Irresistible White Chicken Chili Recipe Basically Cooks Itself (Slow Cooker) by Ann Marie G. Halstead

If you’re anything like me, you’re grateful for your slow cooker. It’s a huge time saver, and I’m thrilled to save time wherever I can. A slow cooker makes busy nights much easier, so you can focus more on who you’re eating with rather than what you’re eating.

This white chicken chili recipe is right up my alley! I’m trying to cut back on red meat, so this fits the bill. It’s also delicious, full of protein and easy to make. It’s that perfect kind of comfort food recipe for the cooler months.

One of the things I love about this slow cooker recipe is that you can customize it. Add your favorite toppings and serve with tortilla chips, bread or oyster crackers, whichever you prefer. Here is your shopping list: garlic powder, ground cumin, cayenne pepper, chili powder, salt, black pepper, boneless chicken breasts, onion, canned great northern beans, canned tomatoes with green chiles, canned whole kernel corn, chicken broth, heavy cream and cream cheese.

Serve this white chicken chili for lunch or dinner with your favorite side dishes. A slab or cornbread goes very well with it! 

Cuisine: American 
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours and 20 minutes
Servings: 6

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 pound boneless chicken breasts
• 1 onion, chopped
• 28 ounces (2 cans) great northern beans (or your favorite white beans), drained and rinsed
• 10 ounces (1 can) diced tomatoes with green chiles
• 14 ounces (1 can) whole kernel corn, drained
• 32 ounces (1 box) low-sodium chicken broth
• 1/4 cup heavy cream
• 8 ounces cream cheese, cut into cubes
• topping ideas: shredded cheese, sour cream, avocado, cilantro 

Recipe Notes

• Not a fan of great northern beans? Use pinto, kidney, cannellini or black beans.

• You could use boneless chicken thighs instead of breasts.

• Store any leftover chicken chili in an airtight container in the fridge. Reheat in the microwave or over low heat in a saucepot on the stove.

Here’s how to make it:

1. In a bowl, add the garlic powder, cumin, chili powder, salt, pepper and cayenne pepper. Mix ingredients until well combined.
2. Place the chicken breasts in the bottom of a slow cooker. Sprinkle with the seasoning mixture.
3. Put the onion, beans, corn and diced tomatoes with green chiles over the chicken breasts. Pour in the chicken broth. Put the slow cooker lid on. Set to cook for 6 to 8 hours on low until chicken is tender.
4. Remove the chicken breasts from the slow cooker and shred them, using two forks. Place chicken back into slow cooker. Add cream cheese and heavy cream. Stir. Cook on high for another 15 minutes. Taste chili and add additional salt and/or pepper, if needed.
5. Ladle chili into individual bowls and top with your preferred toppings.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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