Description
A cozy, creamy, and easy-to-make white chicken chili perfect for weeknight dinners. Made with simple pantry ingredients and cooked effortlessly in a slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) cannellini beans
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth (low-sodium recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 ounces cream cheese
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Dice the onion and mince the garlic. Open and rinse the cannellini beans and green chilies. Measure out spices and chicken broth.
- Place chicken breasts at the bottom of the crockpot. Add diced onion, minced garlic, rinsed beans, green chilies, cumin, oregano, and chicken broth. Stir gently to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken from crockpot and shred with two forks.
- Return shredded chicken to crockpot. Cut cream cheese into cubes and stir into chili until melted and creamy. Season with salt and pepper to taste.
- Ladle chili into bowls and garnish with chopped fresh cilantro. Optional: add a squeeze of lime, sour cream, or shredded cheese.
Notes
Rinse the beans to reduce canned flavor. Use low-sodium broth to control salt. Shred chicken outside the crockpot for easier shredding. Stir in cream cheese off heat to avoid clumping. Add extra veggies or spices to customize. Leftovers keep well refrigerated for up to 4 days but do not freeze due to cream cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sodium: 450
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: crockpot, white chicken chili, slow cooker, easy dinner, cozy meal, creamy chili, weeknight dinner