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ULTIMATE SLOW COOKER WHITE CHICKEN CHILI

ULTIMATE SLOW COOKER WHITE CHICKEN CHILI

This chili hits four notes at once — creamy, tangy, smoky, and mildly spicy — the exact combo people crave during the winter comfort-food season.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 to 2½ pounds boneless skinless chicken thighs
  • 1 large onion diced
  • 6 cloves garlic minced
  • 1 –2 jalapeños minced (seeds removed for mild heat)
  • 2 cans 4 oz each diced green chiles
  • 2 cans white beans great northern or cannellini, drained
  • 1 cup corn frozen or canned, drained
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3 cups chicken broth
  • 4 oz cream cheese softened
  • ½ –1 cup heavy cream or half-and-half
  • Juice of 1 lime

Method
 

  1. 1. Build the flavor base Add the diced onion, garlic, jalapeño, green chiles, white beans, and corn to the slow cooker.
  2. 2. Season Sprinkle the salt, black pepper, cumin, smoked paprika, oregano, coriander, and cayenne evenly over the vegetables. This layers flavor throughout the chili as it cooks.
  3. 3. Add the chicken and broth Lay the chicken thighs on top of the seasoned base. Pour in the chicken broth.
  4. 4. Slow cook Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and easily shreds.
  5. 5. Shred the chicken Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
  6. 6. Make it creamy Stir in the cream cheese and heavy cream or half-and-half. Let the chili cook for an additional 15–20 minutes, stirring occasionally, until fully melted, creamy, and thickened.
  7. 7. Finish and adjust Add lime juice and fresh cilantro. Taste and adjust seasoning as needed.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.