Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

There’s nothing quite like the aroma of chili simmering away in your slow cooker, filling your home with warmth and coziness.

This Slow Cooker White Chicken Chili is my go-to recipe when I want something hearty yet light, creamy yet zesty, and—most importantly—easy .

It’s packed with tender chicken, white beans, green chilies, and a hint of spice, all melded together into a bowl of pure comfort.

Whether you’re feeding your family or meal prepping for the week, this dish will quickly become one of your favorites.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering everything you need—a little prep work makes the process smoother! Dice your onion, mince your garlic, and shred your cooked chicken (or grab rotisserie chicken if you’re feeling lazy). Toss these ingredients into your trusty slow cooker along with canned white beans, diced green chilies, and spices.

Step 2: Add Liquids and Let It Simmer
Pour in chicken broth and a splash of lime juice to keep things bright and flavorful. Stir it all together until combined. Pop the lid on your slow cooker and let it do its magic on low heat for 6-8 hours or high heat for 3-4 hours. The longer it cooks, the deeper the flavors get!

Step 3: Finish with Creaminess
About 30 minutes before serving, stir in cream cheese or sour cream to give the chili that luscious, velvety texture we all crave. If you’d rather skip dairy, coconut milk works beautifully too. Give it a final stir, adjust seasoning as needed, and voilà—you’ve got yourself a pot of deliciousness ready to serve!

Step 4: Garnish and Serve
Ladle the chili into bowls and top it off with shredded cheese, fresh cilantro, avocado slices, or even a dollop of Greek yogurt. A squeeze of lime adds a pop of freshness that ties everything together perfectly. Pair it with crusty bread or tortilla chips for extra crunch.

Pro Tips

• Use Rotisserie Chicken: Save time by picking up a store-bought rotisserie chicken instead of cooking raw chicken breasts.
• Spice It Up: Adjust the heat level by adding red pepper flakes or jalapeños if you’re a fan of fiery flavors.
• Make Ahead Friendly: This chili tastes even better the next day once the flavors have had time to marry overnight.
• Double the Batch: Freeze half for later—it’s perfect for busy nights when you don’t feel like cooking.
• Go Dairy-Free: Swap out cream cheese for cashew cream or coconut milk for a rich, plant-based alternative.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm gently on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.
  

Slow Cooker White Chicken Chili

Cooking Method: Simmering, Slow Cooking Cuisine: American Favorites, Healthy & Diet-Friendly Options Courses: Main Courses, Soups & Stews

Difficulty: Beginner Prep Time 15 mins Cook Time 3 hrs Total Time 3 hrs 15 mins

Servings: 4 Calories: 350

Best Season: Fall, Winter

Description

This Slow Cooker White Chicken Chili combines tender chicken, creamy textures, and bold southwestern flavors for a satisfying meal that practically makes itself. With minimal prep and maximum flavor, it’s ideal for busy weeknights or lazy weekends.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15oz) great northern beans, drained and rinsed
• 1 can (4oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp dried oregano
• ¹⁄₂ tsp smoked paprika
• ¹⁄₄ tsp cayenne pepper (optional)
• 4 cups low-sodium chicken broth
• 1 lime, juiced
• 4 oz cream cheese (or substitute with coconut milk for dairy-free)
• salt and black pepper, to taste

Optional Toppings :

• shredded Monterey Jack cheese
• chopped cilantro
• sliced avocado
• tortilla strips

Instructions

1. Prep Ingredients:

   Dice the onion, mince the garlic, and shred the chicken if using cooked breasts. Place all ingredients except cream cheese and toppings into the slow cooker.

2. Combine Base Ingredients:

   Add the beans, green chilies, spices, chicken broth, and lime juice to the slow cooker. Stir well to combine.

3. Cook:

   Cover and cook on low for 6-8 hours or high for 3-4 hours. If using raw chicken, remove it after cooking, shred it with two forks, and return it to the pot.

4. Add Creaminess:

   About 30 minutes before serving, stir in the cream cheese until melted and fully incorporated. Taste and adjust seasonings as needed.

5. Serve:

   Ladle into bowls and garnish with your favorite toppings like shredded cheese, cilantro, or avocado slices. Enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Dietary Fiber 6g24%

Sugars 3g

Protein 28g57%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For extra protein, add a can of drained and rinsed chickpeas.
• To thicken the chili, mash some of the beans before adding them to the slow cooker.
• If freezing, omit the cream cheese until after thawing and reheating.
• Gluten-free? Double-check labels on broth and spices to ensure no hidden gluten.
• Dairy-free? Use full-fat coconut milk instead of cream cheese.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: White Chicken Chili, Slow Cooker Recipes, Easy Weeknight Dinners