Elevate your weeknight dinner with this delightful white chicken chili. Juicy chicken breasts mingle with hearty white beans, tangy green chilies, aromatic onions and garlic, and vibrant spices. Creamy cream cheese and zesty lime create a smooth finish, making this protein-packed, comforting dish perfect for a nourishing and satisfying meal.

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Hey everyone! I’m excited to share my Easy White Chicken Chili that I made in the slow cooker.

I started with 2 boneless, skinless chicken breasts and sautéed them in 1 tablespoon of olive oil along with a diced medium yellow onion and 3 minced garlic cloves. I then added 2 cans of Great Northern white beans, a can of diced green chilies, and 4 cups of low sodium chicken broth.

The chili gets its warm flavor from 1 teaspoon each of ground cumin and dried oregano, plus 1/2 teaspoon of salt and a little cayenne pepper if you like some heat. To give it a creamy twist, I used 8 oz of cream cheese cut into cubes and squeezed in the juice of one lime.

Packed with protein and nutrients, this meal is perfect for a healthy dinner and works really well if you re using an Instant Pot too. Enjoy this filling and tasty dinner!

Why I Like this Recipe

I like this recipe ’cause it’s super easy and doesn’t take much fuss. First, the slow cooker method really takes the pressure off me and lets me do my homework or hang out while it cooks. Second, I love how the cream cheese melts into the chili making it all creamy and rich—it’s like a warm hug in a bowl. Third, it’s really healthy and high in protein, which keeps me feeling energized during a busy day. Lastly, the mix of spices like cumin and oregano makes the flavor pop, and even a little bit of cayenne adds that kick I enjoy.

Ingredients

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Chicken breasts offer lean protein thats great for muscle repair and filling you up each day.
White beans are high in fiber and protein, making them healthy and a hearty addition.
Diced green chilies pack a bit of tangy heat that lifts the overall flavor of the dish.
Onion brings a natural sweetness once it cooks slowly, adding depth and richness.
Garlic, though small, infuses the broth with a bold aroma and slight spice.
Cream cheese smoothens the chili, balancing out the spicy and savory flavors.
Lime juice delivers a fresh, sour kick that brightens up the taste perfectly.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb in total)

2 cans (15 oz each) Great Northern white beans, drained and rinsed

1 can (4 oz) diced green chilies

4 cups low sodium chicken broth

1 medium yellow onion diced

3 garlic cloves minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt (or more if you need it)

1/4 teaspoon cayenne pepper (optional if you like a little heat)

8 oz cream cheese, softened and cut into cubes

Juice of one lime

How to Make this

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1. Start by heating the olive oil in a small pan over medium heat and give the diced onion and minced garlic a quick sauté until they get a bit soft, then dump ’em into your slow cooker.

2. Place the chicken breasts into the slow cooker along with the sautéed onion and garlic.

3. Pour in the 4 cups of low sodium chicken broth, then add the drained white beans and the diced green chilies.

4. Sprinkle the ground cumin, dried oregano, salt, and optional cayenne pepper over all the veggies and chicken.

5. Give everything a gentle stir to combine all the flavors, then cover your slow cooker and let it cook on low for about 6 to 7 hours (or high for 3 to 4 hours) until the chicken is totally tender.

6. Once the chicken is cooked, take it out and shred it using two forks, then put it back in the pot.

7. Mix in the softened, cubed cream cheese; stir well until it melts smoothly into the chili making it creamier.

8. Finally, squeeze in the juice of one lime, stir once more, and taste to see if you need to add more salt.

9. Serve hot, and enjoy this comforting white chicken chili that’s both high in protein and super flavorful!

Equipment Needed

1. Stove and small pan for sautéing the onion and garlic
2. Slow cooker for combining and simmering the ingredients
3. Cutting board and chef’s knife to dice the onion, mince the garlic, cube the cream cheese, and cut up the lime
4. Measuring cups and spoons to accurately measure out the broth, olive oil, and spices
5. Two forks for shredding the chicken after it’s cooked
6. Mixing spoon or spatula to stir everything together in the slow cooker
7. A bowl to hold and soften the cream cheese if needed before adding it into the dish

FAQ

What kind of beans work best in this recipe?

The recipe calls for Great Northern white beans but if you cant find them, cannellini beans can be a great substitute.

Can I speed up the cooking process?

Sure, you can use a pressure cooker instead of a slow cooker and cut the cooking time down to about 25-30 minutes.

Is the cream cheese really necessary?

The cream cheese gives the chili a nice creamy texture, though if you dont like it or are dairy free, you might try a dairy substitute or just add a dollop of sour cream at the end.

How spicy does this chili turn out?

It gets a bit of heat from the cayenne pepper and diced green chilies, but you can use less if you're not a fan of spicy food.

Can I freeze leftovers?

Yeah, you can freeze leftovers, but just note that the texture may change slightly after reheating.

Easy White Chicken Chili (Slow Cooker) Recipe Substitutions and Variations

If you don’t have chicken breasts, you could use boneless, skinless chicken thighs instead which might give a richer flavor.
If Great Northern white beans aren’t available you can swap them with cannellini or navy beans and you’ll still get a great texture.
Instead of diced green chilies you might try using a small amount of diced jalapeños or roasted poblanos to add a different kind of heat.
If you run out of low sodium chicken broth you can use a vegetable broth as a substitute, though it might change the flavor slightly.
For cream cheese, if you’re looking for a lighter taste you could mix a bit of Greek yogurt with a little bit of sour cream to create a creamy substitute.

Pro Tips

1. To boost the flavor even more, try cooking the onions and garlic a little longer in the pan until they get a rich brown color instead of just softening, it really helps build a deeper taste.

2. Give the beans a quick rinse under cold water before adding them in. It removes any extra salt or starch so your chili doesn’t end up too thick or salty.

3. If you’re looking to add a little extra zing, toss in a sprinkle of fresh cilantro or even a dash more lime juice right before serving. It makes the dish feel a lot fresher.

4. To get a creamier texture, you might want to mash a few of the beans with the back of a spoon before stirring them back in, that way every bite has a smooth, velvety feel.