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Crowd-Pleasing Slow Cooker White Chicken Chili for Game Day

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This creamy, tangy white chicken chili is packed with tender chicken and soft white beans, made effortlessly in a slow cooker. Perfect for game day, it’s a foolproof crowd-pleaser that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 4 cans (15 oz each) great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • Juice of 1 lime
  • Shredded Monterey Jack cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Tortilla chips or strips (for topping)
  • Sliced jalapeños (for topping)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse all four cans of great northern beans. Cut the cream cheese into small cubes (about 1-inch). Pat the chicken thighs dry with paper towels.
  2. Optional but worth it: Sear the chicken. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Don’t worry about cooking them through—they’ll finish in the chili.
  3. Layer the slow cooker: Place the seared (or raw) chicken thighs in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the top.
  4. Add the seasonings: Sprinkle the cumin, oregano, smoked paprika, salt, black pepper, and cayenne (if using) evenly over everything.
  5. Add the beans and chiles: Pour in three cans of the drained and rinsed beans along with both cans of diced green chiles. Reserve the fourth can of beans for later.
  6. Pour in the broth: Add the 4 cups of chicken broth. Give everything a gentle stir to combine.
  7. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, move to the next step.
  8. Blend the reserved beans: Take that fourth can of beans and add them to a blender with about 1/2 cup of the hot broth from the slow cooker. Blend until completely smooth. Pour this mixture back into the slow cooker and stir well.
  9. Shred the chicken: Using two forks, remove the chicken thighs from the slow cooker and shred them on a cutting board. Return the shredded chicken to the pot.
  10. Add the creamy finish: Add the cubed cream cheese, heavy cream, and lime juice. Stir gently until the cream cheese is completely melted and incorporated. Taste and adjust seasoning.
  11. Let it rest: Turn off the slow cooker and let the chili sit for 10-15 minutes before serving.

Notes

For a dairy-free version, use vegan cream cheese and full-fat coconut milk. The chili tastes even better the next day. If too thick, stir in a splash of broth or milk. If too thin, cook uncovered for 15-20 minutes.

Nutrition

Keywords: white chicken chili, slow cooker chili, game day chili, creamy chicken chili, easy chili recipe

Find it online: https://coracooks.com/crowd-pleasing-slow-cooker-white-chicken-chili-for-game-day/