Description

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for a hearty meal. Tender chicken breasts are slow-cooked with beans, green chilies, and aromatic spices, then blended with creamy cheeses and lime juice for a rich, flavorful finish. Ideal for easy meal prep and customizable with your favorite toppings like avocado, cilantro, or jalapeños.

Ingredients

Scale

Main Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
2 (15-ounce) cans great Northern beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium chicken broth

Cheese and Dairy

1/2 cup sour cream
4 ounces cream cheese, cubed and softened
1 cup shredded Monterey Jack cheese

Finishing Touches and Optional Toppings

Juice of 1 lime
Optional toppings: chopped cilantro, avocado, tortilla chips, jalapeño slices

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Instructions

Prepare Ingredients: Place chicken breasts in the bottom of the slow cooker. Add the chopped onion, minced garlic, drained beans, diced green chilies, and all the spices including cumin, oregano, chili powder, coriander, salt, and pepper. Pour in the chicken broth and stir gently to combine all ingredients evenly.
Slow Cook the Chili: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is thoroughly cooked and tender enough to shred. The flavors will meld during this slow cooking process, creating a warming base for the chili.
Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, distributing it evenly throughout the chili.
Add Creamy Ingredients: Stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover and continue cooking for an additional 10–15 minutes or until the cheeses are fully melted and the chili attains a creamy consistency.
Finish and Serve: Mix in the fresh lime juice for a bright, zesty flavor. Taste the chili and adjust seasoning as needed. Serve warm, topped with your choice of cilantro, avocado slices, tortilla chips, or jalapeño slices for extra heat and texture.

Notes

For extra heat, add a diced jalapeño or substitute pepper jack cheese.
This chili can be made quickly using rotisserie chicken instead of raw chicken breasts.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months to preserve freshness.