Slow Cooker White Chicken Chili

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When Phoenix “cool” means 90 F, I’m still craving cozy, but I refuse to heat up the kitchen. This slow cooker white chicken chili is my compromise. It’s creamy, hearty, and weeknight-easy, finished with a squeeze of lime and all the toppings. It’s the kind of set-it-and-forget-it dinner I can start between meetings and finish with a quick shred and stir.

If you’re into this Southwestern-style comfort, you’ll also like these reader-favorites from the site: Southwestern chicken soup for a smoky, one-pot option, chicken poblano soup when you want creamy with a little roasted-pepper depth of flavor, slow cooker cowboy soup when you’re craving beef instead of chicken, and sweet potato black bean soup for a meatless night that still eats hearty.

Round it out with a simple side or topping: our tomatillo salsa is a bright, tangy counterpoint (great over the chili or with chips), and our slow cooker green chili chicken is a handy prep-ahead protein for burritos, tacos, or bowls for later in the week if you’re batch cooking.

Ingredients at a Glance

• Chicken. I use boneless, skinless chicken breasts, ideally two large, similar-sized pieces. You can swap in thighs for extra tenderness or use 3 cups shredded rotisserie chicken added at the end of cooking.
• White Beans. Cannellini or Great Northern keep it creamy and mild. Navy beans work in a pinch. If using pinto beans, expect a slightly earthier flavor.
• Green chiles. A 4-oz can of diced green chiles (mild or hot) adds gentle heat. You can substitute ½ cup salsa verde for a tangier finish or 1 roasted poblano for a smokier flavor.
• Corn. Frozen corn goes straight in from the freezer. Fresh kernels are great in season, and fire-roasted canned corn adds a subtle char.
• Onion & Garlic. Yellow onion and fresh garlic build the base. White onion works fine; if needed, use ½ teaspoon garlic powder in place of fresh cloves.
• Spices. Cumin, smoked paprika, oregano, and chili powder deliver warmth amd flavor without heaviness. If you’re out of smoked paprika, use sweet paprika plus a pinch of chipotle powder for smokiness.
• Kosher Salt. Start modestly and season to taste at the end. If using table salt, reduce the amount slightly.
• Chicken Broth. Low-sodium chicken broth keeps you in control of salt. You can substitute vegetable broth if that’s what you have on hand. Use bone broth for extra richness.
• Cream Cheese. Block cream cheese melts the smoothest. Neufchâtel (⅓ less fat) works well or go dairy-free by skipping it and blending a cup of the chili to thicken (or adding ½ cup full-fat coconut milk).
• Heavy Cream or Half-and-Half. Either will give the chili a silky finish. For dairy-free, use unsweetened canned coconut milk or stir in additional blended beans to keep it creamy.
• Lime. Fresh lime juice brightens everything at the end. Lemon works in a pinch; bottled juice is okay but less vibrant.
• Cilantro. Stir in just before serving, if desired. If cilantro isn’t your thing, use flat-leaf parsley or sliced green onion.
• Olive Oil (optional). A tablespoon is perfect for blooming the aromatics. Avocado oil or neutral oil are fine substitutes.

How to Make It (Photo Tutorial)

Ready to cook along? This photo tutorial walks you through each step so your chili turns out silky and flavorful every time. We’ll quickly bloom the aromatics (totally worth it), load everything into the slow cooker, and let it do the work. When the chicken hits 165 F (74 C), we shred, melt in the cream cheese, swirl in the cream, and finish with lime and cilantro.

Step 2: Cover and cook: 4–6 hrs LOW or 2–3 hrs HIGH. Temp the thickest breast. Aim for 165 F (74 C). If it’s under, cook 20–30 min more and recheck.

Variations

• Dairy-Free Creamy. Skip the cream cheese/cream. Blend 1 cup of the hot chili (broth + beans) and stir back in or use ½ cup unsweetened canned coconut milk at the end.
• Thighs Instead of Breasts. Swap 1½ lb boneless, skinless thighs. Same method and temp (165 F).
• Milder (Kid-Friendly). Use mild green chiles. Skip the jalapeño. Finish with extra lime and a little Monterey Jack.
• Spicier. Hot green chiles plus a pinch of chipotle chili powder at the end. Add sliced jalapeños on top.
• Salsa Verde. Replace the green chiles with ½ cup salsa verde for a tangier, herby finish.
• Poblano and Corn. Add 1 roasted, chopped poblano and use fire-roasted corn for subtle smokier flavor.

