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Creamy Slow Cooker White Chicken Chili: Easy Kid-Approved Dinner

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This creamy slow cooker white chicken chili is a budget-friendly, kid-approved dinner that’s easy to prepare. With tender chicken, white beans, and a velvety broth, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup (150g) frozen corn
  • 2 cans (4 oz / 113g each) diced green chiles
  • 3 cups (720ml) low-sodium chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 oz (113g) cream cheese, softened and cut into small cubes
  • ½ cup (15g) fresh cilantro, chopped
  • 2 tablespoons lime juice (from about 1 lime)
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, tortilla chips, sour cream, pickled jalapeños

Instructions

  1. Dice the onion and mince the garlic. Set aside.
  2. In a small blender or with an immersion blender, combine 1 can of drained white beans with 1 cup of chicken broth. Blend until completely smooth. Pour this mixture into the slow cooker.
  3. To the slow cooker, add the remaining can of whole white beans, frozen corn, both cans of diced green chiles, remaining 2 cups of chicken broth, diced onion, minced garlic, cumin, oregano, salt, and pepper. Stir to combine.
  4. Place the chicken breasts or thighs into the liquid, pushing them down so they are mostly submerged.
  5. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and shreds easily (internal temperature of 165°F / 74°C).
  6. Carefully remove the cooked chicken to a cutting board. Use two forks to shred it into bite-sized pieces.
  7. Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir gently until melted and the chili is thick and creamy (about 2 to 3 minutes).
  8. Stir in the fresh cilantro (reserving some for garnish) and lime juice. Taste and adjust salt and pepper. If too thick, add a splash of chicken broth or milk; if too thin, cook uncovered for 15 to 20 minutes.
  9. Serve hot with desired toppings.

Notes

For a dairy-free version, use dairy-free cream cheese and skip the cheese topping. For a vegetarian version, replace chicken with 2 cans of chickpeas (add at the end). Toasting the cumin in a dry skillet before adding deepens the flavor. Do not add cream cheese too early to avoid separation. The chili thickens after refrigeration; add liquid when reheating.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, kid-friendly dinner, easy chili recipe, budget-friendly dinner, gluten-free chili

Find it online: https://twinkletaste.com/creamy-slow-cooker-white-chicken-chili-easy-kid-approved-dinner/