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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is tender chicken simmered with white beans and green chiles in a creamy, lightly spiced broth. The chili cooks hands-off, then gets shredded and finished with heavy cream and melted Monterey Jack for a smooth, comforting texture.
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Prep Time 10 minutes
slow cook 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb boneless chicken breast
white beans
  • 3 can (15 oz each) white beans, drained
green chiles
  • 1 can (4 oz) diced green chiles
chicken broth
  • 4 cup chicken broth
onion
  • 1 onion, diced
spices
  • 2 tsp cumin
  • 1 tsp oregano
cream and cheese
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
garnish
  • 1 Fresh cilantro, for garnish

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chili
  1. Add the chicken, white beans, green chiles, chicken broth, onion, cumin, and oregano to the slow cooker. Stir briefly so the spices and beans are evenly distributed (no dry pockets), then keep everything in an even layer.
  2. Cover and cook on low for 6-7 hours, until the chicken is tender and easily pulls apart. The broth should gently thicken and the chicken should look opaque and shreddable.
  3. Alternatively, cover and cook on high for 3-4 hours, until the chicken is tender. You should be able to pierce the thickest chicken piece and feel it give easily.
  4. Shred the chicken directly in the slow cooker with two forks and stir it back into the chili. The strands should disperse through the beans so every bite has chicken throughout.
Finish creamy
  1. Stir in the heavy cream and mix until the chili turns creamy and smooth. Keep stirring until no cream streaks remain.
  2. Add the shredded Monterey Jack cheese and stir until melted and the surface looks glossy, 5-10 minutes. The cheese should fully incorporate so the chili thickens slightly and looks cohesive.
  3. Spoon into bowls and garnish with fresh cilantro before serving. Finish with cilantro on top so its green color stands out against the creamy chili.

Notes

For extra creamy texture without more dairy, blend a portion of the beans (or mash them) before serving, then stir back into the pot. Refrigerate leftovers in an airtight container for up to 4 days; freeze in freezer-safe portions up to 2 months, thaw in the fridge, then reheat gently until hot. For a lighter option, use half-and-half instead of heavy cream, adding it at the end so the chili stays smooth.