Creamy Slow Cooker White Chicken Chili
A comforting and creamy slow cooker white chicken chili with green chilis, perfect for cozy meals. This easy recipe features tender shredded chicken, white beans, and a subtle heat balanced by cream cheese and sour cream.
- Prep Time: 8 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 8 minutes to 8 hours 8 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- Two 15-ounce cans white beans (cannellini or Great Northern), drained and rinsed
- One 4-ounce can diced green chilis (mild or medium heat)
- 3 cups low sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional)
- 4 ounces cream cheese, softened
- ½ cup sour cream
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, shredded cheese, avocado slices, lime wedges
Instructions
- Chop the onion and mince the garlic cloves. Drain and rinse the canned white beans and green chilis. Soften the cream cheese ahead of time to help it blend smoothly. (5 minutes)
- Place the chicken breasts at the bottom of the slow cooker. Pour in the chicken broth, then add the chopped onion, garlic, white beans, and green chilis evenly over the top. Sprinkle the cumin, oregano, chili powder, salt, and pepper. (3 minutes)
- Cover and set your slow cooker to low for 6-8 hours or high for 3-4 hours until the chicken is tender enough to shred easily.
- Using two forks, shred the chicken directly in the slow cooker. Stir to mix the shredded chicken evenly with the beans and spices. (5 minutes)
- Stir in the softened cream cheese and sour cream until fully melted and incorporated. Add more broth if you want it thinner, or cook uncovered for 15-20 minutes to thicken. (5-10 minutes)
- Taste and adjust seasoning with more salt, pepper, or chili powder if desired. (2 minutes)
- Serve warm, garnished with cilantro, shredded cheese, avocado slices, and a squeeze of lime if desired.
Notes
Layer chicken on the bottom to prevent burning and ensure tenderness. Add cream cheese after shredding chicken to avoid separation. Rotate slow cooker pot halfway through cooking if it cooks unevenly. Avoid opening lid frequently to maintain heat. Let chili rest 10 minutes after cooking for thicker texture and melded flavors. Adjust salt gradually due to sodium in broth and beans. For spicier chili, add diced jalapeños or cayenne pepper.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 6
- Protein: 30
Keywords: slow cooker, white chicken chili, creamy chili, comfort food, easy dinner, green chilis, white beans, slow cooker recipe