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Soul-Warming Slow Cooker White Chicken Chili: A 1-Pot Wonder

Slow Cooker White Chicken Chili
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This slow cooker white chicken chili is creamy, comforting, and simple to make. It features tender chicken, white beans, green chiles, and a rich, velvety broth, perfect for a cozy meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans great northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 2 (4-ounce) cans diced green chiles, undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1 (8-ounce) package cream cheese, softened and cut into cubes
  • 1/2 cup sour cream (optional, for extra creaminess)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Shredded Monterey Jack cheese, for garnish
  • Tortilla chips, for serving

Instructions

  1. Place chicken breasts or thighs in the bottom of a 6-quart or larger slow cooker.
  2. Add rinsed and drained great northern beans, cannellini beans, diced green chiles (undrained), chopped onion, and minced garlic to the slow cooker.
  3. Pour in chicken broth.
  4. Sprinkle with cumin, chili powder, oregano, and cayenne pepper (if using). Season with salt and black pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shredded.
  6. Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
  7. Add cubed cream cheese and sour cream (if using) to the slow cooker. Stir until the cream cheese is melted and fully incorporated, creating a creamy texture.
  8. Taste and adjust seasonings as needed.
  9. Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, and a side of tortilla chips.

Notes

  • For a thicker chili, you can mash some of the beans against the side of the slow cooker before adding the cream cheese.
  • Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.
  • This chili also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Nutrition

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