A creamy, slow cooker white chicken chili perfect for game day or a cold weather meal. This easy chicken chili is packed with white beans and can be customized with your favorite toppings.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:4 hours
Total Time:4 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 large onion, chopped
2 cloves garlic, minced
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (4 ounce) cans diced green chilies, undrained
1 (4 ounce) can diced jalapeños, undrained (optional)
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
8 ounces cream cheese, cubed
1/2 cup chopped fresh cilantro, for garnish
1/2 cup shredded Monterey Jack cheese, for garnish
Sour cream, for garnish
Lime wedges, for garnish
Instructions
Place chicken breasts in the slow cooker.
Add onion, garlic, cannellini beans, diced green chilies, and diced jalapeños (if using) to the slow cooker.
Pour in chicken broth and stir in cumin, oregano, salt, pepper, and cayenne pepper (if using).
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Stir in the cream cheese until melted and smooth.
Serve hot, garnished with cilantro, Monterey Jack cheese, sour cream, and lime wedges.
Notes
For an Instant Pot version, combine all ingredients except cream cheese, cilantro, Monterey Jack cheese, sour cream, and lime wedges in the Instant Pot. Cook on high pressure for 10 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure. Stir in cream cheese until melted and smooth. Garnish as desired.