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Close-up of a creamy Slow Cooker White Chicken Chili with chunks of chicken, white beans, corn, green chili slices, onions, and chopped herbs in a savory broth.

Slow Cooker White Chicken Chili

Nothing beats a comforting bowl of Slow Cooker White Chicken Chili when the weather turns chilly, and you’ll love how it feels hearty yet still light and creamy. You can serve it for Thanksgiving dinner, game day spreads, busy weeknights, or as a winter meal, and it always perfectly fits right in. You also get to relax since it simmers away on its own. Leftovers keep beautifully in the fridge or freezer, so one pot gives you easy meals later too.
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Prep Time: 10 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Slow Cooker White Chicken Chili, Slow Cooker White Chili Chicken
Servings: 6
Calories: 460kcal

Equipment

Ingredients

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 15 ounces white beans drained and rinsed
  • 15 ounces sweet corn drained
  • 4 ounces mild diced green chilies
  • 1 small onion diced
  • 3 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 ounces cream cheese cubed
  • ½ cup heavy cream or milk
US Customary - Metric

Instructions

  • Place the chicken, white beans, corn, green chilies, diced onion, garlic powder, cumin, oregano, salt, and pepper, and chicken broth into the slow cooker. Stir to combine.
    1½ pounds boneless, 15 ounces white beans, 15 ounces sweet corn, 4 ounces mild diced green chilies, 1 small onion, 3 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, Salt and black pepper
  • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and tender.
  • Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the slow cooker.
  • Stir in the cream cheese cubes and heavy cream (or milk). Cover and cook for another 10–15 minutes, until the cheese melts. Stir until smooth and creamy.
    4 ounces cream cheese, ½ cup heavy cream or milk
  • Adjust seasoning if needed. Serve hot with toppings like shredded cheese, avocado, tortilla chips, or fresh cilantro.

Notes

  • Choose your chicken wisely: Go with chicken breasts for a leaner option, or chicken thighs if you want a richer, juicier flavor.
  • Rinse the beans: Drain and rinse the beans first to avoid extra starch and keep the broth clean and flavorful.
  • Try different beans: Replace the white beans with great northern beans for a creamier bite, or pinto beans for a heartier, earthier flavor.
  • Use onions for flavor depth: Always include diced onion to build a solid flavor base, and swap in yellow onion if you want a sweeter, fuller taste.
  • Build the spice base: Add chili powder along with the other spices like cumin and oregano for a deeper, warmer broth.
  • Dial up the spice: Double the green chiles for a bolder chili flavor, and add jalapeño if you like extra heat, either cooked in or as a garnish.
  • Shred while warm: Shred the chicken while it’s still hot and tender so it pulls apart effortlessly.
  • Adjust consistency: If the chili ends up thicker than you like, add a splash of extra chicken broth until it’s just right.

Nutrition

Calories: 460kcal | Carbohydrates: 37g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 641mg | Potassium: 1123mg | Fiber: 7g | Sugar: 8g | Vitamin A: 688IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 4mg
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