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Easy Creamy White Chicken Chili in Slow Cooker

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This creamy slow cooker white chicken chili is the ultimate comfort food—easy to make with simple ingredients, naturally thickened by blending beans instead of heavy cream. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (cannellini or Great Northern), drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 1 can (4 oz or 113g) diced green chiles (mild or medium)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 4 oz (113g) Neufchâtel cheese (or regular cream cheese), softened
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, tortilla chips or strips, sliced jalapeños

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse the white beans. Open the can of green chiles. Measure out the cumin, oregano, salt, and pepper.
  2. Layer everything in the slow cooker (5 minutes): Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, drained beans, green chiles, cumin, oregano, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shreds with a fork (internal temperature of 165°F / 74°C).
  4. Remove and shred the chicken (5 minutes): Using tongs, transfer the cooked chicken to a cutting board. Let rest for a minute or two, then shred with two forks. Return shredded chicken to the slow cooker.
  5. Blend a portion of the chili (5 minutes): Using an immersion blender, blend about 1 to 1½ cups of the chili (beans and broth) until smooth. Alternatively, carefully transfer hot liquid to a regular blender and blend in batches.
  6. Add the cream cheese (5 minutes): Cut the softened Neufchâtel cheese into small cubes and add to the slow cooker. Stir gently until completely melted and incorporated.
  7. Finish with lime juice and adjust seasoning (2 minutes): Stir in the fresh lime juice. Taste and adjust salt, pepper, or cumin as needed.
  8. Serve and garnish (2 minutes): Ladle into bowls and top with desired garnishes such as fresh cilantro, shredded cheese, diced avocado, sour cream, and crushed tortilla chips.

Notes

For deeper flavor, toast the cumin in a dry skillet over medium heat for 30 to 60 seconds before adding. Use room temperature cream cheese to avoid lumps. If chili is too thick, stir in a splash of warm broth; if too thin, cook uncovered on high for 15 to 20 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, comfort food, chicken chili, white bean chili

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