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–+ servings

Slow Cooker Creamy White Chicken Chili

A cozy autumn favorite featuring tender shredded chicken, white cannellini beans, sweet corn, and mild green chiles slow cooked in a velvety cream cheese and Monterey Jack broth.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Slow Cooker Chicken & Broth Foundation
  • 1.5 lbs boneless skinless chicken breasts trimmed of excess fat, left whole for slow cooking
  • 4 cups low-sodium chicken bone broth rich, savory base with wholesome collagen
  • 2 cans (15 oz each) cannellini beans rinsed and drained, or great northern beans
  • 1 can (15 oz) sweet yellow corn drained, or 1.5 cups frozen sweet corn
  • 2 cans (4 oz each) diced mild green chiles fire-roasted for subtle smoky warmth
  • 1 medium yellow onion finely diced
  • 4 cloves fresh garlic minced finely
Warm Autumn Chili Spices
  • 1.5 tsp ground cumin essential earthy warmth
  • 1 tsp chili powder mild ancho style
  • 1 tsp dried oregano Mexican or Mediterranean oregano
  • 1 tsp garlic powder granulated for depth
  • 1/2 tsp onion powder savory aromatic touch
  • 1 tsp fine sea salt or kosher salt to taste
  • 1/2 tsp freshly cracked black pepper coarsely ground
Creamy Velvet Finish & Garnishes
  • 8 oz cream cheese cut into cubes, softened to room temperature
  • 1/2 cup shredded Monterey Jack cheese melted in plus extra for bowls
  • 1/4 cup fresh cilantro leaves chopped for serving
  • 1 whole fresh lime juiced right before serving

Method
 

Slow Cooker Preparation & Simmer
  1. Place the whole chicken breasts at the bottom of a 6-quart slow cooker. Scatter the diced onion, minced garlic, drained cannellini beans, sweet corn, and diced green chiles evenly over and around the chicken.
  2. In a measuring cup or small bowl, whisk together the chicken bone broth, ground cumin, chili powder, dried oregano, garlic powder, onion powder, sea salt, and black pepper. Pour this seasoned broth over all the slow cooker ingredients.
  3. Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken breasts are ultra-tender and easily pull apart with a fork (internal temperature 165°F / 74°C).
  4. Carefully transfer the cooked chicken breasts to a clean cutting board. Using two forks, shred the chicken into succulent bite-sized pieces.
  5. Add the cubed softened cream cheese and shredded Monterey Jack cheese directly into the slow cooker broth. Stir continuously with a whisk or wooden spoon until the cheeses melt completely into a silky, luxurious, and opaque cream broth.
  6. Return the shredded chicken to the slow cooker and stir in the fresh lime juice. Stir thoroughly, cover, and let sit on the Warm or Low setting for 10 minutes to allow the flavors to marry. Ladle into warm bowls and garnish with avocado, cilantro, and crunchy tortilla chips!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 39gFat: 16gSaturated Fat: 8gCholesterol: 95mgSodium: 720mgPotassium: 780mgFiber: 7gSugar: 4gVitamin A: 42IUVitamin C: 38mgCalcium: 24mgIron: 22mg

Notes

Chef Secret: For an even thicker restaurant-style velvety body, mash 1 cup of the cannellini beans with a fork before adding them to the slow cooker. The natural starch from the beans thickens the broth naturally alongside the cream cheese!

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