Creamy Slow Cooker White Chicken Chili
This creamy slow cooker white chicken chili combines tender chicken with hearty white beans and zesty green chilies for a comforting and flavorful meal, perfect for chilly evenings.
Servings: 6
Calories: 430kcal
Ingredients
Main Ingredients
- 1.5 cups chicken stock
- 2 cans white beans, rinsed and drained (15 ounces each)
- 2 cans mild diced green chiles (4 ounces each)
- 2 teaspoons ground chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken thighs can substitute with breasts
- 8 ounces cream cheese, softened
- 1 tablespoon fresh lime juice for added brightness
- 1 Salt and freshly cracked black pepper to taste
Instructions
Preparation Steps
- In the slow cooker, combine the chicken stock, white beans, green chiles, chili powder, cumin, oregano, onion powder, and minced garlic. Stir everything together until well mixed.
- Nestle the chicken thighs into the mixture, ensuring they are mostly submerged. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until you can easily shred the chicken.
- Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Shred it using two forks or chop it into bite-sized pieces. Return the chicken back to the slow cooker.
- Microwave the cream cheese in 20-second intervals until soft, then stir it directly into the slow cooker until fully blended. Adjust seasoning with salt and black pepper as desired.
- Finish with a squeeze of fresh lime juice, then serve hot with your favorite toppings such as diced avocado, chopped cilantro, or tortilla strips.
Notes
Serve this chili with a dollop of sour cream or a sprinkle of cheese for extra creaminess. It also freezes well, so feel free to make a double batch!
This recipe is an original creation inspired by classic Creamy Slow Cooker White Chicken Chili flavors. All ingredient ratios and instructions are independently developed.