White Chicken Chili is a creamy, slow-cooker version loaded with shredded chicken breast, white beans, and corn in a savory broth. It's a comforting American classic that comes together with minimal hands-on time.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place chicken breasts in the bottom of a slow cooker.
Sprinkle the chili powder, paprika, cumin, red pepper flakes, and dry mustard powder over the chicken. Add the Worcestershire sauce and rub to coat.
Add the diced green chiles, diced jalapeño, chopped onion, and minced garlic.
Sprinkle the chicken bouillon powder over the vegetables.
Add the rinsed cannellini beans and drained corn.
Pour in the chicken stock. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.
Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
Squeeze in the juice of one lime and stir.
In a small bowl, make a slurry by whisking the cornstarch with a few spoonfuls of the hot broth from the chili until smooth.
Pour the cornstarch slurry into the slow cooker and stir to combine.
Stir in the heavy cream, followed by the block of cream cheese.
Cover the slow cooker again and let it cook for another 15-20 minutes, or until the cream cheese has completely melted. Stir well until the chili is smooth and creamy.
Stir in the sliced green onions.
Serve hot, garnished with extra shredded cheese and with toasted bread for dipping.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or in a slow cooker on low.
slow cooker
Yes. Brown the chicken and sauté the onion and jalapeño first, then simmer everything in a covered pot for 25–30 minutes until the chicken shreds easily.
Cannellini beans or great northern beans work best. Use canned (drained and rinsed) or cook dried beans ahead of time.
Omit any cream or milk and use chicken broth alone for a brothier chili, or substitute coconut milk for richness.
Yes, freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in a slow cooker.
Typically 4–6 hours on low or 2–3 hours on high, depending on your slow cooker.
Sausage and Peppers
60 min · Melissajorealrecipes
Chicken Cheesesteak Sandwich
Melissajorealrecipes
Summer Spaghetti Bolognese
45 min · Melissajorealrecipes
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Greek Potato Salad
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
