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Bowl of slow cooker white chicken chili with shredded chicken, white beans and corn, topped with sour cream, cilantro and lime

Slow Cooker White Chicken Chili

Creamy, gently spiced white chili with tender chicken thighs, white beans, corn, and green chiles. Finished with cream cheese and brightened with lime. A toppings bar makes it a party.
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Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Total Time 6 hours 55 minutes
Servings: 6 bowls
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs (680g) or breasts
  • 1 medium yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 2 cans diced green chiles (115g total) 4-oz cans, mild
  • 2 cans great northern or cannellini beans, drained and rinsed (480g) 15-oz cans
  • 1.5 cups frozen corn (225g)
  • 4 cups chicken broth (950ml) low sodium
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 8 oz cream cheese, cubed and softened (225g) added in the last 30 minutes
  • 0.25 cup fresh cilantro (coriander), chopped plus more for topping
  • 1 lime, cut into wedges for serving

Equipment

  • 6-quart slow cooker

Method
 

  1. Place the chicken thighs in a 6-quart slow cooker. Add the onion, garlic, green chiles, beans, corn, chicken broth, cumin, oregano, chili powder, salt, and pepper. Stir to combine.
  2. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the chicken shreds easily.
  3. Remove the chicken, shred with two forks, and return it to the slow cooker. Stir well.
  4. Stir in the cubed cream cheese. Cover and cook on HIGH for 30 minutes, then stir until the cream cheese is fully melted and the chili is creamy. Stir in the chopped cilantro.
  5. Taste and adjust salt. Ladle into bowls and serve with lime wedges and your favorite toppings: sour cream, shredded Monterey Jack, avocado, extra cilantro, jalapenos, and crushed tortilla chips.

Notes

Tips: Thighs stay juicier than breasts. Add cream cheese only in the last 30 minutes. Rinse canned beans. A squeeze of lime over each bowl is the best upgrade. Storage: Refrigerate up to 4 days; reheat gently. Freezes up to 3 months (best frozen before adding cream cheese). Nutrition is estimated per serving, before toppings.