Slow Cooker White Chicken Chili
Chicken, white beans and green chiles in a creamy, mildly spiced broth — high in protein and easy to scale for a crowd.
- Prep
- 10 min
- Cook
- 5h
- Total
- 5h 10m
- Serves
- 6
slow cooker
high protein
gluten-free
Ingredients
- 2 lb boneless skinless chicken breasts
- 2 cans cannellini beans, 15 oz each, drained and rinsed
- 1 can diced green chiles, 4 oz
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 4 oz cream cheese, softened and cubed
- 1 cup frozen corn
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Put the chicken in the slow cooker and add the beans, green chiles, onion, garlic, broth, cumin, oregano and salt.
- 2
Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken reaches 165°F (74°C).
- 3
Remove the chicken, shred it with two forks, and return it to the cooker.
- 4
Stir in the cream cheese and corn, cover, and cook 15 to 20 minutes, stirring once, until the cream cheese melts into the broth.
- 5
Finish with the lime juice and cilantro.
Tip: For a thicker chili, mash a cup of the beans against the side of the cooker before adding the cream cheese.