Creamy Slow Cooker White Chicken Chili
This creamy slow cooker white chicken chili is an easy weeknight dinner that comes together in just 15 minutes of prep. It’s a crowd-pleaser with tender chicken, white beans, and a velvety cream cheese finish.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts
- 2 (15-ounce or 425g each) cans white beans (Great Northern or cannellini), drained and rinsed
- 4 cups (960ml) low-sodium chicken broth
- 2 (4-ounce or 113g each) cans diced green chilies
- 1 medium yellow onion, diced (about 1 cup or 150g)
- 4 cloves garlic, minced (about 12g)
- 2 teaspoons (4g) ground cumin
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (2g) chili powder
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 8 ounces (226g) cream cheese, softened
- ½ cup (120ml) heavy cream
- 2 tablespoons (30ml) fresh lime juice
- For garnish (optional): fresh cilantro, chopped; Monterey Jack cheese, shredded; avocado, diced; tortilla chips or strips; sour cream
Instructions
- Dice the onion and mince the garlic.
- Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker. Scatter the diced onion and minced garlic over the top. Add the drained and rinsed white beans, chicken broth, diced green chilies, ground cumin, dried oregano, chili powder, salt, and pepper. Stir gently to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- In a small bowl, whisk the softened cream cheese with the heavy cream until smooth.
- Return the shredded chicken to the slow cooker. Pour in the cream cheese mixture and stir until fully incorporated and creamy.
- Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
- Serve immediately with desired garnishes.
Notes
For best results, add the cream cheese at the end to avoid curdling. The chili can be stored in the refrigerator for up to 4 days. To freeze, do so before adding the cream cheese mixture; thaw and add cream cheese when reheating.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 35
Keywords: white chicken chili, slow cooker chili, creamy chili, easy weeknight dinner, chicken chili