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Creamy Slow Cooker White Chicken Chili served in a bowl topped with fresh cilantro, avocado, and lime wedges

Easy Creamy Slow Cooker White Chicken Chili

This comforting white chicken chili features tender shredded chicken, creamy white beans, and sweet corn simmered in a zesty, velvety broth. It is an effortless slow cooker meal that finishes with rich cream cheese and a splash of fresh lime juice for the perfect balance of savory and bright flavors.
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: Sliced avocado, sour cream, shredded Monterey Jack cheese, tortilla chips

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Chef's knife
  • Can opener
  • Measuring cups and spoons
  • Whisk
  • Two forks

Method
 

  1. Place the boneless, skinless chicken breasts at the bottom of the slow cooker to ensure they stay submerged.
  2. Add the drained beans, frozen corn, diced green chiles, chopped onion, minced garlic, cumin, oregano, salt, and pepper on top of the chicken.
  3. Pour the chicken broth over the ingredients. Give the mixture a gentle stir to distribute the spices, but keep the chicken near the bottom.
  4. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. The chicken should be very tender.
  5. Remove the chicken breasts to a cutting board or plate. Use two forks to shred the meat, leaving it slightly chunky for texture.
  6. While the chicken is out, add the cubed, softened cream cheese to the hot broth in the slow cooker. Whisk vigorously until the cheese melts and the liquid becomes creamy.
  7. Return the shredded chicken to the pot and stir well.
  8. Cover and cook on High for an additional 15 minutes to allow the sauce to thicken and the flavors to marry.
  9. Stir in the fresh lime juice and chopped cilantro right before serving.
  10. Serve hot, garnished with avocado, sour cream, cheese, or tortilla chips as desired.

Notes

Ensure your cream cheese is at room temperature before adding it to the hot liquid to prevent curdling. For a thicker consistency, you can mash a ladle of beans with a fork before adding the dairy. If you prefer a spicier kick, add a diced jalapeño with the onions or double the amount of green chiles.