Description
Creamy slow cooker white chicken chili made with shredded chicken, white beans, mild green chiles, and a smooth cream-cheese finish. A practical protein-forward dinner for meal prep.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) green chilies
- 4 cups chicken broth
- 1 cup frozen corn (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Add the beans, green chiles, broth, corn, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to a 6-quart slow cooker. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the onion is tender.
- Stir in the cooked shredded chicken during the final 30 minutes.
- Whisk a ladle of hot broth with the softened cream cheese. Stir that mixture and the heavy cream into the slow cooker. Cover for 10 to 15 minutes, then stir until smooth.
- Taste, adjust the seasoning, and serve with cilantro, avocado, lime, or shredded cheese.
Notes
- Mash 1 cup of the beans for a thicker chili.
- Add dairy only after the main cooking time to prevent curdling.
- For raw chicken, use 1 1/2 pounds of thawed boneless chicken and cook until the thickest part reaches 165°F.
- Thaw frozen poultry in the refrigerator before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal (est.)
- Sugar: 3 g (est.)
- Sodium: 740 mg (est.)
- Fat: 15 g (est.)
- Saturated Fat: 7 g (est.)
- Unsaturated Fat: 6 g (est.)
- Trans Fat: 0 g (est.)
- Carbohydrates: 23 g (est.)
- Fiber: 6 g (est.)
- Protein: 25 g (est.)
- Cholesterol: 65 mg (est.)