Creamy Slow Cooker White Chicken Chili (4 Servings)

Key Takeaways:

• Ready in 6-8 hours with just 15 minutes prep time
• Protein-rich comfort food perfect for meal prep
• Customizable heat level with garnish options
• Freezer-friendly for up to 3 months

A warm bowl of white chicken chili brings comfort without the heavy feeling of traditional red chili. This slow cooker version lets you set it and forget it while you handle your day.

Equipment Needed

• 6-quart slow cooker
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Can opener

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 (15 oz) cans white beans, drained
• 1 small onion, diced
• 4 cloves garlic, minced
• 2 (4 oz) cans diced green chilies
• 4 cups low-sodium chicken stock
• 8 oz cream cheese, cubed
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon oregano
• Salt and pepper to taste

Optional Toppings:

• Shredded white cheddar
• Fresh cilantro
• Diced avocado
• Lime wedges
• Tortilla strips

Step-by-Step Instructions

Preparation (15 minutes)

1. Place cutting board on a clean, stable surface. Set out all ingredients so they’re ready.
2. Dice the onion:

• Cut onion in half from top to bottom
• Peel off the skin and outer layer
• Place flat side down
• Make 3-4 horizontal cuts
• Make vertical cuts about 1/4 inch apart
• Cross-cut to create small, even pieces

1. Mince the garlic:

• Separate cloves from bulb
• Place flat side of knife on clove and press to remove skin
• Slice thinly
• Rock knife back and forth over slices until finely minced

1. Prepare cream cheese:

• Remove from refrigerator 30 minutes before cutting
• Unwrap block
• Cut into 1-inch cubes (about 16 pieces)
• Set aside to continue softening

1. Prepare beans:

• Open cans with can opener
• Pour into colander
• Rinse under cool water until water runs clear
• Let drain while preparing other ingredients

Assembly

1. Check slow cooker:

• Ensure ceramic insert is clean
• Place insert into heating unit
• Set out on clean, heat-safe surface
• Make sure it’s plugged in

1. Layer ingredients in this order:

• Place raw chicken breasts in single layer on bottom
• Sprinkle diced onion and minced garlic evenly
• Add drained beans in even layer
• Pour in green chilies (both cans)

1. Add seasonings:

• Measure cumin using tablespoon measure
• Measure chili powder using teaspoon measure
• Add oregano
• Sprinkle evenly over ingredients
• Add 1 teaspoon salt and 1/2 teaspoon pepper

1. Pour in liquid:

• Measure 4 cups chicken stock
• Pour slowly over all ingredients
• Do not stir yet

Cooking

1. Start cooking:

• Place lid securely on slow cooker
• Press power button
• Select LOW temperature setting
• Set timer for 6 hours
• Do not lift lid during cooking

1. Check chicken at 6 hours:

• Remove lid (careful of steam)
• Test chicken with fork – should pull apart easily
• If not tender, replace lid and cook 1-2 more hours

1. Shred chicken:

• Remove chicken pieces with tongs
• Place on cutting board
• Use two forks to pull meat apart
• Keep shreds bite-sized (about 1-inch pieces)

1. Finish the chili:

• Return shredded chicken to pot
• Add softened cream cheese cubes
• Stir gently until cream cheese starts melting
• Replace lid for 5 minutes
• Stir again until completely smooth

1. Final steps:

• Taste a small spoonful (careful, it’s hot!)
• Add more salt/pepper if needed
• If too thick, add 1/4 cup hot chicken stock
• If too thin, mash some beans against side of pot

Troubleshooting

• Too thin: Remove 1 cup beans, mash, return to pot
• Cream cheese clumping: Ensure it’s room temperature before adding
• Chicken too dry: Check at 6-hour mark first
• Not spicy enough: Add diced jalapeño or cayenne

Variations

• Swap chicken breasts for thighs
• Use navy or cannellini beans
• Add corn for sweetness
• Make it dairy-free with coconut cream

Storage & Reheating

• Refrigerate up to 4 days in airtight container
• Freeze up to 3 months
• Reheat in microwave or stovetop
• Add broth if needed when reheating

Safety Notes

• Always check chicken internal temperature (165°F)
• Don’t lift lid during cooking
• Cool completely before freezing
• Don’t leave out more than 2 hours

Meta Description: Make the best slow cooker white chicken chili with this easy 4-serving recipe. Creamy, satisfying, and ready when you are. Perfect for busy weeknights!