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Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili delivers tender shredded chicken and white beans in an ivory, creamy broth with mild green chiles. The chili simmers all day on low for hands-off flavor, then finishes with melted Monterey Jack for a smooth, rich bowl.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless chicken breasts
White beans and chiles
  • 2 can (15 oz) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 onion, diced
Broth and seasonings
  • 4 cup chicken broth
  • 1 tsp cumin
Creamy finish
  • 1 cup heavy cream
  • 1.5 cup shredded Monterey Jack cheese

Equipment

  • 1 cast iron skillet

Method
 

Slow cook the chili
  1. Add the boneless chicken breasts, white beans, diced green chiles, onion, chicken broth, and cumin to the crockpot and stir to combine.
  2. Cover and cook on low for 6-7 hours (or high for 3-4 hours) until the chicken is very tender, with bubbles of broth at the edges.
  3. Shred the chicken directly in the crockpot, pressing and stirring until the pieces are evenly distributed through the beans.
Make it creamy
  1. Stir in the heavy cream and cook on low for 5-10 minutes, until the broth looks glossy and creamy.
  2. Add the shredded Monterey Jack cheese and stir until fully melted and smooth, with no stringy cheese left.
Serve
  1. Spoon into bowls and serve warm with your favorite chili toppings.

Notes

For the smoothest texture, stir in the cream and cheese only near the end so the broth stays creamy instead of grainy. Refrigerate leftovers in a sealed container for up to 3 days. Freeze for up to 2 months; thaw in the fridge overnight and rewarm gently on the stove or in the microwave. For a lighter option, use half-and-half instead of heavy cream and add a bit less cheese if desired.