Description

This Easy White Chicken Chili is a creamy, hearty, and flavorful dish made effortlessly in the slow cooker. Tender shredded chicken, white beans, mild green chilies, and a perfectly spiced broth come together for a comforting meal. It’s a simple, set-it-and-forget-it recipe that’s perfect for weeknights or chilly days! Serve it with tortilla chips, shredded cheese, or a squeeze of lime for extra flavor.

Ingredients

Units Scale

1 1/2 lbs boneless, skinless chicken breasts (or thighs)
1 small onion, diced
3 cloves garlic, minced
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
1 (4 oz) can diced green chilies
4 cups low-sodium chicken broth
1 tsp cumin
1 tsp dried oregano
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp cayenne pepper (optional, for spice)
4 oz cream cheese, cubed
1/2 cup sour cream
1 tbsp lime juice

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Instructions

Add ingredients to slow cooker: Place the chicken breasts in the slow cooker. Add the onion, garlic, white beans, green chilies, chicken broth, cumin, oregano, chili powder, smoked paprika, salt, black pepper, and cayenne (if using). Stir to combine.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Make it creamy: Stir in the cream cheese, sour cream, and lime juice. Let it cook for another 10-15 minutes until the cheese is melted and fully incorporated.
Serve: Ladle into bowls and top with shredded cheese, fresh cilantro, jalapeños, or tortilla chips as desired.

Notes

For a thicker chili, mash some of the beans before adding them to the slow cooker or let it cook uncovered for 15 minutes at the end.
For extra protein, add an extra can of beans or a cup of cooked quinoa.
To make it spicier, add more cayenne or a diced jalapeño.
For a dairy-free version, use coconut cream or a dairy-free sour cream alternative.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: ~350
Sugar: 4g
Sodium: ~780mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 32g
Cholesterol: ~70mg