Creamy Slow Cooker White Chicken Chili – Easy 30-Min Prep
This creamy slow cooker white chicken chili is a comforting, hearty meal that comes together with just 30 minutes of prep. It’s perfect for busy weeknights or cozy weekends, featuring tender chicken, white beans, and a rich, silky broth.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 30 minutes to 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (about 680g) boneless, skinless chicken breasts
- Two 15-oz cans white beans (Great Northern or cannellini), drained and rinsed
- 4 cups (960ml) low-sodium chicken broth
- One 4-oz can diced green chiles
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ½ cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
- ¼ cup chopped fresh cilantro (for garnish)
- Juice of 1 lime
- Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, crushed tortilla chips, hot sauce
Instructions
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Layer the ingredients in the slow cooker: Transfer the sautéed onions and garlic to a 5- to 6-quart slow cooker. Add the drained and rinsed white beans, diced green chiles, ground cumin, dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Pour in the chicken broth and stir to combine. Place the chicken breasts on top, pushing them down slightly so they are mostly submerged.
- Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Shred the chicken: Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Add the cream and finish: Return the shredded chicken to the slow cooker. Stir in the heavy cream and lime juice. Let cook for another 15 minutes on low to meld the flavors. If the chili is too thin, let it cook uncovered for 10 minutes to reduce.
- Taste and adjust: Adjust seasoning with additional salt, pepper, or lime juice as needed. For more heat, stir in a dash of hot sauce or cayenne pepper.
- Serve and garnish: Ladle the chili into bowls. Top with fresh cilantro, shredded cheese, sliced avocado, sour cream, crushed tortilla chips, or any desired toppings. Serve immediately.
Notes
Don’t skip sautéing the onions and garlic—it adds depth of flavor. Add the heavy cream at the end to prevent curdling. Shred the chicken while it’s still warm for best results. Let the chili rest on warm for 30 minutes before serving to deepen flavors. For a thicker chili, mash half the beans before adding or let cook uncovered. This chili freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4
- Sodium: 680
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 7
- Protein: 35
Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili recipe, chicken chili, white bean chili