Description
This creamy and comforting white chicken chili is effortlessly made in a slow cooker, combining tender chicken, white beans, mild green chilies, and fragrant spices for a hearty and flavorful meal perfect for any day.
Ingredients
Protein and Beans
- 2 lbs boneless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
Liquids and Dairy
- 4 cups chicken broth
- 4 oz cream cheese, softened
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- Salt and black pepper to taste
Instructions
- Add ingredients to slow cooker: Place the boneless chicken breasts, white beans, diced onion, minced garlic, green chilies, chicken broth, ground cumin, oregano, chili powder, salt, and black pepper into the slow cooker. Stir gently to combine but the chicken should remain largely whole.
- Cook: Cover the slow cooker with its lid and cook on LOW setting for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken breasts carefully from the slow cooker and shred them finely using two forks.
- Combine cream cheese: Return the shredded chicken to the slow cooker and stir in the softened cream cheese until it melts completely, creating a creamy texture throughout the chili.
- Adjust seasoning and serve: Taste the chili and adjust salt, pepper, or spices as needed. Serve warm, optionally accompanied by tortilla chips or rice.
Notes
- Add corn for a hint of natural sweetness and extra texture.
- Serve with tortilla chips or cooked rice for a complete meal.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern
