Creamy Slow Cooker White Chicken Chili
A creamy, rich, and flavorful white chicken chili made effortlessly in the slow cooker, perfect for cozy dinners and busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (15 oz) white hominy or corn (optional)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low sodium chicken broth
- 1 can (4 oz) diced green chilies, mild or medium heat
- 4 oz cream cheese, softened
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Optional toppings: chopped fresh cilantro, sliced jalapeños, shredded Monterey Jack or cheddar cheese, sour cream or Greek yogurt, crunchy tortilla strips or crushed tortilla chips
Instructions
- Rinse and pat dry the chicken breasts. Chop the onion finely and mince the garlic cloves.
- Place the chicken breasts at the bottom of the slow cooker. Top with chopped onion, minced garlic, drained northern beans, hominy (if using), and diced green chilies.
- Pour in the chicken broth, then sprinkle cumin, oregano, chili powder, salt, and pepper evenly over the top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
- Remove the chicken breasts and shred them using two forks. Return shredded chicken to the slow cooker.
- Stir in the softened cream cheese until fully melted and incorporated. Then squeeze in the lime juice and stir to combine.
- Taste and adjust seasoning with more salt, pepper, or chili powder if needed. Add a splash more broth or water if too thick.
- Ladle the chili into bowls and add your favorite toppings like cilantro, jalapeños, cheese, or sour cream.
Notes
For best texture, shred chicken separately before returning to the slow cooker. Soften cream cheese before adding to avoid lumps. If chili is too watery, cook uncovered on high for 15-20 minutes to thicken. Stir cream cheese in off heat to prevent curdling. Can be adapted for dairy-free by substituting cream cheese with dairy-free alternatives or coconut milk. Use vegetable broth and extra beans for vegetarian version.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 320
- Fat: 10
- Carbohydrates: 20
- Fiber: 6
- Protein: 35
Keywords: white chicken chili, slow cooker chili, creamy chili, easy dinner, slow cooker recipe, chicken chili, comfort food