Introduction

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for chilly days or any time you crave a satisfying meal. Packed with tender chicken, white beans, and a blend of spices, it’s a flavorful bowl of warmth that’s easy to prepare and enjoy.

A deep white bowl filled with creamy chicken and white bean soup, showing one main layer of light beige, slightly chunky soup with visible shredded chicken and beans throughout. On top, there is a generous pile of shredded yellow and white cheese mixed, followed by a dollop of white sour cream centered in the bowl. To the right of the sour cream, several small cubes of light green avocado rest, all topped with finely chopped green cilantro. A gold spoon is resting inside the bowl on the right side. The bowl is set on a round wooden board, placed on a white marbled textured surface, with lime wedges blurred 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 (4-oz) cans diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for mild heat)
Salt and black pepper, to taste
8 ounces cream cheese, cut into cubes
½ 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 in the bottom of your slow cooker. Add the drained white beans, frozen corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
Step 2: Sprinkle the ground cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over everything. Gently stir to combine, keeping the chicken mostly at the bottom.
Step 3: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.
Step 5: Add the cubed cream cheese and sour cream to the chili. Stir slowly until the cream cheese has fully melted and the mixture becomes rich and creamy.
Step 6: Stir in the shredded cheese until melted, then taste and adjust salt and pepper if needed.
Step 7: Spoon the chili into bowls and garnish with chopped cilantro, avocado slices, a dollop of sour cream, and crushed tortilla chips if desired. Serve with lime wedges and a sprinkle of red pepper flakes for extra heat.

Tips & Variations

For a smoother texture, use an immersion blender to puree a portion of the chili before adding the cheeses.
Substitute the cream cheese with Greek yogurt for a lighter option, adding it just before serving to avoid curdling.
Add extra heat with diced jalapeños or increase the cayenne pepper according to taste.
Use rotisserie chicken to save cooking time—add it in during the last hour of cooking instead of raw chicken breasts.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the chili thickens too much when cooled, add a splash of chicken broth or water to loosen it while reheating.

How to Serve

A white bowl filled with creamy chicken and white bean soup, showing visible shredded chicken, white beans, and small yellow corn pieces throughout the smooth, light beige broth. The top layer has shredded cheese in the center, a small dollop of sour cream slightly to the right, and thin slices of fresh green avocado fanned out on the far right. Sprinkled over the soup and toppings are fresh green chopped herbs and tiny red chili flakes, adding color and texture contrast. The bowl is placed on a white marbled surface with a spoon beside it and a lime wedge and tortilla chips blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in advance?

Yes, this chili actually tastes better the next day when the flavors have had time to meld. Prepare it fully, then refrigerate and reheat when ready to serve.

Can I freeze Slow Cooker White Chicken Chili?

This chili can be frozen for up to 2 months. Cool it completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop. Note that the texture of the cream cheese and sour cream may slightly change after freezing, but the flavor remains delicious.

Slow Cooker White Chicken Chili – Creamy Comfort in a Bowl Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting bowl perfect for chilly days. Tender chicken breasts slow-cooked with white beans, corn, green chilies, and aromatic spices create a flavorful base. The addition of cream cheese and sour cream gives it a luscious texture, while Monterey Jack cheese melts through for extra richness. Garnish with fresh cilantro, avocado, and lime wedges for a fresh finish, making it an easy dump-and-go meal ideal for weeknights or feeding a crowd.

Author: zara
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 setting)
Yield: 6 servings 1x
Category: Soup/Chili
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

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 (4-oz) cans diced green chilies
4 cups chicken broth

Spices

1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for mild heat)
Salt and black pepper, to taste

Dairy & Cheese

8 ounces cream cheese, cut into cubes
½ cup sour cream
1 cup shredded Monterey Jack or cheddar cheese

Garnishes & Serving

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

Prepare ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the drained white beans, frozen corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
Add spices and mix: Sprinkle the ground cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over everything. Gently stir to combine, taking care to keep the chicken mostly at the bottom for even cooking.
Cook the chili: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender enough to shred.
Shred chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot to combine with the chili base.
Add creaminess: Add the cubed cream cheese and sour cream to the chili. Stir slowly until the cream cheese has fully melted and the mixture becomes rich and creamy.
Melt cheese and adjust seasoning: Stir in the shredded Monterey Jack or cheddar cheese until melted. Taste the chili and adjust the salt and pepper if needed.
Serve and garnish: Spoon the chili into bowls and garnish with chopped cilantro, avocado slices, a dollop of sour cream, and crushed tortilla chips if desired. Serve alongside lime wedges and sprinkle with red pepper flakes for extra heat.

Notes

You can adjust the heat by omitting or adding cayenne pepper and red pepper flakes according to your preference.
If you don’t have an immersion blender, you can mash some of the beans with a fork to add creaminess.
Great for reheating; chili thickens as it cools, so add a splash of chicken broth if reheating.
For a lower-fat option, substitute light cream cheese and sour cream.
Freezing leftovers is possible; reheat gently to maintain creaminess.

Keywords: white chicken chili, slow cooker chili, creamy chili, chicken soup, comfort food, easy crockpot recipe, creamy white chili, slow cooker chicken, weeknight dinner