If you’re craving a bowl of something warm, comforting, and absolutely packed with flavor, look no further than this Slow Cooker White Chicken Chili. With creamy beans, tender chicken, pops of sweet corn, and just the right hint of spice, this is the kind of meal that makes you want to gather around the table with friends and family. The best part? Your slow cooker does almost all the work, leaving you with a hearty, satisfying chili that tastes like you spent hours in the kitchen (even though you barely lifted a finger). Slow Cooker White Chicken Chili is always a hit, whether you’re feeding a crowd on game day or just need a cozy weeknight dinner.

Slow Cooker White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is refreshingly simple, but every item plays a starring role in making your Slow Cooker White Chicken Chili so irresistible. Each one brings its own magic, from creaminess and tang to texture and depth—don’t skip a thing!

Chicken breasts: These become incredibly tender in the slow cooker and soak up all the chili’s flavors.
Yellow onion: Diced onion adds a gentle sweetness and savory depth as it cooks down.
Garlic: A must for aromatic flavor—don’t be shy with those cloves!
Great Northern or cannellini beans: Creamy and mild, they give the chili body and heartiness.
Diced green chiles: These provide a subtle kick and bring a lovely tang to balance the richness.
Frozen corn: Pops of sweetness and color make every bite interesting.
Ground cumin: Essential for that earthy, Southwest chili flavor we all crave.
Dried oregano: A little sprinkle adds herbal complexity without overpowering the other spices.
Chili powder: Just enough warmth and smokiness to round out the chili.
Ground coriander: Adds a citrusy, slightly nutty undertone—don’t skip it!
Salt and black pepper: These basics bring out all the other flavors and are key for balance.
Low-sodium chicken broth: The base that ties everything together and keeps the chili perfectly soupy.
Cream cheese: Cubed and stirred in at the end for dreamy creaminess.
Sour cream: Adds tang and silkiness, making the chili extra luscious.
Lime juice: A squeeze of fresh lime brightens everything up right before serving.
Fresh cilantro and Monterey Jack cheese: For garnish, these add freshness and gooey, melty goodness on top.

How to Make Slow Cooker White Chicken Chili

Step 1: Layer the Ingredients

Start by placing the chicken breasts right on the bottom of your slow cooker. This lets them soak up all the incredible flavors as they cook. Next, pile on the onion, garlic, beans, green chiles, corn, and all those fragrant spices. Pour in the chicken broth last, then give everything a gentle stir to combine—it’ll look colorful and smell amazing already!

Step 2: Slow Cook Until Tender

Cover your slow cooker, set it to low for 6–8 hours (or high for 3–4 hours if you’re short on time), and let the magic happen. The chicken will turn wonderfully tender and juicy, and all the flavors will meld together into a rich, savory base for your Slow Cooker White Chicken Chili.

Step 3: Shred the Chicken

Once the chicken is cooked through, carefully remove it from the slow cooker and shred it using two forks. This is the moment when you’ll see just how perfectly cooked and juicy your chicken has become! Add the shredded chicken right back into the slow cooker so it can soak up even more flavor.

Step 4: Add Creaminess

Now for the game-changing step: stir in the cream cheese and sour cream. Let them melt and swirl into the chili for about 10–15 minutes, transforming the broth into something ultra-silky and satisfying. Don’t rush this step—the final texture is worth it!

Step 5: Brighten and Serve

Right before serving, stir in the fresh lime juice for a bright, zesty lift. Give your Slow Cooker White Chicken Chili a good final stir, then ladle it into bowls and get ready for the best part—toppings!

How to Serve Slow Cooker White Chicken Chili

Garnishes

Go wild with toppings! Chopped fresh cilantro and shredded Monterey Jack cheese are just the beginning. Try adding sliced avocado, extra lime wedges, tortilla strips, or even a dollop of extra sour cream. Each garnish brings its own flair and makes your bowl totally customizable.

Side Dishes

Pair your chili with warm cornbread, crusty bread, or tortilla chips for dipping. A crisp green salad with a citrusy vinaigrette is also a refreshing counterpoint to the chili’s creamy richness. This makes for a complete, satisfying meal any night of the week.

