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Easiest Creamy Slow Cooker White Chicken Chili

A close-up of a white bowl filled with creamy white chicken chili, featuring shredded chicken and white beans.
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Make this easy white chicken chili in your slow cooker for a comforting, creamy meal perfect for cold nights. This recipe uses simple ingredients like chicken, white beans, and green chilies for a satisfying dinner.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts or thighs
  • 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 green chilies with jalapeños, undrained
  • 1 large yellow onion, chopped
  • 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)
  • 4 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, both types of rinsed beans, diced green chilies (both cans), chopped onion, chicken broth, cumin, oregano, garlic powder, and cayenne pepper (if using) into the basin of your slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese and heavy cream to the chili. Stir gently until the cream cheese is fully melted and the chili is creamy.
  6. To achieve a thicker, creamier texture, scoop out about 1 cup of the chili mixture (mostly beans and broth) and blend it using an immersion blender or transfer it to a regular blender until smooth. Stir this pureed mixture back into the chili.
  7. Taste the chili and add salt and pepper as needed.
  8. Serve hot with your favorite toppings.

Notes

  • For an Instant Pot version, place all ingredients except cream cheese and cream into the pot. Cook on High Pressure for 12 minutes, then allow a Natural Pressure Release for 10 minutes before quick releasing the rest. Shred chicken, then stir in dairy until smooth.
  • You can substitute rotisserie chicken for raw chicken to make this a quicker weeknight meal. Add the cooked, shredded chicken during the last 30 minutes of cooking.
  • This recipe is naturally gluten free, making it a good option for those avoiding wheat.

Nutrition

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