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Creamy Slow Cooker White Chicken Chili with Green Chiles

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This creamy slow cooker white chicken chili with green chiles is a set-it-and-forget-it meal that delivers rich, velvety comfort without the graininess of dairy added too early. Made with cream cheese, tender chicken, and mild green chiles, it’s perfect for busy weeks and lazy Sundays.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 ounces each) diced mild green chiles
  • 8 ounces cream cheese, softened
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Fresh cilantro for garnish (optional)
  • Juice of 1 lime

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Layer the ingredients in the slow cooker: Place the chicken at the bottom. Add the diced onion, minced garlic, drained white beans, and both cans of diced green chiles on top. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over everything.
  3. Add the broth: Pour the chicken broth around the edges so you don’t wash off the spices. Give everything a gentle stir.
  4. Cook low and slow: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken pieces to a cutting board, or use two forks to shred them right in the slow cooker. Return shredded chicken to the pot.
  6. Add the cream cheese: Cut the softened cream cheese into small cubes and stir it into the hot chili. Let it melt for 2 to 3 minutes, then stir again until fully incorporated.
  7. Finish with lime and cilantro: Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro, shredded cheese, or a dollop of sour cream if desired.

Notes

Don’t add cream cheese too early; stir it in during the last 15-20 minutes. Use room-temperature cream cheese for smooth melting. Drain and rinse beans to avoid gumminess. Don’t skip the lime at the end—it brightens the flavors. If chili is too thin, cook uncovered on HIGH for 20-30 minutes or mash some beans. Full-fat cream cheese is essential for creamy texture.

Nutrition

Keywords: slow cooker white chicken chili, creamy white chicken chili, green chiles, slow cooker chili, easy chili recipe

Find it online: https://elvafood.com/creamy-slow-cooker-white-chicken-chili-with-green-chiles/