Print

Creamy Slow Cooker White Chicken Chili with Pepper Jack

creamy slow cooker white chicken chili with pepper jack - featured image
Print Recipe

A rich, creamy white chicken chili made in the slow cooker with pepper jack cheese for a subtle, building warmth. Perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 8 ounces cream cheese, softened and cubed
  • 8 ounces pepper jack cheese, shredded
  • 2 cups low-sodium chicken broth
  • 1 can (4 ounces) fire-roasted green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with a pinch of salt and pepper. Place them in the bottom of your slow cooker in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Drain and rinse the white beans, then add them to the pot. Spoon the fire-roasted green chiles over everything.
  4. Sprinkle the ground cumin, chili powder, dried oregano, and 1 teaspoon of salt over the top. Add the black pepper.
  5. Slowly pour the chicken broth around the edges of the pot, trying not to wash off all the seasonings from the chicken.
  6. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  7. Using two forks, shred the chicken right in the slow cooker.
  8. Cut the softened cream cheese into small cubes (about 1-inch pieces) and drop them into the pot. Stir gently until the cream cheese melts into the broth (about 2-3 minutes).
  9. Gradually add the shredded pepper jack cheese, stirring constantly until fully melted and the chili is smooth.
  10. Squeeze the juice of one lime into the pot and stir. Taste and adjust salt and pepper as needed.
  11. Ladle the chili into bowls. Top with fresh cilantro, extra shredded pepper jack, a dollop of sour cream, or crushed tortilla chips.

Notes

For best results, soften cream cheese to room temperature before adding. Shred your own pepper jack cheese for smooth melting. Do not lift the lid during cooking. Let chili rest on WARM for 10-15 minutes before serving. Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, pepper jack chili, easy chili recipe

Find it online: https://cookyep.com/creamy-slow-cooker-white-chicken-chili-with-pepper-jack/