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Ultra close-up macro of creamy white chicken chili with shredded chicken and cannellini beans

Slow Cooker Creamy White Chicken Chili

Velvety, hearty slow cooker white chicken chili loaded with tender shredded chicken breasts, cannellini beans, sweet corn, and rich cream cheese spiced broth. A fuss-free autumn dinner staple.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 425
Ingredients Method Nutrition

Ingredients
  

Chili Base & Poultry
  • 2 large boneless skinless chicken breasts about 1.5 lbs, whole raw
  • 4 cups low-sodium chicken bone broth halal certified, rich collagen base
  • 2 cans (15 oz each) cannellini or Great Northern beans rinsed and drained
  • 1 can (4.5 oz) mild diced green chiles undrained for gentle warmth
  • 1.5 cups sweet yellow corn kernels fresh or frozen
  • 1 medium yellow onion finely diced
  • 4 cloves fresh garlic minced
Savory Southwestern Spice Blend
  • 2 tsp ground cumin toasted warm flavor
  • 1.5 tsp chili powder mild pure chili powder
  • 1 tsp dried Mexican oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fine sea salt adjust to taste
  • 0.5 tsp freshly cracked black pepper
Finishing Cream & Garnishes
  • 8 oz block cream cheese softened, cut into 1-inch cubes
  • 1 cup freshly shredded Monterey Jack cheese
  • 2 tbsp fresh lime juice from 1 juicy lime
  • 0.25 cup fresh cilantro chopped for serving
  • 1 whole avocado sliced for topping

Method
 

Layering & Slow Cooking
  1. Place whole raw chicken breasts evenly at the bottom of a 6-quart slow cooker. Scatter diced yellow onion, minced garlic, rinsed cannellini beans, sweet corn, and diced green chiles over and around the chicken.
  2. In a small bowl, whisk together ground cumin, chili powder, Mexican oregano, garlic powder, onion powder, sea salt, and black pepper. Sprinkle the seasoning mix evenly over all ingredients in the slow cooker, then pour in 4 cups of low-sodium chicken bone broth.
  3. Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours, until the chicken breasts are exceptionally tender and register 165°F (74°C) internally.
Shredding & Velvety Finish
  1. Transfer cooked chicken breasts to a cutting board (or shred directly in the crockpot using two sturdy forks) into bite-sized shreds, then return the chicken to the bubbling broth.
  2. Add the cubed softened cream cheese and shredded Monterey Jack directly into the hot chili. Whisk gently until the cheeses completely melt and emulsify into a rich, velvety cream broth.
  3. Stir in fresh lime juice and simmer uncovered on LOW for 10 to 15 minutes to allow flavors to harmonize. Ladle into wide warm bowls and serve with fresh cilantro, avocado slices, and tortilla chips.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 44gFat: 14gSaturated Fat: 7gCholesterol: 115mgSodium: 680mgPotassium: 850mgFiber: 7gSugar: 4gCalcium: 210mgIron: 3.4mg

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