If you are searching for a comforting, cozy meal that feels like a warm hug in a bowl, this Slow Cooker White Chicken Chili Recipe is a true gem. It blends tender chicken breasts with creamy beans, a hint of green chiles, and a luscious mix of sour cream and cream cheese, creating a rich, velvety chili full of flavor but easy enough for any weeknight. The slow cooker does the magic, melding spices and ingredients to give you a deeply satisfying, protein-packed dish that feels indulgent yet wholesome. Whether you are serving a family dinner or want a meal that tastes even better as leftovers, this white chicken chili is bound to become a favorite you’ll return to time and time again.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly simple, yet each item is a star player in building the chili’s comforting texture, balanced flavor, and inviting color. Every element has a purpose, whether it’s the tender chicken, hearty beans, or creamy additions that take this chili to the next level.
- 1 1/2 pounds boneless, skinless chicken breasts: The lean protein base that becomes irresistibly tender after slow cooking.
- 1 (15 oz) can great northern beans (drained and rinsed): Adds creaminess and fiber without overpowering the dish.
- 1 (15 oz) can cannellini or navy beans (drained and rinsed): Contributes a smooth texture and mild flavor to balance the chili.
- 1 (4 oz) can diced green chiles: Brings a subtle kick and brightness without too much heat.
- 1 small onion (chopped): Provides savory depth and sweetness as it slowly cooks down.
- 2 cloves garlic (minced): Infuses the chili with aromatic warmth and complexity.
- 1 teaspoon ground cumin: Lends earthy, smoky undertones characteristic of chili spices.
- 1 teaspoon dried oregano: Adds a slightly minty herbaceous note that complements the beans.
- 1/2 teaspoon chili powder: A mild spice that ties all the flavors together gently.
- 1/2 teaspoon salt: Essential for enhancing every flavor component in the recipe.
- 1/4 teaspoon black pepper: Gives just a whisper of bite to brighten the finish.
- 2 cups low-sodium chicken broth: Creates a flavorful, savory base without overwhelming saltiness.
- 1/2 cup frozen or canned corn (optional): Offers a sweet pop of color and texture contrast.
- 1/2 cup sour cream: Brings creamy tanginess that balances the spices perfectly.
- 1/2 cup cream cheese (softened and cubed): Adds richness and smoothness for that signature velvety chili texture.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Layer Your Ingredients in the Slow Cooker
Begin by placing the chicken breasts directly into the bottom of your slow cooker. This ensures they cook evenly and absorb flavors as they simmer. Next, add the great northern and cannellini beans along with the diced green chiles, chopped onion, and minced garlic. Sprinkle in your cumin, oregano, chili powder, salt, and black pepper, then pour in the low-sodium chicken broth. If you decide to include corn for a touch of sweetness and texture, add it now. Gently stir everything to combine without disturbing the chicken too much.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. This slow, gentle cooking melds all the flavors wonderfully, while the chicken becomes irresistibly tender. The aroma filling your kitchen during this time will have you eagerly anticipating the first spoonful.
Step 3: Shred the Chicken and Add Creaminess
Once the chicken is fully cooked and tender, use two forks to shred it right in the slow cooker or remove it temporarily to shred on a cutting board. Return the shredded chicken to the pot. Now, add the sour cream and softened cream cheese and stir thoroughly until everything is melted and combined into a luxuriously creamy chili. Let it cook on low for an additional 15 to 20 minutes so the creaminess can meld perfectly into the chili’s base.
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Toppings turn a comforting bowl into a personalized feast. Think shredded cheese melting on top, juicy avocado slices for a buttery contrast, fresh cilantro for a pop of herbal brightness, crunchy tortilla strips for texture, or a squeeze of lime to brighten up the whole dish. These garnishes invite everyone to tailor their bowl to what feels best on their palate.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread, which soaks up every creamy spoonful. A crisp green salad balances the meal with freshness, adding a refreshing crunch. If you’re in the mood for something heartier, some rice or tortilla chips also complement the chili’s texture and flavor nicely.
