Slow Cooker White Chicken Chili – Creamy Comfort in a Bowl Recipe

Introduction

This slow cooker white chicken chili is a creamy, comforting dish that’s perfect for cozy nights. With tender chicken, white beans, and a mild, rich flavor, it’s hands-off and packed with hearty goodness.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen corn kernels
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for mild spice)
• Salt and black pepper, to taste
• 8 ounces cream cheese, cut into cubes
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for garnish)
• Lime wedges (for serving)
• Red pepper flakes (optional, for garnish)
• Tortilla chips (optional, for serving)

Instructions

1. Step 1: Place the chicken breasts at the bottom of the slow cooker. Add the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.
2. Step 2: Sprinkle cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the ingredients. Stir gently to mix the spices, keeping the chicken mostly at the bottom. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
3. Step 3: Remove the chicken breasts carefully and shred them with two forks. Return the shredded chicken to the slow cooker. Stir in the cream cheese cubes and sour cream, mixing gently until the cream cheese melts into the chili. Taste and adjust seasoning as needed.
4. Step 4: Serve the chili in bowls. Top with shredded cheese, chopped cilantro, avocado slices, and a dollop of sour cream. Add red pepper flakes if you like extra spice. Serve with lime wedges and tortilla chips on the side.

Tips & Variations

• Use room-temperature cream cheese to prevent lumps and ensure smooth melting.
• Try shredded rotisserie chicken to save prep time and add flavor.
• Add jalapeños or chipotle peppers for a smoky, spicier chili.
• Mix in black or pinto beans along with white beans for more variety.
• Serve in hollowed-out bread bowls or with crunchy tortilla chips for fun presentation.
• For dairy-free creaminess, substitute cream cheese and sour cream with coconut cream or cashew cream.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, cool the chili completely and portion into freezer-safe bags or jars—freeze for up to 2 months. Reheat slowly on the stovetop or in a crockpot, adding a splash of broth or milk to restore the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and provide a juicier, more flavorful chili. Just adjust the cooking time if needed to ensure the chicken is tender.

How do I keep the chili creamy without it separating?

Add the cream cheese and sour cream at the end of cooking on low heat, stirring gently until melted. Avoid cooking dairy ingredients on high heat to prevent curdling or separation.

Slow Cooker White Chicken Chili – Creamy Comfort in a Bowl Recipe

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★★★★★

4.7 from 145 reviews

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for cozy meals. Made with tender chicken breasts, white beans, green chilies, and a blend of spices, it’s slow-cooked to develop rich flavors and finished with cream cheese and sour cream for a velvety texture. Easy to prepare and full of wholesome ingredients, it’s a great hands-off meal that reheats and freezes beautifully.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
• Total Time: 7 hours (low) or 3.5 to 4.25 hours (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American, Tex-Mex
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds boneless, skinless chicken breasts
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen corn kernels
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chilies
• 4 cups chicken broth

Spices & Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Creamy Elements & Toppings:

• 8 ounces cream cheese, cut into cubes
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for garnish)
• Lime wedges (for serving)
• Red pepper flakes (optional, for garnish)
• Tortilla chips (optional, for serving)

Instructions

1. Start the Chili Base: Place chicken breasts at the bottom of your crockpot. Layer the drained white beans, corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth evenly over the ingredients.
2. Add Spices and Cook: Sprinkle cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper over the mixture. Gently stir to combine the spices but keep the chicken mostly at the bottom. Cover the crockpot and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken and Make it Creamy: Carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken finely and return it to the crockpot. Add the cream cheese cubes and sour cream and stir gently until the cream cheese melts completely and the chili becomes smooth and creamy. Taste and adjust salt or pepper as needed.
4. Serve and Garnish: Ladle the chili into bowls. Top with shredded cheese, chopped fresh cilantro, avocado slices, and an extra dollop of sour cream if desired. Sprinkle with red pepper flakes for added spice and serve with lime wedges and tortilla chips on the side for a delightful crunch.

Notes

• Use room-temperature cream cheese to ensure it melts smoothly without lumps.
• Don’t open the slow cooker lid frequently to avoid heat loss and extended cooking time.
• Layer chicken at the bottom of the crockpot for even cooking and easy shredding.
• Add dairy ingredients last on low heat to prevent curdling or separation.
• Taste and adjust seasoning after cooking; slow cooking will intensify flavors.
• If chili is too thick, stir in a splash of additional chicken broth or water to loosen the consistency.
• Leftovers keep well in the fridge for up to 4 days and freeze for up to 2 months.
• Reheat gently on the stovetop or in the crockpot, adding broth or milk to restore creaminess if needed.

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, crockpot recipes, easy chicken chili, white bean chili, comfort food, slow cooker dinner