Easy Slow Cooker White Chicken Chili

white chicken chili being scooped out of white crockpot.

Easy Slow Cooker White Chicken Chili

Course: Main Course, slow cooker

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 5

Total Time: 5 5

Servings: servings

Calories: 323cal

Author: Ashley Fehr

Easy Crockpot White Chicken Chili is the perfect dinner for a busy weeknight! Tender white beans, corn, green chiles and shredded chicken are all married up in a rich and creamy broth. Just toss everything together in the Crockpot and let it do all of the work for you!

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Ingredients

2½ cups low sodium chicken broth (divided)
1 can canned white kidney beans (540 ml or 19oz) drained and rinsed, divided
1 can sweet corn (341 ml or 12oz) drained
½ medium onion (finely diced)
1 can canned green chiles (127 ml or 4.3oz)
2 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
4 boneless skinless chicken breasts (about 2 lb)
4 oz cream cheese room temperature (125 grams) room temperature

Instructions

In a blender or food processor, blend ½ cup chicken broth with ½ cup of white beans until smooth. Pour into a 3-5 quart slow cooker.
Add the remaining chicken broth and beans, along with, corn, onion, green chiles, garlic, chili powder, cumin and salt. Stir and nestle the chicken breasts down into the liquid.
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until onion is tender and chicken breasts reach an internal temperature of 165 degrees F (the chicken should be cooked in about 3 hours on low).
Remove the chicken from the crockpot and stir in cubed, room temperature cream cheese. Cover.
Shred the chicken and add back into the slow cooker. Stir to incorporate the melted cheese. Taste and adjust seasonings as desired.

Video

Notes

Chicken: you can swap for boneless, skinless chicken thighs if you prefer dark meat.

Seasonings: feel free to adjust the seasonings to your tastes after the cook time is up. Add a pinch of cayenne if you like it spicy!

How to thicken White Chicken Chili: this chili recipe is pretty thick on its own, but if you prefer you can increase the amount of cream cheese, or stir in a corn starch slurry at the end. If you do add corn starch, be sure to whisk it into an equal amount of water, turn the slow cooker to high and allow the starchy flavor to cook out for at least 30 minutes.

Nutrition