Slow Cooker White Bean Chicken Chili
This white bean chicken chili is an easy dump-and-go slow cooker recipe, packed with juicy shredded chicken, tender white beans, and the most flavorful, creamy broth. Our recipe will easily become one of your favorite no-stress, easy prep meals!
Equipment
- Slow Cooker
Ingredients
Ingredients
- 1 lb boneless skinless chicken breast (~ 2 large or 3 small chicken breasts) fresh or frozen
- 1 medium yellow onion, diced
- 2 tsp minced garlic
- 14.5 oz chicken broth can use up to 20 oz if you want it to be thinner
- 2 cans Great Northern Beans drained and rinsed
- 4 oz can mild diced green chilis
- 4 oz can hot diced green chilis
- 1 can whole kernel corn drained and rinsed
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 4 oz cream cheese softened
- 1/4 cup half-and-half
- 2-3 small jalepenos, diced (optional)
Toppings (optional)
- Southwest/Santa Fe tortilla strips Shredded cheese -Freshly squeezed limes -Sour cream -Guacamole/sliced avocados -Diced jalapenos -Fresh cilantro, minced
- Shredded cheese
- Freshly squeezed lime juice
- Sour Cream
- Guacamole/sliced avocados
- Fresh cilantro
Instructions
- Place chicken breasts at the bottom of your slow cooker. Top chicken breasts with the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add the diced onion, minced garlic, great northern beans, green chiles, corn, chicken broth and (if desired) the diced jalapenos. Stir, but make sure the chicken stays on the bottom of the slow cooker.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove the chicken and shred before returning it to slow cooker. Stir. Immediately add the cream cheese and half and half. Stir.
- Cover and cook on HIGH for 30 minutes, or until chili is creamy and slightly thickened. During this time, stir every 10 minutes to make sure the cream cheese dissolves completely.
- Serve warm with desired toppings.