Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish perfect for cozy meals. Made with tender shredded chicken, white beans, mild green chilies, and a blend of spices, it’s creamy and hearty without being heavy. The addition of cream cheese adds a luscious texture, while toppings like diced avocado, lime juice, and cheese elevate the flavor. This easy slow cooker recipe is ideal for busy days and satisfying family dinners.
Ingredients
Scale
Main 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
- Lime juice
- Diced avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Combine Base Ingredients: Add the chicken broth, white beans, mild green chilies, chili powder, ground cumin, onion powder, dried oregano, and minced garlic to your slow cooker (Crockpot). Stir gently to combine all ingredients evenly.
- Cook the Chicken: Place the boneless skinless chicken breasts side-by-side in the slow cooker. Cover with the lid and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender enough to shred easily with a fork.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken finely or chop as preferred. Return the shredded chicken to the slow cooker, mixing it back into the chili base.
- Add Cream Cheese: Microwave the softened cream cheese in 20-30 second intervals until very soft and easy to stir. Cut into smaller pieces and add the cream cheese to the slow cooker. Stir continuously until the cream cheese is fully melted and incorporated, ensuring the slow cooker is set to high. Taste and season with salt and pepper as needed.
- Serve with Toppings: Ladle the chili into bowls and top with desired garnishes such as lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips for added flavor and texture.
Notes
- Cooking time can be adjusted to your slow cooker’s performance; ensure chicken is thoroughly cooked and tender.
- Use fresh lime juice for a bright, tangy finish that complements the chili flavors perfectly.
- For a spicier version, substitute mild chilies with medium or hot green chilies.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Shredding chicken while warm helps it absorb more flavor when mixed back into the chili.
