Slow Cooker White Chicken Chili Recipe

There’s something magical about a pot of Slow Cooker White Chicken Chili gently simmering away, filling the house with comforting aromas and the promise of a wholesome meal. This recipe, steeped in the essence of autumn, is perfect for cozy family dinners. When the leaves turn golden and a crisp chill fills the air, there’s no better way to gather everyone around the table than with a hearty bowl of this chili. It’s creamy, flavorful, and the ideal dish to inspire creativity and bond over cooking together.

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (4.5-ounce) can chopped green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 (8-ounce) package cream cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

1. Place the chicken breasts in the slow cooker.
2. Add the beans, corn, green chilies, onion, and garlic to the slow cooker.
3. Pour in the chicken broth, and sprinkle the cumin, chili powder, paprika, and oregano over the top. Season with salt and pepper.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
5. Remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
6. Add the cream cheese and stir until the cream cheese has melted and is well incorporated.
7. Stir in the fresh cilantro and lime juice just before serving.
8. Ladle the chili into bowls and enjoy with your favorite toppings like shredded cheese, avocado slices, or a dollop of sour cream.

• For a spicier chili, add a chopped jalapeño or a pinch of cayenne pepper.
• You can substitute turkey breast for the chicken if desired.
• Serve with warm cornbread or tortilla chips for added texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

This Slow Cooker White Chicken Chili pairs wonderfully with a crisp, green salad or warm, crusty bread. For drinks, a chilled glass of white wine or a refreshing lime-infused sparkling water complements the chili’s flavors beautifully.

We hope this Slow Cooker White Chicken Chili brings warmth and joy to your home as it does to ours. Share your delicious creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We love seeing your dishes and reading your feedback, so don’t forget to leave a comment on our website www.zynahz.com. For more inspiring recipes, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!