Introduction

This Slow Cooker White Chicken Chili is a comforting and creamy dish perfect for cozy nights. Packed with tender chicken, beans, and gentle spices, it’s both hearty and easy to prepare. Let your slow cooker do the work while you relax!

The image shows a slow cooker filled with a creamy chicken soup. The soup has a thick, beige broth with visible shredded chicken, whole beans, corn kernels, and chopped green herbs scattered throughout. A wooden spoon is dipped into the middle of the soup, lifting a portion of the chunky mixture that highlights the textures of the ingredients. The slow cooker is black on a white marbled surface, with the lid edge partly visible at the top. The scene is bright and clear with a focus on the creamy texture and colorful bits in the soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts or thighs
30 ounces cannellini beans (2 cans), drained and rinsed
15 ounces corn kernels (1 can), drained or 1.5 cups frozen corn
8 ounces diced green chilies (2 cans)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
8 ounces cream cheese, softened and cut into cubes
Juice of 1 lime
¼ cup fresh cilantro, chopped
Optional toppings: shredded Monterey Jack or cheddar cheese, sliced avocado, sour cream or Greek yogurt, crispy tortilla strips or crushed tortilla chips, additional cilantro

Instructions

Step 1: Place the chicken breasts or thighs at the bottom of your slow cooker. Add the drained beans, corn, diced green chilies, chopped onion, and minced garlic over the chicken. Pour in the chicken broth. Sprinkle cumin, oregano, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper evenly on top.
Step 2: Cover the slow cooker with the lid. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Step 3: Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
Step 4: Add the softened cream cheese cubes to the slow cooker. Stir until the cream cheese is fully melted and the chili becomes creamy. If needed, cover and let it cook for an additional 15 minutes to help the cream cheese incorporate.
Step 5: Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust the seasoning with more salt and pepper if desired.
Step 6: Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheese, avocado slices, sour cream, crispy tortilla strips, and extra cilantro.

Tips & Variations

Use chicken breasts or thighs: thighs stay extra tender and hold up beautifully during long slow cooking.
Beans can be swapped: great northern beans or navy beans work well if cannellini beans are unavailable.
Adjust the spice level by adding extra cayenne or diced jalapeños for more heat; keep it mild for kids.
Cream cheese tip: softened cream cheese melts faster and blends more smoothly into the chili.
Thicken the chili by mashing a small spoonful of beans and stirring them back in.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken slightly and reheats beautifully over medium heat. For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

How to Serve

The image shows a slow cooker filled with a creamy stew-like dish. The stew has a light beige color and is thick with visible shredded chicken, corn kernels, and small green herbs scattered throughout. A woman's hand is holding a wooden spoon that is scooping some of the stew, showing the rich texture and mix of ingredients. The slow cooker is black, and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. If using frozen, add extra cooking time and check the chicken is fully cooked before shredding.

Can I make this chili spicy?

Yes, increase the cayenne pepper or add diced jalapeños to boost the heat. Adjust the spices according to your taste preferences.