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Slow Cooker White Chicken Chili

A creamy, mildly spicy slow cooker chili featuring tender shredded chicken, beans, and corn; perfect for weeknight dinners and potlucks.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern)
  • 1 can (15 oz) corn, drained (use fire-roasted for extra flavor)
  • 1 can (10 oz) diced green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium if preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded cheese (optional; cheddar or Monterey Jack)
  • to taste fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add drained white beans, drained corn, diced green chilies, chopped onion, and minced garlic on top.
  3. Pour in the chicken broth and sprinkle the cumin, chili powder, salt, and black pepper over everything.
  4. Stir once or twice to distribute seasonings, but leave the chicken mostly covered by the other ingredients.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is very tender.
  2. About 30 minutes before serving, remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  3. Stir in the heavy cream and sour cream until smooth. Heat through for the remaining 30 minutes.
  4. Taste and adjust seasoning. Serve topped with shredded cheese and fresh cilantro if desired.

Notes

Refrigerate leftovers and consume within 3-4 days. Can be frozen for up to 3 months. For a lighter version, consider using half-and-half and reducing sodium.