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Best Slow Cooker White Chicken Chili Recipe

Slow Cooker White Chicken Chili

iamwinfred
This creamy white chicken chili is packed with tender chicken, white beans, and green chiles in a flavorful broth seasoned with cumin and oregano. Made effortlessly in the slow cooker, it's the perfect comfort food for busy weeknights or game day gatherings, with a deliciously creamy texture and just the right amount of heat.
3 from 1 vote
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine American
Servings 8 bowls
Calories 425 kcal

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Ingredients
  

  • 2 lbs boneless skinless chicken breasts 900g
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 2 cans great northern beans 15 oz/425g each, drained and rinsed
  • 1 can white beans 15 oz/425g, drained and rinsed
  • 2 cans diced green chiles 4 oz/113g each
  • 4 cups chicken broth 960ml, low sodium preferred
  • 1 cup salsa verde 240ml
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 cup sour cream 240ml
  • 1 cup heavy cream 240ml

For Serving

  • shredded Monterey Jack cheese
  • fresh cilantro chopped
  • tortilla chips
  • lime wedges

Instructions
 

  • Place chicken breasts, diced onion, and minced garlic in the slow cooker.
  • Add both types of beans, green chiles, chicken broth, and salsa verde to the slow cooker.
  • Stir in cumin, oregano, chili powder, salt, and black pepper until well combined.
  • Cover and cook on LOW for 6 hours or HIGH for 3-4 hours until chicken is cooked through and tender.
  • Remove chicken from slow cooker, shred with two forks, and return to the pot.
  • Stir in sour cream and heavy cream, mix well, and let cook on LOW for an additional 15-20 minutes until heated through.
  • Serve hot topped with shredded cheese, cilantro, tortilla chips, and a squeeze of fresh lime.

Notes

  • For extra heat, add 1-2 diced jalapeños or use hot salsa verde instead of mild.
  • Can substitute chicken thighs for breasts for more flavor and moisture.
  • To make it lighter, use Greek yogurt instead of sour cream and skip the heavy cream.
  • Freezer-friendly: Freeze without the cream additions, then stir in cream when reheating.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This chili thickens as it sits; thin with additional chicken broth when reheating if needed.
  • Use rotisserie chicken for an even quicker prep - add it shredded in the last hour of cooking.
  • For a thicker chili, mash some of the beans before adding or use an immersion blender on a small portion.
  • Cornbread or crusty bread makes an excellent side for soaking up the creamy broth.
  • Double the recipe easily for meal prep or to feed a crowd at parties.

Nutrition

Serving: 1BowlCalories: 425kcalCarbohydrates: 32gProtein: 35gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 115mgSodium: 850mgPotassium: 680mgFiber: 8gSugar: 4gVitamin A: 12IUVitamin C: 15mgCalcium: 18mgIron: 20mg
Keyword comfort food, easy dinner, meal prep, slow cooker chili, white chicken chili
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