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Slow Cooker Creamy White Chicken Chili

The Chunky Chef
  • 485 minutes
  • Serves 6


1 lb

boneless skinless chicken breasts (trimmed of excess fat)


yellow onion (diced)


garlic cloves (minced)

24 oz

chicken broth ((low sodium))

30 ozs

great Northern beans (drained and rinsed)

8 ozs

diced green chiles ((I do one can hot, one mild))

15 ozs

whole kernel corn (drained)

1 tsp


1/2 tsp

black pepper

1 tsp


3/4 tsp


1/2 tsp

chili powder

1/4 tsp

cayenne pepper

1 handful

fresh cilantro (chopped)

4 oz

reduced fat cream cheese (softened)

1/4 cup

half and half

sliced jalapenos

sliced avocados

sour cream

minced fresh cilantro

tortilla strips

shredded Monterey jack or Mexican cheese


  • Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
    Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
    Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
    Remove chicken to large mixing bowl, shred, then return to slow cooker.
    Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
    Stir well and serve with desired toppings.

    Kayti Young • 2019-03-30

  • Instant pot: cook on a 30 minute setting, with the exact ingredients listed here, and it comes out perfect.
    Do 25 minutes to begin with and then remove the chicken, shred it (it will fall apart with a fork) and put it back in and then add the cream cheese and 1/2 & 1/2 and cook for another 5 minutes.

    Carol Campa • 2019-02-18

180 people Recommend This Recipe