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Easy Creamy Slow Cooker White Chicken Chili

A close-up of a bowl of creamy chicken chili recipe topped with sour cream, shredded cheddar, and fresh cilantro.
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This recipe delivers the ultimate comfort food: a creamy, hearty white chicken chili perfect for busy weeknights or feeding a crowd. Use your slow cooker for tender shredded chicken and a rich, cheesy broth.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (10-ounce) can Rotel (diced tomatoes and green chiles), undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack cheese (for topping)
  • 1/2 cup sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place the chicken breasts, chopped onion, minced garlic, Great Northern beans, diced green chiles, Rotel, chicken broth, cumin, oregano, salt, and pepper into the basin of your slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  4. Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken completely. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the chili. Stir gently until the cream cheese has melted completely and the chili is creamy. This step creates the rich, cheesy broth.
  6. Taste the chili and adjust salt and pepper if needed.
  7. Ladle the creamy white chicken chili into bowls. Top each serving with shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and serve with lime wedges.

Notes

  • For a thicker chili, remove about 1 cup of the liquid and beans, mash them, and stir the mixture back into the slow cooker before adding the cream cheese.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper or a dash of your favorite hot sauce with the spices.
  • This recipe freezes well. Cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://cookerycommand.com/chicken-chili-recipe/