Save It A comforting, hearty chili featuring tender chicken, creamy white beans, earthy black beans, and a medley of southwestern spices, all slow-cooked to perfection.
The first time I made this slow cooker white chicken chili, my family couldn't believe how flavorful it was. It quickly became a weeknight staple for us, especially during colder months.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 ½ lbs (680 g)
- White beans: 1 can (15 oz / 425 g), drained and rinsed
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Yellow onion: 1 medium, diced
- Jalapeño: 1 medium, seeded and chopped (optional)
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Chicken broth: 3 cups (720 ml), low-sodium
- Diced green chilies: 1 can (4 oz / 113 g)
- Ground cumin: 1 ½ tsp
- Ground coriander: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: ½ tsp
- Chili powder: ½ tsp
- Salt: 1 tsp (or to taste)
- Black pepper: ½ tsp
- Cream cheese: 4 oz (115 g), cubed and softened
- Heavy cream or half-and-half: ½ cup (120 ml)
- Chopped fresh cilantro: For garnish (optional)
- Sliced green onions: For garnish (optional)
- Shredded Monterey Jack or cheddar cheese: For garnish (optional)
- Lime wedges: For garnish (optional)
Instructions
- Prepare chicken:
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Add vegetables, beans, and seasoning:
- Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
- Slow cook:
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is very tender.
- Shred chicken:
- Remove chicken from the slow cooker, shred with two forks, and return to the pot.
- Add creamy finish:
- Stir in cream cheese and heavy cream until melted and the chili is creamy. Taste and adjust seasoning if needed.
- Serve and garnish:
- Serve hot, garnished with cilantro, green onions, cheese, and lime wedges as desired.
Save It Sharing this chili with my family on chilly evenings always brings us around the table for comfort and laughter. It's one of those dishes everyone requests again and again.
Required Tools
Slow cooker, cutting board and knife, measuring cups and spoons, large spoon, forks for shredding chicken.
Allergen Information
Contains dairy from cream cheese and heavy cream. Gluten-free if chicken broth is certified gluten-free. Always check ingredient labels.
Nutritional Information
Per serving: Calories 380, Total Fat 14 g, Carbohydrates 29 g, Protein 33 g.
Save It This chili is the perfect make-ahead meal for busy weeks. Enjoy every spoonful for its rich flavor and creamy texture.
Recipe FAQs
- → What type of chicken works best for this chili?
Boneless, skinless chicken breasts or thighs both work well; thighs tend to be more tender and flavorful after slow cooking.
- → Can I adjust the spice level in this dish?
Yes, you can include the jalapeño seeds or add cayenne pepper for extra heat, or omit them for a milder flavor.
- → How do the cream cheese and heavy cream affect the chili?
They create a creamy, rich texture that balances the southwestern spices and beans, enhancing the overall mouthfeel.
- → Is it possible to prepare this chili ahead of time?
Absolutely, this chili freezes well for up to two months, making it convenient for meal prep and leftovers.
- → What garnishes complement this chili best?
Fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, and lime wedges add fresh, vibrant flavors.
- → Can I make this chili gluten-free?
Yes, by using certified gluten-free chicken broth, the dish maintains a gluten-free profile.