Low & Slow Creamy White Chicken Chili

This creamy, low carb chicken chili couldn’t be easier! Toss the simple ingredients in your slow cooker and enjoy this slightly spicy chili on a cold winter night!

Prep Time: 5 minutes

Cook Time: 8 hours (low setting), 4 hours (high setting)

Total Time: 4 hrs, 5 min – 8 hrs, 5 min depending on the setting

Serves 6


  • 1 lb boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz. low sodium chicken broth
  • 1-15 oz. can Great Northern beans, drained & rinsed
  • 1-15 oz. can black beans, drained & rinsed
  • 8 oz. diced green chiles hot, mild, or combo of choice
  • 1 tsp. cumin
  • 3/4 tsp. oregano
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • Small handful of fresh cilantro, chopped
  • 4 oz. cream cheese (full fat)
  • 1/4 c. Half & Half
  • Salt & pepper to taste


  • Shredded Monterey Jack or Mexican cheese blend
  • Sliced jalepenos
  • Sliced avocado
  • Dollop of sour cream
  • Chopped cilantro
  • Low carb tortilla strips



  1. Add chicken breasts to bottom of slow cooker, top with cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, beans, green chiles, chicken broth & cilantro.
  3. Cover and cook on low for 8 hours or high for 3-4 hours.
  4. Remove chicken to large mixing bowl & shred, then return to slow cooker.
  5. Add cream cheese and Half and Half, stir. Cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened.
  6. Season with optional salt & pepper to taste
  7. Stir well and serve with desired toppings

**Recipe inspired from The Chunky Chef

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