Easy Slow Cooker White Chicken Chili with Cream Cheese
This creamy and flavorful chili is a convenient comfort food, perfect for busy weeknights. Just throw the ingredients in the slow cooker and enjoy a hearty meal with minimal effort.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (like cannellini or great northern)
- 1 can (14 oz) diced green chilies
- 1 can (15 oz) corn (drained)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 8 oz cream cheese
Spices & Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Pour in the drained white beans, corn, diced green chilies, chopped onion, and minced garlic.
- Add the chicken broth to the mixture.
- Sprinkle in the cumin and chili powder, followed by salt and pepper to taste. Stir gently.
Cooking
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, remove the cooked chicken, shred it, and return it to the slow cooker.
- Cube the cream cheese and stir it into the chili until melted.
- Ladle the chili into bowls and top with your favorite garnishes.
Notes
For added nutrition, you can toss in chopped bell peppers or spinach. Adjust spices for a kick if desired. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.