Slow Cooker White Chicken Chili

A creamy, comforting white chili with tender shredded chicken, white beans, green chiles, and corn. Rich, hearty, and completely hands-off.

Ingredients

• •2 boneless chicken breasts
• •2 cans (400g each) white cannellini beans, rinsed
• •1 cup frozen corn
• •1 can (120g) diced green chiles
• •1 onion, diced
• •3 cloves garlic, minced
• •3 cups chicken broth
• •1 teaspoon cumin
• •1 teaspoon oregano
• •1/2 teaspoon chili powder
• •115g (4 oz) cream cheese, cubed
• •Salt and pepper, to taste
• •Sour cream, cheddar, and tortilla chips, for serving

Instructions

1. 1. Place chicken breasts in the slow cooker. Add beans, corn, green chiles, onion, garlic, chicken broth, and all spices. Stir to combine.
2. 2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. 3. Remove the chicken, shred it with two forks, and return to the slow cooker.
4. 4. Add the cubed cream cheese. Stir well and cook on HIGH for 20–30 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is creamy.
5. 5. Taste and adjust seasoning. Serve topped with sour cream, shredded cheddar, and crushed tortilla chips.