Slow Cooker White Chicken Chili
This easy slow cooker white chicken chili is the perfect recipe for Fall that combines simple ingredients like chicken, beans, corn and chili spices.
Even though I love my instant pot and pressure cooking, there is something about a slow cooked meal from your slow cooker or crockpot.
The first meal I think of when making any recipe in the slow cooker, is automatically chili. This is the best white chicken chili because it is creamy and hearty and perfect for when the weather starts to chill off.
☑️ Best Chicken to use in White Chicken Chili
I like using boneless skinless chicken breasts for this recipe, but you could also use.
- You can use already cooked chicken that you shred off of a rotisserie chicken. This is beneficial because you can make bone broth with the rest of it.
- However, chicken thighs and chicken breasts are interchangable in this recipe.
Is slow cooker white chicken chili Whole30 or Paleo?
In the recipe, you will see beans and cream cheese and corn which are not Whole30 or Paleo. However, you can swap out the cream cheese with a can of coconut milk and omit the beans and corn replace with diced potatoes and you will still have a delicious meal!
🥣 How to Make White Chicken Chili in Slow Cooker
1️⃣ Take 1 pound boneless skinless chicken breast, trim any excess fat and cut lengthwise into filets. Lay them on the bottom of your slow cooker in an even layer.
2️⃣ On top of the chicken breasts, add: red onion, jalapeno, beans, corn, diced green chilis, chili spices and chicken broth. Stir the top layer without disturbing the chicken on the bottom. At this point, all ingredients have been added except the cream cheese.
3️⃣ Cover your slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
4️⃣ Once cooked through, remove chicken breasts and shred with 2 forks or stand mixer.
5️⃣ Whisk in one block of softened cream cheese until fully combined and add chicken back in.
6️⃣ Garnish with cilantro, jalapeno and lime.
More Chili Recipes
Slow Cooker White Chicken Chili
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 1 Red Onion small dice
- 1 Jalapeno minced
- 1 4 oz can Diced Green Chilis
- 6 cups Chicken Stock
- 8 oz Cream Cheese
- 1 15.5 oz can White Kidney Beans
- 12 oz Frozen Sweet Corn Kernels
- 2 teaspoon Minced Garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon Chili Powder
- Salt and Pepper to taste
Instructions
- Take 1 pound boneless skinless chicken breast, trim any excess fat and cut lengthwise into filets. Lay them on the bottom of your slow cooker in an even layer.
- On top of the chicken breasts, add: red onion, jalapeno, beans, corn, diced green chilis, chili spices and chicken broth. Stir the top layer without disturbing the chicken on the bottom. At this point, all ingredients have been added except the cream cheese.
- Cover your slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
- Once cooked through, remove chicken breasts and shred with 2 forks or stand mixer.
- Whisk in one block of softened cream cheese until fully combined and add chicken back in.
- Garnish with cilantro, jalapeno and lime.
