This slow cooker white chicken chili is the cozy comfort food your weeknight dinner routine has been missing. It’s creamy, hearty, full of tender shredded chicken—and it all comes together with almost no effort. Dump, stir, and let the slow cooker work its magic.
Why We Love This Slow Cooker White Chicken Chili
We first made this on a snowy Sunday and now it’s a winter regular. It’s creamy without being too rich, packs a flavorful punch, and makes the whole house smell like you’ve been cooking all day (spoiler: you haven’t). Here’s why this one’s a keeper:
- Set It and Forget It: The slow cooker does all the heavy lifting.
- Perfectly Creamy: Cream cheese and white beans give it a luscious, thick texture.
- Feeds a Crowd: It makes enough for dinner and leftovers (and it reheats like a dream).
- Customizable Heat: Adjust the spice to match your crowd’s preferences.
Key Ingredients
This recipe is packed with flavor and pantry-friendly ingredients. Scroll to the recipe card below for full amounts!
- Chicken Breasts – Boneless, skinless, and ready to shred after a long slow cook.
- White Beans – Cannellini or Great Northern beans add creaminess and protein.
- Green Chiles – A can or two gives the chili a gentle kick.
- Corn – Adds a bit of sweetness and texture.
- Onion & Garlic – Flavor foundations for every great chili.
- Chicken Broth – The savory base that ties it all together.
- Cream Cheese – Stirred in at the end for that creamy, comforting finish.
- Spices – Cumin, oregano, and chili powder bring it to life.
How to Make White Chicken Chili in the Slow Cooker
It doesn’t get much easier than this. Here’s how to bring it all together:
- Step 1: Load the Slow Cooker
Add chicken, beans, chiles, corn, onion, garlic, broth, and spices into your slow cooker. Stir to combine. - Step 2: Cook Low and Slow
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easy to shred. - Step 3: Shred & Stir
Remove chicken, shred with two forks, then return it to the pot. Stir in the cream cheese until fully melted and the chili is creamy. - Step 4: Serve & Enjoy
Ladle into bowls and top with your favorites: shredded cheese, cilantro, crushed tortilla chips, sour cream, or a squeeze of lime.
Tips and Variations
- Make It Spicier: Add a diced jalapeño or a pinch of cayenne with the spices.
- Dairy-Free Option: Use a dairy-free cream cheese substitute.
- Add Veggies: Stir in chopped spinach or kale in the last 30 minutes of cooking.
- Thicker Texture: Mash some of the beans before cooking or stir in a cornstarch slurry at the end.
What to Serve With White Chicken Chili
Toppings
Set up a chili bar with sour cream, shredded cheese, chopped cilantro, green onions, avocado slices, or crushed tortilla chips.
Sides
A side of cornbread, garlic toast, or a warm tortilla rounds things out beautifully.
Something Fresh
Balance the creamy chili with a bright side salad or a tangy cucumber-lime slaw.
Fun Twist
Spoon leftovers over a baked potato or serve with a side of cheesy quesadillas for a next-day remix.
Slow Cooker White Chicken Chili
Prep Time: 10 minutes
Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~6 hours 10 minutes
Servings: 6
This slow cooker white chicken chili is the cozy comfort food your weeknight dinner routine has been missing. It’s creamy, hearty, full of tender shredded chicken—and it all comes together with almost no effort. Dump, stir, and let the slow cooker work its magic.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 cup frozen or canned corn (drained if canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 1 block (8 oz) cream cheese, cubed
Instructions
- Add chicken, beans, green chiles, corn, onion, garlic, broth, and spices to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fully cooked and easy to shred.
- Remove chicken, shred with two forks, then return it to the pot.
- Stir in the cream cheese until fully melted and chili is creamy.
- Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
- Toppings: Avocado, shredded cheese, cilantro, lime wedges, or tortilla strips.
- Spice it up: Add chopped jalapeños or a dash of hot sauce.
- Thicken it: Mash some of the beans before adding for a thicker chili.