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Creamy Slow Cooker White Chicken Chili

creamy slow cooker white chicken chili - featured image

A rich and silky slow cooker white chicken chili made creamy with cream cheese, perfect for an easy, comforting dinner.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 3 cups chicken broth
  • 1 can diced green chilies (mild or hot)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 8 ounces cream cheese, softened
  • 1 jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Trim any excess fat from the chicken breasts. Chop the onion finely and mince the garlic cloves. If using jalapeño, remove seeds and chop finely.
  2. Place chicken breasts at the bottom of the slow cooker. Add drained white beans, diced green chilies, chopped onion, garlic, cumin, oregano, salt, and black pepper on top.
  3. Pour in the chicken broth and gently stir to mix evenly without moving the chicken too much.
  4. Cover and cook on low for 4 to 5 hours until chicken is tender enough to shred.
  5. Remove chicken breasts and shred using two forks. Return shredded chicken to the slow cooker and stir gently.
  6. Add softened cream cheese in chunks and stir until fully melted and creamy. Add a splash of chicken broth or water if chili is too thick.
  7. Stir in lime juice and sprinkle chopped cilantro on top before serving.
  8. Taste and adjust seasoning with more salt, pepper, or cumin if needed.

Notes

Add cream cheese at the end to maintain creamy texture. Cooking on low for 4-5 hours develops better flavor than high heat. Rinse canned beans to reduce sodium. Adjust heat with jalapeño or chili powder gradually.

Nutrition

Keywords: slow cooker, white chicken chili, creamy chili, easy dinner, comfort food, slow cooker chili, chicken chili recipe