Creamy Slow Cooker White Chicken Chili Recipe with Hatch Green Chiles Made Easy
A comforting and creamy slow cooker white chicken chili featuring Hatch green chiles for a mild smoky heat, tender chicken, and a rich texture from cream cheese. Perfect for cozy nights and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (low) or 3-4 hours (high)
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained and rinsed (Great Northern or cannellini)
- 1 can (4 ounces) Hatch green chiles, fire-roasted if possible
- 3 cups chicken broth
- 4 ounces cream cheese, softened
- 1 medium onion, diced (yellow or white)
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- A handful of chopped cilantro (optional)
Instructions
- Dice the onion, mince the garlic, and if using, finely chop the jalapeño. Rinse and drain the beans. Set the chicken breasts aside.
- Optional: In a small skillet over medium heat, sauté the diced onion with a splash of oil for 3-4 minutes until translucent. Add garlic and jalapeño and cook for another minute until fragrant.
- Place the chicken breasts at the bottom of the slow cooker. Add the sautéed onion, garlic, jalapeño mixture (or raw if skipping sauté), drained white beans, Hatch green chiles, chicken broth, cumin, oregano, salt, and pepper.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender and shreds easily but still holds together.
- About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese until fully melted and incorporated to thicken and add creaminess.
- Just before serving, squeeze in fresh lime juice and sprinkle chopped cilantro on top. Stir and adjust seasoning with salt and pepper if needed.
Notes
If your slow cooker runs hot, check chili after 4 hours to avoid overcooked chicken. Soften cream cheese before adding to prevent lumps. For thicker chili, mash some beans against the pot side and stir in or add a cornstarch slurry and cook on high for 15 minutes. Fresh roasted Hatch chiles enhance flavor. You can substitute cream cheese with full-fat Greek yogurt or coconut cream for dairy-free. Adjust salt carefully as broth and beans add sodium.
Nutrition
- Serving Size: About 1.5 cups (360
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 7
- Protein: 35
Keywords: slow cooker, white chicken chili, Hatch green chiles, creamy chili, easy dinner, comfort food, slow cooker chili, chicken chili, Tex-Mex chili