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Slow Cooker White Chicken Chili

A creamy and flavorful twist on traditional chili, this Slow Cooker White Chicken Chili brings together tender chicken, white beans, and zesty spices for a comforting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small onion, chopped A yellow onion works best here for a slightly sweet flavor.
  • 1 jalapeño, finely chopped For extra heat, leave some seeds in. For a milder taste, remove all the seeds.
  • 2 boneless, skinless chicken breasts Look for high-quality, organic chicken if possible.
  • 1 small can diced green chiles (about 4 oz) Hatch brand is recommended for great flavor.
  • 1 packet taco seasoning A good blend will hold the key to deep, rich flavors.
  • 1 14.5-ounce can chicken broth Homemade broth is always best.
  • 2 cans northern beans, drained and rinsed Great for a creamy texture.
  • 1 8-ounce block cream cheese Make sure it’s at room temperature for easy mixing.
  • 1 cup shredded cheddar cheese A sharp cheddar adds a rich flavor contrast.
  • 1 cup shredded Monterey Jack cheese Adds creaminess.
Garnishes and Extras
  • Sliced green onions For garnish.
  • Frito chips Optional, for serving.

Method
 

Preparation
  1. Chop the onion and jalapeño, and rinse and drain the northern beans. Make sure your cream cheese is at room temperature.
Cooking Steps
  1. Place the chopped onion and jalapeño at the bottom of the slow cooker.
  2. Lay the chicken breasts on top of the onion and jalapeño.
  3. Pour the diced green chiles and taco seasoning over the chicken.
  4. Add the chicken broth and drained beans, stirring gently while ensuring the chicken stays on top.
  5. Cover the slow cooker and cook on LOW for 4 to 6 hours until the chicken is cooked through.
  6. Add the cream cheese to the mix and cook on LOW for an additional hour, stirring occasionally.
  7. Stir in the shredded cheddar and Monterey Jack cheeses until melted. Shred the chicken while stirring.
  8. If the cheese doesn’t fully melt, cover for another 5 to 10 minutes.
  9. Serve warm, garnished with sliced green onions and Frito chips for crunch.

Notes

Ensure your cream cheese is at room temperature to create a creamy texture without lumps. Store leftovers in an airtight container in the fridge for up to 5 days.