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Creamy Slow Cooker White Chicken Chili with Green Chiles

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A creamy, flavorful white chicken chili made in the slow cooker with green chiles, tender chicken, and a velvety finish. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or medium)
  • 1 medium jalapeño, seeded and minced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 4 oz cream cheese, softened to room temperature
  • ½ cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • For topping (optional): shredded Monterey Jack cheese, fresh cilantro, sliced avocado, tortilla chips, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, seed and mince the jalapeño. Drain and rinse the beans. Open the cans of green chiles.
  2. Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, jalapeño, drained beans, and both cans of green chiles on top.
  3. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over everything. Pour the chicken broth over the top. Give a gentle stir to distribute the spices.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Carefully remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  6. Scoop out about 1 cup of the beans and a little broth. Blend until smooth using an immersion blender or regular blender. Stir the blended mixture back into the chili.
  7. Cut the softened cream cheese into small cubes and add to the slow cooker along with the heavy cream. Stir until the cream cheese is fully melted and incorporated.
  8. In a small bowl, whisk together the cornstarch and cold water. Pour into the slow cooker and stir well. Let cook on high for another 10-15 minutes until thickened.
  9. Taste and adjust seasoning as needed (add more salt, cumin, or a squeeze of lime).
  10. Ladle into bowls and top with shredded cheese, cilantro, avocado, tortilla chips, and a squeeze of lime. Serve hot.

Notes

For best results, let cream cheese come to room temperature before adding. Blending a portion of the beans creates a naturally creamy base. The chili tastes even better the next day. To make dairy-free, use dairy-free cream cheese and full-fat coconut milk. For a spicier version, add a diced chipotle pepper in adobo sauce.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, green chiles, chicken chili, comfort food, easy dinner

Find it online: https://junomeals.com/creamy-slow-cooker-white-chicken-chili-with-green-chiles/