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