Slow Cooker White Chicken Chili
This slow cooker white chicken chili cooks chicken breast in green enchilada sauce and bone broth with great northern beans, green chiles, and bold spices then finishes with cream cheese, sour cream, and Monterey Jack for a rich creamy weeknight dinner.
Servings 6
Ingredients
- 1.5-2 lb chicken breast
- 16 oz chicken bone broth
- 10 oz green enchilada sauce
- 8 oz mild diced green chilies
- 2 freshly sqeezed limes
- 15 oz canned corn
- 2 cans great northern beans 15 oz
- 1 tablespoon minced garlic
- 2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Salt to taste
- 8 oz cream cheese softened
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup freshly chopped cilantro
- ¼ cup sour cream
- ½ cup Monterey Jack cheese freshly shredded
- Garnish with jalapeño tortilla strips, and cilantro
Instructions
- Add chicken breast to bottom of crockpot.
- Next add 2 cups chicken bone broth, green enchilada sauce, juice of 2 limes, diced green chilies, rinsed canned corn and great northern beans, minced garlic, and seasonings listed above.
- Make sure the chicken is submerged in the bone broth prior to cooking. Cover with lid, and cook on low for 3-4 hours or high for 2-3 hours or until the chicken easily shreds. I recommend cooking on low for this recipe, to help enhance the flavors.
- Once the chicken is cooked, keep slow cooker set to low, remove chicken from crockpot. Shred and set aside.
- Soften cream cheese in the microwave in 30 second increments for about a minute total.
- Add softened cream cheese to slow cooker and whisk briskly until all the cream cheese has melted and is well combined.
- Next add cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon cold water mixed together) into the slow cooker. This will help thicken the chili. If you prefer a thinner chili consistency, you can omit it.
- Add shredded chicken back into the crockpot.
- Next, add ½ cup freshly chopped cilantro, sour cream, and Monterey Jack cheese.
- Let it cook on low heat for an additional 30 minutes.
- Then serve with your preferred toppings such as jalapeños, cilantro, tortilla strips or additional sour cream.
Notes
- Low and slow is the move for this recipe. Cooking on low rather than high allows the flavors to develop more fully and produces a richer, more complex finished chili.
- Make sure the cream cheese is thoroughly softened before adding it to the slow cooker. Warm it in 30-second increments and whisk it in immediately while the chili is still hot so it melts completely without any lumps.
- The cornstarch slurry is optional but recommended. It thickens the chili into a heartier, more substantial consistency that holds up better on top of rice or with tortilla strips for dipping.
- Make sure the chicken is fully submerged in the broth before putting the lid on. Any exposed chicken can dry out unevenly during the cook.
