The Best Creamy Slow Cooker White Chicken Chili
This Healthy White Chicken Chili is a protein-packed, fiber-rich dinner that combines tender chicken, zesty green chiles, and a velvety broth. A simple "dump and go" slow cooker meal that’s both light and incredibly satisfying.
Ingredients
- 1.5 lbs boneless skinless chicken breasts (Approx: 680g)
- 30 oz Great Northern or Cannellini beans drained and rinsed (Approx: 850g)
- 1 medium yellow onion diced (Approx: 150g)
- 4 cloves minced garlic Approx: 12g
- 8 oz diced mild green chiles Approx: 226g
- 1 cup frozen corn Approx: 150g
- 3 cups low-sodium chicken broth Approx: 710ml
- 1 tablespoon fresh lime juice Approx: 15ml
- 8 oz Neufchâtel cheese or 1 cup plain Greek yogurt Approx: 225g
- 1.5 teaspoons ground cumin Approx: 4g
- 1 teaspoon dried oregano Approx: 1g
- 0.5 teaspoon chili powder Approx: 1g
- Salt and black pepper to taste
Toppings: (optional)
- Sliced jalapeños
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Place the raw chicken breasts at the bottom of the crockpot.
- Add the onion, garlic, green chiles, beans, corn, cumin, oregano, chili powder, and broth.
- Cover and cook on Low for 8 hours. (Note: If in a rush, you may cook on High for 4 hours).
- Remove the chicken, shred with two forks, and return it to the pot.
- Stir in the Neufchâtel cheese or Greek yogurt until fully incorporated. Let sit for 10 minutes to thicken before serving.
Notes
Quick Stovetop Method (60 Minutes)
- Sauté: In a large pot or Dutch oven, heat 1 tbsp of oil. Sauté the diced onion and garlic until soft.
- Simmer: Add the chicken (diced into small cubes), beans, corn, chiles, broth, and spices. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes.
- Finish: Stir in the Neufchâtel cheese or Greek yogurt and lime juice until creamy. Serve once the cheese is fully melted and incorporated.
Instant Pot Instructions (Pressure Cooker)
If you are short on time but want that deep, slow-cooked flavor, you can use your Instant Pot:- Layer: Place the chicken breasts at the bottom of the inner pot. Add the onion, garlic, spices, beans, corn, green chiles, and chicken broth.
- Seal: Close the lid and set the valve to the "Sealing" position.
- Cook: Select Manual/Pressure Cook on High Pressure for 20 minutes.
- Release: Once the timer beeps, allow for a 10-minute Natural Pressure Release (NPR), then flip the valve to "Venting" to release any remaining steam.
- Finish: Remove the chicken and shred it. Switch the Instant Pot to the Sauté function. Stir in the shredded chicken and your creamy base (Neufchâtel cheese or Greek yogurt). Stir until the cheese is melted and the chili is creamy. Cancel Sauté and serve.
Chef Tips
Thickening Tip: For a thicker chili, take 0.5 cup (Approx: 120g) of the beans and mash them into a paste before adding them back to the pot. This creates a natural starch-based thickener without adding flour. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: This recipe freezes well for up to 3 months. If meal prepping, freeze the chili before adding the dairy (yogurt/cheese) for the best texture upon reheating. Nutrition Facts (Per 1.5 Cup Serving):- Calories: 315 kcal
- Protein: 32g
- Total Fat: 7g
- Carbohydrates: 28g
- Fiber: 8g
- Sugar: 4g
- Sodium: 580mg