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This creamy white chicken chili is formed super simple in your slow cooker!  Creamy with many spice, it’s the right companion on a cold night!  There ar numerous styles of chili out there, however this creamy white chicken chili can presently be your favorite! simply dump everything in your slow cooking utensil and let it do the diligence for you!


We have formally entered chili season!! thus far, our easy favorite has invariably been my healthier turkey chili. whereas it still holds a special place at our board, this creamy white chicken chili has taken the highest spot.  It’s thus deliciously savory with simply the correct quantity of spice! and, it’s nearly easy since it cooks in your slow cooker!

The inspiration came from a mix of a previous direction of mine, and this direction from The Cookie beginner.  Her web site is amazing!  Originally I had planned to create this a stovetop soup, however I had this novel slow cooking utensil from my brother (birthday present), thus I patterned I’d convert it!

I won’t claim that this creamy white chicken chili is healthy… however I do suppose it’s a bit healthier.  My previous direction for white chicken chili used all cream to create it sleek and creamy, however this one uses reduced fat cheese and a splash of half and half!  I conjointly wish to forgo the chopped cheese on high and choose atiny low small indefinite quantity of soured cream (I gotta have it!), many jalapeno slices, some slices of healthy avocado, and a few gently preserved battercake strips. plenty of nice flavor, with a bit less calories.

While this chili is ideal for those chilly Fall nights, wherever you'll draw in on the couch with an enormous bowl and turn on the tv, it’s conjointly extremely nice for game day! you'll feed quite an few folks with this chili (especially if you've got an enormous slow cooking utensil like this one, and you'll double the recipe), and even devour a carrying case thus you'll take this chili tailgating!



  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half


  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese


  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.

Recipe From : The Chunky Chef

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