If you are craving a comforting, hearty meal that practically makes itself, then this Slow Cooker White Chicken Chili Recipe is about to become your new best friend in the kitchen. Imagine tender chicken, creamy beans, and just the right blend of spices simmered low and slow to deliver a warming bowl of chili that feels like a hug on a chilly day. It’s an easy, flavorful dish perfect for busy weeknights or cozy weekends when you want something delicious without spending hours in front of the stove.
Ingredients You’ll Need
Gathering these simple but essential ingredients is all it takes to whip up this slow cooker sensation. Each component plays a vital role, from the creamy texture the cream cheese brings to the vibrant pop of cilantro that finishes the dish with freshness.
- Boneless skinless chicken breasts (1 1⁄2 pounds): The star protein that becomes tender and shreddable after slow cooking.
- Great northern beans (1 can, 15 ounces), drained and rinsed: Adds a creamy texture and mild flavor that pairs perfectly with the chicken.
- Cannellini beans (1 can, 15 ounces), drained and rinsed: Boosts the fiber and gives the chili a rich, hearty consistency.
- Diced green chiles (1 can, 4 ounces): Brings a subtle tangy heat that elevates the chili without overpowering it.
- Yellow onion (1 medium), diced: Adds natural sweetness and depth as it cooks down.
- Garlic cloves (3), minced: Infuses an aromatic base that awakens the senses.
- Frozen corn (1 cup): Offers a slight crunch and sweetness, balancing the spices beautifully.
- Chicken broth (4 cups): The flavorful liquid that carries all the chili’s seasonings and keeps everything tender.
- Ground cumin (1 teaspoon): Gives that warm, earthy undertone classic to chili recipes.
- Chili powder (1 teaspoon): Adds mild spice and complexity.
- Dried oregano (1 teaspoon): Rounds out the flavor with herbaceous notes.
- Smoked paprika (1⁄2 teaspoon): Lends a subtle smokiness that enhances the chili’s depth.
- Salt (1⁄2 teaspoon): Enhances all the flavors naturally.
- Black pepper (1⁄2 teaspoon): Adds just the right amount of gentle heat.
- Cream cheese (4 ounces), softened and cubed: Melts in for luscious creaminess that sets this chili apart.
- Sour cream (1⁄2 cup): Adds a tangy richness that complements the spices.
- Lime juice (juice of 1 lime): Brightens the entire dish with a refreshing citrus punch.
- Chopped cilantro (for serving): A fresh, herbal finish that makes every bite pop.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by layering the chicken breasts, rinsed beans, diced green chiles, chopped onion, minced garlic, frozen corn, chicken broth, and all your spices right into the slow cooker. Stir everything gently to combine, making sure those spices are evenly distributed — this is where the flavor magic begins.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it to cook on Low for 6 to 7 hours or on High for 3 to 4 hours. This slow, steady heat allows the chicken to become tender and soak up all those rich flavors, turning the beans perfectly soft and melding the spices into a satisfying base.
Step 3: Shred the Chicken
Once the cooking time is up, remove the chicken breasts carefully and shred them with two forks. This step transforms the protein into tender, bite-sized pieces that perfectly integrate into the chili. Then, stir the shredded chicken back into the slow cooker to keep all those flavors harmonized.
Step 4: Add the Creamy Elements
Next, add the softened cream cheese cubes and sour cream right to the slow cooker. Stir well until they melt completely, enveloping the chili in a creamy, velvety texture that will have you coming back for seconds. Let it simmer for an additional 10 minutes to marry all the flavors.
Step 5: Finish with a Splash of Lime
Before serving, stir in fresh lime juice for a bright, zesty touch that awakens all the flavors and balances the richness. Top your bowls with chopped cilantro and get ready to enjoy!
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Simple garnishes like freshly chopped cilantro, a squeeze of extra lime, or even a dollop of sour cream can enhance the overall flavor and texture beautifully. You can also sprinkle shredded cheese or add slices of ripe avocado for a creamy contrast that makes every spoonful something special.
