Go Back
A close up shot of white chicken chili that's so creamy and topped with jalapeño slices, sour cream, chips, and shredded cheese.
Print

Slow Cooker Creamy White Chicken Chili

Let the slow cooker do all the work for you so you can come home and enjoy a warm bowl of this Creamy White Chicken Chili for dinner! Serve with sour cream, shredded cheese, and tortilla chips. So creamy, hearty, and full of delicious flavors & spice.
Course Dinner
Cuisine American
Keyword slow cooker creamy white chicken chili, white chicken chili
Prep Time 10 minutes
Cook Time 8 hours
Servings 6 people
Calories 388kcal
Author Jessica - Together as Family

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1 can (4 oz) diced green chilies
  • 2 cans (15 oz each) great northern beans drained & rinsed
  • 1 can (15 oz) white & yellow corn drained
  • 1 white onion finely diced
  • 2 cloves garlic
  • 4 ounces cream cheese cut into small chunks
  • 1/2 cup heavy cream

Instructions

  • Spray insert of slow cooker with cooking spray.
  • Lay the chicken breasts inside the slow cooker and sprinkle the salt, cumin, pepper, oregano, and chili powder over the chicken.
  • In a blender, combine one can of chicken broth + can of green chilies and blend until smooth. Pour into the slow cooker along with the other can of chicken broth, beans, white corn, chopped onion, and garlic.
  • Stir to combine everything together.
  • Cook on LOW heat for 6-8 hours.
  • Take the chicken out and shred it with two forks. Add it back into the slow cooker along with the chunked cream cheese and heavy cream. Let cook for an additional 30 minutes or until it combines smoothly into the chili.
  • Serve with shredded Monterey Jack shredded cheese, jalapeño slices, tortilla chips, and sour cream if wanted. You can really top it with anything you like!

Video

Notes

Chicken : If the chicken breasts are really small then go ahead and use 3 of them. You want about 1 pound to 1.5 pounds of chicken. 
Cream Cheese : For best flavor use full-fat cream cheese in this recipe.
Want it spicy? : Add some additional chili powder. Add cayenne pepper along with the other dried seasonings. Use a can of hot diced green chilies. Top the serving with jalapeño slices.
Heavy Cream : Half & Half can be substituted if wanted for the heavy cream. I recommend using the heavy cream for best flavor and thickness. 
Salt : I use kosher salt in this recipe.
Garlic : You can use fresh garlic that you mince or press. Use chopped garlic from a jar. Or use garlic paste for a tube. 
Serving Size : This recipe easily serves 6 people with 1.25 cups each (nutrition information is for 1.25 cups of chili). If serving smaller kids then you can easily get 8 servings out of it. 
Green Chilies : If you like or want the green chili chunks then skip the blending part and just add in the can along with the broth, beans, and corn. 

Nutrition

Calories: 388kcal | Carbohydrates: 46g | Protein: 28g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 739mg | Potassium: 1045mg | Fiber: 11g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 4mg