Slow Cooked White Chili with Chicken
Warm up your table with the ultimate comfort food: Slow Cooked White Chili with Chicken. Bursting with tender shredded chicken, creamy Great Northern beans, and the zesty kick of diced green chilies, this hearty slow cooker recipe is a flavor-packed twist on traditional chili. With aromatic spices like cumin, smoked paprika, and a hint of cayenne, every bite delivers a perfect balance of heat and warmth. Cream cheese melts into the broth, creating a luscious, velvety texture, while a squeeze of fresh lime and a sprinkle of cilantro add a bright, refreshing finish. This easy-to-make dish is perfect for meal prep or feeding a crowd, delivering mouthwatering results with minimal effort. Whether you’re hosting game day or cozying up on a busy weeknight, this creamy chicken chili promises to be an instant favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Great Northern beans (canned, drained and rinsed)
- 4 cups Chicken broth
- 1 cup Diced green chilies (canned)
- 1 piece Sweet yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Cream cheese
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
- 1 tablespoon Olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and sauté for another 1 minute until fragrant.
Place the chicken breasts in the bottom of the slow cooker.
Add the sautéed onion and garlic on top of the chicken.
Add the Great Northern beans, chicken broth, diced green chilies, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper into the slow cooker.
Stir the ingredients gently to combine.
Cover the slow cooker with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add the cream cheese to the slow cooker and stir until it is fully melted and incorporated into the chili. Allow it to cook for another 10-15 minutes on low heat to thicken slightly.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with fresh cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 6321 mg | 275% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 17.2 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3425 mg | 73% | |
*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.
