Slow Cooker Creamy White Chicken Chili: Dump & Forget Dinner!
A hearty, creamy, and flavor-packed white chicken chili made effortlessly in the slow cooker. Just dump the ingredients and let dinner cook itself!
Equipment
- Slow cooker (6-quart or larger)
- Cutting board
- Knife
- forks For shredding chicken
- Mixing spoon
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 15-ounce cans great northern beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 4-ounce can diced green chilies, undrained
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder (optional)
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 4 oz cream cheese, softened
- ½ cup sour cream
- Optional toppings: shredded Monterey Jack cheese, chopped cilantro, avocado, sour cream, lime wedges, tortilla chips
Instructions
- In a 6-quart or larger slow cooker, combine chicken breasts, onion, garlic, beans, green chilies, broth, and all spices.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through and shreds easily.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add softened cream cheese and sour cream. Stir until fully combined and creamy.
- Ladle into bowls. Top with cheese, avocado, cilantro, sour cream, lime wedges, or tortilla chips as desired.
Notes
Make it spicier by adding extra cayenne or jalapeños. Chicken thighs work great too. Use softened cream cheese for a smooth finish, and freeze leftovers for quick future meals!