A creamy, high-protein white chicken chili made in the slow cooker with tender chicken, white beans, corn, and mild spices. Finished with cream cheese and Greek yogurt for a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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2 (15 oz) cans white beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (4 oz) can diced green chilies
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1 small yellow onion, diced
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3 garlic cloves, minced
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1 tsp cumin
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1 tsp oregano
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1/2 tsp paprika
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1/4 tsp cayenne pepper (optional)
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3 cups low-sodium chicken broth
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4 oz cream cheese, cubed
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1/2 cup plain Greek yogurt
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Juice of 1 lime
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Salt and black pepper, to taste
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Cilantro, for garnish (optional)
Instructions
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Add onion, garlic, green chilies, white beans, corn, and spices to the slow cooker.
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Place chicken breasts on top, then pour in chicken broth.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred with forks, and return to the pot.
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Add cream cheese, stirring until fully melted.
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Stir in Greek yogurt and lime juice.
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Adjust seasoning to taste.
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Serve with optional toppings like cilantro or avocado.