Get ready for a cozy, comforting bowl of Slow Cooker White Chicken Chili—a creamy, flavorful twist on classic chili that’s packed with tender chicken, hearty beans, and just the right amount of spice. It’s the ultimate dump-and-go recipe, meaning minimal effort for maximum flavor. Just throw everything in the slow cooker and let it work its magic!
Why You’ll Love Slow Cooker White Chicken Chili
This chili isn’t just delicious—it’s a total lifesaver for busy days! Here’s why you’ll love it:
Effortless: Toss everything in the slow cooker and forget about it. Dinner practically makes itself!
Rich & Creamy: Unlike traditional red chili, this version has a smooth, velvety texture thanks to a touch of creaminess.
Protein-Packed & Filling: Loaded with tender chicken and beans, this is comfort food that actually keeps you full.
Mild or Spicy—You Decide!: Adjust the spice level to your liking, whether you love a little heat or prefer it mild.
Perfect for Meal Prep: Make a big batch and enjoy leftovers for days—it only gets better with time!
Ingredients
Ingredients in Slow Cooker White Chicken Chili
A handful of pantry staples come together to create this deliciously creamy chili:
Chicken Breasts: The main protein—cooks up juicy and tender in the slow cooker.
White Beans: Adds heartiness and a boost of fiber. Great Northern or cannellini beans work best.
Chicken Broth: Forms the flavorful base of the chili. Use low-sodium if you prefer more control over seasoning.
Green Chilies: Brings a mild, smoky heat to the dish without overpowering it.
Onion & Garlic: The flavor foundation—because every great chili needs them!
Corn: A little sweetness that balances out the spices.
Cream Cheese or Heavy Cream: For that irresistible creamy texture.
Cumin, Oregano & Chili Powder: The perfect trio of spices to give it warmth and depth.
Lime Juice: A splash of acidity brightens up all the flavors.
Instructions
Prep the Ingredients
Place the chicken breasts, beans, corn, diced green chilies, chopped onion, and minced garlic into the slow cooker.
Pour in the chicken broth, then sprinkle the cumin, oregano, and chili powder evenly over the top.
Cook Low & Slow
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Shred the Chicken
Remove the chicken from the slow cooker and shred it using two forks. It should be fall-apart tender!
Return the shredded chicken to the slow cooker and stir everything together.
Make It Creamy
Add the cream cheese or heavy cream and stir until fully melted and incorporated.
Squeeze in some fresh lime juice to balance out the flavors.
Serve & Enjoy
Ladle into bowls and top with your favorite garnishes like shredded cheese, cilantro, diced avocado, or a dollop of sour cream.
Nutrition Facts
Servings: 6
Calories per serving: 320 (approx.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
How to Serve Slow Cooker White Chicken Chili
This chili is hearty enough to stand on its own, but here are some serving ideas to take it to the next level:
- With warm tortillas or cornbread for a comforting side.
- Topped with shredded cheese, sour cream, and fresh cilantro for extra flavor.
- Served over rice or quinoa to make it even more filling.
- With tortilla chips on the side for a crunchy contrast.
Additional Tips
- For a thicker chili, mash some of the beans before adding them to the slow cooker.
- Make it dairy-free by swapping the cream cheese for coconut milk or leaving it out.
- Adjust the spice level by adding more chili powder or a chopped jalapeño.
- Use rotisserie chicken for an even quicker version—just reduce the cooking time.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
FAQ’s
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs add extra flavor and stay super juicy.
2. Can I make this on the stovetop instead?
Absolutely! Simmer everything in a large pot for about 30–40 minutes, then stir in the cream cheese.
3. Can I use dried beans instead of canned?
Yes, but they need to be pre-cooked before adding to the slow cooker.
4. How can I make it spicier?
Add diced jalapeños, extra chili powder, or a pinch of cayenne.
5. What if my chili is too thick?
Simply stir in a little more chicken broth to loosen it up.
6. Can I freeze this chili?
Yes! It freezes beautifully. Just thaw in the fridge overnight and reheat.
7. How do I make this chili keto-friendly?
Skip the beans and corn, and replace them with extra chicken and low-carb veggies.
8. Can I use pre-cooked chicken?
Definitely! Just add shredded rotisserie chicken in the last 30 minutes of cooking.
9. What’s the best way to reheat leftovers?
Warm it on the stove over low heat, stirring occasionally. You can also microwave it in short intervals.
10. Can I add extra veggies?
Of course! Bell peppers, zucchini, or spinach would be great additions.
Conclusion
Slow Cooker White Chicken Chili is the perfect easy, hearty meal that requires minimal effort but delivers BIG on flavor. Whether you’re meal prepping, feeding a crowd, or just craving a cozy bowl of comfort, this recipe is a guaranteed hit. Give it a try—you won’t be disappointed!
Print
Slow Cooker White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: Approximately 6 hours 15 minutes (if using the low setting)
- Yield: 6–8 servings 1x
- Category: Main Course / Soup / Stew
- Method: Slow Cooker
- Cuisine: American / Southwestern
- Diet: Gluten Free
Description
A comforting, hearty white chicken chili made effortlessly in the slow cooker. Tender chicken, creamy white beans, and zesty green chiles mingle with warm spices for a satisfying dish perfect for chilly evenings.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 1 (4 oz) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper, to taste
- (Optional) 1/2 cup frozen corn
- (Optional) Juice of 1 lime
Garnish (Optional):
- Sour cream or Greek yogurt
- Shredded Monterey Jack or cheddar cheese
- Chopped fresh cilantro
- Avocado slices
Instructions
- Assemble Ingredients: In your slow cooker, add the chicken, diced onion, minced garlic, white beans, diced green chiles, and chicken broth.
- Season: Stir in the ground cumin, dried oregano, chili powder, salt, and pepper.
- Slow Cook: Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until the chicken is very tender.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the pot.
- Optional Additions: Stir in frozen corn and lime juice (if using) and let heat through for 10 minutes.
- Serve: Ladle the chili into bowls and garnish with sour cream, shredded cheese, cilantro, and/or avocado slices as desired.
Notes
- For a thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- This chili develops even more flavor the next day—store leftovers in an airtight container in the refrigerator for up to 3 days.
Adjust seasonings to taste, especially if you prefer it spicier or more citrusy.
Nutrition
- Serving Size: ~1 ½ cups
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg