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Slow Cooker White Chicken Chili

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This Slow Cooker White Chicken Chili is creamy, hearty, and packed with shredded chicken, white beans, green chilies, and warm spices. It’s the perfect set-it-and-forget-it meal, great for m

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 3 cups low-sodium chicken broth
  • 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup frozen or canned corn (optional)
  • ½ cup cream cheese, softened (for creaminess)
  • ½ cup sour cream (or heavy cream)
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)

For Serving (Optional):

  • Shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • Sliced jalapeños
  • Avocado slices
  • Crushed tortilla chips

Instructions

  1. Add Ingredients to Slow Cooker:

    • Place chicken breasts in the slow cooker.
    • Add onion, garlic, green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper.
    • Pour in the chicken broth and white beans. Stir to combine.

  2. Cook:

    • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

  3. Shred the Chicken:

    • Remove the chicken, shred it using two forks, and return it to the slow cooker.

  4. Make It Creamy:

    • Stir in the cream cheese and sour cream until fully melted and combined.
    • Add lime juice for a fresh, zesty kick.

  5. Serve:

    • Ladle into bowls and garnish with cilantro, shredded cheese, avocado, or tortilla chips.

Instant Pot Instructions:

  1. Sauté onions and garlic on Sauté mode for 2 minutes.
  2. Add all ingredients (except cream cheese & sour cream) and set to Pressure Cook on High for 15 minutes (if using raw chicken).
  3. Natural release for 10 minutes, then shred the chicken.
  4. Stir in cream cheese and sour cream. Serve hot!

Notes

  • Use rotisserie chicken for a quicker version—just reduce cooking time by half.
  • Swap cream cheese for coconut milk for a dairy-free version.
  • Add more spice with cayenne pepper or diced jalapeños.

Find it online: https://ukfinda.com/slow-cooker-white-chicken-chili/