Slow Cooker White Bean Chicken Chili

A cozy, creamy white chicken chili made with tender shredded chicken, white beans, sweet corn, green chiles, and cumin. The cream cheese melts in at the end for a rich finish with minimal effort.

Prep: 15 min · Cook: 255 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb chicken breasts, boneless, skinless
• 2 15-ounce cans, drained and rinsed cannellini beans
• 1 4-ounce can diced green chiles
• 1.5 cups corn kernels
• 3 cups low-sodium chicken broth
• 4 ounces cream cheese
• 1 medium yellow onion
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 medium lime

Cooking instructions

1. Dice the onion, mince the garlic, and cut the cream cheese into small cubes. Place the chicken in a 6-quart slow cooker, then add the beans, green chiles, corn, onion, garlic, cumin, chili powder, salt, and pepper. Pour in the broth and stir gently around the chicken. (about 10 min)
2. Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F in the thickest part and shreds easily. Avoid cooking beyond the point of doneness so the chicken stays tender. (about 270 min) — LOW
3. Transfer the chicken to a bowl and shred it with two forks. Return it to the slow cooker. Stir in the cream cheese, cover, and cook on LOW for 10 to 15 minutes, stirring once or twice, until fully melted and the chili is creamy. (about 15 min) — LOW
4. Squeeze in the juice of the lime and stir. Taste and adjust the salt and pepper before serving. (about 2 min)