Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a creamy, comforting, and flavorful dish packed with tender shredded chicken, white beans, green chilies, and warm spices. It’s an easy, set-it-and-forget-it meal perfect for busy weeknights, game days, or chilly evenings. Topped with fresh cilantro, avocado, and shredded cheese, this chili is sure to become a family favorite!

Why You’ll Love This Recipe

• Easy and hands-off – Just toss the ingredients into the slow cooker and let it do the work.
• Creamy and flavorful – Loaded with spices, beans, and a rich, creamy texture.
• Healthy and filling – Packed with protein from chicken and fiber from beans.
• Perfect for meal prep – Tastes even better the next day and freezes well.
• Customizable – Adjust spice levels, add veggies, or swap beans for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts (or thighs)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 2 (15 oz) cans white beans (drained and rinsed)
• 1 (4 oz) can diced green chilies
• 1 cup frozen or canned corn
• 4 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 4 oz cream cheese (cubed)
• ½ cup sour cream (or heavy cream for extra richness)

Optional toppings:

• Shredded Monterey Jack or cheddar cheese
• Fresh cilantro (chopped)
• Diced avocado
• Sliced jalapeños
• Tortilla chips or strips
• Lime wedges

Directions

1. Assemble the chili in the slow cooker:

• Place the chicken breasts in the slow cooker.
• Add chopped onion, garlic, white beans, green chilies, corn, and chicken broth.
• Stir in salt, pepper, cumin, chili powder, oregano, smoked paprika, and cayenne (if using).

2. Cook the chili:

• Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and fully cooked.

3. Shred the chicken:

• Remove the chicken from the slow cooker and shred it with two forks.
• Return the shredded chicken to the slow cooker and stir to combine.

4. Add creaminess:

• Stir in the cubed cream cheese and sour cream.
• Cover and cook for another 10–15 minutes until the cheese melts and blends into the chili.

5. Serve:

• Ladle into bowls and top with your favorite toppings like shredded cheese, cilantro, or avocado.

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: 6–8 hours 10 minutes

Variations

• Spicy White Chicken Chili: Add an extra diced jalapeño or more cayenne pepper.
• Tex-Mex Version: Stir in 1 cup of cooked rice or quinoa for a heartier meal.
• Thicker Chili: Mash some of the beans with a fork before serving to thicken the broth.
• Dairy-Free Option: Use coconut cream instead of sour cream and cream cheese.
• Vegetarian Version: Replace chicken with extra beans, jackfruit, or diced sweet potatoes.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.

FAQs

Can I use rotisserie chicken?

Yes! Use about 3 cups of shredded rotisserie chicken and add it in the last 30 minutes of cooking to heat through.

What’s the best type of beans for white chicken chili?

Great Northern beans, cannellini beans, or navy beans work best due to their creamy texture.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 20 minutes, then quick release, shred the chicken, and stir in the cream cheese and sour cream.

How do I make it extra thick?

Mash some of the beans or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) before adding the cream cheese.

What goes well with white chicken chili?

Cornbread, tortilla chips, a fresh green salad, or crusty bread pair perfectly.

Can I use frozen chicken?

Yes, but increase the cooking time by about 30 minutes on low or 15 minutes on high. Ensure the chicken reaches 165°F (75°C) before shredding.

Is this chili spicy?

It has mild heat from the green chilies, but you can adjust the spice level by adding or reducing cayenne and chili powder.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works as a great substitute for sour cream while adding extra protein.

How do I keep the dairy from curdling?

Make sure to stir in the cream cheese and sour cream at the end of cooking and not during the long slow-cook time.

Can I double the recipe?

Yes, just use a larger slow cooker (at least 6 quarts) to accommodate the extra ingredients.

Conclusion

This Slow Cooker White Chicken Chili is a creamy, comforting, and flavorful dish that’s perfect for any occasion. With minimal prep and a hands-off cooking method, it’s an easy, satisfying meal the whole family will love. Serve with your favorite toppings and enjoy a bowl of warm, cozy goodness!

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