Some meals are comforting, and then there’s white chicken chili—a warm, creamy, and flavor-packed dish that feels like a hug in a bowl.
With tender shredded chicken, creamy white beans, and a rich, mildly spiced broth, this slow cooker version makes it easy to enjoy a hearty, protein-packed meal with almost no effort.
Simply toss everything in the slow cooker, let the flavors blend, and come home to a creamy, slightly spicy, and utterly delicious chili that’s perfect for cold nights or busy weekdays. Serve it with tortilla chips, cornbread, or avocado for the ultimate cozy meal.
Why You Should Try This Recipe
If you’re looking for a hearty, easy-to-make meal that delivers big flavor, this white chicken chili is a must-try. It’s creamy, satisfying, and full of protein.
- Effortless Slow Cooker Meal – Just dump the ingredients in and let it cook—no constant stirring required.
- Rich and Creamy Without Heavy Cream – Thanks to blended beans and a bit of cream cheese, this chili is thick and velvety.
- Protein-Packed and Filling – Chicken and white beans make this dish a high-protein option that keeps you full longer.
- Mild but Flavorful Spice – Green chilies and cumin add warmth without overpowering heat.
- Perfect for Meal Prep – Leftovers taste even better the next day, making it ideal for easy lunches or dinners.
Key Ingredients for the Best White Chicken Chili
A few simple ingredients come together to create a creamy, flavorful chili that’s both hearty and nutritious.
- Boneless, Skinless Chicken Breasts – Cooked until tender and shredded for the perfect texture.
- White Beans – Great Northern or cannellini beans add creaminess and heartiness.
- Chicken Broth – Forms the base of the rich, flavorful broth.
- Diced Green Chilies – Mild heat that adds depth without overpowering the dish.
- Garlic & Onion – Essential aromatics that build a flavorful base.
- Cumin & Chili Powder – Warm spices that enhance the chili’s depth.
- Cream Cheese – Adds richness and a velvety texture to the broth.
- Fresh Lime Juice – Brightens up the flavors and balances the richness.
How to Make Slow Cooker White Chicken Chili
This recipe is incredibly easy—just add everything to the slow cooker and let it do the work.
- Layer the Ingredients – Place chicken breasts in the slow cooker. Add white beans, diced green chilies, chopped onion, garlic, and spices.
- Pour in the Broth – Add the chicken broth and stir to combine all the flavors.
- Slow Cook Until Tender – Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is cooked through.
- Shred the Chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Make it Creamy – Stir in softened cream cheese and fresh lime juice. Let it cook for another 10 minutes until smooth.
- Serve & Enjoy – Ladle the chili into bowls and garnish with fresh cilantro, avocado, shredded cheese, or tortilla chips.
Every bite is creamy, comforting, and packed with savory goodness!
Side Dishes for White Chicken Chili
This chili pairs perfectly with fresh, crunchy, or cheesy sides to complement the creamy texture.
| Side Dish | Why It Works |
|---|---|
| Crispy Tortilla Chips | Adds a crunchy contrast and is great for dipping. |
| Skillet Cornbread | Slight sweetness balances the mild spice of the chili. |
| Mexican Rice | Absorbs the creamy broth and enhances the flavors. |
| Avocado Slices | A fresh, buttery topping that complements the chili. |
| Grated Cheddar or Monterey Jack Cheese | Melts beautifully into the warm chili. |
| Lime Wedges | Enhances the flavors with a fresh citrusy kick. |
| Sour Cream or Greek Yogurt | Adds extra creaminess and cools down the spice. |
Storage & Reheating Instructions
Leftovers are just as delicious, if not better! Store and reheat with these simple steps.
How to Store Leftover White Chicken Chili
- Let the chili cool before storing.
- Transfer to an airtight container and refrigerate for up to 4 days.
- Freeze in portioned containers for up to 3 months.
How to Reheat White Chicken Chili
- Stovetop: Heat over medium-low heat, stirring occasionally until warmed through.
- Microwave: Reheat in 30-second intervals, stirring between each, until hot.
- Slow Cooker: Reheat on LOW for 1-2 hours with an extra splash of broth if needed.
Tips for the Best White Chicken Chili
To make sure your chili turns out flavorful and perfectly creamy, follow these simple tips.
- For extra creaminess, blend ½ cup of the beans with some broth before adding to the slow cooker.
- Use rotisserie chicken for a quicker version—just add it during the last 30 minutes of cooking.
- Don’t skip the lime juice! It enhances all the flavors and adds the perfect finishing touch.
- Adjust spice levels by adding more green chilies or a pinch of cayenne.
- For a lighter version, use Greek yogurt instead of cream cheese.
FAQs About Slow Cooker White Chicken Chili
If you have questions about making white chicken chili, here are some helpful answers.
1. Can I use frozen chicken?
Yes! Just increase the cooking time by 1-2 hours on LOW or 30-45 minutes on HIGH.
2. Can I make this dairy-free?
Absolutely! Skip the cream cheese and blend half of the beans with broth for a naturally creamy texture.
3. What’s the best way to thicken the chili?
Blending some of the beans or adding a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) will thicken the broth.
4. Can I make this on the stovetop instead?
Yes! Simmer all ingredients (except cream cheese) in a large pot over medium-low heat for 45 minutes. Stir in the cream cheese at the end.
5. Can I use different beans?
Yes! While white beans work best, you can use pinto or chickpeas as substitutes.
Slow Cooker White Chicken Chili
Equipment
- Slow Cooker For slow cooking the chili
- Mixing Bowl For preparing ingredients
- Whisk For combining seasonings
- Wooden Spoon For stirring the chili
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cans white beans drained and rinsed
- 1 can diced green chilies
- 1 small onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 ounces cream cheese softened
- 1 tablespoon lime juice freshly squeezed
Instructions
- Place chicken breasts in the slow cooker and season with cumin, chili powder, salt, and pepper.
- Add white beans, diced green chilies, chopped onion, and minced garlic.
- Pour in chicken broth and stir to combine ingredients.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in softened cream cheese and lime juice, letting it cook for another 10 minutes until smooth.
- Serve hot and garnish with avocado slices, shredded cheese, and cilantro.
Notes
- For a thicker chili, blend half a cup of the beans with broth before adding to the slow cooker.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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