Slow Cooker White Chicken Chili

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A bowl of creamy soup with shredded chicken, corn, herbs, and a lime wedge, placed on a woven mat with a pressure cooker in the background.

A thick, creamy slow cooker white chicken chili made with chicken thighs, white beans, roasted salsa verde, and fire-roasted green chiles. A cornstarch slurry and cream cheese give it real body, so it eats like chili instead of soup.

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Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: Servings

Author: Michelle

Equipment

1 6-qt or larger Crockpot slow cooker

Ingredients

Spice Blend

1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper

White Chicken Chili

2 lb boneless skinless chicken thighs
1 large sweet onion, diced small
2 cans (4 oz each) fire-roasted diced green chiles, drained
2 cans (15 oz each) cannellini or great northern beans, drained but not rinsed
1 can (15 oz) of corn, or 1 1/2 cups of frozen or fresh corn kernels.
1 1/2 cups (12 oz) mild salsa verde
2 cups chicken broth, use low sodium to control the salt

Finishes

3 tablespoons cornstarch
1/3 cup cold water
6 oz full fat cream cheese, softened and cubed
Lime wedges, tortilla chips, avocado, cheese, or sour cream for serving

Instructions

Mix the spice blend. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Set aside.
Add the diced onion and chicken thighs to the Crockpot, and sprinkle the spice blend evenly over the top of the chicken. Then add the green chiles, white beans, corn, salsa verde, and chicken broth to the slow cooker. Stir once to combine.
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chili is bubbling around the edges and the chicken is fall apart tender.
Remove the chicken. Using tongs, transfer the chicken thighs to a bowl or cutting board and set aside.
In a small bowl or measuring cup, whisk the cornstarch into the 1/3 cup cold water until completely smooth with no lumps. This is a slurry. Stir the slurry into the chili. It should thicken almost immediately to about the consistency of heavy cream. Cover the slow cooker and shred the chicken.

If the chili doesn't thicken up immediately, cover the slow cooker, set it to HIGH, and let it come to a bubble around the edges. I usually shred the chicken while I wait.

Stir the softened, cubed cream cheese into the chili until it melts in completely and the chili is smooth and creamy. This takes a few minutes of stirring and sometimes I'll mash the cream cheese against the side of the crock to smooth it out.
Return the shredded chicken to the pot and stir. Taste and if needed, adjust with salt, pepper, or a squeeze of lime. Serve with additional lime wedges and your favorite toppings.

Notes

Chili powder is not chile powder. Chili powder is a mild blend of ground chiles, cumin, oregano, and garlic. Pure chile powder is much hotter and will change the recipe.
Don't rinse the beans. The starchy coating helps thicken the chili. Drain only.
Using a premade chili seasoning packet? Skip or reduce the cornstarch. Those packets already contain flour and cornstarch.
Soften the cream cheese first. Leave it on the counter or microwave it for a few seconds. Cold cream cheese will sit in lumps.
Salsa verde heat level. Mild roasted salsa verde keeps this friendly for a crowd. The medium roasted chile version is a delicious swap if you want more heat.
For a thinner, more traditional white chicken chili, skip the cornstarch slurry and use the cream cheese alone.
Storage: Refrigerate up to 5 days or freeze up to 1 month. Reheat on low and stir gently.

Cuisine American, Tex-Mex

Course Chili

Nutrition