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Watergate Salad Recipe

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4 from 7 reviews

This Slow Cooker White Chicken Chili is a creamy and comforting dish packed with tender shredded chicken, white beans, mild green chilies, and warming spices. Slow cooked to perfection and enriched with cream cheese, it’s an easy, hearty meal perfect for chilly days or any time you crave a flavorful chili with a smooth, rich texture.

Ingredients

Main Ingredients

  • 2 cups chicken broth
  • 2 (14 ounce) cans white beans, drained
  • 2 (4 ounce) cans mild green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
  • 8 ounces cream cheese, softened
  • Salt & pepper, to taste

Toppings (Optional)

  • Lime juice
  • Diced avocado
  • Chopped cilantro
  • Mexican cheese blend
  • Tortilla strips

Instructions

  1. Combine Ingredients: Add the chicken broth, white beans, mild green chilies, chili powder, cumin, onion powder, oregano, and minced garlic into the slow cooker. Stir well to combine all the ingredients.
  2. Cook Chicken: Place the chicken breasts evenly side-by-side inside the slow cooker. Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and falls apart easily.
  3. Shred Chicken: Remove the cooked chicken breasts from the slow cooker and transfer them to a cutting board. Shred the chicken into bite-sized pieces using two forks or chop it if preferred. Return the shredded chicken back to the slow cooker.
  4. Add Cream Cheese: Microwave the cream cheese in 20-30 second intervals until very soft. Cut it into smaller pieces and stir into the slow cooker while set to high to help it melt completely. Stir the chili until the cream cheese is fully incorporated and smooth. Taste and adjust seasoning with salt and pepper as needed.
  5. Serve and Garnish: Spoon the white chicken chili into bowls and serve hot. Add desired toppings such as lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips to enhance flavor and texture.

Notes

  • Using softened cream cheese helps it melt faster and blend smoothly into the chili.
  • Cook times may vary based on slow cooker model; chicken should be tender and easy to shred.
  • For extra spice, add diced jalapeños or use spicy green chilies instead of mild.
  • Leftovers store well in the fridge for up to 3 days and can be frozen for up to 3 months.

Find it online: https://marthatasty.com/watergate-salad-recipe/