Widowmaker Creamy White Chicken Chili
This Widowmaker Creamy White Chicken Chili is a bold, velvety slow cooker meal featuring salsa verde, tender chicken, and a rich cream cheese base. Perfect for feeding a crowd with minimal effort.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
1 onion, chopped
10.5 ounce can cream of chicken soup
16 ounce jar salsa verde
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
30 ounces Great Northern beans, drained
8 ounce block cream cheese, cubed
1/2 cup water
1.5 cups shredded Monterey Jack cheese
Fresh cilantro, avocado, and lime for serving
Instructions
1. In a 6-quart slow cooker, combine chopped onion, cream of chicken soup, salsa verde, chili powder, cumin, and salt. Stir well.
2. Submerge chicken breasts and thighs into the mixture. Cover and cook on High for 2.5 hours.
3. Remove chicken to a cutting board and roughly chop into bite-sized pieces.
4. Return chicken to the slow cooker and add beans, cubed cream cheese, water, and Monterey Jack cheese.
5. Cover and cook on High for an additional 45 to 90 minutes.
6. Stir vigorously until the cream cheese is fully melted and the sauce is uniform.
7. Serve warm with fresh cilantro, avocado, and lime wedges.
Notes
Use a mix of breasts and thighs for the best texture and moisture.
Ensure the cream cheese is at room temperature before adding to prevent clumping.
Rinse the canned beans thoroughly to keep the chili color bright.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 443
- Sugar: 3g
- Sodium: 910mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 39g
- Cholesterol: 134mg