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Creamy Slow Cooker White Chicken Chili

Close-up of a creamy white chicken chili topped with shredded chicken and fresh parsley.

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Make this simple, hearty white chicken chili in your slow cooker for an easy weeknight meal. It uses shredded chicken for a creamy, comforting dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 4 cups low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half and half
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts, chopped onion, cannellini beans, Great Northern beans, diced green chilies, diced tomatoes with green chilies, chicken broth, cumin, oregano, garlic powder, and cayenne pepper (if using) into the slow cooker.
  2. Stir all ingredients together gently.
  3. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  5. Add the cubed cream cheese and heavy cream to the chili. Stir until the cream cheese is fully melted and the chili is creamy.
  6. Season with salt and pepper to your preference.
  7. Serve hot with your favorite toppings.

Notes

  • For a faster method, substitute 3 cups of pre-cooked shredded rotisserie chicken for the raw chicken breasts. Add it during the last hour of cooking.
  • If you prefer a thicker chili, mash about 1 cup of the beans against the side of the slow cooker before adding the cream cheese.
  • To make this chili spicy, increase the amount of cayenne pepper or add a chopped jalapeƱo with the onion.

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