5-Minute Slow Cooker Creamy White Chicken Chili Recipe

Slow Cooker Creamy White Chicken Chili is like a warm hug on a chilly day, with its creamy texture and zesty flavor making every spoonful a comforting delight. Imagine the aroma wafting through your kitchen as it simmers away, promising a bowl of cozy goodness that warms both heart and soul.

This recipe stirs up nostalgic memories of family gatherings where laughter mingles with the rich scents of spices, creating an atmosphere of warmth and togetherness. Whether you’re hosting game night or just want a delicious dinner after a long day, this dish is your ticket to flavor town!

Ingredients for Slow Cooker Creamy White Chicken Chili

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts will do nicely; adjust based on your hungry crowd.
• Fresh Garlic: Use firm cloves for that punchy flavor that’ll have you dreaming of garlic bread.
• Onion: A medium onion adds depth; chop it finely so no one has to dodge those large chunks.
• Green Chilies: One can of diced green chilies gives it just the right kick without scaring off the spice novices.
• Low-Sodium Chicken Broth: Use low-sodium broth to control the saltiness while still packing in flavor.
• Cream Cheese: For that creamy finish, you can’t skip the cream cheese—just think about how luscious it’ll make every bite!

For the Sauce:

• Cumin: This spice brings warmth and earthiness to your chili; trust me, don’t skimp on it!
• Chili Powder: A staple for any chili recipe; add more if you want to crank up the heat!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Slow Cooker Creamy White Chicken Chili

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Chop the onions and mince the garlic so they are ready when it’s time to cook. You might want to have some tissues handy for those teary-eyed moments from chopping onions.

Step 2: Season and Sear

In a skillet over medium heat, sear your chicken breasts for about two minutes on each side until they have a nice golden color. This step is optional but adds an incredible depth of flavor.

Step 3: Add Everything to the Slow Cooker

Transfer the seared chicken into your slow cooker. Add in chopped onions, minced garlic, green chilies, chicken broth, cumin, chili powder, and cream cheese. Stir everything together like you’re mixing up some magical potion.

Step 4: Let It Cook

Cover and cook on low for about six hours or high for three hours. During this time, take a nap or binge-watch your favorite show—your Slow Cooker Creamy White Chicken Chili is doing all the hard work!

Step 5: Shred and Serve

Once cooked, remove the chicken and shred it using two forks. Return shredded chicken back into the pot and give it all a good stir. It’s like reuniting long-lost friends!

Step 6: Final Touches

Taste and adjust seasoning if necessary! Serve hot with toppings like avocado slices or cilantro if you’re feeling fancy.

Transfer to bowls and enjoy this comforting delight that’s perfect for any occasion!

Perfecting the Cooking Process

Start by searing the chicken in a pan for extra flavor. Then, while it simmers in the slow cooker, chop up your veggies and prepare any toppings. This sequence ensures everything melds perfectly without any kitchen chaos.

Add Your Touch

Feel free to swap out the chicken for turkey or add black beans for extra protein. Experiment with spices like cumin or lime juice to give your chili a unique twist that matches your taste buds.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. When reheating, use low heat on the stovetop or microwave to keep the creamy texture intact and prevent drying out.

It was one chilly evening when my neighbor popped over, drawn in by the heavenly scent wafting from my kitchen. One bowl later, she declared it her new favorite comfort food, and I couldn’t help but feel like a culinary superstar!

FAQs:

What ingredients do I need for Slow Cooker Creamy White Chicken Chili?

To make Slow Cooker Creamy White Chicken Chili, you will need boneless, skinless chicken breasts, white beans, corn, chicken broth, cream cheese, onion, garlic, and your choice of spices. Common spices include cumin, chili powder, and salt. Optional toppings can enhance your dish; consider adding cilantro, avocado, or shredded cheese for added flavor. This combination of ingredients creates a creamy and comforting chili that’s perfect for any occasion.

How long does it take to cook Slow Cooker Creamy White Chicken Chili?

Cooking Slow Cooker Creamy White Chicken Chili typically takes about 6 to 8 hours on low or 3 to 4 hours on high in your slow cooker. The longer cooking time allows the flavors to meld beautifully while ensuring the chicken becomes tender and easy to shred. Always check that the chicken reaches an internal temperature of 165°F before serving for safety and best results.

Can I freeze Slow Cooker Creamy White Chicken Chili?

Yes, you can freeze Slow Cooker Creamy White Chicken Chili! To freeze it properly, allow the chili to cool completely after cooking. Portion it into airtight containers or freezer bags, making sure to remove excess air before sealing. It can be stored in the freezer for up to three months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stovetop or in the microwave until heated through.

What can I serve with Slow Cooker Creamy White Chicken Chili?

Slow Cooker Creamy White Chicken Chili pairs beautifully with various sides. Serve it with warm cornbread for a comforting meal or tortilla chips for added crunch. You might also consider a simple green salad dressed with citrus vinaigrette to balance the richness of the chili. Additionally, toppings like sour cream and jalapeños can add extra flavor and texture to your dish.

Conclusion for Slow Cooker Creamy White Chicken Chili:

In summary, Slow Cooker Creamy White Chicken Chili is a deliciously easy recipe that combines tender chicken with creamy textures and bold flavors. With minimal prep time and simple ingredients, it’s perfect for busy days or cozy gatherings. Whether you choose to enjoy it on its own or with delicious sides like cornbread or salad, this dish is sure to become a family favorite. Don’t hesitate to customize it with your favorite toppings for an extra touch!

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Slow Cooker Creamy White Chicken Chili

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 6 hours on low (3 hours on high)
• Total Time: 59 minute
• Yield: Serves approximately 6 people. 1x
• Category: Main
• Method: Slow Cooking
• Cuisine: American

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Description

A comforting blend of tender chicken, creamy textures, and zesty flavors, perfect for cozy gatherings or busy weeknights.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 1 medium onion, finely chopped
• 3 cloves fresh garlic, minced
• 1 can (4 oz) diced green chilies
• 4 cups low-sodium chicken broth
• 8 oz cream cheese
• 1 tsp cumin
• 2 tsp chili powder

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Instructions

1. Chop the onion and mince the garlic.
2. In a skillet over medium heat, sear the chicken breasts for about 2 minutes on each side until golden (optional).
3. Place seared chicken in the slow cooker. Add onions, garlic, green chilies, chicken broth, cumin, chili powder, and cream cheese. Stir well to combine.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Once cooked, remove the chicken and shred it with two forks. Return shredded chicken to the pot and stir thoroughly.
6. Taste and adjust seasoning if necessary. Serve hot with optional toppings like avocado or cilantro.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 3g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 90mg

Keywords: For added protein, consider adding black beans. If you prefer a spicier chili, increase the amount of chili powder or add diced jalapeños. Leftovers can be stored in airtight containers in the fridge for up to four days.