Spicy Slow Cooker Creamy White Chicken Chili

We love soups and chilis over at my house. During the fall and winter I make soup probably twice a week if not more. Nothing is quite as satisfying as soup when it’s cold and wet outside. Especially for Chris when he’s working outside all day. Every time I make soup or chili I double or triple the recipe because then Chris has something  warm for lunch for the next day. It helps too when my little guys asks for soup for lunch. I almost always have some on hand.  My two year old loves soup!

This Spicy Slow Cooker Creamy White Chicken Chili is delicious!  I make a version of this on the stovetop but I love to use my slow cooker. I use it all the time!  It’s so easy to just toss in some ingredients and forget about it. I love the fact that it is impossible to overcook meat too!

This slow cooker chili has quite a few ingredients but nothing you can’t handle.  All the ingredients just get tossed into the slow cooker and you can forget about it for 6 or 8 hours.  The cream cheese and corn just get tossed into the mix during the last half hour. Chop up a few garnishes and dinner is served. 

This white chicken chili isn’t overly spicy but if you aren’t a fan of any kind of spice you can leave out the canned chilis, or just use one can. Hot or mild canned chilis can be used if you like spice.  I said earlier that I always double or triple soup recipes, but you can easily cut this recipe in half. I like to freeze soup too, that’s another reason I make so much. Most soups and chilis feeeze really well. 

I like to garnish this white chicken chili with a little sour cream, sliced jalapeños, dived avocado and a few cilantro leaves. Sometime Chris and I add a few dashes of green pepper sauce. 

Spicy Slow Cooker Creamy White Chicken Chili
Serves 6
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  1. 1-1/2 pounds chicken breast
  2. 1 tsp. garlic powder
  3. 1 tsp. onion powder
  4. 1 tsp. seasoned salt
  5. 1 tsp. cumin
  6. 1/2 tsp. paprika
  7. 1/2 tsp. chili powder
  8. 48 oz. chicken stock
  9. 2 - 4.5 oz. cans diced chilis
  10. 1 medium red onion, diced
  11. 2 poblano peppers, diced
  12. 1 - 15 oz. can black beans
  13. 1 - 15 oz. can cannellini beans
  14. 8 oz. cream cheese, softened cut into cubes
  15. 1-1/2 cups frozen corn
  1. Lay the chicken on the bottom of the slow cooker. Sprinkle the garlic powder, onion powder, seasoned salt, cumin, paprika and chili powder over the chicken.
  2. Add the chicken stock, diced chilis, onion, poblano peppers, and beans.
  3. Cover and turn slow cooker to low. Cook for 6-7 hours.
  4. When there is only a half hour of cook time left add the softened cream cheese and frozen corn. Cook on low for another thirty minutes.
  5. Garnish and serve.
  1. Cut the softened cream cheese into a few smaller cubes, it will melt into the chili faster.
  2. Use a good quality cream cheese, it really does make a difference.
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