Go Back
Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili – Cozy and Delicious

Creamy, cozy, and packed with tender chicken, white beans, green chiles, and warm spices, this easy Slow Cooker White Chicken Chili is the perfect comforting dinner for busy weeknights or chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 2 cans white beans drained and rinsed
  • 1 can Diced green chiles
  • 4 cups chicken broth
  • 1 cup corn
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 oz cream cheese softened
  • 1 lime freshly squeezed
  • ¼ cup fresh cilantro chopped

Optional Toppings

  • ½ cup shredded Monterey Jack cheese
  • 1 avocado diced
  • ¼ cup sour cream
  • 1 jalapeño thinly sliced
  • ½ cup tortilla strips
  • 2 green onions sliced

Instructions
 

  • Add the Ingredients: Place the chicken breasts in the slow cooker. Add the white beans, corn, green chiles, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and black pepper.
  • Slow Cook: Cover and cook on HIGH for about 3–4 hours or LOW for about 6–7 hours, until the chicken is tender and cooked through.
  • Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir.
  • Add the Cream Cheese: Add the softened cream cheese to the slow cooker. Stir until it melts into the broth and the chili becomes creamy and smooth.
  • Finish and Serve: Stir in the fresh lime juice and cilantro. Taste and adjust the seasoning if needed. Serve hot with your favorite toppings.

Notes

 
For the creamiest texture, soften the cream cheese before adding it to the slow cooker. If the chili is thicker than you prefer, stir in a little extra chicken broth until it reaches your desired consistency.
For extra heat, add diced jalapeño, cayenne pepper, or hot green chiles. For a milder family-friendly version, use mild green chiles and adjust the chili powder to taste.
Leftover white chicken chili can be refrigerated in an airtight container for 3–4 days. It can also be frozen for up to 2–3 months. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed.
For the best flavor and texture, add fresh toppings such as avocado, cilantro, shredded cheese, sour cream, tortilla strips, and lime juice just before serving.
 

Nutrition Facts

 
  • Calories: 440 kcal
  • Protein: 43 g
  • Carbohydrates: 39 g
  • Fat: 15 g
  • Fiber: 9 g
  • Sugar: 5 g
  • Sodium: 850 mg
  • Cholesterol: 105 mg
  • Saturated Fat: 6 g
  • Potassium: 850 mg
These are estimated values and can vary depending on the brand and exact ingredients used.