This white chicken chili is everything you want in a cozy meal—creamy, full of flavor, and made effortlessly in the slow cooker. With tender shredded chicken, white beans, and just the right touch of spice, it’s the perfect comfort food for busy days.

Why You’ll Love This Recipe?

Hands-off slow cooker meal with minimal prep
Creamy and comforting without being too heavy
Easy to customize with different spice levels or toppings
Great for meal prep and leftovers

Ingredients

boneless, skinless chicken breasts (or thighs)
onion, diced
garlic, minced
cans white beans (cannellini or great northern), drained and rinsed
can diced green chilies
low-sodium chicken broth
cumin
dried oregano
chili powder
smoked paprika
salt (or to taste)
black pepper
cayenne pepper (optional, for spice)
cream cheese, cubed
sour cream
lime juice

Preparing the Chicken and Seasonings

Place the chicken breasts at the bottom of your slow cooker. Sprinkle in the cumin, chili powder, garlic powder, and salt. Add the diced green chilies, white beans, and chicken broth, then give everything a gentle stir.

Cooking the Chili

Cover and cook on low for 6-7 hours or high for about 3-4 hours, until the chicken is tender and easy to shred. Once the chicken is done, use two forks to shred it right in the slow cooker.

Making It Creamy

Stir in the cream cheese until melted and fully incorporated. Let it cook for another 10-15 minutes on low to blend the flavors. If you want it even creamier, you can add a splash of heavy cream or a bit more cream cheese.

Finishing Touches

Give the chili a final stir and taste for seasoning. If needed, add more salt or a squeeze of lime juice for brightness. Serve warm with your favorite toppings.

Expert Tips and Tricks

Use rotisserie chicken: If you’re short on time, shred a rotisserie chicken and cut the cook time in half.
Mash some beans: For a thicker consistency, mash a small portion of the white beans before adding them.
Don’t skip the cream cheese: It makes the chili extra creamy without the need for heavy cream.
Let it sit before serving: A few minutes off the heat helps the flavors meld together.

Recipe Variations and Possible Substitutions

Make it spicier: Add a chopped jalapeño or a dash of cayenne pepper.
Use a different protein: Swap the chicken for turkey or even shredded pork.
Try different beans: White navy beans, great northern beans, or even pinto beans all work well.
Go dairy-free: Use coconut milk or a dairy-free cream cheese alternative.

Serving and Pairing Suggestions

This chili pairs perfectly with warm cornbread or tortilla chips for a bit of crunch. A simple side salad or roasted veggies make a great addition. For drinks, a crisp white wine or a light beer complements the flavors beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in a freezer-safe container for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.

FAQs

Can I make this on the stovetop?
Yes! Simmer everything in a large pot over low heat for about 45 minutes, then stir in the cream cheese at the end.

Can I use frozen chicken?
You can, but you may need to increase the cooking time by about an hour.

How can I make this chili thicker?
Mashing some of the beans or adding a cornstarch slurry can help thicken the chili.

What toppings go well with white chicken chili?
Try shredded cheese, avocado, fresh cilantro, sour cream, or a squeeze of lime juice.

Conclusion

This easy white chicken chili is a lifesaver for busy days, delivering warmth and comfort with minimal effort. Whether you’re serving it fresh or enjoying leftovers, it’s a meal that never disappoints!

Easy White Chicken Chili (Slow Cooker)

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 6-7 hours (low) / 3-4 hours (high)
Total Time: 6 hours 10 minutes – 7 hours 10 minutes
Yield: 6–8 servings 1x
Category: Dinner, Soup
Method: Slow Cooker
Cuisine: American, Tex-Mex
Diet: Gluten Free

Print Recipe

Description

This Easy White Chicken Chili is a creamy, hearty, and flavorful dish made effortlessly in the slow cooker. Tender shredded chicken, white beans, mild green chilies, and a perfectly spiced broth come together for a comforting meal. It’s a simple, set-it-and-forget-it recipe that’s perfect for weeknights or chilly days! Serve it with tortilla chips, shredded cheese, or a squeeze of lime for extra flavor.

Instructions

Add ingredients to slow cooker: Place the chicken breasts in the slow cooker. Add the onion, garlic, white beans, green chilies, chicken broth, cumin, oregano, chili powder, smoked paprika, salt, black pepper, and cayenne (if using). Stir to combine.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Make it creamy: Stir in the cream cheese, sour cream, and lime juice. Let it cook for another 10-15 minutes until the cheese is melted and fully incorporated.
Serve: Ladle into bowls and top with shredded cheese, fresh cilantro, jalapeños, or tortilla chips as desired.

Notes

For a thicker chili, mash some of the beans before adding them to the slow cooker or let it cook uncovered for 15 minutes at the end.
For extra protein, add an extra can of beans or a cup of cooked quinoa.
To make it spicier, add more cayenne or a diced jalapeño.
For a dairy-free version, use coconut cream or a dairy-free sour cream alternative.

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: ~350
Sugar: 4g
Sodium: ~780mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 32g
Cholesterol: ~70mg