Slow Cooker White Chicken Chili

No doubt about it, a big bowl of homemade chili is one of the most delicious things going, especially when it’s cold outside. But sometimes, even with the best chili recipe, it’s easy to get a little bored of ground beef, tomatoes, and kidney beans.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings (1 1/2 cup) servings

Calories 228kcal

Author Meggan Hill

Ingredients

1 pound boneless skinless chicken breasts trimmed of excess fat
2 (15-ounce) cans great Northern beans drained and rinsed
10 ounces frozen corn
2 (4-ounce) cans mild diced green chiles undrained
1 medium onion diced
2 cloves garlic minced
3 cups chicken broth
1 teaspoon ground cumin
3/4 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper optional
4 ounces cream cheese softened
1/4 cup half and half
1/4 cup fresh cilantro optional
Salt and freshly ground black pepper

For Topping:

sliced avocado jalapeños, shredded cheese, sour cream, chopped fresh cilantro, and/or tortilla strips.

Instructions

To a slow cooker, add chicken, beans, corn, green chiles and juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper (if using).
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Remove chicken to large mixing bowl, shred, then return to slow cooker.
Stir in cream cheese, half and half, and cilantro (if using). Cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve as desired with avocado, jalapeños, shredded cheese, sour cream, chopped fresh cilantro, and/or tortilla strips.

Notes

Yield: About 9 cups

Nutrition