A creamy and comforting slow cooker white chicken chili made with tender chicken, white beans, green chilies, and a touch of heavy cream for richness. Perfect for a cozy meal any day of the week.
2 pounds boneless, skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
2 (4-ounce) cans diced green chilies
3 (15-ounce) cans white beans, drained and rinsed
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
1 cup shredded Monterey Jack cheese, for serving
1 medium lime, cut into wedges, for serving
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, diced green chilies, and drained white beans on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the ground cumin, dried oregano, chili powder, black pepper, and salt evenly over the mixture.
Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and cooked through.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the heavy cream and chopped cilantro, mixing well to incorporate the cream evenly.
Cover and cook on low for an additional 15 minutes to heat through.
Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese and additional fresh cilantro if desired.
Serve with lime wedges on the side for squeezing over the chili.