Easy White Chicken Chili (Slow Cooker) Recipe

Experience a rich and creamy protein-packed white chicken chili that skillfully combines tender chicken with a vibrant blend of beans, green chilies, and corn. Enhanced by a subtle kick of spices and a lime-infused finish, this slow-cooked delight offers comforting flavors and a truly satisfying meal, ideal for busy weeknights.

I’m excited to share my Easy White Chicken Chili recipe that’s become one of my go-to meals. I developed this dish for nights when you want something healthy, high in protein and full of flavor.

I use 2 lbs of boneless chicken breasts (or that leftover chicken you got), along with one medium diced onion, 3 minced garlic cloves and a diced jalapeno pepper to give it a slight kick. Adding a teaspoon of cumin, half a teaspoon each of oregano and chili powder helps build a rich flavor profile while 4 cups of low sodium chicken broth and two cans of white beans make the base hearty.

I also mix in one can of diced green chilies and a cup of frozen corn for a bit of crunch. Finally, I stir in 4 oz softened cream cheese and a squeeze of lime juice for creaminess before garnishin with fresh cilantro.

This recipe is also pretty macro friendly and works great in a slow cooker or even on the stovetop.

Why I Like this Recipe

1. I really love how this recipe lets me use that leftover chicken I already have, so it saves me time and money while still ending up super tasty.
2. I like the creamy texture it gets from the cream cheese mixed in after shredin the chicken, making it way more comforting than your average chili.
3. I enjoy the flavor kick from the jalapeno and red pepper flakes, even though sometimes it’s a bit spicy for my taste, it always brings a fun twist.
4. I appreciate how easy it is to throw everything in the slow cooker and let it cook all day, so I can come home to a hot, protein-packed meal without a ton of effort.

Ingredients

• Chicken Breast: Lean protein that keeps u full and helps build muscle for a hearting meal.
• Onion: Adds mild sweetness, fiber, and a rich, savory flavor to the pot.
• Garlic: Gives a punch of flavor while boostin health; its super aromatic too.
• Jalapeno: Brings a spicy kick and loads of antioxidants if u like some heat.
• White Beans: Great source of fiber and protein, makin it a hearty, filling chili.
• Lime: Adds tangy, sour brightness that perfectly balances the rich, creamy bits.
• Cream Cheese: Introduces creaminess and a mild tang that makes the chili extra rich.
• Chicken Broth: Low sodium broth that helps blend flavors and create a savory base.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts (or use that leftover chicken you have)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon crushed red pepper flakes (optional if you like it spicy)
• 4 cups low sodium chicken broth
• 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels (optional but adds a nice crunch)
• 4 oz cream cheese, softened
• Salt and pepper to taste
• Juice of 1 lime
• Chopped fresh cilantro for garnish

How to Make this

1. First, chop up the onion, mince the garlic, and dice the jalapeno pepper (omit the seeds if you want it less spicy) and prep your chicken breasts.

2. Place the chicken, diced onion, garlic, and jalapeno in a slow cooker.

3. Sprinkle in the cumin, oregano, chili powder, and if you’re feelin’ adventurous, the crushed red pepper flakes. Season with salt and pepper to your taste.

4. Pour in the chicken broth, then add in the white beans, diced green chilies, and frozen corn kernels.

5. Give everything a good stir so all the flavors start to mingle together.

6. Set your slow cooker on low for about 6 hours (or on high for roughly 3 hours) until the chicken is nice and tender.

7. When ready, take the chicken out and shred it using two forks. Once shredded, return it to the slow cooker and mix well.

8. Now add in the softened cream cheese. Stir it in until the sauce turns creamy and smooth.

9. Squeeze the juice of 1 lime into the pot and stir again, adjusting the salt and pepper if needed.

10. Ladle your chili into bowls and top each with a sprinkle of chopped fresh cilantro. Enjoy!

Equipment Needed

1. Sharp knife and cutting board – for chopping the onion, mincing the garlic, and dicing the jalapeno
2. Measuring spoons and measuring cup – to accurately measure out the spices and chicken broth
3. Slow cooker – to simmer the chicken and veggies for hours
4. Two forks – to shred the chicken once it’s tender
5. Can opener – to open the cans of white beans and diced green chilies
6. Citrus juicer – to squeeze the juice from the lime
7. Large spoon – for stirring ingredients together in the slow cooker

FAQ

Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations

• If you dont have low sodium chicken broth available, you can use vegetable broth instead to keep the flavor light.
• Out of white beans? Black beans can work too, they add a good texture and flavor.
• If you’re missing cream cheese, try using sour cream or heavy cream for that creamy touch.
• No fresh cilantro? Parsley can be a great substitute, giving you a pop of color and freshness.
• If you’re low on chicken breasts, turkey breasts are a lean alternative that fits right in.

Pro Tips

1. Try quickly browning your onions and garlic in a pan before tossing em in the slow cooker. It gives them a richer flavor and even though its an extra step, it really makes a difference.
2. When you add the cream cheese, stir it in gradually. This way you avoid clumping and get that smooth, creamy texture that brings the whole dish together.
3. Taste as you go and don’t be afraid to adjust the spices. The slow cooker can sometimes mellow out the flavors so adding a little extra salt, pepper, or even a squeeze more lime at the end can really amp up the taste.