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Slow Cooker Chicken Chili Recipes (Classic) Done Right
Youssef Hb

Classic Slow Cooker White Chicken Chili

This classic white chicken chili is the ultimate comfort food for busy families. It combines aromatic spices with a velvety, creamy texture that perfectly coats tender chicken. By using pre-cooked rotisserie chicken and a clever bean puree trick, this dish achieves a restaurant-quality, satisfying thickness without the need for flour. It is a hearty, balanced one-pot meal that simplifies weeknight dinners while delivering a sophisticated flavor profile that tastes like it simmered all day.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 small yellow onion, finely diced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 29 oz chicken broth (low-sodium)
  • 7 oz canned green chilies
  • 1.5 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp coriander
  • 0.25 tsp cayenne pepper
  • 8 oz Neufchatel cheese, softened
  • 1.25 cups corn
  • 30 oz cannellini beans, rinsed and drained
  • 2.5 cups cooked chicken, shredded
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. In a skillet, sauté the diced onion in olive oil until translucent, then add garlic for the last minute.
  2. Transfer the onion mixture to the slow cooker.
  3. Add the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper.
  4. Stir in half of the drained cannellini beans, after mashing them slightly with a fork to help thicken the chili.
  5. Add the remaining beans, corn, and shredded chicken to the slow cooker.
  6. Cover and cook on low for 4 hours.
  7. In the last 30 minutes, stir in the softened Neufchatel cheese until melted and creamy.
  8. Stir in the fresh lime juice and top with chopped cilantro before serving.

Notes

Ensure the Neufchatel cheese is softened to room temperature to prevent lumps in the chili. You can adjust the heat by choosing hot or mild green chilies and adjusting the cayenne pepper. Leftovers store well in an airtight container in the refrigerator for up to 3 days.