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Creamy Slow Cooker White Chicken Chili: Easy 30-Min Prep

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This creamy slow cooker white chicken chili is an easy, hearty meal that comes together with just 30 minutes of prep. It’s the perfect comfort food for cold days, featuring tender chicken, white beans, and a velvety broth made with cream cheese and blended beans.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 cups (710 ml) low-sodium chicken broth
  • 8 oz (226g) cream cheese, softened and cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • ½ cup (120 ml) heavy cream or half-and-half (optional)
  • 2 tablespoons fresh lime juice
  • For garnish: fresh cilantro, shredded Monterey Jack or pepper jack cheese, diced avocado, tortilla chips or strips, sour cream or Greek yogurt

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the white beans, and cube the cream cheese.
  2. Layer the ingredients in the slow cooker: start with the diced onion and minced garlic on the bottom. Place the chicken on top. Add the drained white beans, diced green chiles, ground cumin, dried oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork and the onions are soft.
  4. Remove the chicken and shred it using two forks or a hand mixer on low speed.
  5. Ladle about 2 cups of the chili mixture (beans, onions, broth) into a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Pour the blended mixture back into the slow cooker and stir well.
  6. Add the cubed cream cheese and stir until fully melted and incorporated, about 2-3 minutes.
  7. Return the shredded chicken to the pot and stir. Let it cook for another 10-15 minutes on low.
  8. Stir in the heavy cream (if using) and fresh lime juice. Taste and adjust salt and pepper.
  9. Serve hot with your favorite toppings.

Notes

For the best texture, do not skip blending a portion of the beans. Season in layers, adding salt and pepper at the beginning and adjusting at the end. If using chicken breasts, cook on low and check at the 6-hour mark to avoid drying out. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, chicken chili, comfort food, slow cooker recipe

Find it online: https://lindabake.com/creamy-slow-cooker-white-chicken-chili-easy-30-min-prep/