White Chicken Chili Slow Cooker – Cozy, Creamy, and Simple

There’s something special about a slow cooker meal that takes care of itself. White chicken chili fits that mood perfectly—warm, creamy, and just the right amount of kick. It’s a crowd-pleaser on game day, a weeknight win, and a great way to use pantry staples.

With tender chicken, creamy beans, and gentle spices, this version is easy to make and even easier to love. Let your slow cooker do the work while your kitchen fills with a savory, comforting aroma.

Why This Recipe Works

This recipe layers flavors early by blooming spices with onion, garlic, and green chiles. That gives you a deeper, cozier taste without extra steps later.

Using boneless chicken breasts or thighs makes prep simple, and shredding the chicken at the end creates a hearty texture. A quick finish with cream cheese and a touch of lime brightens everything up. It’s the kind of meal that tastes like it took all day—because it did, but without the effort.

Ingredients

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
• Beans: 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
• Corn: 1 cup frozen corn (optional but recommended)
• Green chiles: 2 cans (4 oz each) diced green chiles, mild or hot
• Onion: 1 medium yellow or white onion, diced
• Garlic: 3–4 cloves, minced
• Chicken broth: 4 cups low-sodium chicken broth
• Cream cheese: 4 oz, softened and cubed
• Heavy cream or half-and-half: 1/2 cup
• Spices: 2 tsp ground cumin, 1 tsp chili powder, 1 tsp ground coriander (optional), 1/2 tsp paprika
• Seasoning: 1 tsp kosher salt (plus more to taste), 1/2 tsp black pepper
• Lime: 1 fresh lime, for juice
• Fresh cilantro: A handful, chopped (optional for topping)
• Toppings (optional): Shredded Monterey Jack or pepper jack, sliced jalapeño, avocado, sour cream, crushed tortilla chips

Instructions

1. Prep the base: Add the diced onion, minced garlic, green chiles, rinsed beans, and corn to the slow cooker.Sprinkle in the cumin, chili powder, coriander, paprika, salt, and pepper. Stir to coat the veggies and beans with the spices.
2. Add the chicken and broth: Place the chicken breasts or thighs on top. Pour in the chicken broth.Make sure the chicken is mostly submerged.
3. Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
4. Shred the chicken: Remove the chicken to a plate and shred with two forks. Return the shredded chicken to the slow cooker.
5. Make it creamy: Add the cubed cream cheese and heavy cream. Stir until the cream cheese melts and the chili turns creamy.If needed, cover and cook on Low for another 10–15 minutes to fully melt.
6. Finish with lime: Squeeze in the juice of half a lime. Taste and adjust with more lime, salt, or pepper as needed.
7. Serve and top: Ladle into bowls and top with cilantro, cheese, jalapeño, avocado, sour cream, or crushed chips. Enjoy warm.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

The flavors deepen overnight, so it’s great for meal prep. Reheat gently on the stove over low heat, stirring in a splash of broth or milk if it’s too thick. For longer storage, freeze in portions for up to 3 months.

Thaw in the fridge overnight, then warm on the stove. Add fresh lime and a bit of cream to bring it back to life.

Benefits of This Recipe

• Hands-off cooking: The slow cooker does the work while you handle your day.
• Balanced comfort: Creamy, hearty, and satisfying without being heavy.
• Flexible ingredients: Swap beans, adjust spice, or use thighs for extra tenderness.
• Budget-friendly: Pantry staples and simple proteins stretch into multiple meals.
• Great for crowds: Scales easily and holds well on warm for parties or potlucks.

What Not to Do

• Don’t add dairy too early: Cream cheese and cream should go in at the end to avoid curdling or separating.
• Don’t skip rinsing the beans: Rinsing prevents excess starch and a muddy flavor.
• Don’t over-salt at the start: Broth and chiles add sodium. Season lightly early, then adjust at the end.
• Don’t undercook the aromatics: Even in a slow cooker, layering onions, garlic, and spices at the base helps develop flavor.
• Don’t forget acid: A squeeze of lime at the finish brightens the whole pot.

Recipe Variations

• Extra Veggie: Add diced bell pepper or a cup of diced zucchini at the start.Stir in baby spinach during the last 5 minutes.
• Spicy Kick: Use hot green chiles, add 1 diced jalapeño with the onion, or finish with a pinch of cayenne.
• Dairy-Free: Skip cream cheese and cream. Blend 1 cup of the beans with broth and stir back in for body. Top with avocado for creaminess.
• Thick and Hearty: Mash some of the beans with a spoon after cooking, or stir in a tablespoon of masa harina at the end.
• Rotisserie Shortcut: Stir in 3 cups shredded rotisserie chicken in the last 20 minutes.Cook on Low until heated through, then add dairy.
• Herby Twist: Add 1 teaspoon dried oregano and a handful of fresh cilantro stems at the start for a brighter, green flavor.
• Low-Carb: Replace beans with extra chicken and cauliflower florets. Cook as directed and finish with cream and cheese.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion and garlic in a bit of oil, add spices, then stir in broth, chiles, beans, corn, and raw chicken.

Simmer covered for 20–25 minutes, shred the chicken, and finish with cream cheese, cream, and lime.

Breasts or thighs—what’s better?

Both work. Thighs are more forgiving and stay juicy. Breasts are leaner and shred nicely.

Use what you prefer or what you have.

How do I make it thicker?

Mash some beans in the pot after cooking, add a tablespoon of masa harina, or let it simmer uncovered for 10 minutes. You can also reduce the broth by 1/2–1 cup at the start.

Is it very spicy?

It’s mild to medium, depending on the chiles you choose. Use mild green chiles for a gentle heat, or kick it up with jalapeño, cayenne, or pepper jack.

What can I use instead of cream cheese?

Try sour cream, Greek yogurt (stir in off heat to avoid curdling), or a splash of evaporated milk.

For dairy-free, blend some beans with broth for creaminess.

Can I prep this the night before?

Yes. Add everything except the dairy and lime to the slow cooker insert, cover, and refrigerate. In the morning, set it in the base and cook.

Add dairy and lime at the end.

How do I double the recipe?

Use a large 6–7 quart slow cooker. Double all ingredients, keep the same cook time, and stir well after adding dairy to ensure it melts evenly.

What should I serve with it?

Warm tortillas, cornbread, or tortilla chips are great. A crisp side salad with a lime vinaigrette balances the richness.

Can I use dry beans?

You can, but cook them separately first until tender.

Slow cookers don’t always fully soften dry beans, and you’ll need to adjust salt.

How long can it sit on warm?

Up to 2 hours. Stir occasionally, and if it thickens too much, add a splash of broth or milk.

Wrapping Up

This white chicken chili slow cooker recipe checks all the boxes: easy, comforting, and customizable. It’s the kind of meal that makes weeknights calmer and weekends cozier.

Keep the staples on hand, let the slow cooker do the work, and finish with fresh lime and your favorite toppings. You’ll find yourself coming back to this one again and again.