Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 (15-ounce) cans great northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Optional toppings: shredded Monterey Jack cheese, chopped cilantro, avocado, lime wedges, tortilla chips

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant.
  2. Transfer the onion and garlic mixture to the slow cooker. Add chicken breasts, great northern beans, green chilies, chicken broth, cumin, oregano, salt, and pepper.
  3. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, or until the chicken is cooked through and easily shreds.
  4. Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Add the softened cream cheese and sour cream to the slow cooker. Stir until completely melted and incorporated, creating a creamy consistency.
  6. Taste the Crockpot White Chicken Chili and adjust seasonings as needed. Add more salt, pepper, or cumin to taste.
  7. Ladle into bowls and top with your favorite toppings.