Creamy slow cooker white chicken chili is a delightful, hearty dish that brings warmth and comfort, especially during the colder months. Originating from the Southwestern United States, this chili swaps the traditional red tomatoes and beef for white beans and tender chicken, giving it a unique and delicious twist. It's perfect for those busy days when you can set it, forget it, and come home to a house filled with the inviting aroma of a home-cooked meal. This versatile dish is perfect for family dinners and can easily cater to a variety of tastes, making it a favorite in our household.
This creamy chili pairs beautifully with a side of warm, crusty bread or a batch of buttery cornbread to soak up the rich, flavorful broth. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy texture of the chili. For a fun, family-friendly touch, lay out toppings like shredded cheese, chopped cilantro, diced avocado, and a dollop of sour cream so everyone can customize their bowl to their liking.
Creamy Slow Cooker White Chicken ChiliServings: 6
Ingredients1 pound boneless, skinless chicken breasts
1 small onion, diced
2 cloves garlic, minced
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) corn, drained
2 cans (4.5 ounces each) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup sour cream
1/2 cup heavy cream
Juice of 1 lime
Chopped fresh cilantro, for garnish
Directions1. Place chicken breasts in the bottom of your slow cooker.
2. Add the diced onion, minced garlic, white beans, corn, diced green chilies, chicken broth, ground cumin, chili powder, salt, black pepper, and paprika.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir in the sour cream and heavy cream until the chili is creamy and well combined.
6. Stir in the lime juice and let the chili cook for an additional 15-20 minutes on low.
7. Serve hot, garnished with chopped fresh cilantro and any additional toppings you like.
Variations & TipsFor a lighter version, you can replace the heavy cream with half-and-half or even omit it entirely. If you prefer a spicier chili, add a diced jalapeño with the other ingredients or use a combination of hot and mild green chilies. You can also use leftover shredded rotisserie chicken instead of raw chicken breasts to speed up the cooking process. And for those in your family who might be picky about beans, consider blending one can of beans until smooth before adding it to the slow cooker – this way, you'll get the thickness and flavor without the texture of whole beans.
