Go Back

Slow Cooker White Chicken Chili With Cream Cheese And Green Chiles – Cozy Dinner Recipe

Slow cooker white chicken chili combines tender shredded chicken, great northern beans, green chiles, and cream cheese in a creamy, gently seasoned broth. The slow cooker does the work, and a finish of lime juice brightens each bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless, thawed
  • 2 can (15 oz) great northern beans drained and rinsed
  • 1 yellow onion medium, diced
  • 1 can (4 oz) diced green chiles
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 tbsp lime juice

Equipment

  • 1 6-quart slow cooker

Method
 

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

Notes

For the creamiest texture, soften the cream cheese before adding it. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. Dairy-free cream cheese can be used as a dairy-free swap.