🌿 RosemaryThyme Slow Cooker White Chicken Chili

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Many years ago, we tried white chicken chili for the very first time at a restaurant in Kimmswick, Missouri. It was so delicious that I came home determined to create my own version!

Over the years, this one has become a family favorite. We especially love using ground chicken—it gives each spoonful that hearty texture we enjoy in traditional ground beef chili. As soon as the weather turns cooler, this comforting meal finds its way back into our weekly lineup. There’s nothing quite like a warm bowl of chili on a chilly evening! 💛🏡

🌿 RosemaryThyme Slow Cooker White Chicken Chili

Creamy white beans, ground chicken, sweet corn, and warm spices come together with a little Neufchâtel cream cheese and a bright squeeze of lime.

Makes approximately 6–8 servings
Slow cooker: 5–6 quarts

🛒 Ingredients

• 1 pound ground chicken
• 1 tablespoon Great Value Olive Oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cans (15.5 ounces each) Goya Organic Lower Sodium Cannellini Beans, drained and rinsed well
• 1½ cups Great Value Frozen Sweet Corn
• 1 can (4 ounces) mild diced green chiles, undrained
• 1 carton (32 ounces) Swanson Unsalted Chicken Broth
• 2 teaspoons Great Value Organic Ground Cumin
• 1 teaspoon Great Value Organic Dried Oregano
• ¼ teaspoon white pepper, or black pepper if preferred
• 1 teaspoon dried cilantro, optional
• 4 ounces Neufchâtel cream cheese, softened and cubed
• Juice of ½ lime

🥣 Directions

1. Heat the olive oil in a large skillet over medium heat. Add the ground chicken and onion. Cook, breaking the chicken into small crumbles, until the chicken is fully cooked to 165°F and the onion has softened. Stir in the garlic, cumin, oregano, and pepper; cook for another minute.
2. Drain and rinse the cannellini beans well. Set aside 1–1½ cups of the beans and mash with a fork or potato masher, adding a little of the measured broth to help them become creamy.
3. Transfer the chicken mixture to your slow cooker. Add the whole beans, mashed beans, frozen corn, green chiles, remaining broth, and dried cilantro, if using. Stir gently.
4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot throughout and the flavors have blended.
5. During the last 20–30 minutes, turn the slow cooker to LOW and add the softened, cubed Neufchâtel cream cheese. For a smoother finish, whisk the cheese with a little hot broth from the pot in a separate bowl, then stir it back into the chili. Cover and let it blend, stirring occasionally until smooth.
6. Stir in the juice of ½ lime right before serving. Taste and adjust the seasonings as desired, then ladle into bowls and enjoy!

🌿 Recipe Notes

• Mashing some of the beans gives the chili creamy thickness without flour or heavy cream.

• Lower-sodium beans, a thorough rinse, and unsalted broth help keep the sodium lower. The beans, green chiles, and cheese still contribute some salt, so taste before adding any extra.

• Prefer a thinner chili? Stir in a little additional unsalted broth. For a thicker chili, mash a few more beans.

• Optional toppings include chopped cilantro, avocado, or a small spoonful of plain Greek yogurt.

• Refrigerate leftovers promptly in shallow containers and enjoy within 3–4 days. Reheat individual portions gently, adding a splash of broth if needed.

💛 A little RosemaryThyme note

Some of our favorite family recipes begin with a meal we enjoyed somewhere else, then become our own over the years. This chili is one of those recipes for us—warm, comforting, and always welcome when the cooler days return.

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🏡 Visit me at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