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Creamy Slow Cooker White Chicken Chili

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A warm, creamy, and comforting white chicken chili made effortlessly in the slow cooker. This hands-off recipe uses simple ingredients like chicken, white beans, cream cheese, and green chiles for a rich, velvety texture that’s perfect for busy weeknights or game day.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 8 ounces cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 2 (4-ounce) cans diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, tortilla chips

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Build the base: Transfer the sautéed onions and garlic to a 6-quart or larger slow cooker. Sprinkle in the ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to coat the onions in the spices.
  3. Add the chicken and beans: Place the chicken breasts in the slow cooker in a single layer on top of the seasoned onions. Pour in the drained and rinsed white beans, spreading them around the chicken.
  4. Pour in the liquid: Pour the 4 cups of low-sodium chicken broth over everything. Add both cans of diced green chiles (with their liquid). Give the pot a gentle stir, making sure the chicken is mostly submerged.
  5. Slow cook: Put the lid on the slow cooker and set to low. Cook for 4-6 hours, or until the chicken is tender and easily shreds with a fork. (Alternatively, cook on high for 2-3 hours.)
  6. Shred the chicken: Carefully remove the chicken from the slow cooker using tongs and place it on a cutting board. Let it rest for a minute, then use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Create the creamy base: Cut the softened cream cheese into a few chunks and add them to the pot. Stir gently until the cream cheese is completely melted and incorporated.
  8. Thicken the chili: In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until smooth. Pour the slurry into the slow cooker and stir well. Let the chili cook on high for another 15-20 minutes, uncovered, until it thickens to your liking.
  9. Finish with cream and adjust seasoning: Stir in the 1/2 cup of heavy cream. Taste the chili and adjust the salt and pepper as needed. You may also add a squeeze of lime juice or more cumin at this point.
  10. Serve and enjoy: Ladle the chili into bowls and top with your favorite fixings such as fresh cilantro, shredded cheese, diced avocado, and tortilla chips. Serve immediately.

Notes

Don’t skip sautéing the onions and garlic—it deepens the flavor. Add the cream cheese at the end to prevent curdling. The cornstarch slurry is key for a thick, creamy consistency. For a lighter version, use half-and-half and Neufchâtel cheese. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, creamy white chicken chili, easy white chicken chili, slow cooker chili, white chicken chili recipe

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