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Creamy Slow Cooker White Chicken Chili (Easy + 10 Min Prep)

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This creamy slow cooker white chicken chili is a comforting, easy-to-make meal with just 10 minutes of prep. It’s packed with tender chicken, white beans, and a luscious, creamy broth that will convert even the biggest white chili skeptics.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 breasts)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • Juice of 1 lime
  • For serving (optional): fresh cilantro, chopped; shredded Monterey Jack cheese; diced avocado; tortilla chips or crusty bread; sour cream or Greek yogurt

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse both cans of cannellini beans. Drain the white corn. Cube the cream cheese and let it sit on the counter to soften while you work.
  2. Layer everything in the slow cooker (5 minutes): Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top. Add the drained beans, corn, and both cans of diced green chiles. Do not stir.
  3. Add the seasonings and broth (2 minutes): Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper over everything. Pour in the chicken broth, aiming for the sides so you don’t wash the spices off. Cover and set your slow cooker to LOW for 6-7 hours or HIGH for 3-4 hours.
  4. The waiting game (6-7 hours on low): Resist the urge to lift the lid and peek—every time you do, you add about 20 minutes to the cooking time.
  5. Shred the chicken (5 minutes): After 6-7 hours on low, the chicken should be fall-apart tender. Use tongs to transfer the breasts to a cutting board, or shred them right in the pot with two forks.
  6. Create the creamy base (5 minutes): Using an immersion blender, pulse about half the chili—just the beans and broth, try not to pulverize the chicken—until it’s thick and creamy. If using a regular blender, carefully transfer about 2 cups of the bean-broth mixture, blend until smooth, and stir it back in.
  7. Finish with cream cheese and cream (5 minutes): Add the softened cream cheese cubes and stir until completely melted (about 2-3 minutes). Then pour in the heavy cream and stir until everything is uniform and silky. Squeeze in the lime juice and stir one last time. Taste and adjust salt and pepper.
  8. Rest before serving (10 minutes): Let the chili sit with the lid off for about 10 minutes to thicken and meld flavors.

Notes

For a dairy-free version, swap cream cheese for softened cashew cream and use full-fat coconut milk instead of heavy cream. For a gluten-free version, double-check your chicken broth label. The chili gets better after a day in the fridge. To make it spicier, add a diced jalapeño with the onions or a pinch of cayenne pepper.

Nutrition

Keywords: white chicken chili, slow cooker, creamy, easy, 10 minute prep, comfort food, chicken chili, white chili

Find it online: https://siennaspoon.com/creamy-slow-cooker-white-chicken-chili-easy-plus-10-min-prep/