Description
This Slow Cooker White Chicken Chili is a creamy, comforting, and flavorful dish perfect for an easy weeknight meal. Featuring tender shredded chicken, white beans, green chiles, and a blend of spices simmered low and slow, it’s a hearty American classic that’s both satisfying and simple to prepare. The addition of sour cream and cream cheese creates a luscious texture, while optional toppings like shredded cheese, avocado, cilantro, and lime wedges add extra layers of flavor.
Ingredients
Scale
Chicken and Beans
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini or navy beans, drained and rinsed
Vegetables and Aromatics
- 1 (4 oz) can diced green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen or canned corn (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 2 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened and cubed
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker in an even layer.
- Add Beans and Vegetables: Add the drained and rinsed great northern beans, cannellini or navy beans, diced green chiles, chopped onion, minced garlic, and optional corn over the chicken for an even distribution of flavors.
- Season: Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper for a rich and well-rounded spice base.
- Pour in Broth: Pour 2 cups of low-sodium chicken broth over all ingredients, then gently stir to combine everything without disturbing the chicken at the bottom too much.
- Cook the Chili: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker onto a plate and shred them finely using two forks.
- Combine Chicken and Dairy: Return the shredded chicken to the slow cooker. Stir in the sour cream and softened cream cheese until fully melted and the chili is creamy and homogeneous.
- Warm Through: Continue cooking on low for an additional 15 to 20 minutes to heat through and meld flavors.
- Serve: Ladle the chili into bowls and garnish with shredded cheese, slices of avocado, fresh cilantro, tortilla strips, or lime wedges as desired for extra flavor and texture.
Notes
- For a lighter and tangier alternative, substitute Greek yogurt for sour cream.
- Add diced jalapeño for a spicy kick if you prefer more heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months to enjoy later.
