Hearty Slow Cooker White Chicken Chili: Easy Comfort Food Recipe
This creamy, protein-packed white chicken chili combines tender chicken, white beans, and green chilies for a comforting meal that practically makes itself in your slow cooker. Perfect for busy weeknights or weekend gatherings, this chili delivers rich flavor with minimal effort. The slow cooking process allows the spices to meld beautifully while the chicken becomes perfectly tender, creating a satisfying meal the whole family will enjoy.
Prep Time:
30 minutes
Cook Time:
1 hour
Calories:
Approximately 650 kcal per slice (based on 12 slices)
ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 (15 oz) cans white beans, drained
- 1 (16 oz) jar salsa verde
- 2 (4 oz) cans diced green chilies
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ¼ tsp freshly ground black pepper
- 2 cups chicken broth
- 8 oz cream cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
For garnish (optional):
- ½ cup shredded Monterey Jack cheese
- 2 green onions, sliced
- 1 lime, cut into wedges
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- Tortilla chips
Directions
- Prepare the base mixture: Place the chicken breasts in the bottom of your slow cooker. Add the diced onion, minced garlic, drained white beans, salsa verde, diced green chilies, cumin, oregano, cayenne (if using), and black pepper.
- Add liquid and cook: Pour the chicken broth over the ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is completely tender and cooked through.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a clean cutting board. Use two forks to shred the meat, then return it to the slow cooker.
- Add creaminess: Cut the cream cheese into chunks and add it to the slow cooker. Stir until the cream cheese has melted completely into the chili, about 2-3 minutes.
- Final touches: Stir in the sour cream and cilantro. Taste and adjust seasonings if needed, adding more salt or cayenne pepper according to your preference.
- Serve: Ladle the chili into bowls and top with your desired garnishes – shredded cheese, sliced green onions, cilantro, diced avocado, and a squeeze of lime. Serve with tortilla chips on the side if desired.
Frequently Asked Questions
Frequently Asked Questions
Can I make this white chicken chili ahead of time?
Yes! This chili actually tastes even better the next day as the flavors have more time to develop. You can make it up to 3 days ahead and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
Can I freeze white chicken chili?
Absolutely! This white chicken chili freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed to thin it out.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and often result in even more tender meat. The cooking time remains the same, and you’ll shred them just like you would the chicken breasts.
What if I don’t have salsa verde?
If you don’t have salsa verde, you can substitute with a combination of 1 cup chicken broth, 1 additional can of diced green chilies, 2 tablespoons lime juice, and an extra ¼ teaspoon each of cumin and oregano.
Can I make this chili dairy-free?
Yes! You can omit the cream cheese and sour cream for a more broth-based chili that’s still delicious. Alternatively, you can substitute with dairy-free cream cheese and coconut cream for a creamy dairy-free version.
Tools You'll Need
- 6-quart slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Can opener
- Two forks (for shredding chicken)
- Ladle
- Serving bowls
Tips
- For added flavor, sauté the onions and garlic in a tablespoon of olive oil before adding them to the slow cooker.
- If you prefer a thicker chili, you can mash some of the white beans before adding them to the slow cooker.
- For a spicier version, include the seeds from the green chilies or add a diced jalapeño.
- Use low-sodium chicken broth and beans if you’re watching your salt intake.
- The cream cheese is easier to incorporate if you let it come to room temperature for about 30 minutes before adding it to the hot chili.
- This chili develops more flavor overnight, making it perfect for meal prep or entertaining.
Allergy Information
- Contains dairy (cream cheese, sour cream, optional cheese garnish)
- Contains potential allergens in chicken broth (check label)
- Gluten-free (verify broth and canned ingredients are certified gluten-free if needed)
- Nut-free
- Egg-free
- Soy-free (verify broth and cream cheese ingredients)
No comment