Side Dishes
This chili pairs wonderfully with crunchy tortilla chips for dipping or alongside a fresh green salad to lighten the meal. Cornbread or a buttery baguette will soak up the chili’s creamy sauce perfectly, turning this into a truly satisfying comfort food experience.
Creative Ways to Present
For a fun twist, serve the chili over a baked sweet potato or spoon it into crispy taco shells topped with your favorite garnishes. You might even enjoy it as a hearty topping for nachos or stuffed inside warm pita pockets for a creative lunch or dinner option.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chili into an airtight container and store it in the fridge. It will keep well for up to 4 days, making it a perfect meal prep option for busy days when cooking seems daunting.
Freezing
This chili freezes beautifully! Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if it gets too thick. You can also warm it in the microwave in short bursts, stirring between intervals to heat it evenly and keep that creamy texture intact.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut. Add it to the slow cooker towards the end and reduce the cooking time to about 1 hour on Low. This method still gives you incredible flavor with less time.
How can I make this chili spicier?
If you love heat, consider adding a diced jalapeño or increasing the amount of diced green chiles. You could also sprinkle in some cayenne pepper or hot sauce to dial up the spice to your liking.
Is this recipe gluten-free?
Yes, this Slow Cooker White Chicken Chili Recipe is naturally gluten-free as long as you use gluten-free chicken broth and check that your canned ingredients don’t contain any gluten additives.
Can I substitute the beans in this chili?
Definitely! While great northern and cannellini beans are traditional, you can swap in navy beans or white kidney beans if you prefer. Just make sure to rinse canned beans thoroughly to keep the flavors fresh.
What can I use instead of cream cheese?
If you’re not a fan of cream cheese, Greek yogurt or more sour cream can be good alternatives to add creaminess. Just stir them in at the end to preserve their texture and tang.
Final Thoughts
There is nothing quite like the cozy, rich, and satisfying taste of this Slow Cooker White Chicken Chili Recipe. It brings together simple ingredients and slow cooker magic to create a bowl full of warmth and comfort that feels like it was made with love. Whether you’re feeding a family or want leftovers for the week, this recipe is sure to become a staple you turn to again and again. Give it a try and discover your new favorite way to enjoy chili!
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: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker White Chicken Chili is a creamy, comforting, and flavorful dish perfect for cozy meals. Made with tender chicken breasts, great northern and cannellini beans, mild green chiles, and warm spices, it cooks low and slow in a crockpot for effortless deliciousness. The addition of cream cheese and sour cream creates a rich texture, while lime juice and cilantro add bright freshness. Ideal for a hearty dinner that’s both satisfying and easy to prepare.
Ingredients
Meat and Beans
- 1 1⁄2 pounds boneless skinless chicken breasts
- 1 can (15 ounces) great northern beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
Vegetables and Aromatics
- 1 can (4 ounces) diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen corn
Liquids and Dairy
- 4 cups chicken broth
- 4 ounces cream cheese, softened and cubed
- 1⁄2 cup sour cream
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Finishing Touches
- Juice of 1 lime
- Chopped cilantro for serving
Instructions
- Combine Ingredients: Add the chicken breasts, great northern beans, cannellini beans, diced green chiles, diced onion, minced garlic, frozen corn, chicken broth, ground cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper into the slow cooker. Stir everything together gently to combine the flavors.
- Slow Cook: 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 Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, stirring to incorporate it evenly.
- Add Dairy: Add the softened cream cheese cubes and sour cream to the slow cooker. Stir continuously until these ingredients melt and fully incorporate into the chili, creating a creamy texture.
- Final Cooking: Let the chili cook for an additional 10 minutes to allow the flavors to meld together and the dairy to heat through.
- Finish and Serve: Stir in the juice of one lime to add brightness. Ladle the chili into bowls and garnish with chopped cilantro before serving.
Notes
- For extra heat, add a diced jalapeño or increase the amount of green chiles used.
- You can substitute rotisserie chicken for faster preparation, reducing cook time to 1 hour on Low in the slow cooker.
- Serve with tortilla chips, shredded cheese, or avocado slices for added richness and texture.
