Slow cooker white chili is a big bowl of creamy goodness on a cold, icky day. It’s filled with corn, chicken, white beans, and other yummy things and then cooked in a creamy, rich sauce that will have you licking your plate.
The only thing better than chili is chili that you cook in a slow cooker… right? Well yeah, thing is that even though I love my chili recipes I do get tired of the plain red chili all the time so when I started seeing recipes for white chili I have to admit that my interest was piqued. And by piqued I mean I was drooling.
I really can’t complain a whole lot about this winter so far. We’ve had some cold days but last week was gorgeous with highs that reached nearly 80. Two days it was so pretty that I drove with the top down on my car. However, Texas weather is unpredictable and here I am today with the heat on. Drove back from the gym with the seat warmer on full blast and I am contemplating a fire in the fireplace. Of course my idea of cold and yours might be different but still. Ick.
When it’s cold then I like chili. Since I work in my kitchen a lot it is awesome to smell the slowcooker all day long, knowing that something yummy is going to get spooned out of it at night.
The kids loved this as much as I did. I used my homemade chili powder to give it big flavor but you can use what you like. I love cumin so if you’re not a fan you might want to dial that back a little, too. I sprinkled it with shredded pepper jack cheese once it was in the bowls You can use cheddar if you like. Someone on the blog was asking how to keep the cheese from gumming up on the spoon – there are a couple of ways to do it. First, if you are adding it to the sauce melt it slowly into the cream before adding it to the chili. Whisk it smooth. The other thing, and the one I prefer, is just to add the shredded cheese to the top of each bowl before serving. I think it keeps the flavor more intense.
However you like to do it –give this a try. It’s on my favorites list now.
The following link is an affiliate link. This means that if you click through and buy something I get a small commission which helps keep the blog up and running but it does not affect your cost. I will occasionally add a link or make a suggestion for a product that I like. Thanks for helping support Restless Chipotle. If you need a slow cooker consider this Hamilton Beach 33969 Set and Forget 6-Quart Slow Cooker on Amazon. It’s the one I bought for one of my military kids a couple of years ago and I really like it. You can program it so that your food is ready when you are – makes it even easier than a regular slow cooker!
- 1 1/2 pounds chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/2 cups chicken stock
- 4.5 ounce can chopped green chiles
- 2 cups corn (white is preferred)
- 2 -15.5 ounce cans white Cannellini beans , drained
- 2 cups chopped onions
- 3 tablespoons butter
- 1 cup Half and Half Cream (light cream)
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup chopped cilantro , if desired
- 1 1/2 cups shredded Pepper-Jack cheese
Place chicken breasts in the crockpot.
Add the chili powder, cumin, garlic powder, chicken broth, green chiles, corn and beans.
Cook on low for 7 hours.
An hour before serving heat the butter,half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
Shred the chicken in the slow cooker with two forks.
Add to chicken mixture in the slow cooker and cook on low for about 1 more hour.
Sprinkle with cilantro and Pepper Jack to serve.
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