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Creamy Slow Cooker White Chicken Chili

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A comforting, tangy, and rich white chicken chili made in a slow cooker. This recipe features tender chicken cubes, creamy cannellini beans, and a velvety broth enriched with cream cheese and brightened with lime.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 8 ounces cream cheese, softened
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon ground cumin
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 fresh lime (juice and zest)
  • Salt and black pepper to taste
  • Optional toppings: Shredded Monterey Jack cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Pat chicken breasts dry and dice into uniform half-inch cubes.
  2. In the slow cooker, combine diced chicken, cannellini beans, diced onion, minced garlic, diced green chilies, dried oregano, and ground cumin.
  3. Pour in the chicken broth and stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is cooked through (165°F).
  5. If using LOW setting, switch to HIGH. Cut cream cheese into cubes and add to the pot.
  6. Stir continuously for 5-10 minutes until the cream cheese is completely melted and incorporated.
  7. Stir in the lime juice and zest.
  8. Season with salt and black pepper to taste.
  9. Ladle into bowls and serve with optional toppings.

Notes

Do not skip stirring when adding the cream cheese to avoid lumps. Use low-sodium broth to control salt levels. Add lime juice at the end to preserve its fresh flavor. If the chili is too thick, add a splash of broth; if too thin, cook uncovered on HIGH for 30 minutes to reduce.

Nutrition

Keywords: slow cooker, white chicken chili, creamy chili, easy dinner, comfort food, chicken recipe, bean soup

Find it online: https://bakebeam.com/creamy-slow-cooker-white-chicken-chili/