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Crockpot Creamy White Chicken Chili

Close-up of a bowl of creamy crockpot white chicken chili topped with shredded chicken, white beans, and parsley.
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Make this easy, creamy white chicken chili in your slow cooker. This set it and forget it recipe yields a hearty, family-friendly meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 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 chilies, undrained
  • 1 (10 ounce) can diced green chilies, undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, cut into cubes (optional, for extra creaminess)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the cannellini beans, Great Northern beans, both cans of diced green chilies, cream of chicken soup, chicken broth, cumin, oregano, pepper, and salt over the chicken. Do not stir yet.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. If using, add the cubed cream cheese now. Stir everything together until the cream cheese is melted and the chili is creamy.
  6. Taste and adjust salt and pepper as needed before serving.

Notes

  • Serve this chili topped with shredded Monterey Jack cheese, sour cream, or chopped cilantro.
  • For a slightly spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you do not have cream of chicken soup, you can substitute it with 1 cup of heavy cream added during the last 30 minutes of cooking.

Nutrition

Find it online: https://flavorvista.com/crockpot-white-chicken-chili-recipe/