Creative Ways to Present

If you’re entertaining, serve your Slow Cooker White Chicken Chili in mugs for easy mingling, or set up a chili bar with all the toppings and let guests build their own bowls. For a fun twist, spoon the chili over baked sweet potatoes or serve it inside bread bowls for an edible upgrade!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker White Chicken Chili keeps beautifully in the fridge for up to 4 days. Just let it cool to room temperature, then transfer to an airtight container. The flavors deepen even more overnight, making your next bowl extra delicious.

Freezing

This chili is a freezer superstar! Portion cooled chili into freezer-safe containers or zip-top bags, leaving a little room for expansion. You can freeze it for up to 3 months—just thaw overnight in the fridge before reheating. Perfect for easy lunches or dinners down the road.

Reheating

Gently reheat the chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it thickens up a bit in the fridge or freezer, just add a splash of chicken broth to bring back that perfect creamy consistency.

FAQs

Can I make Slow Cooker White Chicken Chili with rotisserie chicken?

Absolutely! Just skip the initial cooking time for raw chicken. Shred your rotisserie chicken and add it during the last hour of slow cooking, so it heats through and soaks up all those amazing flavors without becoming overcooked.

How spicy is this chili?

This recipe is mild as written, perfect for families or anyone who doesn’t love too much heat. If you want to turn up the spice, add a diced jalapeño or use spicy green chiles—taste as you go and adjust to your preference!

Can I use different beans?

Definitely. While Great Northern or cannellini beans are classic for Slow Cooker White Chicken Chili, you can swap in navy beans or even pinto beans if that’s what you have on hand. The texture and look will change slightly, but it’ll still be delicious.

What’s the best way to make this chili dairy-free?

To make a dairy-free version, simply leave out the cream cheese and sour cream, or use your favorite plant-based alternatives. The chili will still be hearty and full of flavor—you’ll just lose some of the signature creamy texture.

Can I double this recipe?

Yes! If your slow cooker is large enough, double all ingredients for a party or meal prepping. Just keep an eye on the fill line and consider adding a bit more cooking time to ensure everything heats through evenly.

Final Thoughts

Nothing says comfort like a big bowl of Slow Cooker White Chicken Chili, and this recipe makes it so easy to bring that comfort to your own kitchen. Whether you’re serving a crowd or just looking for a cozy meal, give this a try—you’ll be amazed by how much flavor and heartiness comes from such simple ingredients!

Slow Cooker White Chicken Chili Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker White Chicken Chili is a creamy, comforting dish featuring tender chicken breasts simmered with white beans, green chiles, and aromatic spices. Perfect for a hearty weeknight meal, it combines a blend of mild heat and rich flavors, finished with cream cheese and sour cream for a luscious texture, and garnished with fresh cilantro and Monterey Jack cheese.

Ingredients

Scale

Proteins

1 1/2 lbs boneless, skinless chicken breasts

Vegetables and Beans

1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (4 oz) diced green chiles
1 cup frozen corn

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper

Liquids and Dairy

4 cups low-sodium chicken broth
4 oz cream cheese, cubed
1/2 cup sour cream
Juice of 1 lime

Garnishes

Chopped fresh cilantro
Shredded Monterey Jack cheese

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Instructions

Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to serve as the base for the chili.
Add aromatics and beans: Add the diced onion, minced garlic, drained Great Northern or cannellini beans, diced green chiles, and frozen corn on top of the chicken to layer the flavors.
Season and add liquids: Sprinkle ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper over the ingredients. Pour in 4 cups of low-sodium chicken broth, then stir gently to combine the elements evenly while keeping the chicken at the bottom.
Cook the chili: Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
Shred the chicken: Remove the cooked chicken breasts carefully from the slow cooker and shred them using two forks until finely pulled apart.
Combine shredded chicken and dairy: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and sour cream to the mixture. Stir continuously until the cream cheese melts and the mixture is creamy and well combined.
Heat through and finish: Let the chili cook for an additional 10 to 15 minutes to ensure everything is thoroughly heated and flavors meld together.
Add lime juice and garnish: Stir in the juice of one lime for a fresh zest, then serve the chili garnished with chopped fresh cilantro and shredded Monterey Jack cheese according to preference.

Notes

For a spicier chili, add a diced jalapeño or substitute hot green chiles instead of mild.
To shorten the cooking time, substitute with rotisserie chicken, adding it during the last hour of cooking.
This chili freezes well; store leftovers in airtight containers for up to 3 months and reheat thoroughly before serving.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American