As the days grow chillier, there’s nothing quite like a warm bowl of comfort to soothe the soul. This Creamy Slow Cooker White Chicken Chili is the perfect antidote to cold weather blues. With its rich, creamy texture and robust flavors, it’s a dish that warms you from the inside out. Easy to prepare and even easier to enjoy, this chili promises to be a favorite for cozy dinners at home.
Steps
- Place the chicken breasts in the bottom of the slow cooker and season them with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Layer the seasoned chicken with diced onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and cilantro. Stir to combine all ingredients.
- Cover the slow cooker and cook on low heat for 8 hours or on high heat for 3-4 hours until the chicken is tender.
- Remove the cooked chicken from the slow cooker, shred it using two forks, and return it to the slow cooker.
- Add softened cream cheese and half and half, then stir well. Cover and cook on high for an additional 15 minutes, or until the chili is creamy and slightly thickened.
- For a smoother texture, blend the cream cheese with a few ladles of chili in a bowl before adding it back to the slow cooker. Stir everything together and continue cooking as instructed.
- Once the chili has reached the desired consistency, stir thoroughly and serve it with your choice of toppings like jalapenos, avocado slices, sour cream, tortilla strips, or shredded cheese.
Ingredients
- 1 pound boneless, skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 ounces low sodium chicken broth
- Two 15-ounce cans of great Northern beans, drained and rinsed
- Two 4-ounce cans of diced green chiles (one hot, one mild)
- One 15-ounce can of whole kernel corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Small handful of fresh cilantro, chopped
- 4 ounces reduced-fat cream cheese, softened
- 1/4 cup half and half
- Sliced jalapenos
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Nutritional Values
Calories: 930 | Total Fat: 28g | Saturated Fat: 11g | Cholesterol: 220mg | Sodium: 2600mg | Total Carbohydrates: 86g | Dietary Fiber: 23g | Sugars: 10g | Protein: 85g
FAQ
- Can I make this white chicken chili on the stovetop instead of a slow cooker?
- Yes, you can prepare this dish on the stovetop. Simply cut the chicken breasts into pieces, sauté onions and garlic in a pot, then add all the ingredients except the cream cheese and half and half. Bring to a boil, then simmer until the chicken is cooked. Shred the chicken, return it to the pot, and add the cream cheese and half and half before serving.
- What can I use as a non-dairy alternative for this chili?
- If you prefer a non-dairy option, you can skip the cream cheese and half and half. The chili will still be flavorful without the creaminess.
- Can I freeze this white chicken chili?
- Absolutely, this chili freezes well. Just complete the recipe up to the point where the chicken is shredded. Cool it completely before freezing. When you’re ready to reheat, add the cream cheese and half and half.
- How can I make this chili spicier?
- To increase the heat level, choose the hot version of the green chiles or add some diced jalapeños to the slow cooker.
- What toppings do you recommend for serving with this chili?
- You can top the chili with a variety of ingredients such as tortilla strips, jalapeños, sour cream, cheese, cilantro, green onions, or avocado slices for added flavor and texture.
Tips
- Adjust Spice Levels: When selecting diced green chiles for the recipe, pay attention to their heat levels. Choosing the right mild or hot variety according to your preference can significantly impact the overall spiciness of your chili.
- Enhance Creaminess: To ensure a smooth blend of cream cheese, mix the softened cream cheese in a separate bowl with a few ladles of hot chili until well combined, then stir this mixture back into the slow cooker before adding the half and half.
- Customize with Toppings: Don’t hesitate to experiment with various toppings such as tortilla strips, jalapenos, sour cream, cheese, cilantro, green onions, or avocados to enhance flavors and add a personal touch to your chili.
- Make Ahead and Freeze: Prepare the chili up to the point of adding cream cheese and half and half, then cool and freeze. Thaw it overnight in the fridge, and when ready to serve, add the cream cheese and half and half for a quick and delicious meal.
Equipment
- Programmable Slow Cooker: Essential for the slow cooking process of the chili.
- Carrying Case for Slow Cooker: Useful if you plan to take the chili to events or tailgating.
