Slow Cooker White Chicken Chili
Cozy, creamy and full of flavor, this Slow Cooker White Chicken Chili is the ultimate comfort food! It’s loaded with juicy, tender chicken, white beans and green chiles in a creamy broth with just the right amount of spice. Best of all, there’s no browning or sautéing required. Just a few minutes of prep and your slow cooker takes care of dinner!
If there’s one thing I love more than a cozy bowl of chili, it’s a chili recipe that practically cooks itself! This Slow Cooker White Chicken Chili is creamy, hearty and packed with tender chicken, white beans, green chiles and plenty of flavor.
It’s the kind of dinner I love making on busy days because there’s no browning or sautéing involved. Just add everything to the slow cooker, let it work its magic, and finish with cream cheese, fresh lime juice and cilantro.
The result is a rich, satisfying chili that’s comforting without being too heavy. Add your favorite toppings and dinner is done!
This meal is so quick and easy, you’ll have plenty of time to whip up honey cornbread muffins or skillet cornbread for dunking.
My slow cooker turkey chili is another cozy meal that’s great for meal prep!
Why you’ll love this recipe
- Minimal prep. There’s no need to brown the chicken or sauté the vegetables first. The slow cooker does almost all the work!
- Creamy and satisfying. Cream cheese creates a rich, velvety broth without the need for heavy cream.
- Packed with protein. Chicken thighs and white beans make this a hearty, filling meal.
- Great for meal prep. The leftovers are delicious and reheat beautifully for easy lunches or dinners.
Recipe ingredients
You only need a few simple ingredients to make this creamy white chicken chili. Most are pantry staples, making it an especially convenient dinner.
- Chicken. I prefer using boneless skinless chicken thighs as they are more tender and juicy, but boneless skinless chicken breasts are a great choice as well.
- Onion and garlic. These aromatic ingredients provide the savory flavor base.
- Spices. Ground cumin, oregano, smoked paprika and cayenne pepper add warm, smoky flavor with a subtle kick.
- Diced green chiles. Add mild heat and delicious Southwestern flavor. Use mild or hot green chiles depending on your preference. Don’t have any on hand? Use freshly chopped jalapeno or poblano pepper.
- White beans. Great Northern beans or cannellini beans both work well. They add protein, fiber and heartiness.
- Corn. Adds a touch of sweetness, texture and color. Frozen corn works perfectly.
- Chicken stock. Adds savory flavor to the chili base. Use homemade chicken stock or your favorite low sodium chicken stock to control the sodium.
- Cream cheese. Gives the chili its signature creamy consistency without heavy cream. Soften it at room temperature first so it blends more easily.
- Fresh lime and cilantro. Brighten the flavors and balance the richness of the cream cheese.
See the recipe card below for the full list of ingredients and quantities.
How to make white chicken chili in the slow cooker
This recipe requires very little hands-on time. There’s no need to brown the chicken or sauté the vegetables first, which means fewer dishes to wash!
Pro tip:
The chili will be nice and thick. If you prefer it thinner, add more chicken stock.
See the recipe card below for full instructions.
Tips for success
- Use chicken thighs for the best results. They’re more forgiving than chicken breasts and stay moist and tender during slow cooking.
- Soften the cream cheese. This helps it melt smoothly into the hot broth. Full-fat cream cheese will give you the creamiest results.
- Adjust the thickness. Mash some of the beans for a thicker chili, or add a splash of chicken stock if you prefer a thinner consistency.
- Don’t skip the lime juice! A little acidity makes a big difference in balancing the richness and bringing out the flavors.
FAQs
Absolutely! Boneless skinless chicken breasts are a great substitute. Just be sure to check them earlier so they don’t overcook. Once cooked, the internal temperature should be 165 degrees.
Yes! Reserve 1/2 – 3/4 cup of white beans and mash with chicken stock until smooth. Stir it into the chili for a creamy, dairy-free alternative.
Recipe variations
This creamy white chicken chili is easy to customize with ingredients you have on hand. Boneless skinless chicken breasts may be substituted for the thighs, but be sure to check them earlier as they can cook more quickly.
If you like your chili spicy, use hot diced green chiles, add a diced jalapeño or increase the cayenne pepper. You can also add extra vegetables like diced bell peppers to make it even heartier.
For a dairy-free white chicken chili, simply omit the cream cheese and blend a portion of the white beans with some chicken stock until smooth. Stir the mixture back into the chili for a creamy consistency without the dairy.
Storage and reheating
Store leftover chili in an airtight container for 3–4 days. Freeze in airtight containers for up to 3 months.
The creamy broth may separate slightly when thawed, but gentle reheating and stirring can help bring it back together.
More chili recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Slow Cooker White Chicken Chili
Equipment
Ingredients
- 1.5 lbs. boneless skinless chicken thighs sub with boneless skinless chicken breast
- 1 onion chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper add more for extra heat
- 8 ounces diced green chilies
- 2 cans cannellini beans rinsed and drained
- 1 cup corn fresh or frozen
- 2 cups low sodium chicken stock
- 4 ounces cream cheese cut into large chunks and softened to room temperature
- 1 lime juiced
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
Instructions
- Season the chicken with salt and pepper on both sides and place in the slow cooker. Add the onion, garlic, cumin, oregano, smoked paprika, cayenne pepper, diced green chilies, beans, corn and chicken stock and stir to combine.1.5 lbs. boneless skinless chicken thighs, 1 onion, 4 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 8 ounces diced green chilies, 2 cans cannellini beans, 1 cup corn, 2 cups low sodium chicken stock
- Cook on High for 3-4 hours or Low for 5-6 hours, or until the internal temperature of the chicken is 165 degrees and it is easily shredded with a fork.
- Remove the chicken from the slow cooker, place on a cutting board and shred well. Add the chicken back to the slow cooker.
- With the slow cooker on Low, add the softened cream cheese and stir well. Cook 5-10 minutes more or until the cream cheese is smooth. Turn off the heat and stir in lime juice and cilantro, then taste and add salt and pepper, to taste. Serve with your favorite toppings and enjoy!4 ounces cream cheese, 1 lime, 1/4 cup chopped fresh cilantro, salt and pepper, to taste
Notes
- Pro tip:Â The chili will be on thicker side. If you prefer it thinner, add up to 1/2 cup more chicken stock.
- Chicken breasts may be substituted for chicken thighs; adjust cooking time as needed.
- Cooking times are estimates and will vary depending on your slow cooker.
- Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
