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Crockpot Creamy White Chicken Chili

A close-up of a white bowl filled with creamy crockpot white chicken chili, featuring shredded chicken and white beans.
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Make this easy, comforting white chicken chili in your slow cooker. It requires minimal prep and results in a creamy, flavorful meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cubed (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Top the chicken with the cannellini beans, Great Northern beans, diced green chilies, Rotel, chopped onion, cumin, oregano, garlic powder, and pepper.
  3. Pour the chicken broth over the ingredients.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. If using, stir in the cubed cream cheese until it melts and the chili becomes creamy.
  7. Stir well before serving.

Notes

  • Serve this chili topped with shredded Monterey Jack cheese, sour cream, or fresh cilantro.
  • If you prefer a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 2 tablespoons of cornstarch into the liquid, and then stir it back into the slow cooker during the last 30 minutes of cooking.

Nutrition

Find it online: https://whiskdaily.com/crockpot-white-chicken-chili-recipe/