Slow Cooker White Chicken Chili Recipe
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.
- 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
