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Creamy Slow Cooker White Chicken Chili

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A rich, velvety white chicken chili made in a slow cooker. The key to this recipe is adding dairy at the very end to prevent curdling, resulting in a stable, comforting meal perfect for cold nights.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 12 tomatillos, husked and rinsed
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cans (15 ounces each) white beans (cannellini or Great Northern), rinsed and drained
  • 32 ounces low-sodium chicken broth
  • 1 can (4 ounces) diced mild green chilies
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/2 cup crumbled feta cheese (for topping)
  • Salt and pepper to taste

Instructions

  1. Cut chicken breasts into large chunks and season lightly with salt and pepper.
  2. Add chicken, diced onion, minced garlic, tomatillos, green chilies, cumin, and oregano to the slow cooker.
  3. Pour in chicken broth and stir gently to distribute spices. Ensure chicken is mostly submerged.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken reaches 165°F and shreds easily.
  5. Remove chicken to a plate and shred into bite-sized pieces using two forks. Discard excess fat.
  6. Optional: Use an immersion blender to blend about one-third of the beans for a thicker consistency.
  7. Return shredded chicken to the pot and stir in rinsed white beans.
  8. Turn slow cooker to ‘Keep Warm’ setting. Do not boil.
  9. Whisk heavy cream and softened cream cheese together in a separate bowl until smooth.
  10. Slowly pour the cream mixture into the chili while stirring. Let residual heat melt the cheese.
  11. Let chili sit on ‘Keep Warm’ for 10-15 minutes to allow flavors to meld.
  12. Taste and add salt and pepper as needed. Serve topped with feta cheese, cilantro, avocado, and lime juice.

Notes

Do not boil the chili after adding dairy, as high heat will cause the cream and cream cheese to separate. Toasting the cumin in a dry pan for 30 seconds before adding it deepens the flavor. If the chili is too thick after adding cream, add a splash of broth. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: white chicken chili, slow cooker recipes, creamy chili, winter dinner, comfort food, easy dinner, dairy-free option available

Find it online: https://merrymorsel.com/creamy-slow-cooker-white-chicken-chili-best-easy-recipe/