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Creamy Slow Cooker White Chicken Chili with Green Chiles

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This creamy slow cooker white chicken chili with green chiles is a set-it-and-forget-it meal that delivers big flavor with minimal effort. Tender shredded chicken, white beans, and a rich, creamy broth come together for a comforting dinner the whole family will love.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles, undrained
  • 1 medium yellow onion, diced (about 1 cup)
  • 4–5 garlic cloves, minced
  • 4 cups low-sodium chicken broth (32 oz)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz full-fat cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack or pepper jack cheese, sliced avocado, sour cream or Greek yogurt, tortilla chips or strips, pickled jalapeños, hot sauce

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the diced onion and minced garlic on top.
  2. Add the drained white beans and undrained green chiles. Pour in the chicken broth. The liquid should just about cover the chicken.
  3. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over everything. Stir gently to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Carefully remove the chicken to a cutting board and shred with two forks (or use a hand mixer directly in the slow cooker). Return the shredded chicken to the pot.
  6. Add the softened cream cheese cubes to the slow cooker and stir until fully melted and incorporated (2-3 minutes). Pour in the heavy cream and stir again.
  7. Squeeze the lime juice into the chili and stir. Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro and desired toppings.

Notes

Don’t add the cream cheese too early or it may separate. Soften cream cheese at room temperature for 30 minutes or microwave for 15-20 seconds before adding. If chili is too thin, remove lid and cook on high for 15-20 minutes, or mash some beans against the pot. If too thick, stir in extra broth or milk. For more heat, add a diced jalapeño or chipotle powder. This chili freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, green chiles, easy chili, comfort food, meal prep

Find it online: https://rowanrecipes.com/creamy-slow-cooker-white-chicken-chili-with-green-chiles/