Name: Slow Cooker White Chicken Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8
Cuisine: American
Ingredients: ¼ tsp black pepper; ½ tsp chili powder; ½ tsp salt; 1 fresh jalapeño, seeded and diced (optional for heat); 1 medium onion, diced; 1 tsp dried oregano; 1 tsp ground cumin; 2 (15-oz) cans white beans (cannellini or Great Northern), drained and rinsed; 2 (4-oz) cans diced green chiles; 2 lbs boneless skinless chicken thighs (or breasts); 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 8 oz cream cheese, cubed (or ½ cup heavy cream); Diced avocado; Fresh cilantro, chopped; Juice of 1 lime; Lime wedges; Optional: 1 cup frozen corn; Shredded Monterey Jack or cheddar cheese; Sliced jalapeños; Sour cream or Greek yogurt; Tortilla strips or chips

This creamy, comforting slow cooker white chicken chili is packed with tender shredded chicken, white beans, mild green chiles, and a velvety broth infused with cumin, oregano, and a touch of cream cheese. It’s hearty, flavorful, and perfect for cozy nights—top with avocado, cheese, and cilantro for the ultimate bowl of goodness!

Why You’ll Love This Recipe

This slow cooker white chicken chili is the perfect blend of creamy, spicy, and satisfying without being heavy. With just 10 minutes of prep, you toss everything into the crockpot and let it simmer low and slow until the chicken is fall-apart tender and the flavors meld into pure magic. It’s lighter than traditional chili but still incredibly filling thanks to the protein-packed white beans and chicken. The combination of green chiles, cumin, and a hint of cream cheese creates a rich, velvety broth that’s downright addictive. It’s family-friendly, budget-friendly, naturally gluten-free, and reheats beautifully—ideal for meal prep, game days, or chilly evenings. Everyone will be fighting over seconds!

Recipe Tips and Tricks

Use chicken thighs for extra juicy, flavorful meat—breasts work but can dry out slightly.
For the creamiest texture, stir in the cream cheese or heavy cream at the very end so it doesn’t curdle.
Mash about ½ cup of the beans before adding to thicken the chili naturally.
Taste and adjust seasoning before serving—add more cumin, lime juice, or salt as needed.
Make homemade tortilla strips: cut corn tortillas into strips, spray with oil, and bake until crispy.
Top generously—avocado, shredded cheese, sour cream, cilantro, and lime wedges take it over the top!

Yield: 8 Servings

Slow Cooker White Chicken Chili

Creamy, hearty slow cooker white chicken chili with tender chicken, white beans, and mild green chiles!

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

¼ tsp black pepper
½ tsp chili powder
½ tsp salt
1 fresh jalapeño, seeded and diced (optional for heat)
1 medium onion, diced
1 tsp dried oregano
1 tsp ground cumin
2 (15-oz) cans white beans (cannellini or Great Northern), drained and rinsed
2 (4-oz) cans diced green chiles
2 lbs boneless skinless chicken thighs (or breasts)
3 cloves garlic, minced
4 cups low-sodium chicken broth
8 oz cream cheese, cubed (or ½ cup heavy cream)
Diced avocado
Fresh cilantro, chopped
Juice of 1 lime
Lime wedges
Optional: 1 cup frozen corn
Shredded Monterey Jack or cheddar cheese
Sliced jalapeños
Sour cream or Greek yogurt
Tortilla strips or chips

Instructions

Let’s kick off this cozy chili! Lightly spray your slow cooker with cooking spray, then add the chicken thighs right at the bottom—they’re about to become super tender!
Layer on the flavor! Top the chicken with diced onion, minced garlic, diced green chiles, jalapeño (if using), drained white beans, and frozen corn (if using).
Season it up! Sprinkle cumin, oregano, chili powder, salt, and black pepper evenly over everything.
Pour in the broth — gently pour the chicken broth over the ingredients—don’t stir yet!
Set it and relax! Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is fall-apart tender.
Shred that gorgeous chicken! Remove the chicken to a plate, shred it with two forks (it’ll be so juicy!), then return it to the slow cooker.
Make it creamy! Add the cubed cream cheese (or heavy cream) and stir until it melts completely and the chili becomes beautifully velvety.
Brighten it up! Squeeze in fresh lime juice and give everything a good stir—this really makes the flavors pop!
Taste test time! Taste the chili—add more salt, cumin, lime juice, or a pinch of chili powder until it’s perfect for your taste buds.
Serve with joy! Ladle the hot white chicken chili into bowls and let everyone pile on their favorite toppings—avocado, cheese, sour cream, cilantro, and crispy tortilla strips. Dig in and enjoy every comforting spoonful!

Notes

This chili tastes even better the next day—perfect for leftovers or meal prep!
For extra thickness, mash some of the beans before adding or stir in a cornstarch slurry at the end.
Make it ahead: Prep everything the night before and refrigerate until ready to cook.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 338Total Fat 19gSaturated Fat 9gUnsaturated Fat 11gCholesterol 168mgSodium 903mgCarbohydrates 11gFiber 2gSugar 3gProtein 33g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Boneless skinless chicken thighs or breasts: Thighs stay juicier during long cooking; breasts are leaner but still delicious.
White beans (cannellini or Great Northern): These mild, creamy beans are the backbone—drain and rinse them well.
Green chiles & jalapeños: Mild diced green chiles add flavor without much heat; fresh jalapeños bring a gentle kick (remove seeds for milder).
Cream cheese or heavy cream: Creates that signature velvety texture—full-fat gives the richest result.
Spices (cumin, oregano, chili powder): These warm, earthy spices make it taste authentic and aromatic.
Chicken broth: Low-sodium recommended so you control the saltiness.

Variations and Substitutions

Vegetarian version: Skip the chicken, add an extra can of beans or chickpeas, and use vegetable broth.
Spicier chili: Add more jalapeños, a can of hot green chiles, or a pinch of cayenne.
Creamier version: Stir in ½ cup sour cream or Greek yogurt at the end for extra tang and richness.
Low-carb/keto: Skip the beans and add extra chicken or zucchini for bulk.
Bean swaps: Use navy beans, pinto beans, or a mix of white beans.
Make it smoky: Add 1 tsp smoked paprika or a chipotle pepper in adobo.
Instant Pot version: Sauté onions/garlic first, then pressure cook on high for 12 minutes with natural release.

Storage Options

Store cooled chili in an airtight container in the refrigerator for up to 4–5 days. Reheat on stovetop or microwave, adding a splash of broth if it thickens. Freezes beautifully for up to 3 months—thaw overnight in the fridge before reheating.