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Easy Cozy Slow Cooker White Chicken Chili Recipe

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A truly hands-off white chicken chili made by simply dumping ingredients in the slow cooker and walking away. Creamy, rich, and full of warm, smoky flavor, this pantry-friendly recipe delivers cozy comfort with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 1 cup frozen corn
  • 1 cup salsa verde
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened to room temperature
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ teaspoon smoked paprika (optional)
  • For toppings (optional): fresh cilantro, diced avocado, lime wedges, shredded Monterey Jack cheese, sour cream or Greek yogurt, tortilla chips or strips

Instructions

  1. Prep the beans: Open both cans of white beans. Drain and rinse well. Set aside one full can. Take the second can and scoop out half the beans into a small bowl. Mash with a fork or blend with ¼ cup chicken broth until smooth. Set aside.
  2. Layer the ingredients in the slow cooker: Place diced onion and minced garlic at the bottom. Place chicken breasts on top. Sprinkle cumin, oregano, chili powder, smoked paprika, salt, and pepper over the chicken. Pour salsa verde and diced green chiles around the chicken (not directly on top). Add the whole white beans and frozen corn.
  3. Add the liquid: Pour 2 cups chicken broth into the slow cooker, trying not to disturb the seasoning on the chicken too much. Give everything a gentle stir, leaving the chicken mostly on top.
  4. Cook low and slow: Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until chicken reaches 165°F internally and shreds easily.
  5. Shred the chicken: Carefully remove chicken to a cutting board. Use two forks to shred into bite-sized pieces. If still pink in center, return to slow cooker for another 30 minutes.
  6. Add the creaminess: Return shredded chicken to slow cooker. Add softened cream cheese and blended bean mixture. Stir until cream cheese is fully melted and incorporated (about 2-3 minutes). The chili will look thin at first but will thicken as it sits.
  7. Adjust and finish: Taste and adjust seasoning (more salt, cumin, or a squeeze of lime). Let cook another 10-15 minutes on LOW to meld flavors.
  8. Serve and enjoy: Ladle into bowls and top with desired toppings. Serve hot.

Notes

Don’t skip the bean blending step—it creates a rich, velvety texture without flour or cornstarch. Use full-fat cream cheese; fat-free will not melt properly and leaves a grainy texture. If your slow cooker runs hot, check at 4 hours on LOW. For thicker chili, remove lid for last 30 minutes. Leftovers thicken significantly; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili, creamy chili, white bean chili, chicken chili, dump and go chili, cozy chili, gluten-free chili

Find it online: https://coracooks.com/easy-cozy-slow-cooker-white-chicken-chili-recipe/