Slow Cooker Creamy White Chicken Chili Recipe

I love preparing this Creamy White Chicken Chili. Tender chicken breasts, diced onion and garlic blend beautifully with Great Northern beans, green chilies and frozen corn. A mix of cumin, oregano, and a splash of lime juice adds depth while heavy cream creates a silky finish. This hearty recipe is sure to impress.

I recently whipped up my Slow Cooker Creamy White Chicken Chili and it quickly became one of my go-to recipes. I love how the slow cooker turns the simple ingredients like boneless chicken breasts, a diced large onion, and minced garlic into an incredible meal.

The addition of Great Northern beans, a can of diced green chilies, and frozen corn bring in a mix of flavors that always surprises me when I take my first bite. I mixed in a bit of ground cumin, dried oregano, salt, and black pepper to give it that extra kick.

The magic happens when I stir in heavy cream and a squeeze of lime juice right at the end, making it extra creamy and bright. This white chili is a perfect example of how a few quality ingredients can create a dish that’s both satisfying and exciting to eat.

Enjoy this unique twist on a traditional Chicken Chili Recipe.

Why I Like this Recipe

I really love this recipe because it makes dinner feel like a comfortable, home-cooked meal even on the busiest days. I also like how easy it is to prep in my slow cooker; the chicken turns so tender and shreds it just perfectly, which keeps things simple for me. The mix of flavors, like the warmth of the cumin and the tang from the lime, really makes my taste buds happy even though sometimes I might mess the seasoning up a bit. Plus, the creamy texture and the option to add fresh cilantro just give me that extra burst of flavor that turns an ordinary meal into something special.

Ingredients

• Chicken breasts: high protein, lean meat that adds hearty taste and nourishment.
• Great Northern beans: fiber-packed ingredient, boosts digestion and gives a nutty flavor.
• Onion: essential for flavor, adds carbs and a naturally sweet tang when cooked.
• Garlic: natural taste enhancer that supports immunity and boosts the overall flavor.
• Diced green chilies: contribute zesty heat and a fresh, vibrant tang to the mix.
• Heavy cream: adds luxury creaminess and a rich, smooth finish to the chili.
• Lime juice: brings a sharp, sour note to brighten up the dish.
• Frozen corn: delivers a sweet taste and crunchy texture that contrasts nicely.

Ingredient Quantities

• 2 lbs boneless skinless chicken breasts, roughly 3 pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup frozen corn kernels
• 4 cups low sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt (add more if needed)
• 1/4 tsp ground black pepper
• 1 cup heavy cream
• Juice of 1 lime
• Optional: chopped cilantro for garnish

How to Make this

1. Place the chicken breasts in your slow cooker and toss in the diced onion, minced garlic, drained beans, diced green chilies, and frozen corn kernels.

2. Pour in the 4 cups of low sodium chicken broth over everything.

3. Sprinkle the ground cumin, dried oregano, salt and pepper evenly into the pot.

4. Cover the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is fork tender.

5. Once done, remove the chicken pieces and shred them using two forks, then return the shredded chicken back into the mix.

6. Stir in the heavy cream and squeeze in the juice of one lime, mixing everything well.

7. Let the chili heat through for another 10-15 minutes with the lid on so the flavors can meld together.

8. Taste the chili and adjust the salt if needed.

9. Serve the chili hot in bowls and if you like, sprinkle some chopped cilantro as a garnish.

10. Enjoy your creamy white chicken chili while it’s warm and comforting.

Equipment Needed

1. Slow cooker – essential for even low and slow cooking; helps retain moisture and nutrients in the chicken.
2. Sharp chef’s knife – needed for dicing the onion and mincing garlic, which helps release flavor compounds that come with added antioxidants.
3. Cutting board – required to safely and efficiently chop the vegetables, ensuring minimal nutrient loss.
4. Measuring cups – necessary for measuring the chicken broth and heavy cream accurately, which is important for consistent nutritional content.
5. Measuring spoons – used to measure spices like cumin and oregano; precision here maintains the balance of flavor and salt intake.
6. Forks – two are needed for shredding the chicken, breaking it into tender pieces while preserving lean protein benefits.
7. Stirring spoon – helpful for mixing the ingredients well during and after cooking, ensuring even distribution of flavors and nutrients.
8. Citrus juicer or reamer – used for squeezing the lime juice to incorporate vitamin C, important for boosting the flavor and potential nutritional benefits.
9. Can opener – required to open the cans of beans and green chilies safely and easily.
10. Serving bowls – needed to dish out the hot chili for eating, keeping serving sizes in check if you’re watching nutritional intake.

FAQ

Slow Cooker Creamy White Chicken Chili Recipe Substitutions and Variations

• Chicken breasts: You can swap these for boneless chicken thighs if you want a richer flavor.
• Chicken broth: If you’re in a pinch, low sodium vegetable broth works just as well.
• Great Northern beans: Cannellini beans can be a tasty alternative with a creamy texture.
• Heavy cream: For a lighter twist, try using half and half or even coconut cream for a slight tropical note.
• Lime juice: Lemon juice is a great substitute that gives a similar tangy kick.

Pro Tips

1. Try to toast the cumin and oregano in a dry pan for a minute before adding them to the slow cooker. It really warms up the spices and brings out a deeper flavor in the chili.

2. If you like your chili thicker, mash a few of the beans with the back of a spoon once the chicken is shredded. It helps thicken the broth without messing with the taste.

3. For a fresher kick, add that lime juice and a bit more chopped cilantro right at the end right before serving. It gives the dish a bright flavor boost that cuts through the creaminess.

4. If you have some time, let the chili sit for like 10 minutes after you stir in the cream and lime. That resting period lets all the flavors blend together a bit better.