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Easy Slow Cooker Creamy White Chicken Chili

A close-up of a bowl of creamy white chicken chili topped with shredded cheese, avocado slices, and fresh cilantro.
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Make this comforting, creamy white chicken chili in your slow cooker. It is a simple, healthy meal perfect for busy weeknights or family dinners.

Ingredients

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  • 3 cups cooked, shredded chicken breast
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (10-ounce) can mild diced green chiles with sauce, undrained
  • 1 (10-ounce) can mild diced green chiles with sauce, undrained
  • 1 (14.5-ounce) can chicken broth
  • 1 (4-ounce) can chopped jalapeños, optional for spice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup Monterey Jack or Pepper Jack cheese, shredded (for topping)
  • Fresh cilantro, chopped (for topping)
  • Avocado, sliced (for topping)

Instructions

  1. Place the shredded chicken, cannellini beans, Great Northern beans, diced green chiles (both cans), chicken broth, optional jalapeños, cumin, oregano, garlic powder, and pepper into your slow cooker.
  2. Stir all ingredients together until they are well combined.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  4. About 30 minutes before serving, stir in the cubed cream cheese until it melts completely into the chili, making it creamy.
  5. Stir in the heavy cream or half-and-half until the chili reaches your desired consistency. Heat through for the last 10 minutes.
  6. Taste the chili and add salt if needed.
  7. Ladle the creamy white chicken chili into bowls. Top each serving with shredded cheese, fresh cilantro, and sliced avocado.

Notes

  • For a thicker chili, remove about 1 cup of the beans and mash them before stirring them back into the slow cooker with the cream cheese.
  • If you prefer a stovetop method, combine all ingredients except the cream cheese and heavy cream in a large pot. Bring to a simmer over medium heat, cover, and cook for 20 minutes. Stir in the cream cheese and heavy cream and heat until melted and smooth.
  • This recipe works well with leftover rotisserie chicken for an even faster prep time.

Nutrition

Find it online: https://cookingbyjade.com/creamy-slow-cooker-chicken-chili-recipe/