Creamy White Chicken Chili
A comforting, creamy, and mildly spicy white chicken chili perfect for family dinners, made easy in a slow cooker.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts (Use even-sized breasts for consistent cooking.)
- 1 can (15 oz) white beans, drained and rinsed (Cannellini or great northern beans both work. Rinse well to reduce sodium.)
- 1 can (4 oz) diced green chilies (Mild chilies keep the heat family-friendly.)
- 1 medium onion, chopped (Chop evenly so pieces soften uniformly.)
- 2 cloves garlic, minced (Fresh garlic gives the best flavor.)
- 2 cups chicken broth (Use low-sodium broth for better control of salt.)
- 1 teaspoon cumin (Toast cumin lightly in a dry pan first for deeper flavor.)
- 1 teaspoon chili powder (Choose mild or medium depending on boldness preference.)
- 1/2 teaspoon salt (Start with less and adjust to taste at the end.)
- 1/4 teaspoon black pepper (Freshly ground pepper brightens flavors.)
- 1 cup sour cream (Full-fat sour cream creates the creamiest texture.)
- 1 cup shredded cheese (cheddar or Monterey Jack) (Monterey Jack melts smoothly; cheddar adds a sharper note.)
- to taste Fresh cilantro for garnish (Add just before serving for brightness.)
Instructions
Preparation
- Place chicken, white beans, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper in the crockpot.
- Stir to combine and cover.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken and shred, then return to the pot.
- Stir in sour cream and cheese until melted and combined.
Serving
- Serve hot and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in containers for up to 3 months. Thaw and reheat gently.