Perfect for game days and cold nights, this Slow Cooker Creamy White Chicken Chili is packed with layers of flavor. From tangy, bright green chilies to rich, creamy goodness, every bite is a delight. Simply toss in the ingredients, let it cook, and enjoy a bowl of pure comfort.
​The BEST White Chicken Chili
Chili is one of my favorite types of soups (…it’s technically a soup, right?). The combination of beans, vegetables, ground meat, and a rich, savory broth makes it so hearty and satisfying. I love a good traditional red chili recipe, but the bright, zesty flavor of green chiles adds something special.
And since this is a slow cooker recipe, the chicken and beans have hours to soak up all that zesty flavor. Just grab some ingredients from your pantry and fridge, let them simmer away, and bam – you’ve got a delicious and easy white chicken chili that’s sure to please everyone at the table.
Ingredients
- Boneless, skinless chicken breasts: Chicken is mild enough to let that green chile shine. Feel free to use chicken thighs if that’s your preference.
- Low-sodium chicken broth: I like to use low-sodium so I can control the salt content in my recipe.
- Onion & garlic: These are the aromatics that create the base of this chili recipe. Yellow onion and fresh garlic work best!
- Great Northern beans: Get these in a can and drain them, no need to rinse.
- Green chiles: Use hot or mild green chilies, whichever you’re feeling.
- Seasoning mix: I like to use a combination of kosher salt (to taste), black pepper, ground cumin, dried oregano, and chili powder to flavor this hearty chili.
- Frozen corn: A small amount of frozen corn adds an extra layer of sweetness and texture.
- Cream cheese: What gives this white chili its rich, creamy flavor.
- Heavy cream: For an extra-creamy, indulgent chili, stir in some heavy cream at the end!
​Load Up Your Chili with Toppings
- Chopped cilantro
- Diced avocado
- A dollop of sour cream
- Shredded Monterey Jack or pepper jack
- Lime wedges
- Tortilla strips or crushed tortilla chips
How to Make Slow Cooker Creamy White Chicken Chili
Step 1: Add Ingredients to the Slow Cooker
Place chicken breasts, onion, garlic, beans, green chiles, broth, salt, pepper, cumin, oregano, and chili powder into your slow cooker. Give it a good stir to mix everything together.
Step 2: Slow Cook
Cover the slow cooker and let it work its magic! Cook on HIGH for 3 hours, or until the chicken is nice and tender.
Step 3: Shred Chicken
Once the chicken is cooked, take it out and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
Can I shred the chicken in the slow cooker?
Yep, you can shred it right in the slow cooker if that’s easier for you. Personally, I like taking it out. It’s just easier to handle that way!
While you’re doing that, add the cream cheese to the slow cooker and stir until it’s completely melted and smooth. Then, pour in the heavy cream and corn.
Return shredded chicken and stir.
Step 4: Taste Test
Give it a taste and add more salt or pepper if needed. Want it thicker? Just mash some of the beans against the side of the pot and let it cook for another 30 minutes.
Step 5: Serve & Enjoy
Time to eat! Ladle the chili into bowls and get creative with your favorite toppings. A squeeze of fresh lime juice will really brighten up the flavors. Enjoy!
More Delicious Chili Recipes
- Pumpkin Chili
- ​Best Damn Slow Cooker Chili
- ​Slow Cooker Turkey and Sweet Potato Chili
- ​Unbelievable Instant Pot Vegetarian Chili
- Best Damn Instant Pot Beef Chuck Chili
Storage & Reheating
Have leftovers? Store this white chicken chili recipe in an airtight container in the fridge for up to 5 days. When ready to reheat, simply add it back into a pot and heat on the stove until warmed through. You may need to add a splash of water or broth to loosen it up if it has thickened in the fridge.
PrintRecipe
Slow Cooker Creamy White Chicken Chili
- Total Time: 3-4 hours, 15 minutes
- Yield: 6 servings
Description
This Slow Cooker Creamy White Chicken Chili is the ultimate cozy dish, loaded with bold flavors and creamy goodness – just toss it all in and let it cook!
Ingredients
- 1½–2 lb boneless, skinless chicken breasts (or thighs)
- 3 cups low-sodium chicken broth
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 2 cans (4 oz) diced green chiles, mild or hot
- 1 tsp kosher salt (to taste)
- ½ tsp black pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- 1 cup frozen corn
- 4 oz cream cheese, cubed and softened
- ½ cup heavy cream
Toppings:
- Chopped cilantro, diced avocado, shredded Monterey Jack or pepper jack, lime wedges
Instructions
- Add chicken, onion, garlic, beans, green chiles, broth, salt, pepper, cumin, oregano, and chili powder. Stir to combine.
- Cover and cook on high for 3 hours, until the chicken is tender.
- Remove chicken to a board and shred with two forks. Stir cream cheese into the slow cooker until melted and smooth, then add heavy cream along with the corn. Return shredded chicken and stir.
- Taste and adjust salt/pepper. If you want it thicker, mash some beans against the side of the pot, then cook for 30 minutes more.
- Ladle into bowls and add toppings. A squeeze of lime brightens it up.
Notes
Have leftovers? Store this white chicken chili recipe in an airtight container in the fridge for up to 5 days. When ready to reheat, simply add it back into a pot and heat on the stove until warmed through. You may need to add a splash of water or broth to loosen it up if it has thickened in the fridge.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
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