Creamy Slow Cooker White Chicken Chili – Easy 5-Ingredient Recipe
This creamy slow cooker white chicken chili is a set-it-and-forget-it meal that’s perfect for busy nights or feeding a crowd. With just five main ingredients, it delivers a velvety, flavorful chili that’s won cook-offs and will win your heart.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
- 1 jar (16 oz / 475ml) green salsa (salsa verde)
- 8 oz (226g) cream cheese, softened to room temperature
- 1 cup (240ml) low-sodium chicken broth
- Optional for topping: fresh cilantro, sliced jalapeños, shredded Monterey Jack cheese, sour cream, tortilla chips, lime juice
Instructions
- Layer the Ingredients (5 minutes): Place the chicken breasts in the bottom of your slow cooker. Pour the drained and rinsed Great Northern beans on top of the chicken. Then, pour the entire jar of green salsa over everything. Don’t stir it yet. Finally, pour the 1 cup of low-sodium chicken broth around the edges.
- Cook on Low (6-7 hours) or High (3-4 hours): Put the lid on and set your slow cooker. Cook until the chicken is easily shredded with a fork and reaches an internal temperature of 165°F (74°C).
- Shred the Chicken (5 minutes): Carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces.
- Add the Cream Cheese (5 minutes): While the chicken is out, add the softened block of cream cheese to the hot liquid in the slow cooker. Stir it gently until it melts completely into the broth.
- Combine and Finish (2 minutes): Return the shredded chicken to the slow cooker. Stir everything together until the chicken is evenly coated. Taste and adjust seasoning with salt, pepper, or cumin if desired. Let it cook for another 10-15 minutes on low.
- Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes.
Notes
Don’t overcook the chicken; stick to 6-7 hours on low or 3-4 hours on high. Soften cream cheese to room temperature before adding to avoid lumps. Stir at the end, not the beginning. To thicken, mash some beans or add a cornstarch slurry. Always drain and rinse canned beans.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420480
- Sugar: 57
- Sodium: 8001000
- Fat: 1822
- Saturated Fat: 1012
- Carbohydrates: 3035
- Fiber: 810
- Protein: 3845
Keywords: white chicken chili, slow cooker chili, creamy chili, easy chili, 5-ingredient chili, chicken chili, white chili