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Slow Cooker Creamy White Chicken Chili

A hearty and comforting white chicken chili featuring tender chicken, white beans, and a rich, creamy broth finished with Monterey Jack cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken pieces cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans white beans drained and rinsed
  • 1 can diced green chilies
  • 4 cups chicken broth low sodium
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp cornstarch mixed with 2 tbsp water
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño sliced
  • 1/2 cup crushed tortilla chips
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Slow Cooker
  • Mixing bowl

Method
 

Cooking Process
  1. Heat olive oil in a skillet and brown the chicken pieces for 4-5 minutes.
  2. Add onion and cook until translucent, then add garlic and cook for 1 minute.
  3. Transfer chicken and onion mixture to a slow cooker, add beans, chilies, broth, and spices.
  4. Cook on low for 6-7 hours until chicken is tender.
  5. Whisk heavy cream and sour cream together, then stir into the slow cooker.
  6. Stir in Monterey Jack cheese until melted.
  7. Add cornstarch slurry and cook for 5-10 minutes until thickened.
  8. Adjust seasoning and serve hot garnished with cilantro, jalapeño, tortilla chips, and lime.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.