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10) Slow Cooker White Chicken Chili

This is my "I forgot to plan dinner at 8 a.m." recipe. Dump everything in the slow cooker, walk away, and return four hours later to something that smells like you had it together all along. The cream cheese stirs in at the end and takes the broth from thin to genuinely creamy in about 60 seconds. M
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb cooked shredded chicken
  • 2 15 oz cans great northern beans, drained and rinsed
  • 1 14.5 oz can diced green chiles
  • 1 small onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese cubed
  • 1/2 cup sour cream
  • 2 tbsp chopped fresh cilantro optional

Method
 

  1. Put shredded chicken, beans, green chiles, onion, garlic, broth, cumin, chili powder, salt, and pepper into the slow cooker.
  2. Stir to combine, cover, and cook on low for 4 hours or high for 2 hours.
  3. Add cream cheese and stir until melted and smooth.
  4. Stir in sour cream and cilantro, if using.
  5. Taste and adjust salt or pepper, then serve warm with tortillas or cornbread.