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Easy Slow Cooker White Chicken Chili

Close-up of a bowl of creamy white chicken chili topped with shredded cheese and fresh parsley.
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Make this simple, creamy white chicken chili in your slow cooker for a comforting, hands-off 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 cup chicken broth
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream or milk (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts, cannellini beans, Great Northern beans, green chilies, chicken broth, diced tomatoes with green chilies, onion, cumin, oregano, garlic powder, and cayenne pepper (if using) into the slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir until the cream cheese has melted completely into the mixture.
  6. Stir in the heavy cream or milk, if you desire a richer texture.
  7. Taste and add salt and pepper as needed before serving.

Notes

  • For a thicker chili, remove about 1 cup of the beans and mash them before returning them to the pot.
  • Serve with toppings like shredded Monterey Jack cheese, avocado slices, or fresh cilantro.
  • This recipe freezes well for future meals.

Nutrition

Find it online: https://whiskdaily.com/easy-slow-cooker-chicken-chili-recipe/