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Creamy Slow Cooker White Chicken Chili with Beans

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A cozy, creamy, and hearty slow cooker white chicken chili with beans, perfect for easy weeknight dinners and comforting meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) great northern beans, drained and rinsed
  • 1 can (4 ounces) diced mild green chilies
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and chopped (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Finely chop the onion, garlic, and jalapeño (if using). Heat olive oil in a sauté pan over medium heat. Cook onions for 3-4 minutes until translucent, then add garlic and jalapeño and cook for another minute until fragrant. (This step can be skipped if short on time.)
  2. Place chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle with ground cumin, dried oregano, salt, and pepper.
  3. Add the drained and rinsed cannellini beans, great northern beans, and diced green chilies on top of the chicken.
  4. Pour in the chicken broth and add the sautéed (or raw) onions, garlic, and jalapeño. Stir gently to combine.
  5. Cover and cook on low for 5 to 6 hours, or until the chicken is cooked through and tender.
  6. Remove the chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker.
  7. Cut the softened cream cheese into chunks and stir into the chili until fully melted and creamy.
  8. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro and serve with lime wedges.

Notes

Sautéing onions and garlic before adding to the slow cooker enhances flavor but can be skipped for convenience. Use room temperature cream cheese for smooth melting. If chili is too thick after adding cream cheese, stir in extra chicken broth or water. Adjust spice level by adding or omitting jalapeño. Leftovers taste better after a day and freeze well for up to 3 months.

Nutrition

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

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