Slow Cooker Creamy Chicken Chili

Delicious white bean chili with a bit of kick! Double this recipe, to feed a family of 5 or 6 people.


  • 2 14 oz cans of chicken broth
  • 34 boneless, skinless chicken breasts
  • 2 to 3 garlic cloves or 1 TBS Garlic Powder
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp dry pepper flakes (opt)
  • 1 can Great northern white beans (rinsed and drained)
  • 1 can sweet white corn (drained) or 1 to 1 1/2 cups of thawed frozen corn
  • 4 oz cream cheese cut into small chunks
  • 1 cup grated gruyere or mozzarella cheese (opt)
  • 3 TBS lime juice
  • 1 TBS cilantro (opt)
  • Serving suggestions: cheese, tortilla chips & guacamole


  1. Add chicken and broth to crockpot. Combine dry ingredients in a small mixing bowl and then sprinkle over the chicken. Allow chicken to cook for 4-6 hours on low, or until chicken is done and fork tender.
  2. When chicken is cooked and tender, shred with fork.
  3. Then add:
  4. prepared Great northern white beans
  5. sweet white corn
  6. cream cheese cut into small chunks
  7. grated gruyere or mozzarella cheese (this is optional but delicious)
  8. TBS lime juice
  9. TBS cilantro (optional)
  10. Cook add’t 30 mins or until cheese is melted.
  11. *Follow notes below for a thicker Chili
  12. Top with additional grated Cheese & bacon pieces. Serve with tortilla chips and guacamole.


This recipe is delicious as is, but if you prefer a slightly thicker chili follow the directions below:

Whisk or shake 3 Tablespoons flour into 1/3 cup whipping cream or milk. Make sure that there are not any lumps in mixture. (I put this into a pint jar with a lid, and shake, shake, shake!

Slowly, stir this mixture into the soup and continue cooking for the last 30 minutes.