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Slow Cooker Creamy White Chicken Chili

The ultimate cozy slow cooker comfort meal! Tender chicken breasts simmer low and slow with creamy cannellini beans, sweet corn, and fire-roasted green chiles in a rich cumin-spiced chicken bone broth, finished with luscious melted cream cheese and a burst of fresh lime.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 hearty bowls
Calories: 430
Ingredients Method Nutrition

Ingredients
  

Chicken & Chili Stew Base
  • 1 1/2 lbs (approx 2 large) boneless, skinless chicken breasts (or boneless thighs)
  • 1 medium yellow onion, finely diced
  • 4 cloves fresh garlic, minced
  • 2 cans (15 oz each) cannellini beans or Great Northern beans, rinsed and drained
  • 2 cans (4 oz each) diced fire-roasted green chiles (mild or medium)
  • 1 cup sweet corn kernels (frozen or canned, drained)
  • 3 cups low-sodium chicken bone broth or stock
Southwestern Spices & Seasoning
  • 1 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried Mexican oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder and onion powder
  • 1 tsp fine sea salt (adjust to taste)
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper (optional, for subtle warmth)
Velvety Finish & Garnishes
  • 8 oz (1 block) full-fat cream cheese, softened and cut into cubes
  • 1/4 cup heavy whipping cream or half-and-half
  • 2 tbsp fresh lime juice (about 1 juicy lime)
  • 1/3 cup fresh cilantro, finely chopped
  • Optional for serving toppings crisp tortilla strips, diced ripe avocado, shredded Monterey Jack cheese, lime wedges

Method
 

Layer Ingredients in Slow Cooker
  1. Place the raw whole chicken breasts in the bottom of a 6-quart oval slow cooker.
  2. Take 1/2 cup of the rinsed cannellini beans and mash them roughly with a fork in a small bowl (this natural thickening secret creates an extra-luxurious chili broth).
  3. Add the mashed beans, remaining whole beans, diced yellow onion, minced garlic, fire-roasted green chiles, sweet corn, ground cumin, chili powder, oregano, smoked paprika, salt, and black pepper on top of the chicken.
  4. Pour the chicken broth over everything, stirring the vegetables and spices gently while keeping chicken submerged.
Slow Cook to Tender Perfection
  1. Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours, until chicken is fork-tender and registers at least 165°F (74°C) internally.
Shred Chicken & Add Creamy Melt
  1. Transfer the cooked chicken breasts to a cutting board and shred into bite-sized ribbons using two forks.
  2. Add the cubed softened cream cheese and heavy cream directly into the bubbling slow cooker broth. Whisk gently until the cream cheese melts smoothly into the velvety broth.
  3. Return the shredded chicken to the slow cooker, stir well, cover, and cook on LOW for another 15 minutes to let flavors meld.
Finish with Fresh Lime & Serve
  1. Stir in the fresh lime juice and chopped fresh cilantro just before ladling.
  2. Ladle piping hot into bowls and top with crisp tortilla strips, creamy diced avocado, shredded Monterey Jack cheese, and extra lime wedges. Enjoy!

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 36gProtein: 38gFat: 16gSaturated Fat: 8gCholesterol: 105mgSodium: 620mgPotassium: 820mgFiber: 8gSugar: 4gVitamin A: 850IUVitamin C: 18mgCalcium: 160mgIron: 3.8mg

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