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A hearty bowl of white chicken chili cooked in a slow cooker, ready to serve.

Creamy Slow Cooker White Chicken Chili

This creamy slow cooker white chicken chili is an easy and delicious meal, perfect for a cozy night in. Simply combine chicken, beans, chiles, enchilada sauce, and spices in a slow cooker for a flavorful and comforting dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • slow cooker
  • forks

Ingredients
  

Main Ingredients

  • 2-3 pounds boneless, skinless chicken breasts or thighs
  • 2 (15-ounce) cans Great Northern or Cannellini Beans rinsed and drained
  • 1 (4-ounce) can diced green chiles undrained
  • 1 (10-ounce) can green enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 medium onion chopped
  • 3-4 garlic minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/2 cup sour cream or cream cheese optional, for creaminess

Instructions
 

Preparation

  • Chop the onion and mince the garlic, then rinse and drain the beans.
  • Place the chicken breasts or thighs at the bottom of your slow cooker.
  • Add the rinsed beans, undrained diced green chiles, green enchilada sauce, chicken broth, chopped onion, minced garlic, cumin, chili powder, oregano, salt, and pepper to the slow cooker.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.

Finishing Touches

  • Remove the cooked chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the pot.
  • If desired, stir in the sour cream or cream cheese until well combined and heated through.
  • Taste and adjust seasonings; add cayenne pepper for extra spice if preferred.

Notes

For a richer flavor, consider using bone-in chicken thighs and removing the bones after shredding. This chili also freezes well for quick meals later!