This slow-cooker creamy white chicken chili is spicy, creamy and hearty. Perfect for a cold winters nights.
I think I’ve discovered why I have such a love-hate relationship with my slow-cooker. I love having my dinner ready when I’m done with work, but I hate all the prep work in the morning. Luckily, the good outweighs the bad. This chili has a bit of prep work to it, but so worth it.
This chili is a spicy, knock your socks off kind of chili. If you love lots of spice then make as directed. If you want less spice then cut back on the cumin and use only one can of diced chiles. My husband calls this more of a soup than a chili, but I’m sticking with calling it chili. Either way this is delicious.
To make this I just layered all my ingredients (minus the sour cream and half n half) into my slow-cooker and allowed it to cook for 7 hours. I shredded the chicken in my slow-cooker, added the sour cream and half n half and let it cook for another hour. Super easy and beyond good. I think you will love this chili.
- 1 medium yellow onion, chopped
- 2 lbs. chicken breasts
- 4 cans Great Northern Beans, drained and rinsed
- 32 oz. chicken broth
- 2 ( 4 oz.) cans mild diced green chiles
- 3 tsp. garlic powder
- 2 tsp. salt
- 2 tsp. cumin
- 2 tsp. oregano
- 1 tsp. pepper
- ¼ tsp. cayenne pepper
- 2 cups sour cream
- 1 cup half n half
- Shredded cheddar cheese for topping
- Parsley for topping
- In the slow-cooker place the chicken and all other ingredients except the sour cream and half n half.
- Cook on low for 6-7 hours.
- After the 6-7 hours take the chicken out of the slow-cooker and shred. Place back in the slow-cooker and add the sour cream and half n half. Stir well and cook for another hour.
- Top with cheese and parsley when serving.