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Creamy Slow Cooker White Chicken Chili: Easy One-Pot Recipe

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This creamy slow cooker white chicken chili is warm, comforting, and forgiving enough that you can tweak it based on what you have in your pantry. It’s the perfect easy weeknight meal that wins over even the biggest chili skeptics.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz / 425g each) Great Northern or cannellini beans, drained and rinsed
  • 1 can (4 oz / 113g) mild or medium green chiles
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow or white onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon mild chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz (226g) full-fat cream cheese, softened and cut into cubes
  • ½ cup (120ml) heavy cream or half-and-half
  • Fresh cilantro for garnish (optional)
  • Juice of 1 lime

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: Start with the diced onion and minced garlic at the bottom. Add the drained white beans, green chiles, cumin, oregano, chili powder, salt, and pepper. Place the chicken breasts or thighs on top. Pour the chicken broth over everything. Do not stir.
  3. Cook low and slow: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
  4. Shred the chicken: Remove the chicken from the slow cooker and shred with two forks (or use a hand mixer on low speed right in the pot). Return the shredded chicken to the slow cooker.
  5. Make it creamy: Stir in the softened cream cheese cubes until fully melted and incorporated. Pour in the heavy cream and stir again.
  6. Finish with fresh flavors: Squeeze the lime juice into the chili and stir. Taste and adjust seasoning with more salt, pepper, or cumin if needed. Let sit for 5 minutes.
  7. Serve and garnish: Ladle into bowls and top with fresh cilantro, shredded cheese, or sour cream. Serve with warm tortillas or crusty bread.

Notes

For a dairy-free version, swap cream cheese for full-fat coconut cream and use a dairy-free milk alternative. For a lower-carb option, replace white beans with cauliflower florets added in the last hour of cooking. If the chili is too thick after adding cream cheese, stir in an extra ½ cup of chicken broth. If too thin, cook uncovered for 15-20 minutes on low. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, one-pot meal, weeknight dinner, comfort food

Find it online: https://lindabake.com/creamy-slow-cooker-white-chicken-chili-easy-one-pot-recipe/