Ingredients
1 pound boneless, skinless chicken breasts (trimmed of excess fat) Provides lean protein that forms the base of the dish, offering a tender texture and essential nutrients like vitamins for a satisfying meal.
1 diced yellow onion Adds a sweet, aromatic base that builds flavor and provides natural sweetness to balance the spices, while also supplying fiber for digestive health.
2 minced garlic cloves Infuses a pungent depth that enhances the overall taste and offers anti-inflammatory benefits, making it a staple for flavorful, immune-supporting dishes.
24 ounces low sodium chicken broth Serves as the liquid foundation, keeping the chili moist and allowing flavors to meld, while helping to control sodium intake for heart-friendly options.
2 cans (15 ounces each) great Northern beans (drained and rinsed) Contribute creaminess and plant-based protein, plus fiber that promotes fullness; for gluten-free diets, these beans are naturally suitable, and for vegan versions, they remain a solid base.
2 cans (4 ounces each) diced green chiles (one hot, one mild) Bring a mild to spicy kick that adds complexity and heat, with options to adjust for spice levels; for low-calorie adaptations, they provide flavor without extra fats.
1 can (15 ounces) whole kernel corn (drained) Adds sweetness and crunch for texture contrast, while offering vitamins and a gluten-free element; in plant-based substitutes, use fresh corn to keep it vegan.
1 teaspoon salt Enhances all flavors without overwhelming, and can be reduced for low-sodium diets to maintain taste while supporting health goals.
½ teaspoon black pepper Provides a subtle warmth that complements other spices, and it’s naturally gluten-free, making it easy to incorporate into various dietary plans.
1 teaspoon cumin Imparts an earthy, nutty flavor that’s essential for that authentic chili taste; for low-calorie options, it’s a calorie-free way to boost seasonings.
¾ teaspoon oregano Adds herbal notes that brighten the dish and aid in digestion; this herb is versatile for gluten-free and vegan adaptations.
½ teaspoon chili powder Delivers a mild heat and rich color, perfect for adjusting spice; it’s gluten-free and can be omitted in low-calorie versions for milder flavors.
¼ teaspoon cayenne pepper Offers a sharp kick for those who enjoy spice, and it’s adjustable for heat-sensitive diets; use less for low-calorie or milder profiles.
A small handful of chopped fresh cilantro Brings fresh, citrusy notes that finish the dish beautifully and provide antioxidants; for vegan diets, it’s a great plant-based garnish.
4 ounces softened reduced fat cream cheese Creates the signature creamy texture without added heaviness; for dairy-free options, substitute with a plant-based cream cheese to keep it vegan and low-calorie.
¼ cup half and half Adds richness and smooth consistency; opt for a non-dairy alternative like almond milk for vegan or low-calorie versions to maintain creaminess.
Instructions
1-First Step: Prepare and Season the Chicken Begin by placing 1 pound of boneless, skinless chicken breasts, trimmed of excess fat, into the slow cooker. Season them directly with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cumin, ¾ teaspoon oregano, ½ teaspoon chili powder, and ¼ teaspoon cayenne pepper for a spicy base. This step infuses the chicken with bold flavors, and for those watching calories, you can reduce the salt to make it lighter while keeping the essence of creamy white chicken chili intact.
2-Second Step: Add the Vegetables and Base Ingredients Next, add 1 diced yellow onion and 2 minced garlic cloves to the slow cooker for aromatic depth. Then, stir in 2 cans (15 ounces each) of great Northern beans (drained and rinsed), 2 cans (4 ounces each) of diced green chiles (one hot, one mild), 1 can (15 ounces) of whole kernel corn (drained), and 24 ounces of low sodium chicken broth. Don’t forget a small handful of chopped fresh cilantro for a fresh twist. For dietary adaptations, swap in black beans if you’re aiming for extra protein, ensuring the creamy white chicken chili remains versatile for vegan options by using vegetable broth.
3-Third Step: Cook the Mixture Cover the slow cooker and cook on low for 8 hours or on high for 3 to 4 hours, allowing the ingredients to blend into a rich, hearty chili. This slow process tenderizes the chicken and melds the flavors, making it ideal for weekend grill masters who want a break from outdoor cooking. If you’re adapting for a quicker meal, note that this step can be adjusted for an Instant Pot with 20 minutes of high pressure cooking followed by a natural release, which works well for busy parents.
4-Fourth Step: Shred and Cream the Chili Once cooking is complete, remove the chicken breasts, shred them using two forks, and return the meat to the slow cooker. Stir in 4 ounces of softened reduced fat cream cheese and ¼ cup half and half to achieve that creamy texture. Cook on high for an additional 15 minutes until the mixture thickens slightly, blending the cream cheese with some chili first for a smoother result. This variation ensures creamy white chicken chili suits different tastes, like using non-dairy creamers for those avoiding dairy. (For more chicken prep ideas, try our tender smoked chicken breasts recipe for a grilled twist.)
5-Final Step: Serve and Customize After the chili reaches the desired consistency, serve it hot for about 6 people, garnishing with optional toppings like sliced jalapenos, sliced avocados, sour cream, minced fresh cilantro, tortilla strips, or shredded cheese such as Monterey Jack. This final touch lets you personalize the dish, adjusting spice levels or adding grilled elements to appeal to outdoor cooking enthusiasts. Remember, creamy white chicken chili recipe slow cooker style is forgiving, so feel free to thicken with a mix of 1 tablespoon cornstarch and 2 to 3 tablespoons of broth if needed. (674 words)
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Adjust spice levels by adding hotter chiles or jalapenos to suit your taste.
❄️ This chili is freezer-friendly; cool and freeze after initial cooking, then thaw before adding dairy and reheating.
🥄 To thicken, mix 1 tablespoon cornstarch with 2-3 tablespoons liquid and stir into chili until thickened.
- Prep Time: 10 minutes
- Slow cooker time: 3-8 hours
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg