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Creamy Slow Cooker White Chicken Chili

Close-up of a bowl of creamy white chicken chili topped with shredded chicken and a swirl of cream.
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Make this easy, creamy white chicken chili in your slow cooker. It is a comforting, family-friendly meal perfect for weeknights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 medium onion, chopped
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste

Instructions

  1. Place the chicken, cannellini beans, Great Northern beans, green chilies, onion, chicken broth, cumin, oregano, garlic powder, and cayenne pepper (if using) into the slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese and heavy cream to the chili. Stir until the cream cheese is fully melted and the chili is creamy.
  6. Season with salt and pepper to your preference.
  7. Serve hot with your favorite toppings.

Notes

  • For a shortcut, use 3 cups of pre-cooked shredded rotisserie chicken instead of raw chicken breasts. Adjust cooking time accordingly.
  • If you prefer a thicker chili, remove 1 cup of the chili mixture before adding the cream cheese, blend it until smooth, and stir it back into the pot.
  • Toppings suggestions include shredded Monterey Jack cheese, fresh cilantro, or a dollop of sour cream.

Nutrition

Find it online: https://sundayflavor.com/chicken-chili-recipe-creamy-slow-cooker-white/