Description

A cozy, creamy, and flavorful slow cooker white chicken chili perfect for busy weeknights, made with simple pantry staples and minimal hands-on time.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (4 oz) diced green chilies
3 cups low-sodium chicken broth
1 medium yellow onion, diced (about 150g)
4 cloves garlic, minced (about 1 tablespoon)
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper to taste (start with 1 teaspoon salt)
4 oz cream cheese
½ cup fresh cilantro, chopped (optional)

Instructions

Dice the onion and mince the garlic. Open and rinse the beans and green chilies.
Place chicken breasts at the bottom of the slow cooker. Layer diced onion, minced garlic, rinsed beans, and green chilies on top.
Pour in chicken broth. Sprinkle cumin, oregano, salt, and pepper evenly over everything. Stir gently to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
Remove chicken breasts and shred with two forks.
Cut cream cheese into chunks and stir into the chili along with shredded chicken until melted and creamy. Add chopped cilantro if desired.
Taste and adjust seasoning with more salt, pepper, or spice if desired.
Serve hot with optional toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Notes

Use low-sodium broth to control saltiness. Shred chicken properly for best texture. Cream cheese adds creamy richness without heavy cream. Leftovers freeze well and taste better the next day. Add jalapeños or cayenne for more heat. Reheat with a splash of broth to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 6 to 7 hours
Category: Main Course
Cuisine: Southwestern American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 320
Sodium: 450
Fat: 8
Saturated Fat: 4
Carbohydrates: 20
Fiber: 6
Protein: 35

Keywords: slow cooker, white chicken chili, easy dinner, weeknight meal, comfort food, crockpot chili, creamy chili