Slow Cooker White Chicken Chili

Creamy white chicken chili with tender shredded chicken, white beans, corn, cumin, and cream cheese, made easily in the slow cooker.

Prep: 15 min · Cook: 330 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 2 15-ounce cans white beans
• 1 cup corn
• 4 cups low-sodium chicken broth
• 4 oz cream cheese
• 1 tbsp ground cumin
• 1 medium yellow onion
• 3 cloves garlic
• 1 4-ounce can diced green chiles
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 medium lime

Cooking instructions

1. Add chicken, beans, corn, broth, onion, garlic, green chiles, cumin, salt, and pepper to a slow cooker. Stir briefly to combine. (about 5 min) — Low
2. Cover and cook on Low for 5 to 6 hours, until the chicken reaches 165°F (74°C) in the thickest part. (about 330 min) — Low
3. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the slow cooker. (about 5 min)
4. Mash about 1 cup of the beans against the side of the slow cooker, then stir in the cream cheese until melted and the chili is creamy. (about 10 min) — Low
5. Stir in the lime juice and serve hot. (about 2 min) — Low