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Ultra close-up macro creamy white chicken chili with tender shredded chicken, white cannellini beans, and melted cream cheese

Slow Cooker Creamy White Chicken Chili (Easy Cozy Dinner)

Ultra-comforting, velvety slow cooker white chicken chili loaded with tender shredded halal chicken breast, plump cannellini beans, sweet corn, zesty mild green chiles, and melted cream cheese. A dump-and-go crockpot favorite delivering 38g of clean protein per bowl. Finished with fresh cilantro, avocado, and lime—100% Halal wholesome comfort in a bowl!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bowls
Course: Dinner, Slow Cooker, Soup & Stew
Cuisine: American Comfort, Healthy Chili, Tex-Mex Inspired
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Chili Base & Poultry
  • 1.5 lbs halal chicken breasts
  • 2 cans cannellini beans rinsed & drained
  • 1 can sweet corn drained
  • 2 cans diced mild green chiles
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 cups low-sodium chicken broth
Aromatic Seasoning Blend
  • 1 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp onion powder and smoked paprika
  • 1 tsp sea salt and black pepper
Creamy Finish & Garnishes
  • 8 oz cream cheese cubed & softened
  • 1/4 cup heavy cream
  • 1 lime fresh lime juice
  • 1 serving avocado, cilantro, tortilla chips

Method
 

Step-by-Step Instructions
  1. Assemble in Slow Cooker: Place whole raw chicken breasts in the bottom of a 6-quart slow cooker. Scatter diced yellow onion, minced garlic, drained cannellini beans, drained corn, and both cans of mild green chiles over the top.
  2. Season & Add Broth: Sprinkle ground cumin, chili powder, oregano, onion powder, smoked paprika, sea salt, and black pepper evenly over the ingredients. Pour low-sodium chicken broth over everything, stirring gently around the chicken to distribute seasonings.
  3. Slow Cook to Tender: Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds effortlessly.
  4. Shred the Chicken: Use two forks directly in the slow cooker (or remove breasts to a cutting board) to shred the chicken into bite-sized juicy shreds, then stir back into the simmering broth.
  5. Melt Cream Cheese: Add cubed softened cream cheese (and heavy cream if using) directly into the hot chili. Cover and let sit for 10 minutes to melt, then whisk or stir vigorously until the broth transforms into a velvety, creamy white sauce.
  6. Finish & Garnish: Stir in fresh lime juice to brighten the rich broth. Ladle into deep bowls and top generously with fresh avocado cubes, cilantro, thinly sliced jalapeños, and serve with warm tortilla chips!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 34gProtein: 38gFat: 14gSaturated Fat: 7gCholesterol: 95mgSodium: 620mgPotassium: 840mgFiber: 8gSugar: 4gVitamin A: 920IUVitamin C: 18mgCalcium: 125mgIron: 3.8mg

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