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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili with creamy white beans and green chiles simmered until the chicken is tender and easy to shred. Stir in cream cheese for a smooth, comforting broth and finish with melty shredded cheese and cilantro.
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Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast
white beans
  • 2 white beans, drained
diced green chiles
  • 1 diced green chiles
onion
  • 1 onion, diced
chicken broth
  • 4 cup chicken broth
ground cumin
  • 1 tsp cumin
garlic powder
  • 1 tsp garlic powder
cream cheese
  • 8 oz cream cheese, cubed
toppings
  • 0.5 shredded cheese and cilantro, for topping

Equipment

  • 1 slow cooker

Method
 

Cook the chili base
  1. Place the chicken breasts, white beans, diced green chiles, diced onion, chicken broth, cumin, and garlic powder in the slow cooker. Make sure everything is evenly distributed so the chicken stews uniformly.
  2. Cover and cook on low for 6 hours (or high for 3-4 hours) until the chicken is tender. Look for bubbling around the edges and a broth that tastes fully seasoned.
Shred and make it creamy
  1. Remove the chicken, shred it, then return it to the slow cooker. Stir so the shredded chicken is coated by the broth.
  2. Stir in the cubed cream cheese until fully melted and smooth. If needed, press the cubes against the warm surface to help them dissolve quickly.
  3. Cook on low for another 15-20 minutes to fully incorporate the cream cheese. The chili should look creamy and slightly thickened, not streaky.
Serve
  1. Ladle into bowls and top with shredded cheese and cilantro before serving. Finish while hot so the toppings melt and the herbs stay bright.

Notes

For the most tender chicken, shred it right after cooking while it’s still hot, then stir it back in so it re-warms quickly. Refrigerate leftovers in an airtight container for up to 4 days; freeze in portions for up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter option, use reduced-fat cream cheese to keep the creamy texture with less fat.