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Easy Slow Cooker White Chicken Chili: Best Creamy Recipe

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This creamy, set-it-and-forget-it white chicken chili is made with simple pantry ingredients and a secret trick for a velvety texture without heavy cream. It’s a cozy, crowd-pleasing meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp fresh lime juice

Instructions

  1. Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and a little cumin. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Place the seared chicken breasts at the bottom of the slow cooker. Top with the sautéed onions and garlic. Add the drained beans, drained corn, and diced green chiles. Sprinkle over the cumin, oregano, chili powder, onion powder, and garlic powder. Pour the chicken broth over everything. Stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreddable.
  5. Carefully remove the chicken breasts from the slow cooker and shred with two forks.
  6. Using an immersion blender, blend about 2 cups of the chili (beans and broth, avoiding the chicken) right in the slow cooker. Alternatively, transfer 2 cups to a standard blender, blend until smooth, and stir back into the pot.
  7. Stir the shredded chicken back into the slow cooker. Add the cubed cream cheese and sour cream. Stir until the cream cheese is completely melted and the chili is smooth and creamy. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or a pinch of cayenne.
  8. Ladle into bowls and serve with desired toppings.

Notes

For best flavor, sear the chicken before slow cooking. Make sure cream cheese is softened to room temperature to avoid clumping. To thicken, mash some beans against the side of the pot. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, creamy white chicken chili, easy white chicken chili, set it and forget it chili, white chicken chili recipe

Find it online: https://twirltaste.com/easy-slow-cooker-white-chicken-chili-best-creamy-recipe/