Slow Cooked White Chili
Warm up your soul with this creamy, flavorful Slow Cooked White Chili, a comforting dish that's perfect for cozy nights or casual gatherings. Made with tender slow-cooked chicken, hearty great northern beans, and a medley of spices like cumin, oregano, and coriander, this chili delivers the perfect balance of zest and savory depth. Diced green chilies add a gentle kick, while cream cheese and heavy cream create a luxuriously rich base. Let your slow cooker do all the work, and finish it off with fresh cilantro and melty Monterey Jack cheese for a stunning garnish. Serve this irresistible white chili alongside crusty bread, tortilla chips, or cornbread for a meal that'll leave everyone coming back for seconds. Perfect for meal prep, parties, or satisfying weeknight dinners, this creamy white chicken chili is bound to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups great northern beans (drained and rinsed)
- 4 cups chicken broth
- 2 4-ounce cans diced green chilies (mild or spicy, based on preference)
- 1 medium sweet yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 ounces cream cheese
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 cup shredded Monterey Jack cheese (for topping, optional)
Instructions
Place the chicken breasts in the bottom of a slow cooker.
Add the great northern beans, chicken broth, diced green chilies, diced onion, and minced garlic to the slow cooker.
Sprinkle the cumin, oregano, coriander, cayenne pepper (if using), salt, and black pepper evenly over the contents of the slow cooker.
Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Cut the cream cheese into cubes and stir it into the chili. Allow it to melt completely, stirring occasionally to ensure it integrates smoothly.
Stir in the heavy cream and let the chili cook for an additional 15-20 minutes on low to thicken slightly.
Taste and adjust seasoning if necessary, adding more salt or spices as desired.
Ladle the white chili into bowls and garnish with fresh cilantro. Optionally, top with shredded Monterey Jack cheese for extra creaminess.
Serve hot with warm crusty bread, tortilla chips, or a side of cornbread, and enjoy!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 6612 mg | 288% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 23.7 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1613 mg | 124% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4372 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
