White Chicken Chili (Slow Cooker)
This White Chicken Chili (Slow Cooker) is a creamy, hearty comfort dish made with tender shredded chicken, white beans, and warm spices. Easy to prepare and perfect for busy weeknights or cozy family dinners.
Ingredients
- - 1.5 lbs boneless skinless chicken breasts
- - 2 15 oz cans white beans (cannellini or Great Northern), drained and rinsed
- - 1 4 oz can diced green chiles
- - 1 small onion diced
- - 3 cloves garlic minced
- - 3 cups low-sodium chicken broth
- - 1 tsp ground cumin
- - 1 tsp dried oregano
- - 1/2 tsp chili powder
- - 1/2 tsp black pepper
- - 1/4 tsp cayenne pepper optional
- - 1 8 oz block cream cheese, cubed
- - Juice of 1 lime optional
- - Salt to taste
- - Optional toppings: sliced jalapeños sour cream, cilantro, shredded cheese, avocado
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add beans, green chiles, diced onion, garlic, and all spices.
- Pour in chicken broth and cover.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Remove chicken, shred with two forks, and return to slow cooker.
- Add cream cheese and stir until fully melted and combined.
- Cook for an additional 10–15 minutes on high if needed.
- Stir in lime juice if using.
- Serve hot with desired toppings.
Notes
- Use full-fat cream cheese for the creamiest texture.
- To make it spicier, add diced jalapeños or a pinch of cayenne.
- Can substitute rotisserie chicken; just add in the last 30 minutes.
- To make it spicier, add diced jalapeños or a pinch of cayenne.
- Can substitute rotisserie chicken; just add in the last 30 minutes.