Slow Cooker · 280 minutes

Slow Cooker White Chicken Chili

Name: Slow Cooker White Chicken Chili
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast; 1 yellow onion, diced; 2 cans (15 oz each) great northern beans, drained and rinsed; 1 can (15 oz) corn, drained; 2 cans (4 oz each) diced green chiles; 3 cups chicken broth; 1 to 2 tsp chili powder or paprika (paprika for milder version); 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp cornstarch, mixed with 2 Tbsp water; 6 oz cream cheese, cubed; Toppings: tortilla chips, sour cream, avocado, cilantro

By Frida Sofia280 min totalServes 4-6 servings

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White chicken chili is one of those recipes I probably only make once or twice a year, but when I do, I get completely obsessed and eat it for every lunch and dinner for 3 or 4 days straight. It's that good! 🍂 Made with chicken breast and a handful of pantry staples, it's as easy as dumping everything in the slow cooker and letting it do the work. Don't forget the toppings: tortilla chips, avocado, sour cream, and a little cilantro make it so good! 🌿🥑🍲

Why You'll Love This

•Hands-off. Everything goes into the slow cooker, and the only real work is shredding the chicken at the end.
•Great as leftovers. It gets even better after a day in the fridge, which is exactly why I end up eating it for every meal for days.
•One pot, one mess!

Ingredients

Chicken breast

Stays tender as it slowly cooks in the broth and shreds easily at the end. Boneless, skinless chicken thighs work great too if you prefer dark meat, and they cook in about the same time.

Great northern beans

They're mild and creamy and hold their shape through the long cook. Cannellini or navy beans make an easy swap.

Diced green chiles

These add flavor more than heat. If you want it spicier, use the hot variety, go with the full 2 tsp of chili powder, or add a diced jalapeño with the onion.

Cream cheese

This is what makes the chili so rich and creamy. Full fat melts the smoothest, and cutting it into small cubes helps it melt faster.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Let it cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. The cream cheese can separate a little after freezing, but a good stir while it warms up brings it back together.