This easy slow cooker white chicken chili with beans and green chiles is creamy, comforting, and packed with flavor. It’s the perfect hands-off meal for busy weeknights or when you want something warm and satisfying without spending hours in the kitchen.
I first made this recipe during a chilly fall weekend, and it quickly became a family favorite. The combination of tender shredded chicken, hearty beans, mild green chiles, and a hint of spice creates a dish that’s both cozy and crowd-pleasing. Plus, the slow cooker does all the hard work, so you can focus on other things while dinner practically makes itself.
What’s Inside This Recipe?
Ingredients
This white chicken chili recipe is made with simple pantry staples and a few fresh ingredients. Here’s what you’ll need:
- 1 lb boneless, skinless chicken breasts, trimmed of excess fat
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 oz chicken broth (low sodium)
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 2 (4 oz) cans diced green chiles (try one mild and one hot for balance)
- 1 (15 oz) can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful of fresh cilantro, chopped
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half-and-half
Optional Toppings:
- Sliced jalapeños
- Sliced avocado
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
How to Make Slow Cooker White Chicken Chili
Let me walk you through this easy recipe step by step. You’ll have a cozy, creamy chili ready with minimal effort!
1. Layer the ingredients
Start by placing the chicken breasts at the bottom of your slow cooker. Sprinkle them with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Next, add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and fresh cilantro. Give everything a gentle stir to combine.
2. Cook the chili
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
3. Shred the chicken
Carefully remove the chicken breasts from the slow cooker and transfer them to a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the chili in the slow cooker.
4. Add the creaminess
Stir in the softened cream cheese and half-and-half. For an extra smooth texture, you can whisk the softened cream cheese with a few ladles of chili in a small bowl before adding it back to the slow cooker. Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened.
5. Stir and serve
Give the chili one final stir and serve hot with your favorite toppings. I love adding tortilla strips, fresh cilantro, and a dollop of sour cream for an extra pop of flavor and texture.
How to Serve
This creamy white chicken chili is incredibly versatile and pairs well with a variety of sides.
- Serve it with warm cornbread, a side salad, or even tortilla chips for dipping.
- For a fun twist, try serving it over cooked rice or quinoa to make it a heartier meal.
Leftovers
- If you’re lucky enough to have leftovers, they store beautifully! Let the chili cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.
- To reheat, warm the chili in a saucepan over low heat, stirring occasionally. If it’s too thick, add a splash of chicken broth or milk to loosen it up.
Top Tips for Customizing Your Slow Cooker White Chicken Chili
- Adjust the spice level: If you prefer a milder chili, use only mild green chiles and skip the cayenne pepper. For more heat, add extra cayenne or top with sliced jalapeños.
- Use rotisserie chicken: Save time by using shredded rotisserie chicken. Add it during the last 30 minutes of cooking to avoid overcooking.
- Make it dairy-free: Replace the cream cheese and half-and-half with full-fat coconut milk for a creamy, dairy-free option.
- Add veggies: Boost the nutrition by adding diced bell peppers, zucchini, or spinach during the last hour of cooking.
Your Questions About Slow Cooker White Chicken Chili Answered
Can I make this chili on the stovetop instead of a slow cooker?
Yes! Use a large pot or Dutch oven. Sauté the onion and garlic first, then add the spices, chicken, and other ingredients. Simmer over medium-low heat until the chicken is cooked through, then shred the chicken and stir in the cream cheese and half-and-half as directed.
Can I use frozen chicken in this recipe?
It’s best to thaw the chicken first to ensure even cooking. However, if you’re in a pinch, you can use frozen chicken breasts and extend the cooking time by 1-2 hours.
What’s the difference between white chicken chili and traditional chili?
White chicken chili uses chicken, white beans, and a creamy broth instead of the red sauce and ground beef found in traditional chili. It’s typically milder and has a lighter flavor profile.
How can I thicken the chili?
If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2-3 tablespoons of milk, half-and-half, or chicken broth. Stir the mixture into the chili and cook until it reaches your desired consistency.
Slow-cooked perfection for chilly nights!
This easy slow cooker white chicken chili with beans and green chiles is the ultimate comfort food for any time of year. It’s creamy, flavorful, and so simple to prepare. I hope you’ll give it a try and make it part of your regular recipe rotation!
If you make this recipe, I’d love to hear how it turned out. Leave a comment below or tag me at WandaRecipes.com on social media. And don’t forget to check out my other slow cooker recipes for more delicious meal ideas!
Slow Cooker White Chicken Chili with Beans & Green Chiles
Ingredients
- 1 lb boneless skinless chicken breasts, trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz chicken broth low sodium
- 2 15 oz cans great Northern beans, drained and rinsed
- 2 4 oz cans diced green chiles (try one mild and one hot for balance)
- 1 15 oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful of fresh cilantro chopped
- 4 oz reduced-fat cream cheese softened
- 1/4 cup half-and-half
Optional Toppings:
- Sliced jalapeños
- Sliced avocado
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
Layer the ingredients
- Start by placing the chicken breasts at the bottom of your slow cooker. Sprinkle them with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Next, add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and fresh cilantro. Give everything a gentle stir to combine.
Cook the chili
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Shred the chicken
- Carefully remove the chicken breasts from the slow cooker and transfer them to a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the chili in the slow cooker.
Add the creaminess
- Stir in the softened cream cheese and half-and-half. For an extra smooth texture, you can whisk the softened cream cheese with a few ladles of chili in a small bowl before adding it back to the slow cooker. Cover and cook on HIGH for an additional 15 minutes, or until the chili is creamy and slightly thickened.
Stir and serve
- Give the chili one final stir and serve hot with your favorite toppings. I love adding tortilla strips, fresh cilantro, and a dollop of sour cream for an extra pop of flavor and texture.
