Description

A creamy, velvety white chicken chili made in a slow cooker. This easy, set-it-and-forget-it recipe features tender chicken, white beans, and a rich base blended for texture, perfect for weeknight dinners or parties.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
32 ounces low-sodium chicken broth
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons butter
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (4 oz) diced green chiles
1 cup frozen corn
8 ounces cream cheese, softened
2 tablespoons fresh lime juice
Salt and pepper to taste

Instructions

Prep ingredients: Chop onion, mince garlic, cut chicken into chunks, and rinse/drain beans.
Sauté aromatics: Heat butter in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Combine in slow cooker: Transfer onion and garlic mixture to the slow cooker. Add chicken, one can of beans (save the other for blending), chicken broth, cumin, oregano, and green chiles. Stir to combine.
Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Blend half the chili: Remove about 2 cups of beans and broth from the slow cooker. Blend until smooth (using a blender or immersion blender).
Add cream cheese and corn: Return the blended mixture to the slow cooker. Add the softened cream cheese and corn. Stir until the cream cheese is melted and incorporated.
Season and serve: Taste and adjust seasoning with salt and pepper. Stir in lime juice. Serve hot with desired toppings.
Optional: Shred chicken with forks before serving for a traditional chili texture.

Notes

For best results, use fresh lime juice and blend at least 2 cups of the bean/broth mixture to create a creamy base without heavy cream. If the chili is too watery, blend more beans or cook uncovered for the last hour. Chicken thighs can be used instead of breasts for juicier meat. Leftovers taste even better the next day.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 650
Fat: 15
Saturated Fat: 6
Carbohydrates: 25
Fiber: 6
Protein: 35

Keywords: slow cooker, white chicken chili, fall recipes, party dip, creamy chili, easy dinner, meal prep, gluten-free