PrintCreamy Slow Cooker White Chicken Chili
This creamy white chicken chili recipe uses a slow cooker for minimal effort. It is hearty, flavorful, and perfect for a comforting weeknight dinner or game day gathering.
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (4 ounce) can diced green chiles, undrained
- 1 (10 ounce) can diced tomatoes and green chiles (Rotel), undrained
- 1 cup chicken broth
- 1 packet (1 ounce) ranch seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 4 ounces cream cheese, cut into cubes
- 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
- Salt and black pepper to taste
- Optional toppings: Shredded Monterey Jack cheese, sour cream, fresh cilantro
Instructions
- Place the raw chicken breasts into the basin of your slow cooker.
- Add the rinsed and drained white beans, green chiles, diced tomatoes and green chiles (Rotel), chicken broth, ranch seasoning mix, cumin, chili powder, and garlic powder over the chicken.
- Stir the ingredients gently to combine.
- Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
- If you desire a richer texture, stir in the heavy cream or half-and-half now.
- Taste the chili and add salt and pepper as needed.
- Serve hot with your favorite toppings like shredded cheese, a dollop of sour cream, and fresh cilantro. This is the best chicken chili recipe for easy cleanup.
Notes
- For a stovetop version, cook the chicken in broth until done, shred it, then combine all ingredients in a large pot and simmer for 30 minutes.
- If you want to make this a ‘Crack Chicken Chili,’ add 4 slices of cooked, crumbled bacon during the last 30 minutes of cooking.
- This recipe freezes well. Cool completely before transferring to an airtight, freezer-safe container.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 850
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 40
- Cholesterol: 120