A creamy and comforting white chicken chili made easily in your slow cooker. This dump-and-go recipe is perfect for busy weeknights and can be customized with your favorite toppings.
Author:purejoyalex
Prep Time:10 min
Cook Time:4-8 hours
Total Time:4 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 boneless, skinless chicken breasts
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 (4 ounce) can diced green chilies, undrained
1 cup chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for heat)
4 ounces cream cheese, cubed
Salt and black pepper to taste
Instructions
Place chicken breasts in the bottom of your slow cooker.
Add cannellini beans, great northern beans, diced tomatoes and green chilies, and diced green chilies.
Pour in chicken broth and stir in cumin, oregano, garlic powder, and cayenne pepper (if using).
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the cubed cream cheese until melted and the chili is creamy.
Season with salt and black pepper to taste.
Serve hot with your favorite toppings.
Notes
For a milder chili, omit the cayenne pepper.
You can substitute other white beans like navy beans or Great Northern beans.
This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
Serve with toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips.