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Cozy Slow Cooker White Chicken Chili – Easy & Creamy Dinner

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This creamy, comforting white chicken chili is made effortlessly in the slow cooker with tender chicken, white beans, and a subtle kick from green chiles. It’s the perfect cozy dinner for busy weeknights or lazy weekends.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper, to taste
  • 4 ounces cream cheese, softened and cubed
  • ½ cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Shredded Monterey Jack cheese (for serving)
  • Avocado, diced (for serving)
  • Tortilla chips or strips (for serving)
  • Fresh lime wedges (for serving)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Layer the Slow Cooker: Transfer the sautéed onion mixture to your slow cooker. Place chicken breasts on top, then add drained beans, diced green chiles, cumin, oregano, chili powder, and a generous pinch of salt and pepper. Pour chicken broth over everything. Do not stir.
  3. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and shreds easily.
  4. Shred the Chicken: Carefully remove chicken from slow cooker and place on a cutting board. Use two forks to shred into bite-sized pieces.
  5. Create the Creamy Finish: In a small bowl, stir together softened cream cheese and sour cream (or Greek yogurt) until smooth. Ladle about ½ cup of hot broth from the slow cooker into the bowl and whisk until combined.
  6. Combine and Finish: Return shredded chicken to slow cooker. Pour in cream cheese mixture and stir gently until well combined and broth is creamy. Stir in lime juice and fresh cilantro. Taste and adjust seasoning.
  7. Serve and Enjoy: Ladle chili into bowls and top with shredded cheese, diced avocado, tortilla chips, and a sprinkle of cilantro. Add an extra squeeze of lime before eating.

Notes

For a gluten-free option, this recipe is naturally gluten-free as written. If using dried beans, soak 1 cup of dried cannellini beans overnight, then add to slow cooker with an extra cup of broth and cook on low for 7-8 hours. For a dairy-free version, use full-fat coconut milk instead of cream cheese and sour cream. To thicken chili, mash some beans against the side of the slow cooker before adding cream cheese mixture. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, creamy white chicken chili, easy white chicken chili, slow cooker chili, white chicken chili recipe

Find it online: https://cooksyla.com/cozy-slow-cooker-white-chicken-chili-easy-and-creamy-dinner/