Description
Enjoy the creamy goodness of this Slow Cooker White Chicken Chili, filled with tender chicken, white beans, and spices. Perfect for a cozy dinner or potluck!
Ingredients
Scale
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 15 oz can white beans, drained and rinsed
- 1 15 oz can sweet corn, drained
- 1 4 oz can mild diced green chilies
- 1 small onion, diced
- 3 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp dried oregano
- Salt and pepper to taste
- 4 oz cream cheese
- ½ cup heavy cream or milk, added at the end
Instructions
- Combine all ingredients except cream cheese and heavy cream in the slow cooker.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot.
- Add cream cheese and heavy cream. Let melt and stir until creamy.
- Taste and adjust seasonings before serving.
Notes
For a dairy-free version, use cashew cream and coconut milk.
Store leftovers in an airtight container for 3-4 days in the fridge.
Add more spices based on your heat preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 75mg