Go Back
Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili with Beans & Green Chiles

This easy slow cooker white chicken chili with beans and green chiles is creamy, comforting, and packed with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6

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.

Notes

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 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.