Slow Cooker White Chicken Chili Recipe

Introduction

This Slow Cooker White Chicken Chili is a comforting, creamy soup packed with tender chicken, white beans, corn, and mild green chiles. It’s an effortless dump-and-go meal perfect for family dinners or potlucks, offering a delicious and customizable way to enjoy chili with minimal prep.

Ingredients

• 2 lbs boneless skinless chicken breasts (or thighs for extra flavor)
• 1 ½ tsp ground cumin
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp chili powder
• ½ tsp cayenne pepper (optional)
• ½ tsp dried oregano
• ½ tsp ground coriander (optional)
• 4 cups low-sodium chicken broth
• 1 large onion, diced
• 3–4 cloves garlic, minced
• 2 cans (4 oz each) fire roasted mild diced green chiles (swap for hot if preferred)
• 1 bay leaf
• 2 cans (15.5 oz each) cannellini beans, drained and rinsed
• 1 can (15.5 oz) pinto beans, drained and rinsed
• 1 ½ cups frozen corn, thawed
• 6 oz cream cheese (about ¾ block)
• Fresh cilantro (optional, for garnish)

Instructions

1. Step 1: Place the chicken breasts in the bottom of a 7-quart slow cooker.
2. Step 2: Sprinkle the cumin, salt, black pepper, chili powder, cayenne (if using), oregano, and coriander over the chicken.
3. Step 3: Pour in the chicken broth, then add the diced onion, minced garlic, diced green chiles, and bay leaf.
4. Step 4: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
5. Step 5: About 2 hours before the end of cooking, stir in the drained beans and thawed corn.
6. Step 6: To thicken the chili, scoop approximately 2 cups of the chili, including beans, into a blender or food processor. Pulse until smooth, then stir this back into the slow cooker. (If you don’t have a blender, mash cream cheese with some beans and broth by hand and stir into the pot.)
7. Step 7: Remove the chicken from the slow cooker, shred it with two forks, then return it to the pot. Stir to combine everything well.
8. Step 8: Serve hot with optional garnishes like shredded Monterey Jack cheese, sour cream, lime wedges, tortilla chips, avocado slices, or fresh cilantro.

Tips & Variations

• For a richer chili, use a full block of cream cheese or add a splash of half & half.
• Swap mild green chiles for hot ones or add extra cayenne pepper if you prefer more heat.
• Add beans later in cooking if you want them to stay firmer, or earlier for softer beans.
• Use chicken thighs instead of breasts for more flavor and juiciness.
• Top with avocado, sour cream, or tortilla strips for extra texture and creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well—freeze in portioned containers for up to 3 months and thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly to ensure the chicken is fully cooked and tender.

What if I don’t have a blender to thicken the chili?

You can mash some of the beans and cream cheese with a fork or potato masher in a bowl, then stir this mixture back into the chili to thicken it without a blender.

Slow Cooker White Chicken Chili Recipe

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★★★★★

4.6 from 73 reviews

This Slow Cooker White Chicken Chili is an easy, dump-and-go recipe that delivers a rich and creamy chili with tender shredded chicken, white beans, corn, mild green chiles, and a warm blend of spices. Perfect for family dinners or potlucks, it’s customizable to suit your taste, freezer-friendly, and packed with comforting flavors.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes (LOW) or 3 hours 15 minutes to 4 hours 15 minutes (HIGH)
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Protein

• 2 lbs boneless skinless chicken breasts (or thighs for extra flavor)

Spices and Seasonings

• 1 ½ tsp ground cumin
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper, freshly ground
• ½ tsp chili powder
• ½ tsp cayenne pepper (optional for extra heat)
• ½ tsp dried oregano
• ½ tsp ground coriander (optional)
• 1 bay leaf

Vegetables and Beans

• 1 large onion, diced (yellow or white)
• 3–4 cloves garlic, minced
• 2 cans (4 oz each) fire roasted mild diced green chiles (substitute with hot chiles if desired)
• 2 cans (15.5 oz each) cannellini beans, drained and rinsed
• 1 can (15.5 oz) pinto beans, drained and rinsed
• 1 ½ cups frozen corn, thawed (fresh or canned also works)

Liquids and Dairy

• 4 cups low-sodium chicken broth
• 6 oz cream cheese (about ¾ block; use a full block or add half & half for extra creaminess)

Optional Garnishes

• Fresh cilantro
• Shredded Monterey Jack cheese
• Sour cream
• Lime wedges
• Tortilla chips
• Avocado slices

Instructions

1. Prepare the slow cooker: Place the boneless skinless chicken breasts into the bottom of a 7-quart slow cooker, ensuring an even layer to cook thoroughly.
2. Add seasoning: Evenly sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper (if using), dried oregano, and ground coriander over the chicken to infuse flavor.
3. Build the base: Pour in 4 cups of low-sodium chicken broth. Add the diced onion, minced garlic, fire roasted mild diced green chiles, and a bay leaf. Stir gently to distribute ingredients evenly.
4. Cook the chili: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is tender and fully cooked through.
5. Add beans and corn: In the last 2 hours of cooking, stir in the drained and rinsed cannellini and pinto beans along with the thawed corn to maintain their texture and flavor.
6. Thicken the chili: Scoop about 2 cups of the chili, including beans, into a blender or food processor. Pulse until smooth to create a creamy base. Stir this mixture back into the slow cooker. If no blender is available, mash cream cheese with some beans and broth in a bowl and stir back in.
7. Shred the chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir well to combine all ingredients thoroughly.
8. Serve: Garnish with optional toppings such as fresh cilantro, shredded Monterey Jack cheese, sour cream, lime wedges, tortilla chips, or avocado slices for added flavor and texture.

Notes

• For a spicier chili, substitute mild diced green chiles with hot diced chiles or increase cayenne pepper.
• To make the chili extra creamy, use a full block of cream cheese or add a splash of half & half after blending.
• If you prefer firmer beans, add them in the last 2 hours of cooking; for softer beans, add at the beginning.
• This chili is freezer-friendly—cool completely before freezing in portions for up to 3 months.
• Use chicken thighs instead of breasts for a richer flavor and more tender meat.
• Adjust salt according to your broth’s sodium content and personal taste.

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