Creamy Slow Cooker White Chicken Chili for Effortless Weeknight Dining
This creamy white chicken chili is a comforting and easy dish, perfect for weeknight dinners. Made in a slow cooker, it combines tender chicken with flavorful spices and creamy ingredients.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can 15 oz white beans (cannellini or great northern), rinsed and drained
- 1 can 4 oz diced green chiles
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 cup corn frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 cup shredded Monterey Jack cheese optional for serving
- to taste fresh cilantro chopped (for garnish)
- to taste lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Layer in the white beans, green chiles, onion, garlic, and corn.
- Add cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour chicken broth over the mixture, ensuring chicken is submerged.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream or coconut milk and cook on low for an additional 15-20 minutes.
- Serve hot, garnished with cheese, cilantro, and lime juice.
Notes
For a dairy-free option, use coconut milk instead of heavy cream.