Introduction

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for cozy nights. Packed with tender chicken, white beans, and a blend of spices, it’s easy to make and sure to satisfy. Let your slow cooker do the work while you enjoy hands-off simplicity.

A white bowl filled with creamy chicken soup that has chunks of shredded chicken and white beans visible throughout the light tan broth. On top, there is a generous layer of shredded yellow and white cheese covering the center. Above the cheese, a dollop of white sour cream sits with small chopped green cilantro leaves scattered over it and around the bowl. To one side of the sour cream, several chunks of bright green avocado add a fresh contrast. A gold spoon is placed inside the bowl to the right. The bowl sits on a wooden board against a white marbled textured surface with halves of lime in the background. 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, for mild spice)
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, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
Step 2: Sprinkle cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the ingredients. Stir gently to distribute the spices, keeping the chicken mostly at the bottom. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and cooked through.
Step 3: Remove the chicken breasts carefully and shred them with two forks. Return the shredded chicken to the slow cooker. Stir in the cream cheese cubes and sour cream until the cream cheese melts and the chili becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
Step 4: Spoon the chili into bowls and top with shredded cheese, chopped cilantro, avocado slices, and a dollop of sour cream. Sprinkle with red pepper flakes if desired. Serve with lime wedges and tortilla chips on the side.

Tips & Variations

For extra heat, add more cayenne pepper or include diced jalapeños with the green chilies.
Swap cream cheese for Greek yogurt for a tangier, lighter creaminess.
You can use rotisserie chicken instead of cooking chicken in the slow cooker to reduce cooking time.
Add a handful of chopped fresh spinach or kale in the last 15 minutes of cooking for added greens.
If you prefer a thicker chili, mash some of the beans before stirring in the cream cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. This chili can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy chicken and white bean soup showing a light beige, slightly chunky broth layered with shredded chicken and whole white beans mixed in. On top, there is a generous pile of shredded yellow and white cheese, a dollop of white sour cream, and fresh green cilantro leaves sprinkled all around. Several chunks of bright green avocado sit to the side near a golden spoon resting inside the bowl. The bowl is placed on a wooden board with lime halves in the blurred background over a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can prepare this chili on the stovetop by simmering the ingredients in a large pot over low heat for about 45 minutes to an hour until the chicken is cooked and flavors meld.

Is this chili spicy?

This recipe is mildly spiced but can be adjusted to your heat preference by adding or omitting cayenne pepper and red pepper flakes. The green chilies provide gentle warmth without overwhelming spice.

Slow Cooker White Chicken Chili Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for cozy meals. Made with tender chicken breasts, white beans, corn, green chilies, and a blend of warm spices, it simmers low and slow to develop deep flavors. Cream cheese and sour cream add richness, while fresh toppings like avocado, cilantro, and shredded cheese make every bite deliciously satisfying.

Author: Sophie
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 (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
Yield: 6 servings 1x
Category: Soup
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: Put chicken breasts at the bottom of your crockpot. Add the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
Add Spices and Cook: Sprinkle cumin, oregano, chili powder, cayenne pepper (if you like some heat), salt, and black pepper over everything. Stir gently to mix spices well but leave the chicken mostly at the bottom. Cover the crockpot and let it cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Shred the Chicken and Make it Creamy: Carefully remove the chicken breasts, shred them with two forks, then return the shredded chicken to the crockpot. Stir in the cream cheese cubes and sour cream. Mix well until the cream cheese melts into a rich, creamy chili. Taste and adjust seasoning with salt and pepper as needed.
Serve and Garnish: Spoon the chili into bowls. Top each serving with shredded cheese, chopped fresh cilantro, avocado slices, and a dollop of sour cream. Add a sprinkle of red pepper flakes if you like a little extra spice. Serve with lime wedges and tortilla chips on the side for crunchy fun.

Notes

For a spicier chili, increase the cayenne pepper or add more diced green chilies.
Using chicken thighs instead of breasts can add extra flavor and tenderness.
If preferred, substitute cream cheese with heavy cream for a different creamy texture.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Serve with cornbread or crusty bread for a complete meal.

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