Name: Slow Cooker White Chicken Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 2 cans (15 oz each) great northern beans, drained and rinsed (or dried beans, soaked overnight); 1 can (4 oz) green chilies, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 4 cups chicken broth (low-sodium); 4 oz cream cheese, cubed (optional); Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

This creamy and flavorful Slow Cooker White Chicken Chili is made with tender chicken, white beans, green chilies, and a variety of spices. It’s easy to prepare in a crockpot, making it perfect for busy days. The result is a comforting, hearty meal that’s sure to become a family favorite.

Recipe Tips and Tricks:

Use boneless, skinless chicken breasts or thighs: They cook more evenly and shred easily when done.
Add cream cheese for extra creaminess—melt it in for a velvety texture.
Adjust spice levels: If you prefer a mild chili, reduce the amount of green chilies.
Soak beans overnight for a quicker cooking time or use canned beans to save time.
Top with cheese, sour cream, and cilantro to enhance the flavor.

Why You’ll Love This Recipe:

This Slow Cooker White Chicken Chili is an absolute comfort food packed with flavor and perfect for chilly nights. It’s incredibly easy to make, requires minimal prep time, and lets your crockpot do all the work. With its creamy texture and a hint of spice, it’s sure to satisfy everyone in your family. Plus, you can easily customize it by adjusting the heat or adding your favorite toppings.

Yield: 6 servings

Slow Cooker White Chicken Chili

A creamy, hearty white chicken chili made in the slow cooker, perfect for a cozy dinner that’s full of flavor.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

1 pound boneless, skinless chicken breasts or thighs
2 cans (15 oz each) great northern beans, drained and rinsed (or dried beans, soaked overnight)
1 can (4 oz) green chilies, diced
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups chicken broth (low-sodium)
4 oz cream cheese, cubed (optional)
Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

Instructions

Prepare the Ingredients: Place the chicken breasts, beans, green chilies, onion, and garlic into your slow cooker.
Add Spices & Broth: Sprinkle in the cumin, chili powder, oregano, salt, and pepper. Pour in the chicken broth and give everything a gentle stir.
Slow Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken and shred it using two forks. Return it to the chili.
Add Cream Cheese: Stir in the cubed cream cheese for a creamy, smooth texture (optional).
Serve: Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, cilantro, or a squeeze of lime.

Notes

For a thicker chili, you can mash some of the beans with a fork before adding them to the slow cooker.
If you're using frozen chicken, it can go straight into the slow cooker without thawing. Just increase the cooking time.
The chili will continue to thicken as it sits, so feel free to add extra broth when reheating to reach your desired consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 359Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 120mgSodium 993mgCarbohydrates 19gFiber 5gSugar 3gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken: Boneless skinless chicken breasts or thighs are ideal for this recipe. Chicken thighs provide extra flavor and tenderness, while breasts give you leaner meat.
Beans: Use great northern beans or white beans. You can use canned beans for convenience, but dried beans require a longer cook time.
Broth: Chicken broth enhances the flavor, but vegetable broth can also be used if you prefer a lighter taste.
Spices: The chili powder, cumin, and garlic give this dish a rich, comforting flavor with a mild kick.
Cream cheese: This adds creaminess to the chili without making it too rich. You can substitute with sour cream if preferred.

Variations and Substitutions:

Meat: Swap chicken for turkey or even lean beef for a different flavor.
Spicier: If you enjoy more heat, add jalapeños or a pinch of cayenne pepper.
Vegetarian: Omit the chicken and use extra beans or add vegetables like corn, zucchini, or spinach.
Dairy-Free: Skip the cream cheese and use coconut milk for a lighter, dairy-free option.
Beans: You can mix up the beans with pinto beans or a combination of beans for more texture.

Storage Options:

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: This chili freezes well! Store it in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave, adding a bit of extra broth if needed.
Reheat: Always reheat thoroughly, adding broth if it thickens too much.