Creamy Slow Cooker White Chicken Chili
A comforting and creamy slow cooker white chicken chili made with tender chicken breasts, white beans, and a subtle blend of spices. Perfect for cozy nights and easy dinners.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds / 450-680g)
- 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
- 1 can (4 ounces) diced green chilies, mild or medium heat
- 3 cups (24 fl oz) low sodium chicken broth
- 4 ounces cream cheese, softened
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 tablespoon olive oil
- Optional toppings: fresh cilantro, shredded cheese, sour cream, sliced jalapeños
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Place chicken breasts at the bottom of the slow cooker. Add drained beans and diced green chilies on top. Add sautéed onions and garlic.
- Sprinkle cumin, chili powder, oregano, salt, and pepper evenly over the ingredients. Pour in 3 cups of chicken broth.
- Cover and cook on low for 6 to 7 hours until chicken is tender.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese until fully melted and smooth. For extra creaminess, ladle out about 1 cup of chili liquid and puree it with 1 cup of beans, then stir back in.
- Cook uncovered on low for another 10 minutes to thicken and blend flavors.
- Taste and adjust seasoning with additional salt or spices if needed.
Notes
Sautéing onions and garlic before adding to the slow cooker enhances flavor. Shred chicken after cooking for better texture and flavor absorption. Blending part of the beans with broth creates a creamier texture without extra dairy. Adjust salt carefully as broth saltiness varies. For a dairy-free version, substitute cream cheese with plant-based alternatives. Can be cooked in an Instant Pot on high pressure for 15 minutes with quick release.
Nutrition
- Serving Size: About 1.5 cups (350g
- Calories: 320
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 7
- Protein: 28
Keywords: slow cooker, white chicken chili, creamy chili, easy dinner, cozy meal, chicken recipe, slow cooker chili