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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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.