Slow Cooker White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	55%	48%
fat	0%	1%
aromatics	11%	10%
salt	0%	0%
vegetables and beans	20%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless, skinless chicken breasts ((see note 1))
850 g	2 (15-ounce) cans great Northern beans (drained and rinsed (see note 2))
284 g	10 ounces frozen corn ((see note 3))
227 g	2 (4-ounce) cans diced green chilies (undrained)
150 g	1 medium onion (peeled and diced)
6 g	2 cloves garlic (minced)
720 g	3 cups chicken broth
2 g	1 teaspoon ground cumin
1 g	3/4 teaspoon oregano
1 g	1/2 teaspoon chili powder
1 g	1/4 teaspoon cayenne pepper
113 g	4 ounces cream cheese (softened)
60 g	1/4 cup half and half
25 g	1/4 cup minced fresh cilantro (plus more for garnish (see note 4))
	Salt and freshly ground black pepper
	shredded cheese (jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips, for serving)

Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is so good I can't even handle it. I made it because I had all the ingredient, with the exception of half and half, but I just subbed whole milk, and it still was super awesome. Keep it up all the good food!” — a cook, 5★

“This recipe is so good I can’t even handle it. I made it because I had all the ingredient, with the exception of half and half, but I just subbed whole milk, and it still was super awesome. Keep it up all the good food!” — a cook, 5★