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The Ultimate Creamy White Chicken Chili (Easy Weeknight or Slow Cooker Version)

A creamy bowl of white chicken chili recipe, topped with shredded cheese and fresh cilantro.
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This easy chicken chili recipe delivers ultimate comfort. Make this creamy white chicken chili on the stovetop for a quick weeknight dinner or use your slow cooker for hands-off preparation. It is packed with tender chicken, white beans, and savory spices.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more for spice)
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans Great Northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or Greek yogurt (for creaminess)
  • Salt and black pepper to taste
  • Optional Toppings: Shredded Monterey Jack cheese, fresh cilantro, lime wedges, sour cream

Instructions

  1. If using the stovetop method, season the chicken breasts lightly with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Return the chicken to the pot. Pour in the chicken broth and add the diced green chiles. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Stir in the rinsed and drained Great Northern and cannellini beans.
  6. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base.
  7. Stir in the heavy cream or Greek yogurt. Heat through gently for 2-3 minutes, but do not boil after adding the cream/yogurt.
  8. Taste the chili and adjust seasoning with salt and pepper as needed.
  9. For the Slow Cooker Method: Place raw chicken breasts, onion, garlic, spices, broth, and green chiles into the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred the chicken, stir in the beans, cream cheese, and cream/yogurt. Cook on LOW for an additional 30 minutes until cheese melts.
  10. Serve your creamy white chicken chili hot with your favorite toppings.

Notes

  • For a thicker chili, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
  • If you prefer a tangier flavor, substitute half of the heavy cream with plain Greek yogurt.
  • To make this a ‘Crack Chicken Chili’ variation, add 1 packet of dry ranch seasoning mix along with the spices in Step 2.
  • This recipe freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://blissbatter.com/chicken-chili-recipe-creamy-easy/