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A steaming bowl of Crock Pot White Chicken Chili with toppings

Creamy Slow Cooker White Chicken Chili

This creamy slow cooker white chicken chili is a comforting and easy-to-make meal, perfect for a weeknight dinner. It combines tender chicken, cannellini beans, green chiles, and a rich blend of spices, finished with cream cheese and Monterey Jack for a deliciously smooth texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 2 (15-ounce) cans cannellini beans rinsed and drained
  • 2 (4-ounce) cans diced green chiles undrained
  • 4 cups chicken broth
  • 1 medium onion
  • 3 cloves garlic
Spices
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
Creaminess
  • 8 oz cream cheese softened
  • 1 cup shredded Monterey Jack cheese
Seasoning
  • Salt and freshly ground black pepper to taste

Equipment

  • Slow cooker (6-quart or larger)
  • Cutting board
  • Forks

Method
 

Cooking
  1. Place chicken breasts in the slow cooker, then add beans, chilies, broth, onion, garlic, chili powder, cumin, and oregano; season with salt and pepper.
  2. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender enough to shred.
  3. Remove and shred the cooked chicken on a cutting board, then return it to the slow cooker.
  4. Stir in softened cream cheese and shredded Monterey Jack cheese until fully melted and incorporated.
  5. Taste and adjust seasonings as desired.
  6. Ladle into bowls and serve hot, garnished with your favorite toppings.

Notes

For an extra kick, add a pinch of cayenne pepper with the other spices.