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Easy Slow Cooker White Chicken Chili (Best Homemade Recipe)

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This easy slow cooker white chicken chili is creamy, hearty, and deeply flavorful. With just 15 minutes of active prep, the slow cooker does the work, turning simple ingredients into a comforting meal that tastes like it simmered all day.

Ingredients

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

Instructions

  1. Prep the ingredients: Dice the onion and mince the garlic. Drain and rinse both cans of white beans. Cut the cream cheese into cubes to soften. Open the cans of green chiles.
  2. Layer in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, and both cans of green chiles on top.
  3. Add the beans and spices: Add one can of the drained white beans to the pot. Set the other can aside. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Tuck in the bay leaves.
  4. Pour in the broth: Slowly pour the chicken broth over the ingredients. Do not stir. The liquid should mostly cover the chicken; add a splash more broth or water if needed.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  6. Shred the chicken: Carefully remove the chicken breasts and shred with two forks. Discard the bay leaves.
  7. Create the creamy base: Scoop out about 1 cup of the cooked beans and a little broth. Blend until smooth using a small blender or immersion blender. Pour back into the slow cooker.
  8. Add the cream cheese and remaining beans: Add the softened cream cheese and the second can of drained white beans. Stir until the cream cheese is fully melted and incorporated.
  9. Return the chicken and finish: Add the shredded chicken back into the pot. Stir and let cook on LOW for another 15-20 minutes. Adjust seasoning to taste.
  10. Finish with lime and cilantro: Just before serving, stir in the fresh lime juice. Ladle into bowls and top with fresh cilantro. Serve with desired toppings.

Notes

For the creamiest texture, do not skip blending one cup of beans. Use full-fat cream cheese at room temperature to avoid curdling. Avoid opening the lid during cooking. Season at the end to adjust for concentration. This chili freezes well for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, easy white chicken chili, crockpot white chicken chili, creamy white chicken chili, healthy white chicken chili

Find it online: https://spoonluma.com/easy-slow-cooker-white-chicken-chili-best-homemade-recipe/