Slow Cooker White Chicken Chili with Cream Cheese and Corn
Servings: 4
Ingredients
- Chicken breasts – Boneless skinless, and easygoing.
- White beans – Cannellini or Great Northern. Rinse them unless you enjoy chaos.
- Corn – Sweet and juicy. Frozen or canned both work.
- Chicken broth – The cozy base of the whole operation.
- Cream cheese – Full-fat please. This is not the time to cut corners.
- Onion – Adds flavor without starting drama.
- Garlic – The more the merrier.
- Green chilies – Mild heat big flavor.
- Cumin – Warm earthy, and essential.
- Chili powder – Just enough to wake things up.
- Salt & black pepper – Season like you mean it.
- Optional toppings – Cilantro sour cream, shredded cheese, tortilla chips (highly encouraged).
Instructions
- Lightly grease it or spray with cooking spray. Future you will appreciate the easy cleanup.
- Add the main ingredients.
- Place chicken breasts, beans, corn, onion, garlic, green chilies, and spices into the slow cooker. Pour in the chicken broth and give it a gentle stir.
- Cook low and slow.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Go live your life. The chili’s got this.
- Shred the chicken.
- Remove the chicken, shred it with two forks, and return it to the pot. This step feels productive and therapeutic.
- Add the cream cheese.
- Cut it into chunks and stir it in. Let it melt completely, turning the broth into creamy perfection.
- Taste and adjust.
- Add more salt, pepper, or spice if needed. Trust your taste buds—they know what they’re doing.
- Serve and top.
- Ladle into bowls and add your favorite toppings. This is where personality happens.