Make a creamy, satisfying white chicken chili using your slow cooker. This recipe is simple to prepare and perfect for a weeknight dinner or game day.
Author:Ethan Hayes
Prep Time:15 min
Cook Time:6 hours
Total Time:6 hours 15 min
Yield:6 servings
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 medium onion, chopped
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
8 ounces cream cheese, cubed
1/2 cup heavy cream or half-and-half
Salt and black pepper to taste
Instructions
Place the chicken breasts, cannellini beans, great northern beans, green chilies, diced tomatoes with green chilies, onion, chicken broth, cumin, oregano, garlic powder, and cayenne pepper (if using) into the slow cooker.
Stir all ingredients together until combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Add the cubed cream cheese and heavy cream to the chili. Stir until the cream cheese has melted and the chili is creamy.
Season with salt and pepper to your preference.
Serve hot with your favorite toppings.
Notes
For a thicker chili, remove about 1 cup of the liquid and beans before adding the cream cheese, mash them, and stir the mixture back into the pot.
Shredded rotisserie chicken works well if you want to skip the slow cooking time for the chicken itself.
Top with shredded Monterey Jack cheese, fresh cilantro, or sliced avocado.