Slow Cooker White Chicken Chili
This creamy white chicken chili is slow cooked to tender perfection with white beans and green chiles for a bold and satisfying meal. It is ideal for freezer meal prep because it stores for months and reheats without losing its creamy texture.
A creamy and flavorful white chicken chili with white beans and green chiles made for freezing.
Nutrition per serving
Ingredients
Main
Legumes
Vegetables
Base
Spices
Dairy
Instructions
Load the Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. Add the drained white beans, diced green chiles, chicken broth, cumin, salt, and pepper. Stir gently to combine everything around the chicken.
Slow Cook
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
Shred and Finish
Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and add the cubed cream cheese. Stir well and cover for an additional 15 minutes until the cream cheese melts into the broth and creates a creamy consistency.
Cool and Freeze
Allow the chili to cool completely before portioning into freezer-safe bags or containers. Lay bags flat to freeze for compact storage. Freeze for up to 3 months. Reheat on the stovetop over medium-low heat stirring frequently to keep the cream cheese smooth.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.