American
Slow Cooker White Chicken Chili
Chicken, white beans, and green chiles simmer into a pale chili, and cream cheese goes in at the end so it melts instead of splitting. It is milder than a red chili and still a full bowl.
- Prep
- 15 min
- Cook
- 4 hr
- Total
- 4 hr 15 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Beans and chicken make it a meal.
- Green chiles are the heat, and you can see how much.
- Cream cheese at the end makes it silky without cooking dairy for hours.
- Low or high, both are written.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Add the chicken, salt, onion, beans, green chiles, broth, cumin, and oregano to the slow cooker.
- 2
Cover. Cook on low for 4 hours or on high for 2 hours 30 minutes. Do not lift the lid early.
- 3
The chicken should reach 165°F. Shred it in the pot.
- 4
Cut the cream cheese into pieces and stir it in until it melts, with the cooker on high and the lid off, about 5 to 10 minutes.
- 5
Stir in the lime juice. Taste for salt.
Pro tips
- Cream cheese that sits in the pot for 4 hours can look grainy. Wait until the chicken is shredded.
- If the chili is thin, mash a spoon of beans against the side of the pot.
- This is not a fiery chili. Add a sliced jalapeño at the start if you want more heat.
Easy substitutions
- Cream cheese
- Skip it for a dairy-free, brothier chili
- Chicken breast
- Thighs
- White beans
- Chickpeas
Storage and reheating
Storage
Refrigerate up to 3 days. It thickens as it sits.
Reheating
Warm on the stove over medium-low with a splash of broth. Stir so the cream cheese stays smooth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 36 g
- Carbs
- 26 g
- Fat
- 13 g
- Fiber
- 6 g
Moderate · Slow Cooker · Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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