Go Back
To make Slow Cooker Creamy White Chicken Chili, you need simple yet flavorful ingredients. Here’s what you'll need: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1-2 jalapeños, diced (seeds removed for less heat) - 4 cups chicken broth - 1 teaspoon cumin - 1 teaspoon oregano - Salt and pepper to taste - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese - Fresh cilantro, for garnish - Lime wedges, for serving Gathering these ingredients sets the stage for a cozy meal. The chicken provides protein, while beans add fiber. Corn brings a touch of sweetness, and spices like cumin and oregano give depth. Cream cheese and Monterey Jack cheese add richness and creaminess to the chili. Don't forget the lime and cilantro for a fresh finish! - Layering and Combining Ingredients Start by placing the chicken breasts at the bottom of your slow cooker. This helps keep them moist. Next, add the white beans, corn, diced onion, minced garlic, and diced jalapeños. Make sure to remove the seeds if you want less heat. Pour in the chicken broth. Finally, sprinkle cumin, oregano, salt, and pepper to season well. - Cooking Times and Settings Cover the slow cooker and set it to cook on low for 6-7 hours. If you're short on time, you can cook it on high for 3-4 hours. The chicken should be fully cooked and tender when done. Always check that the chicken reaches an internal temperature of 165°F. - Shredding the Chicken Once the cooking time is up, carefully remove the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken back to the slow cooker. This will help the chicken soak up all the great flavors. - Incorporating Cream Cheese and Cheese Now it’s time to add richness. Stir in the softened cream cheese and shredded Monterey Jack cheese. Mix well until everything is melted and creamy. This step brings a smooth texture to your chili. - Adjusting Seasonings Always taste your chili before serving. You can adjust the seasonings if needed. Add more salt, pepper, or spices to suit your taste. Let it cook on low for another 15-20 minutes to heat through. This will give the flavors time to blend and deepen. - Best Practices for Slow Cooking Start by placing the chicken at the bottom of the slow cooker. This helps it cook evenly. Layer the beans, corn, onions, garlic, and jalapeños on top. Pour in the broth last. This order keeps the chicken moist and flavorful. - Ensuring Creaminess To get that creamy texture, add the softened cream cheese and Monterey Jack cheese toward the end. Stir them in well. Let it cook for an extra 15-20 minutes to blend the flavors. Adjust the heat to low for this step. - Ideal Side Dishes Pair this chili with fresh cornbread. It adds a sweet touch and soaks up the chili well. You can also serve it with tortilla chips for a crunchy contrast. - Garnishes for Added Flavor Top your chili with fresh cilantro and lime wedges. Cilantro adds brightness, while lime gives a zesty kick. You can also sprinkle some extra cheese on top if you like it extra cheesy. {{image_2}} You can switch proteins in this chili. Try turkey instead of chicken for a lighter dish. If you prefer plant-based options, tofu works well too. Just make sure to press the tofu to remove excess water. For beans, white beans are great, but you can use black beans or chickpeas. Each will bring a different taste and texture. You can easily adjust the spice level to fit your taste. If you like it mild, remove the jalapeño seeds. For a bit more heat, add the seeds back in. Want it spicy? Add more jalapeños or some cayenne pepper. You can also mix in a dash of hot sauce before serving. This way, everyone can enjoy their perfect bowl of chili! After your meal, store any leftover chili in the fridge. Use airtight containers to keep it fresh. It stays good for about 3-4 days. If you want to keep it longer, freezing is a great option. To freeze, let the chili cool down first. Then, place it in freezer-safe bags or containers. Make sure to leave some space for expansion. This chili can last in the freezer for up to 3 months. When you’re ready to enjoy your leftovers, reheating is easy. You can use the stove or microwave for this. If you use the stove, heat it in a pot over low heat. Stir it often to keep it from sticking. If you use the microwave, put it in a bowl and cover it. Heat it in short bursts, stirring in between. These methods help keep the chili creamy and tasty. If it seems thick, add a little broth or water as you heat it. Enjoy your warm chili just like fresh! Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just add them to the slow cooker without thawing. You may need to cook them longer, about 8 hours on low or 5 hours on high. This will ensure they cook through safely. How do I thicken the chili? To thicken the chili, you can mash some of the white beans after cooking. This adds creaminess. Another option is to let it cook uncovered for a bit longer, which will reduce the liquid. Can I make this recipe ahead of time? Absolutely! You can prepare the ingredients the night before. Simply store them in the fridge. In the morning, add them to the slow cooker and start cooking. It helps save time on busy days. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients, like chicken, beans, and spices, do not have gluten. Just check the labels on your broth and cheese to ensure they are gluten-free. What can I substitute for cream cheese? If you want to replace cream cheese, try sour cream or Greek yogurt. They add a nice creaminess. You can also use cashew cream for a dairy-free option. Just blend soaked cashews with water until smooth. This blog post shared a tasty chicken chili recipe with simple steps and key tips. You learned about the main ingredients, preparation methods, and variations you can try. I hope you feel ready to make this dish your own. Remember, it’s all about flavors and personal touches. Enjoy cooking and sharing this dish with others. You’ll impress friends and family with your skills in the kitchen.

Slow Cooker Creamy White Chicken Chili

Savor the flavors of this Slow Cooker Creamy White Chicken Chili that's perfect for busy days! With tender chicken, hearty white beans, and a creamy cheese base, this dish is a comforting delight. Easy to prepare with just a few ingredients, it cooks to perfection while you're away. Click through to explore this easy recipe and make weeknight dinners a breeze! Enjoy a bowl of warmth and flavor your family will love.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) white beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

2 cloves garlic, minced

1-2 jalapeños, diced (seeds removed for less heat)

4 cups chicken broth

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper to taste

1 cup cream cheese, softened

1 cup shredded Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    Add the white beans, corn, diced onion, minced garlic, and diced jalapeños over the chicken.

      Pour in the chicken broth and sprinkle with cumin, oregano, salt, and pepper.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.

          Remove the chicken breasts and shred them with two forks before returning them to the pot.

            Add the softened cream cheese and shredded Monterey Jack cheese to the slow cooker, stirring until melted and creamy.

              Taste and adjust seasonings as needed, then allow it to cook for an additional 15-20 minutes on low to heat through.

                Serve hot, garnished with fresh cilantro and lime wedges.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6