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Creamy Slow Cooker White Chicken Chili with Beans

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A comforting and creamy slow cooker white chicken chili with tender chicken, white beans, and a velvety broth enriched with cream cheese. Easy to prepare with simple ingredients, perfect for cozy dinners.

Ingredients

Scale
  • 2 large skinless, boneless chicken breasts (about 1 pound / 450g)
  • 2 cans (15 oz / 425g each) white beans (Cannellini or Great Northern), rinsed and drained
  • 3 cups (24 fl oz / 720 ml) low sodium chicken broth
  • 1 can (4 oz / 115g) diced green chilies (mild or hot based on preference)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • Salt and pepper, to taste
  • 4 oz (115g) cream cheese, softened
  • Optional: fresh cilantro, chopped (for garnish)
  • Optional: 1 jalapeño, finely chopped (for extra heat)

Instructions

  1. Finely chop the onion and mince the garlic. If using jalapeño, deseed and chop it finely.
  2. Place chicken breasts at the bottom of the slow cooker.
  3. Add rinsed white beans, diced green chilies, chopped onion, garlic, cumin, oregano, chili powder, and chicken broth to the slow cooker. Stir gently to combine without shredding the chicken.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fully cooked and tender.
  5. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker and stir gently.
  6. Stir in softened cream cheese until melted and chili is creamy. Add a splash of broth or water if too thick.
  7. Taste and adjust salt and pepper. Add cayenne or extra jalapeño if more heat is desired.
  8. Optional: Let chili simmer uncovered for 10 minutes to thicken and deepen flavors.
  9. Serve hot, garnished with chopped cilantro, a squeeze of lime, or shredded cheese if desired.

Notes

Use low sodium broth to control saltiness. Add cream cheese at the end to avoid curdling. If cream cheese is too firm, microwave for 15 seconds before stirring in. For stovetop method, simmer gently for 1.5 to 2 hours and shred chicken after cooking. Adjust heat gradually by adding jalapeños or cayenne pepper. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: slow cooker chili, white chicken chili, creamy chili, comfort food, easy dinner, slow cooker recipe, white beans, chicken chili

Find it online: https://forkifyfun.com/creamy-slow-cooker-white-chicken-chili-with-beans-easy-recipe-for-comfort-food/