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Slow Cooker Green Chile Chicken Chili With Creamy White Beans – Cozy Dinner Recipe

Slow cooker green chile chicken chili simmers chicken thighs with green chiles and spices until tender, then gets finished with creamy white beans and melted cream cheese. It’s a hearty, gently spiced dinner with a smooth, creamy texture.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 can (4 oz) diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 can (15.5 oz) great northern beans drained and rinsed
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the thawed chicken, onion, garlic, green chiles, chicken broth, cumin, chili powder, oregano, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part and is tender.
  3. Transfer the chicken to a cutting board.
  4. Shred it with two forks.
  5. Return the chicken to the slow cooker and stir in the beans.
  6. Add the cream cheese, cover, and cook on HIGH for 20 to 30 minutes, until melted.
  7. Stir until the chili is creamy.

Notes

For tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. For a dairy-free option, use dairy-free cream cheese.