Go Back
–+ servings
Creamy white chicken chili slow cooker bowl made savory with a Parmesan rind and white miso infusion.

Creamy Slow Cooker White Chicken Chili

Rebecca Blumer
Experience the ultimate cozy comfort with this creamy white chicken chili. It features a secret umami boost from miso and Parmesan, creating a velvety, rich broth that perfectly complements tender shredded chicken.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • 6-quart slow cooker

Ingredients
 

For The Chili

  • 1.5 lbs boneless skinless chicken breasts
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 15-oz cans white beans drained and rinsed
  • 1 15-oz can corn drained
  • 2 4-oz cans diced green chiles
  • 1 tbsp Mexican Seasoning
  • 0.5 tsp salt
  • 3 cups low-sodium chicken broth
  • 1 8-oz block cream cheese cubed and softened
  • 0.5 cup heavy cream
  • Juice of ½ lime
  • chopped fresh cilantro
  • diced avocado
  • shredded Monterey Jack or cheddar cheese
  • sliced jalapeños
  • lime wedges
  • crushed tortilla chips or strips

Instructions
 

Build the slow cooker base

  • Set the chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Scatter the diced onion and minced garlic over the top, then add the white beans, corn, and green chiles.
  • Sprinkle in the Mexican Seasoning and salt, then pour in the chicken broth. For added depth, nestle in a Parmesan rind and stir in a teaspoon of white miso paste.

Let it go low and slow

  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chili is ready to shred when the chicken reaches an internal temperature of 165°F.

Shred, then turn it silky

  • Lift out and discard the Parmesan rind. Shred the chicken directly in the pot using two forks, letting it absorb the savory broth.
  • Add the cubed cream cheese and heavy cream. Stir patiently until the dairy melts completely and the chili turns smooth and ivory-white. Keep the slow cooker on low for 10 to 15 minutes to allow the flavors to meld.
  • Taste and adjust the salt if necessary, then stir in the lime juice right before serving for a bright finish.

Serve it up

  • Ladle the hot chili into bowls. Garnish generously with cilantro, diced avocado, shredded cheese, jalapeños, and crushed tortilla chips for a crunchy contrast.

Notes

Pro Tip: Use an internal thermometer to pull the chicken at exactly 165°F. This ensures the meat remains juicy and pulls apart into silky shreds rather than becoming dry or rubbery.
Thickening Trick: If you prefer a heartier consistency, mash a cup of the beans against the side of the pot before adding the dairy. This releases natural starches that thicken the broth beautifully.
Storage & Reheating: Leftovers keep well for 3-4 days in the fridge. Reheat gently on the stove over low heat to prevent the cream cheese and heavy cream from separating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 32gFat: 22gSaturated Fat: 12gCholesterol: 95mgSodium: 850mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Keyword Crock-pot, gluten free, white chicken chili slow cooker
Tried this recipe?Let us know how it was!