Description
This Slow Cooker White Chicken Chili is a hearty and creamy comfort food made with tender shredded chicken, great Northern beans, and a blend of aromatic spices. Cooked low and slow for deep flavors, it features a luscious mix of cream cheese and sour cream that gives the chili its signature smooth texture. Perfect for busy days, this easy recipe allows you to set and forget your dinner while filling your home with warm, inviting aromas.
Ingredients
Scale
Chicken and Beans
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans great Northern beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 4 ounces cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Avocado slices
- Tortilla chips
- Jalapeño slices
Instructions
- Layer Ingredients in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Add the chopped onion, minced garlic, drained great Northern beans, diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, black pepper, and low-sodium chicken broth. Stir gently to combine all ingredients evenly.
- Cook until Chicken is Tender: Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. The chicken should be thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, stirring it into the chili base.
- Add Creamy Ingredients: Stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover again and let cook for an additional 10 to 15 minutes until the cheeses are completely melted and the chili reaches a creamy consistency.
- Finish with Lime Juice and Seasoning: Remove the lid, stir in the fresh lime juice for brightness, and taste. Adjust salt, pepper or spices as needed before serving.
- Serve with Toppings: Ladle the chili into bowls and garnish with your favorite toppings like chopped cilantro, sliced avocado, crispy tortilla chips, and jalapeño slices for added heat and texture.
Notes
- For extra heat, add a diced jalapeño or substitute pepper jack cheese for Monterey Jack.
- You can use rotisserie chicken instead of cooking chicken breasts to save time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
