free?
Yes, this White Chicken Chili is naturally gluten free. Just make sure to check that your chicken broth is certified gluten free. Also, be mindful of your toppings; for example, use corn tortilla strips instead of flour ones.
Can I Use A Different Kind Of Bean?
Of course. While great Northern beans are classic for this dish, cannellini beans or even navy beans would work just as well. They have a similar creamy texture that complements the chili perfectly. Feel free to use what you have on hand.
Slow Cooker White Chicken Chili
This slow cooker White Chicken Chili is a creamy, flavorful, and easy dinner. It tastes like hours of cooking, but the slow cooker does all the hard work for you.
Requirements
Ingredients
Instructions
- Place chicken breasts in the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add diced onion and minced garlic on top of the chicken. Follow with drained and rinsed beans, green chiles, and drained corn. Pour chicken broth over everything and top with chopped cilantro. Stir gently.
- Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, until chicken is tender and easily shredded.
- Carefully remove chicken breasts, shred using two forks, then return to the slow cooker and stir back into the chili.
- To make it creamy, add softened cream cheese and half and half to the slow cooker. Stir well. Cover and cook on HIGH for another 15 minutes, allowing cream cheese to melt. For an extra smooth chili, whisk softened cream cheese with a cup of hot chili broth in a small bowl until smooth before adding to the slow cooker.
- Give the chili a final stir, ladle into bowls, and add your favorite toppings. Enjoy every spoonful!
Notes
You can easily control the heat: use two cans of hot green chiles or extra cayenne for spicy, or two cans of mild green chiles and no cayenne for a milder version.
For thicker chili, leave the lid off for the last 30 minutes of cooking, or mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it in at the end.
Don’t be shy with toppings; fresh lime juice brightens flavors, and crispy tortilla strips add a wonderful crunch.
Ensure cream cheese is very soft before adding. If needed, microwave unwrapped cream cheese for 15-20 seconds to prevent lumps.
Nutrition
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