Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili is a warm and comforting dish that perfectly blends tender chicken, creamy white beans, and zesty spices. This easy-to-make recipe simmers in your slow cooker, filling your home with an irresistible aroma. Ideal for busy weeknights or cozy gatherings, serve it with toppings like cilantro and tortilla chips to enhance the flavor. Each spoonful is a delicious reminder to slow down and savor life’s simple pleasures.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, cubed
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Gather all ingredients; chop the onion and mince the garlic.
- Layer chicken breasts in the bottom of the slow cooker.
- Add chopped onion, minced garlic, green chilies, and white beans.
- Pour chicken broth over the ingredients.
- Sprinkle cumin, salt, and pepper; mix gently.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred chicken in the pot using two forks; stir in cream cheese until melted.
- Serve in bowls with desired toppings like cilantro or tortilla chips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg
Keywords: For added heat, include jalapeños or cayenne pepper. Substitute lentils for beans or add corn for extra sweetness. Store leftovers in an airtight container for up to three days; reheat on stovetop or microwave.