Description
A creamy, comforting white chicken chili made in the slow cooker with cream cheese, white beans, and green chiles. Perfect for cold weather, this easy recipe delivers rich flavor with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 8 oz block cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
- 2 (4 oz) cans fire-roasted diced green chiles
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, tortilla strips, diced avocado, lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into 1-inch cubes.
- Layer the slow cooker: Place chicken breasts in the bottom. Scatter onion and garlic over the top. Add drained beans and green chiles. Sprinkle cumin, oregano, chili powder, and smoked paprika over everything. Do not stir.
- Add the liquid: Pour chicken broth around the edges, avoiding washing spices off the chicken.
- Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender.
- Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
- Add cream cheese and cream: Add cubed cream cheese and heavy cream. Stir gently until fully melted and broth is smooth, about 3-5 minutes.
- Season and adjust: Taste and add salt and pepper as needed. If too thick, stir in a splash of warm broth; if too thin, cook uncovered on HIGH for 15 minutes.
- Rest and serve: Let chili sit on WARM for 10 minutes. Ladle into bowls, garnish with cilantro and desired toppings.
Notes
Add cream cheese during the last 30 minutes to prevent curdling. Use full-fat cream cheese for best texture. Shred chicken while hot. Taste before salting due to varying sodium in canned goods. For a thicker chili, mash some beans against the side of the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 380
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: white chicken chili, crockpot chili, cream cheese chili, slow cooker chili, white chili, chicken chili, comfort food, cold weather soup