A creamy and cozy white chicken chili made with chicken breasts, green chiles, white beans, and warm spices, cooked hands-off in a slow cooker.
Author:kate
Prep Time:15 min
Cook Time:4-8 hours
Total Time:4 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 (4 ounce) can diced green chiles, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
4 ounces cream cheese, softened
1/4 cup chopped fresh cilantro, for garnish
Shredded Monterey Jack cheese, for garnish
Sour cream, for garnish
Instructions
Place chicken breasts in the bottom of your slow cooker.
Add diced green chiles, cannellini beans, great northern beans, chicken broth, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using).
Season with salt and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the softened cream cheese until melted and well combined.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, and a dollop of sour cream.
Notes
For a lighter version, you can substitute half-and-half for the cream cheese. Stir it in during the last 30 minutes of cooking.
This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Consider this chili as a great option for meal planning, offering a convenient and flavorful dish for busy weeknights.