Slow Cooker White Chicken Chili

FOLLOW ALONG WITH ME
Print Recipe
Slow Cooker White Chicken Chili
Course Main Dish
Prep Time 10 minutes
Cook Time 6-8 hours
Servings
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 2 15 ounce cans Great Northern Beans, drained and rinsed (low sodium)
  • 1 10 ounce bag frozen corn
  • 2 10 ounce cans Rotel diced tomatoes and green chilies
  • 32 ounces low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 6 ounces Neuchatel cheese
  • 1/2 cup half and half
  • 1-2 tablespoons cornstarch (optional)
  • sliced jalapenos, fresh cilantro, green onions, shredded cheese, or tortilla strips for topping
Course Main Dish
Prep Time 10 minutes
Cook Time 6-8 hours
Servings
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 2 15 ounce cans Great Northern Beans, drained and rinsed (low sodium)
  • 1 10 ounce bag frozen corn
  • 2 10 ounce cans Rotel diced tomatoes and green chilies
  • 32 ounces low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1/8-1/4 teaspoon cayenne pepper
  • 6 ounces Neuchatel cheese
  • 1/2 cup half and half
  • 1-2 tablespoons cornstarch (optional)
  • sliced jalapenos, fresh cilantro, green onions, shredded cheese, or tortilla strips for topping
Instructions
  1. Add chicken breasts to the bottom of a slow cooker. Top with diced onion, garlic, beans, corn, and Rotel.
  2. Pour chicken broth over chicken and vegetables. Season with salt, pepper, oregano, chili powder, cumin, and cayenne pepper, stir.
  3. Cover and cook on low for 6-8 hours or high for 3-5 hours.
  4. Remove chicken from slow cooker and shred. Return shredded chicken to slow cooker.
  5. Add Neuchatel cheese and half and half, stir well. Cook for an additional 15 minutes or until creamy.
  6. (Optional): For a thicker consistency, dissolve 1-2 tablespoons of cornstarch in 1/8 cup half and half. Add to soup and mix well. Heat until thickened and serve with desired toppings.
Share this Recipe
 

About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

Leave a Reply