Slow Cooker White Chicken Chili: Easy Weeknight Meal (Print Version)
Creamy Slow Cooker White Chicken Chili is a comforting, easy meal. Tender chicken, white beans, and mild spices simmer all day for a flavorful, hearty dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Base
01 -
2 lbs boneless, skinless chicken breasts
02 -
4 cups low-sodium chicken broth
03 -
2 (15-oz) cans cannellini beans, rinsed and drained
04 -
1 large yellow onion, diced
05 -
4 cloves garlic, minced
→ Southwestern Flavor Builders
06 -
2 (4-oz) cans diced mild green chiles, undrained
07 -
1 jalapeño, seeded and minced
08 -
2 tsp ground cumin
09 -
1 tsp dried oregano
10 -
1/2 tsp chili powder
11 -
1/4 tsp cayenne pepper
12 -
Salt and freshly ground black pepper to taste
→ Creamy Finish & Bright Accents
13 -
4 oz cream cheese, softened
14 -
1/4 cup fresh cilantro, chopped
15 -
2 tbsp fresh lime juice
16 -
1 cup shredded Monterey Jack cheese, for garnish
# Instructions:
01 -
Place 2 lbs boneless, skinless chicken breasts, 4 cups low-sodium chicken broth, 2 (15-oz) cans cannellini beans (rinsed and drained), 1 large yellow onion (diced), and 4 cloves garlic (minced) into a 6-quart slow cooker.
02 -
Stir in 2 (4-oz) cans diced mild green chiles (undrained), 1 jalapeño (seeded and minced), 2 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, and 1/4 tsp cayenne pepper. Season generously with salt and freshly ground black pepper to taste for your Slow Cooker White Chicken Chili.
03 -
Cover the slow cooker and cook on LOW for 6 hours (360 minutes), or on HIGH for 3-4 hours, until the chicken is cooked through and very tender. This slow cooking process is essential for developing the deep flavors of this Slow Cooker White Chicken Chili.
04 -
Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the chili base.
05 -
Add 4 oz softened cream cheese to the slow cooker, stirring until it is fully melted and smoothly incorporated into the chili. This step creates the signature creamy texture of a delicious Slow Cooker White Chicken Chili.
06 -
Stir in 1/4 cup fresh cilantro (chopped) and 2 tbsp fresh lime juice. Taste and adjust salt and pepper as needed. Ladle the warm chili into bowls and garnish each serving with 1 cup shredded Monterey Jack cheese.
# Notes:
01 -
For a spicier chili, do not seed the jalapeño, or add an extra pinch of cayenne pepper. For milder, omit the jalapeño entirely.
02 -
Leftover Slow Cooker White Chicken Chili can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
03 -
Feel free to substitute boneless, skinless chicken thighs for the breasts for an even richer flavor. Great Northern beans or navy beans can also be used instead of cannellini beans.
04 -
Serve your chili with a variety of toppings like sour cream, avocado slices, tortilla chips, or extra fresh cilantro for a complete meal.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
06 -
can opener
# Nutrition Facts (Per Serving):
Calories: 395 kcal
Total Fat: 13 g
Total Carbohydrate: 20 g
Protein: 46 g