Creamy Slow Cooker White Chicken Chili
A rich, cozy, and creamy white chicken chili made effortlessly in the slow cooker with cream cheese, white beans, and mild spices. Perfect comfort food for busy nights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (slow cooker low) or 3 hours 15 minutes to 4 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 4 cups (32 fl oz) low sodium chicken broth
- 1 can (4 oz) diced green chilies
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8 ounces cream cheese, softened
- 1 tablespoon olive oil
- Optional toppings: chopped cilantro, shredded cheese, sour cream, avocado slices
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook about 5 minutes until translucent. Add minced garlic and cook 1 more minute until fragrant.
- Place chicken breasts or thighs at the bottom of the slow cooker. Add sautéed onion and garlic mixture on top.
- Add drained white beans and diced green chilies evenly over the chicken and onion.
- Pour 4 cups chicken broth over the ingredients. Sprinkle cumin, chili powder, oregano, cayenne pepper (if using), salt, and pepper. Stir gently to distribute spices.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken reaches 165°F and shreds easily.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Cut softened cream cheese into cubes and stir into chili until melted and fully incorporated. Use a hand blender for extra smoothness if desired.
- Taste and adjust seasoning. Add more broth or water if chili is too thick.
- Serve hot with optional toppings like cilantro, shredded cheese, sour cream, or avocado slices.
Notes
Sautéing onion and garlic first adds depth of flavor but can be skipped. Use softened cream cheese for smooth texture. Stir occasionally during last hour to prevent sticking. Adjust spice level to taste. Leftovers keep well refrigerated for 4 days or frozen for 3 months.
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 320
- Fat: 12
- Carbohydrates: 15
- Fiber: 6
- Protein: 35
Keywords: white chicken chili, slow cooker chili, creamy chili, comfort food, easy chili recipe, chicken chili with cream cheese