Go Back
Slow cooker white chicken chili in a bowl with toppings

Slow Cooker White Chicken Chili

Slow cooker white chicken chili with white beans, green chiles and a creamy finish — dump it in the morning, shred the chicken, dinner is done. Easy and cozy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

For the chili:
  • 1 1/2 pounds boneless, skinless chicken breasts 680 g
  • 2 cans white beans 15 ounces / 425 g each, drained and rinsed
  • 1 medium yellow onion about 150 g, diced
  • 3 cloves garlic minced
  • 2 cans diced green chiles 4 ounces / 113 g each, undrained
  • 2 cups low-sodium chicken broth 480 ml
  • 1 cup frozen corn 140 g
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon black pepper
To finish:
  • 4 ounces cream cheese 113 g, cut into cubes
  • 1/2 cup sour cream 120 g, plus more for serving
  • 1 tablespoon lime juice
  • 1/2 cup shredded Monterey Jack cheese 55 g, for serving (optional)

Method
 

  1. Add the onion, garlic, white beans, green chiles, corn, cumin, oregano, chili powder, salt and pepper to a 6-quart slow cooker. Pour in the chicken broth and stir everything together.
  2. Nestle the chicken breasts into the bean mixture so they are mostly covered by the liquid.
  3. Cover and cook on HIGH for 4 hours or on LOW for 6 to 7 hours, until the chicken is cooked through and shreds easily.
  4. Transfer the chicken to a plate or cutting board and shred it with two forks.
  5. Stir the cream cheese cubes into the hot chili until melted and completely smooth, then stir in the sour cream and lime juice.
  6. Return the shredded chicken to the slow cooker and stir. Let it rest for 5 to 10 minutes to warm through and thicken slightly, then taste, adjust the salt and serve with shredded cheese and your favorite toppings.