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Creamy Slow Cooker White Chicken Chili with Hatch Chilies

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A creamy, smoky, and slightly addictive white chicken chili made with roasted Hatch chilies, tender chicken, and white beans. This set-it-and-forget-it slow cooker recipe is perfect for fall and tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup roasted, peeled, and chopped Hatch chilies (mild or medium heat, about 4–5 fresh chilies or 1 can of 10 ounces)
  • 1 tablespoon olive oil
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, tortilla strips, sour cream, extra lime wedges

Instructions

  1. Sauté the aromatics (optional but recommended): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Prepare the slow cooker: Transfer the sautéed onion and garlic to your slow cooker. Add the chicken breasts, drained cannellini beans, chicken broth, roasted Hatch chilies, cumin, oregano, smoked paprika, salt, and pepper. Stir gently, making sure the chicken is mostly submerged.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Create the creamy base: Remove about 1 cup of the beans and a little broth from the slow cooker. Blend until smooth using an immersion blender or regular blender. Stir the blended mixture back into the chili.
  6. Add the creaminess: Add the softened cream cheese cubes to the slow cooker and stir until completely melted and incorporated. If using heavy cream or half-and-half, stir it in now. Let the chili cook for another 15-20 minutes on LOW.
  7. Finish with lime and cilantro: Just before serving, stir in the fresh lime juice. Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and top with fresh cilantro and your favorite toppings.

Notes

Roast your own Hatch chilies if possible for the best flavor. Don’t skip the cream cheese step—it adds a subtle tang and richness. Season in layers and adjust salt at the end. If the chili is too thin, remove the lid for the last 30 minutes or mash additional beans. For dairy-free, use dairy-free cream cheese and full-fat coconut milk.

Nutrition

Keywords: white chicken chili, slow cooker chili, Hatch chili, creamy chili, fall recipe, comfort food

Find it online: https://gleefulfork.com/creamy-slow-cooker-white-chicken-chili-with-hatch-chilies/