Creamy Slow Cooker White Chicken Chili is a comforting, hearty dish that’s perfect for cooler weather or when you’re craving a warm, creamy bowl of chili with a twist. Made with tender chicken, white beans, green chilies, and a rich, creamy broth, this slow cooker recipe is both easy and delicious. It’s perfect for busy weeknights, meal prepping, or feeding a crowd, and the slow cooker does all the work for you.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 2 (15 oz) cans great northern or cannellini beans (drained and rinsed)
- 1 (4 oz) can diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for heat)
- 4 cups chicken broth (low sodium)
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon olive oil (for sautéing onions and garlic)
- Juice of 1 lime (optional, for added freshness)
- Salt and black pepper to taste
Toppings (Optional):
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream
- Fresh cilantro
- Sliced avocado
- Tortilla chips or strips
- Sliced jalapeños
Instructions
Step 1: Prepare the Slow Cooker
- In a skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes, until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Transfer the onion and garlic to the slow cooker.
Step 2: Add the Chicken and Seasonings
- Place the chicken breasts or thighs in the slow cooker. Add the beans, diced green chilies, cumin, chili powder, paprika, oregano, cayenne pepper (if using), salt, and pepper.
- Pour the chicken broth over the ingredients and stir to combine everything evenly.
Step 3: Cook the Chili
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is cooked through and tender.
Step 4: Shred the Chicken
- Once the chicken is fully cooked, remove it from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
Step 5: Add the Cream Cheese and Cream
- Stir in the softened cream cheese and heavy cream (or half-and-half) until the cream cheese melts and the broth becomes creamy.
- Let the chili cook for another 15-20 minutes on low heat to thicken and allow the flavors to meld together.
Step 6: Adjust Seasoning and Serve
- Taste the chili and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Ladle the chili into bowls and top with shredded cheese, sour cream, fresh cilantro, sliced avocado, tortilla chips, or any other desired toppings.
Cook Notes
- Beans: You can use great northern beans, cannellini beans, or even pinto beans in this recipe, depending on your preference.
- Chicken: Chicken thighs add extra flavor and tenderness, but chicken breasts work just as well for a leaner option.
- Creaminess: If you want a lighter version, you can replace the heavy cream with half-and-half or Greek yogurt for added protein.
Variations
Spicy White Chicken Chili
Add diced jalapeños or 1/2 teaspoon more cayenne pepper to the chili for extra heat. You can also use spicy pepper jack cheese as a topping.
Green Chile Chicken Chili
Use 2 cans of green chilies for more of a green chile flavor and swap out some of the chicken broth for 1 cup of salsa verde for extra tang and depth of flavor.
Vegetarian White Chili
Skip the chicken and add extra beans or chickpeas, along with some diced zucchini, corn, or bell peppers. Substitute the chicken broth with vegetable broth to keep it meat-free.
Frequently Asked Questions (FAQs)
Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs, but you’ll need to extend the cooking time by 1-2 hours. Always make sure the chicken reaches an internal temperature of 165°F (74°C).
How do I thicken the chili?
If you prefer a thicker chili, you can mash some of the beans against the side of the slow cooker before stirring in the cream cheese, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken the broth.
Can I make this chili ahead of time?
Yes! You can make the chili in advance and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the slow cooker on low until warmed through.
Can I freeze white chicken chili?
Yes! This chili freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a slow cooker or on the stovetop.
What can I serve with white chicken chili?
This chili pairs well with cornbread, tortilla chips, or a side of rice. You can also serve it with a fresh green salad or roasted vegetables for a complete meal.
Creamy Slow Cooker White Chicken Chili is a comforting and flavorful meal that’s easy to make and perfect for any occasion. With its creamy texture, tender chicken, and a blend of spices, this dish is sure to become a family favorite. Whether you’re serving it for dinner, meal prepping, or enjoying leftovers, this chili is a satisfying and hearty option that’s as delicious as it is simple to prepare
