Description
Make this simple, creamy white chicken chili in your slow cooker. It requires minimal prep and results in a hearty, comforting meal perfect for weeknights.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can Great Northern beans, rinsed and drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cut into cubes
Instructions
- Place the chicken breasts, both cans of beans, diced green chilies, diced tomatoes with green chilies, and chopped onion into the slow cooker.
- Pour the chicken broth over the ingredients.
- Sprinkle the cumin, oregano, garlic powder, and pepper over everything.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add the cubed cream cheese to the chili. Stir until the cream cheese is completely melted and the chili is creamy.
- Taste and add salt if needed before serving.
Notes
- For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and then return the mixture to the slow cooker.
- You can substitute rotisserie chicken for the raw chicken breasts to save time.
- Serve topped with shredded Monterey Jack cheese, sour cream, or fresh cilantro.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 45
- Cholesterol: 130