Print

Creamy Slow Cooker White Chicken Chili with Green Chiles

creamy slow cooker white chicken chili with green chiles - featured image
Print Recipe

A set-it-and-forget-it creamy white chicken chili made with tender chicken, white beans, and green chiles, finished with cream cheese and sour cream for a velvety texture. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 3 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • ½ cup sour cream
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, crushed tortilla chips, extra sour cream

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the white beans, and cube the cream cheese.
  2. Layer the bottom of the slow cooker with the diced onion and minced garlic.
  3. Place the chicken breasts on top of the onions and garlic.
  4. Pour the drained white beans and the cans of green chiles (with their liquid) over the chicken. Do not stir.
  5. In a small bowl, mix together the cumin, oregano, chili powder, salt, and pepper. Sprinkle evenly over the top.
  6. Slowly pour the chicken broth around the edges of the slow cooker (not directly over the spices).
  7. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily.
  8. About 30 minutes before serving, remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  9. Add the cubed cream cheese and sour cream to the slow cooker. Stir gently until the cream cheese is fully melted and the broth is smooth (about 2-3 minutes).
  10. Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper if needed. Garnish with fresh cilantro just before serving.

Notes

For a dairy-free version, use full-fat coconut milk instead of cream cheese and sour cream. For a thicker chili, cook uncovered on HIGH for 15-20 minutes. Leftovers taste even better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, green chiles, easy chili, set-it-and-forget-it, meal prep

Find it online: https://flurpchef.com/creamy-slow-cooker-white-chicken-chili-with-green-chiles/