Creamy Slow Cooker White Chicken Chili
A comforting and creamy slow cooker white chicken chili perfect for cozy nights, featuring tender chicken, white beans, and a rich, flavorful broth with a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 2 cans white beans (cannellini or Great Northern), drained and rinsed
- 1 can diced green chilies (mild or medium)
- 4 cups (960 ml) low sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 4 ounces (115 grams) cream cheese, softened
- ½ cup (120 ml) sour cream
- 1 small jalapeño, seeded and chopped (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Finely chop the onion and mince the garlic. If using jalapeño, seed and chop it finely.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño and sauté until softened and fragrant, about 3-4 minutes. (Optional: skip sautéing and add raw to slow cooker.)
- Place chicken breasts in the slow cooker. Add sautéed onion mixture, white beans, diced green chilies, chicken broth, cumin, oregano, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese and sour cream until chili is creamy and smooth. Add a splash of chicken broth if chili is too thick.
- Taste and adjust seasoning with salt, pepper, or extra spices as desired.
- Ladle chili into bowls and garnish with chopped fresh cilantro if desired. Serve hot.
Notes
Sautéing the onion and garlic before adding to the slow cooker enhances flavor but is optional. Shred chicken only after fully cooked to avoid stringiness. Stir in cream cheese and sour cream at the end to prevent curdling. Adjust seasoning after cooking as flavors intensify. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives. Leftovers store well refrigerated up to 4 days or frozen up to 3 months.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 7
- Protein: 30
Keywords: slow cooker, white chicken chili, creamy chili, comfort food, easy dinner, slow cooker chili, white beans, chicken recipe