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Easy Creamy White Chicken Chili (Slow Cooker or Stovetop)

A close-up of a creamy white chicken chili, topped generously with fresh cilantro, served in a white bowl.
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Make this easy, creamy white chicken chili for a comforting, healthy weeknight dinner. This recipe works well in a slow cooker or on the stovetop and is perfect for meal prep.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for spice)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup chopped fresh cilantro, for garnish
  • Optional toppings: shredded Monterey Jack cheese, avocado slices, sour cream

Instructions

  1. If using a slow cooker: Place the shredded cooked chicken, onion, garlic, green chilies, cumin, oregano, salt, pepper, and cayenne (if using) into the slow cooker insert. Pour in the chicken broth. Stir to combine.
  2. If using the stovetop: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, oregano, salt, pepper, and cayenne (if using). Cook for 1 minute until fragrant. Add shredded chicken, green chilies, chicken broth, and beans. Bring to a simmer.
  3. For Slow Cooker: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. For Stovetop: Reduce heat to low, cover, and simmer for at least 20 minutes to let flavors combine.
  5. About 30 minutes before serving (for both methods), stir in the cubed cream cheese until it melts completely into the chili, creating a creamy texture.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but do not boil after adding the cream.
  7. Taste and adjust salt and pepper as needed.
  8. Serve hot, garnished with cilantro and your favorite toppings. This is a great meal prep option.

Notes

  • You can use rotisserie chicken to make this a quick dinner solution.
  • For a thicker chili, mash about 1 cup of the beans against the side of the pot before adding the cream cheese.
  • If you prefer a spicier chicken chili, increase the cayenne pepper or add a dash of hot sauce during the last 10 minutes of cooking.

Nutrition

Find it online: https://tastethisplate.com/easy-creamy-white-chicken-chili-recipe/