Description
This slow cooker white chicken chili recipe is filling, tasty and super indulgent – Amazing comfort food! Tender chicken simmers with green chiles, jalapeño, and spices in a creamy broth.
Ingredients
Scale
- 1 lb (450g) skinless, boneless chicken breast
- 1.5 cups (350ml) low-sodium chicken broth
- 3 cloves garlic, finely minced
- 1 (4.5 oz / 125g) can chopped green chiles, undrained
- 1 jalapeño, seeded and diced (see notes)
- 1 celery stalk, diced
- 1/2 yellow onion, minced
- 4 oz (115g) cream cheese, softened and cubed
- 1/4 cup (60ml) heavy whipping cream
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Toppings:
- Shredded Monterey Jack or Pepper Jack cheese
- Chopped fresh parsley or cilantro
- Sour cream or Greek yogurt
- Diced avocado
- Tortilla strips
Instructions
- Prepare Slow Cooker: Spray the insert of your slow cooker generously with cooking spray.
- Add Ingredients: Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, minced garlic, undrained chopped green chiles, diced jalapeño, diced celery, minced onion, cumin, oregano, and cayenne pepper (if using). Stir gently to combine the ingredients around the chicken.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, or until the chicken is cooked through and very tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a plate or cutting board. Using two forks, shred the chicken. Set aside.
- Make Creamy Base: In a small bowl, combine the softened cream cheese cubes and heavy whipping cream. Optional: Microwave for 30 seconds to help soften the cream cheese further if needed. Whisk until smooth.
- Combine and Finish: Pour the cream cheese mixture into the slow cooker with the broth and vegetables. Whisk well until the mixture is smooth and creamy. Return the shredded chicken to the slow cooker.
- Heat Through: Stir everything together. Cover and cook on high for another 20 minutes to allow the chicken to absorb more flavor and ensure everything is heated through.
- Season and Serve: Taste the chili and adjust seasoning with salt and pepper as needed. Ladle the white chicken chili into bowls and garnish with your favorite toppings, such as shredded cheese, cilantro, sour cream, or avocado. Serve immediately.
Notes
- Jalapeño Heat: For less heat, remove the seeds and membranes from the jalapeño before dicing. Adjust the amount or omit entirely based on preference.
- Green Chiles: Use mild canned green chiles unless you prefer more heat.
- Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the broth.
- Variations: Add a can of drained and rinsed white beans (like Great Northern or Cannellini) along with the shredded chicken for a more traditional white bean chicken chili.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.