Slow Cooker White Chicken Chili
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Slow Cooker White Chicken Chili is hearty, creamy, and packed with flavor—perfect for cozy nights or family dinners. It’s an easy dump-and-go recipe that simmers all day, leaving you with a comforting, satisfying bowl of chili.
Looking for more comforting slow cooker soups? Try this Slow Cooker Italian Wedding Soup next.
This white chicken chili is one of my go-to family dinners. It’s mild enough for kids, but you can easily spice it up with hot sauce or chili flakes if you like heat. The slow cooker does all the work, and the result is creamy, filling, and so delicious.
This recipe is also great for meal prep—it reheats beautifully and can be enjoyed with rice, tortilla chips, or cornbread.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this slow cooker white chicken chili:
Ingredient Notes
Chicken – Chicken thighs stay juicy after long cooking. Chicken breasts work too but check for doneness earlier to avoid drying out.
White Beans – Cannellini or Great Northern beans give a creamy texture. Mash a few beans before adding for a thicker chili.
Green Chilies – Mild for a family-friendly dish. Use hot green chilies if you prefer more spice.
Cream Cheese – Adds creaminess. For a lighter option, use Neufchâtel or whipped cream cheese for easier melting.
Heavy Cream or Milk – Heavy cream gives the richest finish. Use whole milk or half-and-half if you prefer a lighter broth.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add jalapeños or chili flakes for extra heat.
Swap chicken for ground turkey or rotisserie chicken to save time.
Stir in baby spinach or kale at the end for added nutrition.
Top with shredded cheddar cheese, avocado slices, or fresh cilantro.
How to Make Slow Cooker White Chicken Chili: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Combine chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin, oregano, salt, and pepper in a slow cooker.
Step 2: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
Step 3: Remove the cooked chicken, shred it with two forks, and return it to the slow cooker.
Step 4: Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until the chili is smooth and creamy.
Step 5: Taste and adjust seasonings as needed before serving warm.
Recipe Tips and Tricks
For extra thickness, mash some of the beans before adding them to the slow cooker.
Double the batch and freeze for later—this chili freezes well without the cream added (just stir in cream when reheating).
Garnish with fresh toppings like lime wedges, jalapeños, tortilla strips, or shredded cheese for added flavor.
Frequently Asked Questions
Yes! Simmer everything in a large pot for about 45–60 minutes, shred the chicken, then stir in cream cheese and cream.
Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Yes, but freeze before adding the cream for the best texture. Add cream after reheating.
I hope you love this Slow Cooker White Chicken Chili as much as we do. If you try it, please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you!
More Soup Recipes
Slow Cooker White Chicken Chili
Ingredients
- 1½ lbs skinless chicken breasts or thighs boneless
- 15 oz white beans 1 can, drained and rinsed
- 15 oz sweet corn 1 can, drained
- 4 oz green chilies can mild diced
- 1 small onion diced
- 3 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp dried oregano
- Salt and pepper to taste
- 4 oz cream cheese
- ½ cup heavy cream or milk added at the end
Instructions
- Combine chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin, oregano, salt, and pepper in a slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
- Remove the cooked chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until the chili is smooth and creamy.
- Taste and adjust seasonings as needed before serving warm.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data