Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a comforting, creamy dish made with tender shredded chicken, white beans, and a flavorful blend of spices. It’s the perfect meal for chilly days, offering rich, savory flavors with minimal effort. Simply let the slow cooker do the work, and you’ll have a delicious family favorite ready to enjoy in a few hours.

Why You’ll Love This Recipe

This white chicken chili is not only hearty and filling but also incredibly easy to prepare. The slow cooker ensures that the chicken becomes fall-apart tender, and the creamy cream cheese adds a velvety texture to the broth. With spices like chili powder, cumin, and oregano, each spoonful is bursting with flavor. It’s the ultimate cozy meal for a chilly evening and can be topped with all your favorite garnishes like avocado, cilantro, cheese, and tortilla strips. The best part? It requires minimal prep and cooks itself!

Ingredients

• 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

• 2 pounds boneless, skinless chicken breasts (about 4 medium chicken breasts)

• 8 ounces cream cheese, softened

• Salt & pepper to taste

Toppings (optional, to taste):

• Lime juice

• Diced avocado

• Chopped cilantro

• Mexican cheese blend

• Tortilla strips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Slow Cooker: Add the chicken broth, white beans, green chilies, chili powder, cumin, onion powder, oregano, and minced garlic to your slow cooker. Stir everything to combine.

2. Add Chicken: Place the chicken breasts side by side in the slow cooker. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fall-apart tender.

3. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and transfer it to a cutting board. Shred the chicken using two forks or chop it into bite-sized pieces, then return it to the slow cooker.

4. Add Cream Cheese: Microwave the cream cheese in 20-30 second intervals until it’s very soft. Cut the cream cheese into smaller pieces and add it to the slow cooker. Stir until the cream cheese has melted and incorporated into the chili (this may take a few minutes, and make sure the slow cooker is set to “high”).

5. Season to Taste: Taste the chili and season with salt and pepper as needed.

6. Serve: Ladle the chili into bowls and top with your choice of lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips for added crunch.

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 3-4 hours

• Total Time: 3 hours 15 minutes

Variations

• Spicy Version: Add a diced jalapeño or extra chili powder if you prefer a spicier chili.

• Low-Carb Option: Skip the beans or use a lower-carb substitute like cauliflower for a keto-friendly version.

• Dairy-Free Option: For a dairy-free version, skip the cream cheese and use a dairy-free alternative like coconut cream or non-dairy sour cream.

• Add Vegetables: You can add chopped vegetables like bell peppers, zucchini, or corn for extra texture and nutrition.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the chili on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if it thickens too much while storing.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just note that they may take a little longer to cook. Ensure the internal temperature of the chicken reaches 165°F (75°C) before shredding.

2. Can I use other types of beans?

Yes, you can use other white beans, such as Great Northern beans or cannellini beans, in place of the white beans called for in this recipe.

3. Can I make this chili ahead of time?

Yes, this chili is perfect for making ahead. You can store it in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. Just be sure to reheat it thoroughly before serving.

4. Can I use sour cream instead of cream cheese?

Yes, you can use sour cream for a tangier flavor, but cream cheese adds a richer, creamier texture. You could also mix both for a balanced result.

5. How do I make this chili spicier?

For extra heat, add diced jalapeños, hot sauce, or a pinch of cayenne pepper while cooking. You can also increase the chili powder.

6. Can I make this without a slow cooker?

Yes, you can make this chili on the stovetop. Sauté the chicken and seasonings, add the broth and beans, and simmer until the chicken is tender. Shred the chicken, add the cream cheese, and stir to combine.

7. How do I make this chili thicker?

If you prefer a thicker chili, you can mash some of the beans in the slow cooker or add more cream cheese. You could also add a thickening agent like cornstarch if desired.

8. Can I add more cream cheese for a richer texture?

Yes, you can add more cream cheese to make the chili creamier, but be careful not to add too much, as it could overpower the other flavors.

9. Can I use bone-in chicken breasts?

You can use bone-in chicken breasts, but boneless, skinless chicken is recommended for easier shredding. If you use bone-in chicken, cook for a longer time and shred it off the bone once it’s cooked.

10. Can I freeze this chili?

Yes, this chili freezes well. Just let it cool completely before transferring to an airtight container or freezer bag. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Conclusion

This Slow Cooker White Chicken Chili is the perfect cozy meal for chilly days. With minimal prep, you can enjoy a hearty, creamy chili that’s bursting with flavor. The tender chicken, white beans, and spices blend together effortlessly to create a comforting dish that’s perfect for any occasion. Whether you’re serving it for dinner or meal prepping for the week, this chili will become a family favorite in no time!

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