Go Back

Slow Cooker Green Chile Chicken Chili with Creamy White Beans

Slow cooker green chile chicken chili combines tender shredded chicken, creamy white beans, green chiles, and a gentle kick of cumin. The slow cooker makes it an easy, hearty meal finished with fresh lime juice and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 3 cup chicken broth low-sodium
  • 2 can (4 oz) green chiles diced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp oregano dried
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 4 oz cream cheese softened
  • 1 tbsp lime juice fresh
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the thawed chicken, onion, garlic, chicken broth, green chiles, cumin, chili powder, oregano, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and is tender enough to shred.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Add the beans and softened cream cheese to the slow cooker, mash about 1 cup of the beans against the side of the cooker, and stir until the cream cheese is mostly incorporated.
  5. Return the shredded chicken to the slow cooker, cover, and cook on HIGH for 20 to 30 minutes, until the beans are hot and the chili is creamy.
  6. Stir in the lime juice and cilantro before serving.

Notes

For the creamiest texture, mash about 1 cup of the beans against the slow cooker before stirring. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free version, use dairy-free cream cheese.