Slow Cooker Creamy White Chicken Chili
Creamy, slightly spicy white chili with shredded chicken and white beans.
Method · 8 steps
- 1
Add chicken breasts to a 6-quart slow cooker in a single layer.
- 2
Top with onion, garlic, beans, green chiles, corn, cumin, oregano, chili powder, salt, pepper, and cayenne. Do not stir yet.
- 3
Pour chicken broth over the top — the liquid settles into everything below.
- 4
Cover and cook on LOW for 6 hours or HIGH for 3 to 3.5 hours. Chicken is done when it shreds easily with a fork at 165°F internal.
- 5
Remove chicken to a bowl and shred with two forks. Return to the slow cooker.
- 6
Add cubed cream cheese and sour cream. Stir, cover, and cook on HIGH 15 more minutes until the cream cheese fully melts in. Whisk if needed to smooth out any lumps.
- 7
Stir in lime juice and cilantro. Taste and adjust salt.
- 8
Ladle into bowls. Top with extra cilantro, shredded Monterey Jack, tortilla strips, or sliced jalapeno.
Chef's notes
- →Cube and soften cream cheese before adding — cold blocks won't dissolve and you'll get lumps.
- →Never add sour cream at the start of cooking. Dairy breaks over 6 hours. Always finish-in.
- →For a thicker chili, mash half a can of the beans with a fork before adding.
Storage
Fridge 4 days. Freezer 3 months (freezes better than expected thanks to the cream cheese binder). Reheat gently — high heat breaks the dairy.
