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Creamy Slow Cooker White Chicken Chili with Green Chiles

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A comforting, creamy white chicken chili made in the slow cooker with green chiles, white beans, and a secret ingredient for richness without heavy cream. Perfect for busy days when you want a home-cooked meal with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups (960ml) chicken broth (low-sodium recommended)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 oz (113g) cream cheese, softened
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, sour cream, tortilla chips, avocado

Instructions

  1. Place the diced onion and minced garlic in the bottom of the slow cooker.
  2. Place the chicken breasts on top of the onions. Add one can of the drained and rinsed Great Northern beans. Reserve the second can for later.
  3. Pour both cans of diced green chiles over the chicken. Sprinkle the ground cumin, dried oregano, salt, and pepper evenly over everything.
  4. Carefully pour the chicken broth around the chicken, trying not to wash off the spices. The liquid should just about cover the chicken.
  5. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. Once the chicken is cooked through and tender, carefully remove it to a cutting board. Use two forks to shred it into bite-sized pieces.
  7. Add the reserved can of beans to the slow cooker. Use an immersion blender to blend about half of the beans directly in the pot to thicken the broth. Alternatively, mash the beans with a fork or potato masher before adding.
  8. Cut the softened cream cheese into a few pieces and stir it into the hot broth until completely melted and smooth. Add the shredded chicken back to the pot. Squeeze in the fresh lime juice and stir everything together.
  9. Taste and adjust seasoning as needed. Add more salt, pepper, or a pinch of cayenne pepper for extra heat.
  10. Ladle the chili into bowls and top with your favorite toppings.

Notes

For a thicker chili, blend more beans. For a spicier version, add a diced jalapeño with the onions and use hot green chiles. For a dairy-free option, use dairy-free cream cheese or full-fat coconut milk. The chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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