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Slow Cooker White Chicken Chili Recipe

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3.9 from 30 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting dish made with tender shredded chicken, beans, corn, green chilies, and aromatic spices. Perfect for an easy, hands-off meal, it combines the warmth of chili spices with a smooth texture from cream cheese and half and half. Topped with fresh cilantro and your favorite garnishes, it’s a flavorful and hearty dinner that can be ready in just a few hours.

  • Total Time: 3 hours 15 minutes (if cooking on HIGH) or 8 hours 15 minutes (if cooking on LOW)
  • Yield: 6 servings

Ingredients

Chicken and Beans

  • 1 pound boneless, skinless chicken breasts
  • 2 (15-ounce) cans great Northern beans, drained and rinsed
  • 10 ounces frozen corn
  • 2 (4-ounce) cans diced green chilies, undrained
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, minced

Liquids and Spices

  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper

Creamy Elements

  • 4 ounces cream cheese, softened
  • 1/4 cup half and half
  • 1/4 cup minced fresh cilantro, plus more for garnish

Seasonings and Garnishes

  • Salt and freshly ground black pepper
  • Shredded cheese, jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips for serving

Instructions

  1. Combine ingredients in slow cooker: In the bottom of a slow cooker, add the chicken breasts, great Northern beans, frozen corn, diced green chilies, diced onion, and minced garlic. Stir in the chicken broth, ground cumin, oregano, chili powder, and cayenne pepper to evenly distribute the spices.
  2. Cook the chili: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. When cooking is complete, remove the chicken breasts to a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
  3. Add creamy ingredients and finish cooking: Stir in the softened cream cheese, half and half, and minced fresh cilantro. Cover and cook on HIGH for about 15 minutes until the chili is creamy and slightly thickened.
  4. Season and serve: Stir the chili well to combine all ingredients uniformly. Season to taste with salt and freshly ground black pepper, using approximately 1 teaspoon of salt and 1/2 teaspoon of black pepper. Serve hot topped with your choice of shredded cheese, jalapeños, diced avocado, sour cream, chopped fresh cilantro, and crunchy tortilla chips.

Notes

  • Use boneless, skinless chicken breasts for tender, shreddable meat.
  • Draining and rinsing canned beans reduces sodium and excess starch.
  • Frozen corn adds sweetness and texture; no need to thaw before adding to the slow cooker.
  • Fresh cilantro adds bright flavor; reserve some for garnish to enhance presentation and freshness.
  • This recipe can be adjusted to your preferred spice level by varying the cayenne pepper and jalapeño toppings.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 hours (on HIGH) or 6-8 hours (on LOW)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/slow-cooker-white-chicken-chili-recipe/