Description
Hands-off slow cooker white chicken chili that cooks for 8 hours while you’re away. Ten minutes of prep, incredible flavor, and restaurant-quality results. Perfect for busy families and entertaining.
Ingredients
- 2–3 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper (optional), diced
- 3 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 6 cups chicken broth (low sodium, sugar-free preferred)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and black pepper to taste
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- Optional: fresh cilantro, lime juice, shredded cheese, sour cream, jalapeños for toppings
Instructions
- Prep Ingredients: Dice onion and bell pepper. Mince garlic. Drain and rinse beans. Have everything ready.
- Layer Slow Cooker: Place chicken breasts in bottom of slow cooker. Layer diced onion, minced garlic, diced bell pepper, and drained beans on top.
- Add Broth and Seasonings: Pour chicken broth over ingredients. Sprinkle in 2 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder, 1/4 tsp paprika, salt, and pepper.
- Cook on Low: Cover and cook on low for 8 hours or high for 4 hours. Do not lift lid frequently each lift adds time.
- Shred Chicken: Remove chicken pieces and shred with two forks. Return shredded chicken to slow cooker.
- Add Green Chiles and Cream: Add canned green chiles and stir in 1 cup heavy cream and 4 oz softened cream cheese. Stir frequently until cream cheese melts.
- Adjust Consistency: If too thin, leave on high for 15-20 minutes uncovered to reduce. If too thick, add more broth.
- Taste and Adjust: Taste chili and adjust spices as needed. Add more cumin, oregano, salt, or squeeze of lime juice.
- Serve: Ladle into bowls and top with shredded cheese, sour cream, fresh cilantro, jalapeños, or crushed tortilla chips.
Notes
- Skip Browning: Slow cooker cooking tenderizes chicken fully. Skip browning to save time and dishes.
- Layer Strategically: Put vegetables on bottom, chicken on top for even cooking and better flavor development.
- Use Boneless: Boneless chicken shreds easier after cooking. Thighs stay more tender than breasts.
- Drain Beans: Always drain and rinse to reduce sodium and excess liquid that would make chili watery.
- Do Not Overfill: Don’t fill more than 3/4 full. Overfilling prevents proper cooking and can cause overflow.
- Resist Peeking: Each lid lift adds 15-20 minutes to cooking time. Resist until timer goes off.
- Add Dairy Last: Add cream and cream cheese only in last 30 minutes. Early addition can cause curdling or separation.
- Soften Cream Cheese: Let reach room temperature before adding. Cold chunks don’t melt smoothly.
- Taste at End: Always adjust seasonings at end. Spices intensify during long cooking. You might need less.
- Prep Night Before: Prep slow cooker insert night before and refrigerate. Add 30 minutes to cooking time when starting cold.
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months in individual portions.
- Reheat Gently: Reheat on stovetop over low heat or in slow cooker on warm. Microwave can cause cream to separate.
- Prep Time: 10 mins
- Cook Time: 8 hours on low (or 4 hours on high)
- Category: Main Course, Soup, Stew, Slow Cooker
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 100mg