Creamy Slow Cooker White Chicken Chili
A cozy, creamy white chicken chili made in the slow cooker, perfect for cold nights. It combines tender chicken, white beans, and a silky cream cheese and sour cream base with mild spices.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 (15-ounce) cans great northern beans or cannellini beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 4 ounces cream cheese, softened
- ½ cup sour cream (or Greek yogurt as substitute)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- A handful fresh cilantro, chopped (optional)
Instructions
- Finely chop the onion and mince the garlic. Trim any excess fat from the chicken.
- Place the chicken at the bottom of the slow cooker. Add the chopped onion, minced garlic, drained and rinsed beans, and diced green chilies on top.
- Sprinkle cumin, oregano, chili powder (if using), salt, and pepper over the ingredients. Pour in the chicken broth.
- Cover and cook on low for 6 to 8 hours, or until chicken is tender and reaches an internal temperature of 165°F (74°C). Alternatively, cook on high for 3-4 hours.
- Remove the chicken and shred it with two forks. Return shredded chicken to the slow cooker and stir.
- Stir in softened cream cheese and sour cream until the chili is creamy and smooth.
- Squeeze lime juice into the chili and adjust seasoning as needed.
- Ladle chili into bowls and garnish with chopped cilantro before serving.
Notes
Use chicken thighs for juicier meat. Add cream cheese and sour cream at the end to avoid curdling. Rinse beans to reduce canned flavor. To thicken chili, cook uncovered on high for 15-20 minutes or add a cornstarch slurry. Can be made dairy-free by substituting coconut cream and dairy-free sour cream.
Nutrition
- Serving Size: About 1 ½ cups per s
- Calories: 350400
- Fat: 12
- Carbohydrates: 20
- Fiber: 6
- Protein: 35
Keywords: slow cooker, white chicken chili, creamy chili, easy dinner, comfort food, cold night meal, slow cooker chili