Introduction

Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for cozy nights. With tender shredded chicken, white beans, and a hint of spice, it’s an effortless meal that fills your home with inviting aromas. Ready in just a few minutes of prep and slow-cooked to perfection, this chili is sure to become a family favorite.

A white bowl filled with creamy chicken and white bean soup forms the base layer, showing chunks of shredded chicken and whole white beans in a pale beige broth mixed with herbs. On top, a generous mix of shredded yellow and white cheese creates a vibrant layer with soft melting texture. A dollop of white sour cream sits in the center of the bowl, crowned by small bright green cilantro pieces scattered over it. Several chunks of fresh light green avocado pieces rest next to the sour cream, adding a fresh, smooth texture contrast. A golden metal spoon is partially submerged in the soup on the right side. The wooden board beneath the bowl and lime wedges slightly blurred in the background sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless, skinless chicken breasts
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
1 cup frozen corn kernels
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (4 oz each) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
8 ounces cream cheese, cut into cubes
1/2 cup sour cream
1 cup shredded Monterey Jack or cheddar cheese
Fresh cilantro, chopped (for garnish)
Avocado slices (for garnish)
Lime wedges (for serving)
Red pepper flakes (optional, for garnish)
Tortilla chips (optional, for serving)

Instructions

Step 1: Place the chicken breasts at the bottom of your slow cooker. Add the drained white beans, frozen corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
Step 2: Sprinkle the ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the ingredients. Stir gently to combine the spices without disturbing the chicken too much. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 3: Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Add the cream cheese cubes and sour cream, stirring until the cream cheese melts and the chili becomes creamy. Taste and adjust seasoning as needed.
Step 4: Spoon the chili into bowls and top with shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream. Sprinkle red pepper flakes if desired. Serve with lime wedges and tortilla chips on the side for added flavor and texture.

Tips & Variations

For a milder chili, omit the cayenne pepper and red pepper flakes.
Swap cream cheese with Greek yogurt for a lighter creamy texture.
Add a jalapeño or more diced green chilies for extra heat.
Use leftover rotisserie chicken to reduce crockpot cooking time.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy chicken and white bean soup topped with shredded yellow cheese, fresh green cilantro, and a small dollop of white sour cream near the center. On one side, there are thin, fanned slices of bright green avocado sprinkled with red chili flakes. The soup base is light beige with visible chunks of white beans, shredded chicken, and yellow corn kernels. The bowl sits on a white marbled surface with some yellow corn tortilla chips and a halved lime in the background. A spoon is placed to the left of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and can add extra juiciness and flavor. Adjust cooking time slightly if needed until the chicken is tender.

Do I need to soak the beans before using?

No, canned white beans are used in this recipe and should be drained and rinsed before adding to reduce excess sodium and improve texture.

Slow Cooker White Chicken Chili Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting bowl of goodness that’s perfect for cozy meals. Combining tender shredded chicken, white beans, corn, and a blend of warming spices, this chili simmers low and slow to develop rich flavors. Cream cheese and sour cream add luscious creaminess, while toppings like shredded cheese, avocado, and lime wedges bring freshness and texture. Easy to prepare with minimal hands-on time, this chili is ideal for busy days when you want a delicious homemade meal ready when you are.

Author: Toney
Prep Time: 15 minutes
Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
Total Time: 6 hours 15 minutes to 7 hours 15 minutes
Yield: 6 servings 1x
Category: Soup/Chili
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients:

1.5 pounds boneless, skinless chicken breasts
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
1 cup frozen corn kernels
1 medium onion, finely chopped
3 cloves garlic, minced
2 cans (4 oz each) diced green chilies
4 cups chicken broth

Spices & Seasonings:

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for mild spice)
Salt and black pepper, to taste

Creamy Elements & Toppings:

8 ounces cream cheese, cut into cubes
1/2 cup sour cream
1 cup shredded Monterey Jack or cheddar cheese
Fresh cilantro, chopped (for garnish)
Avocado slices (for garnish)
Lime wedges (for serving)
Red pepper flakes (optional, for garnish)
Tortilla chips (optional, for serving)

Instructions

Start the Chili Base: Place the chicken breasts at the bottom of the crockpot. Layer the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth to combine all ingredients.
Add Spices and Cook: Sprinkle ground cumin, dried oregano, chili powder, cayenne pepper (if desired), salt, and black pepper evenly over the ingredients. Stir gently to distribute the spices while keeping the chicken mostly at the bottom. Cover with the crockpot lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fork-tender and fully cooked.
Shred the Chicken and Make it Creamy: Carefully remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Add the cream cheese cubes and sour cream to the mixture and stir thoroughly until the cream cheese melts, creating a rich, creamy texture. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Ladle the chili into individual bowls. Top each serving with shredded Monterey Jack or cheddar cheese, chopped fresh cilantro, avocado slices, and an additional dollop of sour cream. Sprinkle red pepper flakes if you prefer a touch of extra heat. Serve alongside lime wedges and tortilla chips for an added crunch and zest.

Notes

For a spicier chili, increase the cayenne pepper or add jalapeños.
Use low-sodium chicken broth to control salt content.
Shredding the chicken before adding cream cheese ensures even distribution of creaminess.
Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
Can be made in an Instant Pot using the slow cooker function or pressure cooking for a faster option.

Keywords: white chicken chili, slow cooker chili, creamy chili, white bean chili, comfort food, crockpot recipes, easy chicken chili