Creamy Slow Cooker White Chicken Chili

why make this recipe

Creamy Slow Cooker White Chicken Chili is a great dish for many reasons. It’s easy to prepare, delicious, and packed with healthy ingredients. Using a slow cooker allows the flavors to blend perfectly while you go about your day. This comforting chili is perfect for busy evenings, gatherings, or just a cozy night in. Plus, it’s a crowd-pleaser that appeals to both kids and adults!

how to make Creamy Slow Cooker White Chicken Chili

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can white beans (such as cannellini or great northern beans), drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Directions

1. In a slow cooker, add the chicken breasts, white beans, onion, garlic, chicken broth, diced green chilies, ground cumin, chili powder, paprika, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 4 hours.
3. About 30 minutes before serving, shred the chicken with two forks and return it to the slow cooker.
4. Stir in the heavy cream or coconut milk and shredded cheese if using, and allow to heat through.
5. Serve hot, garnished with fresh cilantro if desired.

how to serve Creamy Slow Cooker White Chicken Chili

Serve this chili hot in bowls. You can pair it with some cornbread or tortilla chips for a complete meal. Adding toppings like shredded cheese, sour cream, or sliced jalapeños can also add extra flavor. Fresh cilantro sprinkled on top gives it a nice touch.

how to store Creamy Slow Cooker White Chicken Chili

To store the leftovers, let the chili cool completely, then place it in an airtight container. It will stay fresh in the fridge for up to 4 days. If you want to keep it for longer, you can freeze it for up to 3 months. Just thaw in the refrigerator before reheating.

tips to make Creamy Slow Cooker White Chicken Chili

• For more flavor, consider adding a squeeze of lime juice when serving.
• If you prefer thicker chili, let it cook uncovered for the last 30 minutes.
• Use pre-cooked rotisserie chicken to speed up the cooking time.

variation

You can make this recipe vegetarian by omitting the chicken and adding more beans and vegetables like corn or bell peppers. If you’re looking for a spicier kick, add some chopped jalapeños or a bit of cayenne pepper.

FAQs

1. Can I use frozen chicken in this recipe?
   Yes, you can use frozen chicken breasts. Just increase the cooking time by 1-2 hours on low.

2. Is this chili gluten-free?
   Yes, all the ingredients listed are gluten-free, making it a safe choice for those with gluten sensitivities.

3. Can I make this chili spicy?
   Absolutely! You can add more chili powder or diced jalapeños to increase the heat to your preference.

Creamy Slow Cooker White Chicken Chili

A delicious and easy-to-make chili made with chicken, white beans, and creamy goodness, perfect for busy evenings and gatherings.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can white beans (such as cannellini or great northern beans), drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• to taste Salt and pepper
• 1 cup heavy cream or coconut milk For a dairy-free option, use coconut milk.
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Method

 

Preparation

1. In a slow cooker, add the chicken breasts, white beans, onion, garlic, chicken broth, diced green chilies, ground cumin, chili powder, paprika, salt, and pepper.
2. Cover and cook on low for 6-8 hours or on high for 4 hours.
3. About 30 minutes before serving, shred the chicken with two forks and return it to the slow cooker.
4. Stir in the heavy cream or coconut milk and shredded cheese if using, and allow to heat through.
5. Serve hot, garnished with fresh cilantro if desired.

Notes

Serve this chili hot with cornbread or tortilla chips. Add toppings like shredded cheese, sour cream, or sliced jalapeños for extra flavor. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.