White Chicken Chili

  • Servings: 6
  • Prep Time: 30 minutes
  • Cook Time: 8 hours on Low or 3–4 hours on High


  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 2 (15-ounce) cans great Northern beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn drained
  • ¾ (32-ounce) container chicken broth
  • ½ (8-ounce) package cream cheese, softened
  • 1/4 cup half and half
  • Cilantro for garnish


  1. In a small bowl, combine the cumin, oregano, chili powder, cayenne pepper, salt, and pepper. Pat the chicken dry and season on both sides with the spice mixture. Place the chicken breasts in a 6-quart slow cooker.
  2. Top with the diced onion, minced garlic, great Northern beans, corn, and chicken broth. Stir.
  3. Cover and cook on Low for 8 hours or on High for 3–4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to the slow cooker.
  5. Add the cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.
Enter Your Log In Credentials