4.8 from 111 votes
Slow Cooker Creamy White Chicken Chili
Slow Cooker Creamy White Chicken Chili blends tender chicken breasts with creamy beans, corn, and mild green chiles in a spiced broth thickened by cream cheese and heavy cream. Cooking in a slow cooker melds the oregano, cumin, paprika, and garlic into a luscious, comforting chili with a mild heat. The resulting texture is rich and creamy, with shredded chicken dispersed throughout, making it ideal for cold days or casual dinners.
Prep Time
20 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 35 mins
Servings:
6
Servings
Calories:
457 kcal
Course:
Soup
Cuisine:
American
Ingredients
- ½ medium onion diced
- 1 pound chicken breast about two large chicken breasts
- 7 ounces green chiles I use mild
- 3 cans cannellini beans drained, 15 ounce cans, sometimes called white kidney beans.
- 1 ½ cups corn frozen or canned
- 2 cloves garlic or 1 teaspoon minced garlic
- 2 teaspoons oregano dried
- 1 teaspoon cumin ground
- ½ teaspoon paprika
- 1 teaspoon salt
- 32 ounces chicken broth low sodium
- 4 ounces cream cheese softened
- 1/3 cup heavy cream or half and half
- 1/4 teaspoon black pepper or to taste
Instructions
- In the base of the slow cooker add the diced onion, chicken breast, and canned green chiles. Drain the cannellini beans and rinse well, then add them to the slow cooker. Add frozen corn straight to the slow cooker, but if using canned drain and rinse the corn before adding.
- Chop the garlic and add to the slow cooker. Add the oregano, cumin and paprika on top of the chicken. Carefully pour in the chicken broth, then close the slow cooker.
- Cook the soup on high for 3-4 hours or on low for 6-8 hours.
- Cut the cream cheese up into small cubes. Let it soften on the counter for at least 10-15 minutes then place in a large bowl or large glass two-cup measuring cup
- Flip the slow cooker to low if it is on high. Remove the chicken breast from the slow cooker and keep the slow cooker uncovered. With two forks turned backward, shred the chicken on a cutting board.
- Add 1-2 cups of the warm broth a little at a time from the slow cooker to the cream cheese. Use a whisk and mix well while adding the broth a little at a time to melt the cream cheese.
- Place the chicken back into the slow cooker. Add the cream cheese broth mixture back to the slow cooker. Pour the heavy cream slowly into the slow cooker, then flip the slow cooker to high and allow it to cook for about 15 minutes just so the soup begins to thicken. Flip the slow cooker to keep warm. Serve and enjoy!
Cup of Yum
Notes
- Soften cream cheese before mixing with broth to avoid curdling and ensure a smooth chili base.
- Omitting cream and cream cheese creates a lighter, brothy chili; blending one can of beans with broth thickens the soup naturally.
- Slow cook on high for 3-4 hours or on low for 6-8 hours for tender chicken and well-developed flavors.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
48g
(16%)
Protein
34g
(68%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
82mg
(27%)
Sodium
1296mg
(54%)
Potassium
1191mg
(25%)
Fiber
14g
(56%)
Sugar
8g
(16%)
Vitamin A
643IU
(13%)
Vitamin C
18mg
(20%)
Calcium
134mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1296mg | 54% |
| Potassium | 1191mg | 25% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.