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Ultra close up macro food photography of cozy creamy white chicken chili with tender shredded chicken, white beans, sweet corn, and melted cream cheese

Cozy Slow Cooker Creamy White Chicken Chili with Cream Cheese

Incredibly rich, velvety, and soul-warming slow cooker white chicken chili loaded with tender shredded chicken breasts, creamy cannellini beans, sweet corn, diced green chilies, and a luscious melted cream cheese broth. A true 10-minute dump-and-go autumn comfort dinner!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 generous bowls
Calories: 415
Ingredients Method Nutrition

Ingredients
  

For the Slow Cooker Chili Base
  • 1.5 lbs chicken breasts
  • 2 cans cannellini beans
  • 1 can sweet corn
  • 2 cans diced green chilies
  • 1 medium yellow onion
  • 4 cloves garlic
  • 2.5 cups chicken broth
Aromatic Seasoning Blend
  • 1.5 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
Creamy Finishing & Garnishes
  • 1 block cream cheese
  • 0.5 cup sour cream
  • 1 fresh lime
  • 1 cup Monterey Jack cheese
  • 0.5 cup fresh cilantro
  • 1 ripe avocado
  • 1 bowl tortilla chips

Method
 

Assemble in Slow Cooker
  1. Place the chicken breasts in an even layer at the bottom of a 6-quart slow cooker. Scatter the rinsed cannellini beans, drained corn, diced green chilies, minced yellow onion, and garlic over the top.
  2. Sprinkle evenly with ground cumin, chili powder, dried oregano, onion powder, salt, and black pepper. Pour the chicken broth gently around the ingredients.
Slow Cook to Tender Juiciness
  1. Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is exceptionally tender and easily pulls apart with a fork.
Shred Chicken & Melt Cream Cheese
  1. Transfer cooked chicken breasts to a cutting board and shred using two forks. Set aside.
  2. Add the cubed softened cream cheese (and sour cream, if using) directly into the hot slow cooker broth. Whisk vigorously for 2 to 3 minutes until the cream cheese melts completely into a velvety, luscious white broth.
  3. Return the shredded chicken to the slow cooker, stir in fresh lime juice, and toss well to coat. Cover and cook on LOW for another 15 minutes to allow all flavors to meld together.
Garnish & Serve
  1. Ladle hot, creamy chili into deep bowls. Generously top with shredded Monterey Jack cheese, diced ripe avocado, fresh cilantro, sliced jalapeños, and an extra squeeze of lime. Serve piping-hot with crispy salted tortilla chips!

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 32gProtein: 38gFat: 15gSaturated Fat: 8gCholesterol: 95mgSodium: 680mgPotassium: 720mgFiber: 6.5gSugar: 4gVitamin A: 14IUVitamin C: 18mgCalcium: 150mgIron: 3.2mg

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