Slow-Cooker White Chicken Chili
Chicken, white beans and green chiles simmer all day into a mild, creamy chili that needs almost no attention.
Prep15 min
Cook6 hr
Total6 hr 15 min
YieldServes 6
LevelBeginner
Slow-Cooker White Chicken Chili
Ingredients
US measurements with metric in parentheses.
Instructions
- Put the chicken, beans, chiles, onion, garlic, broth, cumin, oregano and salt in a slow cooker.
- Cover and cook on low 6 hours or on high 3 to 4 hours, until the chicken reads 165°F (74°C) and shreds easily.
- Remove the chicken and shred it with two forks.
- Stir the cream cheese into the pot until melted, then return the chicken.
- Cook 10 more minutes, taste and adjust salt. Serve with lime and cilantro.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Mash a half cup of beans against the side of the pot to thicken the chili naturally.
- Do not lift the lid often; each peek adds about 15 minutes.
Substitutions
- Use half-and-half instead of cream cheese for a thinner finish.
- Use turkey or rotisserie chicken (add at the end).
Storage & reheating
Refrigerate up to 4 days or freeze up to 3 months.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~360 kcal |
|---|---|
| Protein | ~36 g |
| Carbohydrates | ~28 g |
| Fat | ~12 g |
Frequently asked questions
Can I make it on the stove?
Yes. Simmer covered for about 40 minutes, until the chicken is cooked through.