Here’s a cozy, reliable recipe for slow cooker chicken & white bean chili—mild, creamy, and perfect for a hands-off meal.
🥣 Slow Cooker Chicken & White Bean Chili
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained & rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) green chilies
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder (adjust to taste)
- ½ tsp paprika
- Salt & black pepper to taste
- 1 cup corn (optional)
- ½ cup cream cheese or ½ cup heavy cream (for creaminess)
- Juice of ½ lime
Instructions
- Add everything (except dairy & lime) to the slow cooker
Place chicken, beans, onion, garlic, green chilies, broth, and spices into the cooker. - Cook
- Low: 6–7 hours
- High: 3–4 hours
- Shred the chicken
Remove chicken, shred with forks, and return it to the pot. - Make it creamy
Stir in cream cheese or heavy cream. Let it melt for 10–15 minutes. - Finish
Add lime juice, taste, and adjust seasoning.
Optional Toppings
- Fresh cilantro
- Shredded cheese
- Sour cream or yogurt
- Avocado slices
- Tortilla chips
Tips
- For thicker chili: mash some beans before adding
- For more heat: add jalapeño or extra chili powder
- For lighter version: skip cream cheese and use Greek yogurt at the end
If you want, I can give you a spicy version, Instant Pot version, or a high-protein variation.