Creative Ways to Present
For a fun twist, serve the chili over baked potatoes or sweet potatoes, topping the soft flesh with a hearty scoop of white chicken chili. You can even turn it into a chili-filled taco using warm tortillas and your favorite toppings. Serving it in bread bowls adds a rustic charm that’s both charming and practical — no bowl to wash!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker White Chicken Chili Recipe keeps beautifully in the fridge for up to 4 days. Transfer the chili into airtight containers to preserve its rich flavor and creamy texture. It tastes wonderfully even better the next day, allowing the flavors time to deepen further.
Freezing
If you want to save some for later, freezing this chili is a great option. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It will keep for up to 3 months and thawing it slowly in the fridge overnight ensures the best texture upon reheating.
Reheating
When you’re ready to enjoy your leftovers, gently reheat the chili on the stove over medium heat or in the microwave. Stir occasionally to maintain the smooth, creamy consistency. If it thickens too much, a splash of chicken broth or water will help loosen it back up, bringing it back to its perfect, spoonable state.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay moist when slow cooked, which some prefer. Just adjust the cooking time slightly if your thighs are bone-in or particularly large.
Is the cream cheese necessary in this chili?
The cream cheese contributes to the wonderfully creamy texture that makes this chili stand out. You can experiment with just sour cream for a lighter version, but the cream cheese adds a luxurious body that’s hard to replicate.
How spicy is this Slow Cooker White Chicken Chili Recipe?
This chili is on the mild side with gentle warmth from the chili powder and green chiles. For an extra kick, adding diced jalapeño or a dash of cayenne pepper will easily bring up the heat level.
Can I make this recipe on the stovetop?
You sure can! Simply simmer all ingredients except the sour cream and cream cheese in a large pot over medium-low heat for about 45 minutes until the chicken is cooked and flavors meld. Add the sour cream and cream cheese at the end, stirring until creamy.
Is this chili gluten-free?
Yes! All the ingredients in this Slow Cooker White Chicken Chili Recipe are naturally gluten-free, making it a perfect hearty choice for those avoiding gluten.
Final Thoughts
There’s something truly satisfying about coming home to a pot of Slow Cooker White Chicken Chili Recipe simmering away, ready to warm you inside and out. With its perfect balance of creamy texture and gentle spices, this chili brings comfort without fuss, making it a shining star for weeknight dinners, entertaining, or meal prepping. I can’t wait for you to try it and make it a favorite in your home as much as it is in mine!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker White Chicken Chili is a creamy, comforting, and flavorful dish perfect for an easy weeknight meal. Featuring tender shredded chicken, white beans, green chiles, and a blend of spices simmered low and slow, it’s a hearty American classic that’s both satisfying and simple to prepare. The addition of sour cream and cream cheese creates a luscious texture, while optional toppings like shredded cheese, avocado, cilantro, and lime wedges add extra layers of flavor.
Ingredients
Chicken and Beans
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini or navy beans, drained and rinsed
Vegetables and Aromatics
- 1 (4 oz) can diced green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup frozen or canned corn (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 2 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened and cubed
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker in an even layer.
- Add Beans and Vegetables: Add the drained and rinsed great northern beans, cannellini or navy beans, diced green chiles, chopped onion, minced garlic, and optional corn over the chicken for an even distribution of flavors.
- Season: Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper for a rich and well-rounded spice base.
- Pour in Broth: Pour 2 cups of low-sodium chicken broth over all ingredients, then gently stir to combine everything without disturbing the chicken at the bottom too much.
- Cook the Chili: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker onto a plate and shred them finely using two forks.
- Combine Chicken and Dairy: Return the shredded chicken to the slow cooker. Stir in the sour cream and softened cream cheese until fully melted and the chili is creamy and homogeneous.
- Warm Through: Continue cooking on low for an additional 15 to 20 minutes to heat through and meld flavors.
- Serve: Ladle the chili into bowls and garnish with shredded cheese, slices of avocado, fresh cilantro, tortilla strips, or lime wedges as desired for extra flavor and texture.
Notes
- For a lighter and tangier alternative, substitute Greek yogurt for sour cream.
- Add diced jalapeño for a spicy kick if you prefer more heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months to enjoy later.
