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Easy Creamy Slow Cooker White Chicken Chili

A close-up of a creamy bowl of white chicken chili, garnished with shredded cheese, sour cream swirl, and fresh parsley.
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Make this comforting, creamy white chicken chili in your slow cooker for a simple, satisfying weeknight dinner. This recipe uses shredded chicken for speed and delivers classic, cozy flavor.

Ingredients

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  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can mild diced green chiles with sauce, undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can diced jalapeños, drained (optional, for a little heat)
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup sour cream (for serving)
  • Shredded Monterey Jack cheese (for serving)

Instructions

  1. Place the shredded chicken, cannellini beans, Great Northern beans, diced green chilies, mild diced green chiles with sauce, cream of chicken soup, optional jalapeños, chicken broth, cumin, oregano, garlic powder, and black pepper into the basin of your slow cooker.
  2. Stir all ingredients together until they are well combined.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  4. About 30 minutes before serving, add the cubed cream cheese to the chili. Stir occasionally until the cream cheese has fully melted and the chili is smooth and creamy.
  5. Stir in the heavy cream or half-and-half until the chili reaches your desired consistency. Heat through for the final 10 minutes.
  6. Taste and adjust seasonings if needed.
  7. Serve hot, topped with a dollop of sour cream and shredded Monterey Jack cheese.

Notes

  • For a thicker chili, mash about 1/2 cup of the white beans against the side of the slow cooker before adding the cream cheese. This helps achieve that desired creamy white chicken chili texture without extra thickeners.
  • If you prefer a stovetop method, combine all ingredients except cream cheese and cream in a large pot. Simmer on medium-low heat for 30 minutes, then proceed with melting the cream cheese and adding the cream.
  • This recipe is naturally gluten free, making it a great healthy white chicken chili option.

Nutrition

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