Slow Cooker White Chicken Chili
This slow cooker white chicken chili is a life saver during busy weeknights. It's an incredibly flavorful, comforting and easy recipe to make. It will guaranteed be a huge hit, even for those that typically don't like chili!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 and ½ teaspoons salt
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 and ½ teaspoons ground cumin
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can navy beans, drained and rinsed
- ½ cup diced sweet onion (about ½ medium)
- 3 Tablespoons chopped pickled jalapeños
- 2 and ½ cups low sodium chicken broth
- 4 ounces full-fat block style cream cheese
- 3 Tablespoons heavy cream
- 1 Tablespoon cornstarch
Instructions
- Add the chicken, spices, beans, onion, jalapeños, and chicken broth to a 5-quart or larger slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
- Remove the chicken from the chicken from the slow cooker and place it onto a plate. Shred the chicken, then place it back into the slow cooker. Stir in the cream cheese.
- Whisk together the heavy cream and cornstarch, then add it to the slow cooker. Let the chili cook for another 30 minutes. Serve hot with desired toppings such as cheese, avocado, jalapeños. and sour cream.
Notes
- Make Ahead & Freezing Instructions: This chili stays fresh in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. Make sure it's completely cooled prior to freezing. To thaw, place frozen chili in the crockpot on high or low or let it thaw overnight in the refrigerator.
- Stovetop Instructions: If you don't have a slow cooker, no worries! You can follow the same steps by placing it in a large pot over medium heat.
- Chicken: You can use either chicken breasts for chicken thighs. I normally only have chicken breasts on hand so that's what I used.
- Beans: Since this is a white chili, we're using a combination of northern, cannellini, and navy beans. Sometimes I use all of one type depending on what I have in the pantry.
- Jalapeños: Feel free to leave these out if you don't want the spice. I normally add them right at the end after removing a little bit of the chili for my daughter.
- Chicken Broth: If you don't have low sodium chicken broth, you can use regular but reduce the salt a bit. You can always add more later.
Tried this recipe?Let us know how it was!