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Creamy Slow-Cooked White Chicken Chili is a dish that brings warmth and satisfaction to any table. The combination of tender chicken, hearty beans, and savory seasonings all meld together to create a comforting meal that’s perfect for family gatherings, chilly evenings, or simply when you crave something hearty yet wholesome. The slow-cooking process allows the flavors to develop beautifully, ensuring that every spoonful is filled with deliciousness.
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Creamy Slow-Cooked White Chicken Chili

This creamy white chicken chili is a comforting dish made in a slow cooker, featuring tender chicken, white beans, and a blend of spices. It's perfect for a cozy meal any time of the year.
Course Main Course
Cuisine American
Keyword chicken, chili, comfort food, creamy, crockpot, slow-cooked
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 450kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 can 15 oz white beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 can 4 oz diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • to taste salt
  • to taste freshly ground black pepper
  • optional fresh cilantro for garnish

Instructions

  • Place the boneless chicken breasts at the bottom of the crockpot.
  • Layer the white beans, corn, onion, garlic, and green chilies on top of the chicken.
  • Sprinkle cumin, chili powder, salt, and pepper over the layered ingredients.
  • Pour the chicken broth over the mixture, ensuring the chicken is submerged.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
  • Remove the chicken, shred it with forks, and return it to the crockpot.
  • Stir in the heavy cream and shredded cheese until melted and creamy.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

Serve with tortilla chips or crusty bread for dipping.