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Creamy Slow Cooker White Chicken Chili (Easy Recipe!)

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This creamy slow cooker white chicken chili is a weeknight lifesaver, made with simple pantry ingredients like chicken, white beans, cream cheese, and spices. The slow cooker does all the work, delivering a rich, velvety broth that’s perfect for chilly evenings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For garnish: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, lime wedges, tortilla strips or chips

Instructions

  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the cumin, oregano, chili powder, smoked paprika, and cayenne (if using). Cook for 30 seconds, stirring constantly.
  3. Place the chicken breasts or thighs in the bottom of the slow cooker. Pour the drained and rinsed white beans over the top. Add the diced green chiles. Pour the sautéed onion and garlic mixture over everything.
  4. Pour 4 cups of low-sodium chicken broth around the edges (don’t dump it directly on the chicken). Add 1 teaspoon of salt and ½ teaspoon of black pepper. Give everything a gentle stir.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  6. Carefully remove the chicken to a cutting board (or use two forks right in the slow cooker). Shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Cut the softened cream cheese into cubes and stir them into the chili. Cover and cook on HIGH for 15-20 minutes, stirring occasionally, until the cream cheese is fully melted and the broth is creamy and smooth.
  8. Stir in ½ cup of heavy cream. Taste and adjust seasoning. Let it cook for another 5 minutes on LOW to heat through.
  9. Ladle into bowls and top with your favorite garnishes: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, a squeeze of lime, and tortilla strips or chips.

Notes

Don’t rush the cream cheese—let it soften at room temperature for 30 minutes before cubing to avoid clumps. For a thicker chili, mash some beans against the side of the slow cooker before adding cream cheese. Leftovers keep for up to 5 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili recipe, comfort food, chicken chili, slow cooker recipe

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