Description

Creamy, cozy Slow Cooker White Chicken Chili with tender shredded chicken, white beans, green chiles, and a velvety finish of cream cheese and Greek yogurt. Set it, forget it, and come home to the ultimate comfort dinner.

Ingredients

1.5 lb boneless skinless chicken breasts (or thighs)

1 small yellow onion, diced

3 cloves garlic, minced

2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed

1 can (4 oz) diced green chiles

1 jalapeño, seeded and minced (optional for heat)

4 cups low-sodium chicken broth

1 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

1/2 tsp ground coriander (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1 cup frozen corn (optional)

8 oz cream cheese, cut into cubes

1/2 cup sour cream or plain Greek yogurt

Juice of 1 lime

1/4 cup chopped fresh cilantro

Toppings: shredded Monterey Jack or Pepper Jack, avocado, crushed tortilla chips, more cilantro, lime wedges

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Instructions

1. Add chicken, onion, garlic, beans, green chiles, jalapeño, broth, cumin, chili powder, oregano, coriander, salt, and pepper to a 5–7 quart slow cooker. Stir to combine.

2. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and shreds easily.

3. Transfer chicken to a board and shred with two forks, then return to the slow cooker.

4. Stir in corn (if using), cream cheese, and sour cream or Greek yogurt. Switch to High and cook 10–15 minutes, stirring, until smooth and creamy.

5. Stir in lime juice and cilantro. Taste and adjust salt and pepper. Ladle into bowls and add toppings as desired.

Notes

For thicker chili, mash 1/2 cup beans and stir back in. For extra heat, add a second jalapeño or a dash of hot sauce. Greek yogurt lightens things up without losing creaminess.