Description
A creamy, flavorful, and easy-to-make slow cooker white chicken chili that is virtually hands-off. Perfect for weeknight dinners, meal prep, and freezing.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 32 oz low-sodium chicken broth
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
- 1 can (4 oz) green chiles, fire-roasted preferred
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- Black pepper (to taste)
- ½ cup full-fat sour cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese (optional, for topping)
- ¼ cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Chop the onion and mince the garlic. Rinse and drain the beans and green chiles.
- Place chicken breasts in the bottom of a 6-quart slow cooker. Top with diced onion, minced garlic, drained beans, green chiles, and spices.
- Pour in the chicken broth and stir gently to combine. Ensure chicken is mostly submerged.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender and shreds easily.
- Remove chicken from the slow cooker and shred using two forks. Discard any bones or skin.
- Return shredded chicken to the slow cooker. For thicker chili, mash some beans against the side of the pot.
- Let cook for another 15-30 minutes to meld flavors.
- Turn off the slow cooker. Stir in sour cream and cream cheese until fully melted and smooth.
- Taste and adjust salt and pepper. If too thick, add a splash of broth; if too thin, let sit with lid off for 10 minutes.
- Ladle into bowls and top with Monterey Jack cheese, fresh cilantro, and a squeeze of lime. Serve with crusty bread or tortilla chips.
Notes
Do not overcook chicken breasts on HIGH; check at 3 hours. Always turn off the slow cooker before adding dairy to prevent separation. This recipe freezes well without the dairy components; add sour cream and cream cheese when reheating. Adjust spice level by adding jalapeños or cayenne.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sodium: 680
- Fat: 12
- Carbohydrates: 22
- Fiber: 7
- Protein: 28
Keywords: slow cooker, crockpot, white chicken chili, easy dinner, meal prep, comfort food, creamy chili, gluten-free