Slow Cooker White Chili
Warm up with a comforting bowl of Slow Cooker White Chili, a hearty, flavor-packed dish that’s perfect for busy weeknights or cozy weekends. Made with tender shredded chicken, creamy Great Northern beans, and a zesty kick from green chilies and fresh lime juice, this chili simmers to perfection in your slow cooker, delivering irresistible flavor with minimal effort. The rich, velvety base of softened cream cheese and perfectly balanced spices like cumin and oregano make every bite a delight. Top it off with shredded Monterrey Jack cheese, fresh cilantro, and crunchy tortilla chips for a crowd-pleasing meal that’s as satisfying as it is simple. With just 15 minutes of prep time and hands-off cooking, this Slow Cooker White Chili is a must-have addition to your recipe collection.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 2 cups Great Northern beans (canned, drained and rinsed)
- 1 cup Diced green chilies
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 ounces Cream cheese, softened
- 1 tablespoon Lime juice (fresh)
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Shredded Monterrey Jack cheese (optional for serving)
- 1 bag Tortilla chips (optional for serving)
Instructions
Place the chicken breasts in the bottom of a slow cooker.
Pour in the chicken broth and add the Great Northern beans, diced green chilies, chopped yellow onion, and minced garlic.
Sprinkle in the cumin, chili powder, oregano, salt, and black pepper. Stir gently to combine.
Cover the slow cooker with its lid and set it to cook on low for 5 hours or high for 3 hours.
After the cooking time, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker. Stir in the softened cream cheese and lime juice until fully combined and the cream cheese is melted.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with chopped fresh cilantro and shredded Monterrey Jack cheese, if desired. Pair with tortilla chips for added crunch.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 6819 mg | 296% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 25.6 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1022 mg | 79% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4230 mg | 90% | |
*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.
