Why You’ll Love This Recipe
I love this recipe because most of the preparation involves simply adding ingredients to my slow cooker. After that, I can leave everything to cook until the chicken is tender enough to shred.
I also like how filling this chili is without being complicated. Chicken and white beans make it hearty, while green chiles, cumin, chili powder, garlic, and lime give the broth plenty of flavor.
Another reason I keep this recipe in my rotation is how customizable it is. I can make it mild or spicy, adjust the creaminess, add extra vegetables, and finish each bowl with different toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cans (4 ounces each) diced green chiles
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro, optional
- Shredded Monterey Jack cheese, optional for serving
- Sliced avocado, optional for serving
- Tortilla strips, optional for serving
- Lime wedges, optional for serving
Directions
- I place the chicken in the bottom of a 6-quart slow cooker.
- I add the drained and rinsed white beans, corn, diced green chiles, onion, and garlic.
- I sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and black pepper over the ingredients.
- I pour the chicken broth into the slow cooker and gently stir the ingredients around the chicken.
- I cover and cook on LOW for approximately 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- I transfer the cooked chicken to a cutting board or bowl and shred it with two forks.
- Before returning the chicken, I mash about 1 cup of the white beans against the side of the slow cooker. I find this naturally thickens the chili without needing flour or cornstarch.
- I return the shredded chicken to the slow cooker and stir everything together.
- I add the softened cream cheese and stir. I cover the slow cooker and continue cooking on HIGH for approximately 15 to 30 minutes, stirring occasionally, until the cream cheese is completely incorporated.
- I stir in the fresh lime juice and cilantro just before serving.
- I taste the chili and adjust the salt, pepper, or lime juice as needed.
- I ladle the chili into bowls and finish each serving with shredded cheese, avocado, tortilla strips, cilantro, or a squeeze of fresh lime.
Servings and Timing
This Slow Cooker White Chicken Chili makes approximately 6 to 8 servings, depending on portion size.
- Prep time: 15 minutes
- Cook time on LOW: 6 to 7 hours
- Cook time on HIGH: 3 to 4 hours
- Finishing time: 15 to 30 minutes
- Total time: approximately 6 hours 45 minutes when cooked on LOW
- Servings: 6 to 8
I prefer cooking the chili on LOW when I have enough time because the chicken becomes tender while the spices gradually flavor the broth. I make sure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding it.
Variations
For spicy white chicken chili, I add diced jalapeño, cayenne pepper, or additional green chiles. I can also use a hotter variety of green chile when I want more heat.
For an extra-creamy version, I add a little heavy cream along with the cream cheese. I start with a small amount so the chili remains thick rather than becoming soupy.
When I want a lighter version, I reduce the cream cheese or leave it out completely. I mash additional white beans to give the broth body without relying on extra dairy.
For more vegetables, I add diced bell peppers or extra corn. I can also stir baby spinach into the chili near the end and let it wilt before serving.
When I have leftover cooked chicken, I use it instead of raw chicken. I add the cooked shredded chicken later in the cooking process so it heats through without becoming unnecessarily dry.
Storage/Reheating
I allow leftover white chicken chili to cool before transferring it to airtight containers. I refrigerate it promptly and keep it for up to 3 to 4 days.
For longer storage, I freeze individual portions in freezer-safe containers for up to about 2 to 3 months. Because the chili contains cream cheese, I may notice a small change in texture after freezing, but stirring it well while reheating usually helps bring the sauce back together.
To reheat the chili on the stovetop, I place it in a saucepan over medium-low heat and stir occasionally until it is steaming hot throughout. If it has become too thick in the refrigerator, I add a small splash of chicken broth.
For individual servings, I microwave the chili in short intervals, stirring between each interval until thoroughly heated.
FAQs
Can I put raw chicken directly in the slow cooker for White Chicken Chili?
Yes. I place raw boneless chicken directly into the slow cooker with the other ingredients and cook it until it reaches at least 165°F (74°C). Once cooked, I remove it, shred it, and return it to the chili.
What beans work best for Slow Cooker White Chicken Chili?
I usually use cannellini beans or Great Northern beans because their mild flavor and creamy texture work particularly well in white chili. I can also use navy beans if that is what I have available.
How do I thicken White Chicken Chili?
I mash some of the cooked white beans directly in the slow cooker. Their starch naturally thickens the broth. The cream cheese also makes the chili thicker and creamier. If I still want a thicker consistency, I leave the lid off briefly while the chili finishes cooking.
Can I make Slow Cooker White Chicken Chili without cream cheese?
Yes. I can leave out the cream cheese for a lighter, broth-based chili. When I still want a creamy consistency, I mash additional beans or blend a small portion of the beans and broth before stirring it back into the chili.
What toppings go well with White Chicken Chili?
I like topping my bowl with shredded Monterey Jack cheese, avocado, cilantro, tortilla strips, sliced jalapeños, sour cream, or fresh lime juice. I usually put several toppings on the table so I can customize each serving.
Conclusion
Slow Cooker White Chicken Chili is one of my favorite meals when I want something creamy, hearty, and comforting with minimal hands-on cooking. I love how tender chicken, creamy white beans, corn, green chiles, and warm spices come together in a flavorful broth.
PrintSlow Cooker White Chicken Chili Recipe
A creamy, hearty slow cooker white chicken chili packed with tender chicken, white beans, corn, green chiles, and savory spices. Cream cheese and fresh lime create a rich, slightly tangy finish perfect for an easy comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 2 cans (4 ounces each) diced green chiles
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro, optional
- Shredded Monterey Jack cheese, optional for serving
- Sliced avocado, optional for serving
- Tortilla strips, optional for serving
- Lime wedges, optional for serving
Instructions
- Place the chicken in the bottom of a 6-quart slow cooker.
- Add the drained and rinsed white beans, corn, diced green chiles, onion, and garlic.
- Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and black pepper over the ingredients.
- Pour in the chicken broth and gently stir the ingredients around the chicken.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
- Transfer the cooked chicken to a cutting board or bowl and shred it with two forks.
- Mash about 1 cup of the white beans against the side of the slow cooker to naturally thicken the chili.
- Return the shredded chicken to the slow cooker and stir to combine.
- Add the softened cream cheese. Cover and cook on HIGH for another 15 to 30 minutes, stirring occasionally, until the cream cheese is completely incorporated.
- Stir in the fresh lime juice and optional cilantro just before serving.
- Taste and adjust the salt, black pepper, or lime juice as needed.
- Ladle into bowls and serve with Monterey Jack cheese, avocado, tortilla strips, cilantro, or fresh lime wedges as desired.
Notes
- Cannellini, Great Northern, or navy beans all work well in this chili.
- For a spicier chili, add diced jalapeño, cayenne pepper, extra green chiles, or a hotter variety of green chile.
- For an extra-creamy version, add a small amount of heavy cream along with the cream cheese.
- For a lighter version, reduce or omit the cream cheese and mash additional beans to thicken the broth.
- Diced bell peppers, additional corn, or baby spinach can be added for extra vegetables.
- If using leftover cooked chicken, add it later in the cooking process so it heats through without becoming dry.
- For thicker chili, mash additional beans or briefly cook with the lid off near the end.
- Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days.
- Freeze individual portions for 2 to 3 months. The cream cheese may separate slightly after thawing, but stirring well during reheating can help restore the texture.
- If refrigerated chili becomes too thick, add a small splash of chicken broth while reheating.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 80 mg
