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Slow Cooker White Chicken Chili

If you're looking for something a little different from traditional chili, this creamy white chicken version is a total crowd-pleaser! It's lighter than beef chili but still super satisfying, and the kids absolutely love it. Trust me, this one will become a regular in your game day rotation!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 3 15-ounce cans Great Northern beans, drained and rinsed
  • 1 4-ounce can diced green chiles
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional, for heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces cream cheese softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • Tortilla chips cilantro, lime wedges, and avocado for serving

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Add the Great Northern beans, green chiles, diced onion, and minced garlic.
  2. Pour the chicken broth over everything, then add the cumin, oregano, cayenne pepper (if using), salt, and black pepper. Stir gently to combine.
  3. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese and shredded Monterey Jack cheese. Stir until the cheeses are completely melted and the chili is creamy, about 5-10 minutes.
  6. Serve hot with tortilla chips, fresh cilantro, lime wedges, and sliced avocado on top. Absolutely delicious!