Slow Cooker White Chicken Chili with Heavy Cream
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.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
2 (4-ounce) cans diced green chilies
2 (15-ounce) cans great northern beans, drained and rinsed
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1/2 cup fresh cilantro, chopped
1 tablespoon olive oil
Salt to taste
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for another 1 minute until fragrant. Remove from heat.
Place the chicken breasts in the bottom of the slow cooker.
Add the cooked onion and garlic mixture on top of the chicken.
Add the diced green chilies, great northern beans, chicken broth, ground cumin, dried oregano, chili powder, black pepper, and cayenne pepper to the slow cooker.
Stir gently to combine all ingredients around the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
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. Cook on low for an additional 10 minutes to heat through.
Taste and add salt as needed.
Serve hot, garnished with additional cilantro if desired.