Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish made with tender shredded chicken, white beans, mild green chilies, and a creamy cheese base. Perfect for an easy and delicious meal, it features a blend of spices like chili powder, cumin, and oregano, slow-cooked to perfection. Garnish with lime juice, avocado, cilantro, and cheese for a satisfying bowl of cozy chili.
Ingredients
Scale
Chili Base
- 2 cups chicken broth
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
Creaminess & Seasoning
- 8 ounces cream cheese, softened
- Salt and pepper, to taste
Optional Toppings
- Lime juice
- Diced avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Prepare the chili base: Add the chicken broth, white beans, mild green chilies, chili powder, cumin, onion powder, oregano, and minced garlic to your slow cooker. Stir the mixture to combine all ingredients evenly.
- Cook the chicken: Place the boneless skinless chicken breasts side-by-side in the slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is tender and easily falls apart.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker.
- Add the cream cheese: Microwave the cream cheese in 20-30 second intervals until very soft. Cut it into smaller pieces and add to the slow cooker. Stir continuously until the cream cheese is completely melted and incorporated. Keep the slow cooker on the high setting to help the melting process. Season with salt and pepper to taste.
- Serve and garnish: Spoon the chili into bowls and serve with your choice of toppings such as lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips for added texture and flavor.
Notes
- For a spicier chili, substitute mild green chilies with medium or hot green chilies.
- If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
- Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use canned or freshly cooked white beans; rinse canned beans to reduce sodium content.
- Make sure the cream cheese is softened before adding for easier incorporation.
