Description
Creamy Slow Cooker White Chicken Chili is a hearty, comforting one-pot meal made with shredded chicken, white beans, green chiles, and a rich, creamy broth. Perfect for weeknights, game days, or make-ahead meals, it’s flavorful, cozy, and incredibly easy to prepare.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (Great Northern or Cannellini), drained and rinsed
- 2 (4 oz) cans diced green chiles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1 tsp chili powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 (8 oz) block cream cheese, softened and cubed
- 1/2 cup heavy cream or half-and-half
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add white beans, green chiles, onion, garlic, cumin, oregano, coriander, chili powder, salt, and pepper.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove chicken, shred with two forks, then return to the slow cooker.
- Stir in cream cheese and heavy cream. Cook for 15–20 minutes until cream cheese is melted and incorporated.
- Mix until smooth and creamy. Serve hot, garnished with cilantro and lime wedges if desired.
Notes
Add a diced jalapeño or more chili powder for a spicier chili.Mash some beans before cooking for a thicker texture.Make it dairy-free with coconut cream instead of cream cheese and heavy cream.Add corn, bell peppers, or spinach in the last hour for extra veggies.Stir in shredded Monterey Jack or Pepper Jack cheese for a cheesy version.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
