Best Slow Cooker White Chicken Chili Recipe

 Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is one of the best recipes that you can make at home in a few minutes.

This is a mouthwatering, mild Southwest chili that practically makes itself. This true toss-and-go recipe requires minimal prep and no precooking.

In the morning, it will take you 5 minutes to add ingredients to the cooker, press one button, and then leave to go crush the busy day, knowing that a comforting chili dinner awaits you at the end of it.

The texture is perfectly creamy, and each serving can be customized with endless toppings. It’s a big winner in our home!

  INGREDIENTS

• 1 pound boneless skinless chicken thighs
• Three 15-ounce cans of white beans, rinsed and drained; reserve 1 cup
• for purée
• 2 cups chicken broth
• Two 4-ounce cans of diced green chiles; do not drain
• Half of 1 large onion, diced
• 1 cup corn
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• ¼ teaspoon chili powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 ounces cream cheese

Directions

Place the chicken thighs in the slow cooker. Add the white beans (reserving 1 cup), chicken broth, green chiles (with juice), onion, corn, garlic, oregano, cumin, chili powder, salt, and pepper.

Cover and set the cooker on high for 2–4 hours or low for 6–8 hours.

Transfer the cooked chicken thighs to a plate, shred them, and stir them back into the chili.

Mash the reserved beans into a paste and stir it into the chili to thicken.

Add the cream cheese, cover the pot, and allow to cook for 5 minutes to soften.

Serve warm.