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Creamy Slow Cooker White Chicken Chili – Easy Party Favorite

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This creamy slow cooker white chicken chili is the ultimate set-it-and-forget-it comfort food. With tender chicken, cannellini beans, and a luscious cream cheese base, it’s perfect for parties, potlucks, or cozy weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup sour cream
  • 1/4 cup heavy cream (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sliced jalapeños (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. Sprinkle the diced onion and minced garlic over the top.
  2. Drain and rinse one can of cannellini beans, then add them to the slow cooker. Set the second can aside. Add both cans of diced green chiles (with their liquid) to the pot.
  3. Sprinkle the cumin, oregano, smoked paprika, salt, black pepper, and cayenne (if using) over everything. Pour in the chicken broth, making sure the liquid covers the chicken and beans. Give everything a gentle stir.
  4. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily.
  5. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. While the chicken is cooling slightly, drain and rinse the second can of beans. Add them to a small blender or mixing bowl along with the softened cream cheese. Blend or mash until smooth and creamy.
  7. Return the shredded chicken to the slow cooker. Add the blended bean-cream cheese mixture, sour cream, and heavy cream (if using). Stir everything together until the cream cheese is fully incorporated and the chili looks smooth and velvety.
  8. Squeeze the lime juice into the chili and stir well. Taste and adjust seasoning. Let it cook on LOW for another 15-20 minutes to let the flavors meld.
  9. Ladle the chili into bowls and top with your favorite garnishes. Set out a toppings bar with cilantro, cheese, avocado, tortilla chips, and lime wedges so guests can customize their bowls.

Notes

For best flavor, sear the chicken breasts in a hot skillet with a little oil before adding to the slow cooker. Use room temperature cream cheese to avoid lumps. For a thicker chili, cook uncovered on HIGH for 20-30 minutes. Leftovers keep for up to 5 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, party chili, easy chili, comfort food, white bean chili

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