Homey, creamy and light, this Slow Cooker White Chicken Chili has the perfect balance of savory and spicy.
This has got to be the most perfect slow cooker white chicken chili recipe I've ever made. You're going to want to mop up every last drop, friend!
Serve it with plain rice, tortilla chips or cornbread. I love that this slow cooker chicken chili is kid-friendly and mild, but you can stir in hot sauce or chili flakes for heat.
For more Mexican style recipes, try this Slow Cooker Mexican Soup, my Cilantro Lime Chicken and this Shrimp Quinao Salad.
Ingredients
This is everything you'll need to gather to make this recipe:
- Boneless, skinless chicken breasts or thighs: Tender protein base that soaks up chili flavors.
- White beans: Creamy texture and plant-based protein to bulk up the chili.
- Sweet corn: Adds natural sweetness and a pop of color.
- Mild diced green chilies: Gentle heat with a subtle tang.
- Small onion: Aromatic foundation that enhances overall flavor.
- Chicken broth: Savory liquid that ties all ingredients together.
- Garlic powder: Warm, slightly pungent flavor without the raw bite.
- Cumin: Earthy, smoky spice essential for chili depth.
- Dried oregano: Herbaceous note to balance the spices.
- Cream cheese: Creamy richness that softens the spice.
- Heavy cream or milk: I use this to adjust the texture.
See recipe card for quantities.
Instructions
Check out these simple steps to make this chili recipe:
- Step 1: Add the chicken to the slow cooker.
- Step 2: Top with beans, corn, diced green chilies and onion.
- Step 3: Add in the chicken stock.
- Step 4: Cover 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.
- Step 5: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10 to 15 minutes, then stir until the chili is smooth and creamy.
Hint: Let the chili sit for 10 to 15 minutes after cooking; the flavors will meld and taste even richer.
Substitutions
- Chicken: Swap for turkey, cooked shredded pork or even firm tofu for a vegetarian option.
- White beans: Substitute with cannellini beans, chickpeas or black beans.
- Cream cheese : Use Greek yogurt, sour cream or a vegan cream cheese alternative.
- Heavy cream or milk: Replace with coconut milk, almond milk or oat milk for a lighter or dairy-free version.
Variations
- Spicy kick: Add diced jalapenos or a few dashes of hot sauce for extra heat.
- Southwestern style: Include red bell peppers, black beans and smoked paprika.
- Cheesy chili: Stir in shredded cheddar or Monterey Jack cheese before serving.
- Tex-Mex slow cooker: Cook everything in a slow cooker for 4 to 6 hours for deep, melded flavors.
Equipment
I used my slow cooker, a knife and cutting board and a can opener. You'll need a wooden spoon or silicone spatula as well.
Storage
Store leftover chicken chili in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat gently on the stove or in the microwave, adding a little broth or milk to restore creaminess.
Top tip
For extra flavor, sear the chicken in the pot before adding the broth and other ingredients.
FAQ
Yes! It actually tastes better the next day once the flavors have fully developed. Store in the fridge and reheat gently before serving.
Related
Looking for other recipes like this? Try these:
White Chicken Chili
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 15 oz can white beans, drained and rinsed
- 1 15 oz can sweet corn, drained
- 1 4 oz can mild diced green chilies
- 1 small onion diced
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 4 oz cream cheese
- ½ cup heavy cream or milk added at end
Instructions
- Place chicken, beans, corn, green chilies, onion, broth and all seasonings into the slow cooker.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours, until chicken is tender.
- Remove the chicken, shred it with two forks and return it to the pot.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10-15 minutes, then stir until smooth and creamy.
- Season to taste and serve warm.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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