Slow Cooker White Chicken Chili: A Creamy and Hearty Comfort Meal
There’s something magical about a warm bowl of chili on a chilly evening. This Slow Cooker White Chicken Chili holds a special place in my heart, as it reminds me of cozy family gatherings during the fall. I can still picture my grandmother stirring a pot of her famous chili, the aroma wafting through the house, drawing everyone to the kitchen. This recipe is my modern take on her classic dish, perfect for busy weeknights or lazy Sundays.
What Makes It Special
This white chicken chili is not just another soup; it’s a comforting hug in a bowl. Here’s why it stands out:
- Easy Preparation: With the slow cooker doing most of the work, you can set it and forget it!
- Creamy Texture: The addition of cream cheese gives it a rich, velvety finish that’s hard to resist.
- Flavorful Ingredients: A blend of spices and fresh ingredients creates a depth of flavor that warms the soul.
- Customizable: You can easily adjust the spice level or add your favorite toppings to make it your own.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 6 hours | Servings: 6
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup chicken broth
- 8 oz cream cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Let’s Get Cooking
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Place the chicken breasts at the bottom of the slow cooker.
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Add the white beans, corn, diced onion, minced garlic, and green chilies on top of the chicken.
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Sprinkle the cumin, chili powder, salt, and pepper over the mixture.
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Pour the chicken broth over everything, ensuring the chicken is submerged.
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Cover and cook on low for 6 hours or high for 3 hours.
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About 30 minutes before serving, shred the chicken directly in the slow cooker and stir in the cream cheese until melted and creamy.
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Serve hot, garnished with fresh cilantro.
My Pro Tips
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For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
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Swap out the chicken for turkey or even a plant-based protein for a different twist.
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Top with avocado slices, shredded cheese, or a dollop of sour cream for extra richness.
What to Serve With It
- Warm cornbread or crusty bread
- Fresh garden salad
- Chips and guacamole
- A refreshing margarita or iced tea
FAQs
Q: Can I use frozen chicken?
A: Yes! Just add an extra hour to the cooking time if using frozen chicken.
Q: How can I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
The Heart of the Dish
This Slow Cooker White Chicken Chili is more than just a meal; it’s a reminder of family, warmth, and the joy of sharing food with loved ones. Each spoonful brings back memories of laughter and love, making it a cherished recipe in my home. I hope it brings you the same comfort and joy!
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients, add your favorite toppings, and share your experiences. I’d love to hear how it turns out for you!
Slow Cooker White Chicken Chili: A Creamy and Hearty Comfort Meal
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream or sour cream
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add the white beans, diced tomatoes, chicken broth, onion, garlic, corn, cumin, chili powder, salt, and black pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6 hours or until the chicken is cooked through and shreds easily.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in the heavy cream or sour cream and cheese (if using).
- Cook for an additional 30 minutes on low.
- Serve hot, garnished with chopped cilantro and alongside warm cornbread or crusty bread.
Nutrition Information