How to Serve It

• Toppings bar: Avocado, Monterey Jack or Pepper Jack, cilantro, lime wedges, sliced jalapeño, and tortilla strips so everyone customizes their bowl.
• With sides:
  • Bright + tangy: Tomatillo Salsa (as a drizzle or with chips)
  • With bread: rosemary biscuits or air fryer biscuits.
• Leftover makeovers:
  • Game-Day: Pile onto nachos (use the same toppings: Jack, jalapeño, lime)
  • Taco Night: Tuck into tacos-style tortillas with cilantro and lime
  • Enchiladas: Borrow the pan-bake method from our beef & bean enchiladas with a white-chili twist. Top with white cheddar, Monterey Jack, or pepper Jack.
• Make-ahead: It’s even better on day two. Reheat gently (don’t boil) to keep the finish silky.

Storage and Reheating

• Cool quickly. Let the chili cool for 20–30 minutes (pull the crock insert off the base or transfer to shallow containers), then refrigerate. Don’t leave it out longer than 2 hours.
• Fridge. Store in airtight containers for up to 4 days. It will thicken as it chills.
• Reheat (best: stovetop). Warm gently over low heat, stirring often, until steaming. Avoid boiling after the dairy is added. If it’s thicker than you like, loosen with a splash of broth or water.
• Reheat (microwave). Cover loosely and heat at 50–70% power in 60–90 second bursts, stirring between rounds. Don’t let it vigorously boil.
• Freeze (best practice). For the smoothest result, freeze before adding the dairy (cream cheese and cream). Portion into airtight containers or freezer bags (leave headspace), label, and freeze up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the dairy and finish with lime/cilantro.
• Freeze (already finished with dairy). You can freeze it, but texture may be slightly less silky. Freeze up to 2 months. Thaw in the fridge, reheat gently (no boil), and whisk. A brief 5–10-second stick-blend will restore smoothness if needed.
• Refresh the flavor. Chili thickens and mellows in the fridge/freezer. After reheating, add a squeeze of lime and a pinch of salt to wake everything up. Adjust the heat with jalapeño or a pinch of chipotle if you like.
• Portioning tip. For meal prep, pack single-serve containers (1½–2 cups) so they reheat evenly and travel well for work lunches.

What to Cook Next

Southwestern Chicken Soup

Smoky, one-pot comfort soup with chicken, beans, and warm spices; brightened with a squeeze of lime.

Sweet Potato Black Bean Chili

Hearty, meatless, and naturally sweet-savory; healthy bowls with a little jalapeño kick.

Three Bean Chili

Classic chili vibes with bacon and a rich, simmered sauce.

Slow Cooker Cowboy Soup

Chunky, beef-veggie-and-bean loaded, and made for busy nights. Set it and let it go.

Slow Cooker White Chicken Chili Recipe

Creamy, cozy, and full of flavor, white chicken chili that practically cooks itself but tastes like you fussed. Fire-roasted chiles, sweet corn, a touch of cream cheese, and lime juice bring it home.

Print Recipe Save Saved! Rate

Prep Time:15 minutes mins

Cook Time:6 hours hrs

Total Time:6 hours hrs 15 minutes mins

Equipment

Can opener

Chef's knife

Cutting board

Instant read thermometer (essential for checking doneness if using raw chicken) (Note 2)

Ladle

Liquid measuring cups

Measuring spoons

Silicone spatula

Slow cooker (Note 1)

Small skillet (for blooming aromatics; optional but recommended)

Wooden spoon

Ingredients

• 1½ lbs boneless, skinless chicken breasts Ideally 2 large, similar-sized pieces (or thighs for more flavor and juiciness). See uniform sizing tips. (Note 3)

  You can substitute rotisserie chicken. Use 3 cups shredded rotisserie chicken. Remove the skin. Add it at step 4. See Note 12.

• 1 medium onion diced
• 3 cloves garlic minced
• 2 15-oz cans cannellini or Great Northern beans rinsed and drained. Mash ½ cup beans for thickening, if desired (Note 4)
• 1 4-oz can diced green chiles (mild or hot) (Note 5)
• 1 cup corn kernels fresh, frozen, or roasted (Note 6)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 1 teaspoon kosher salt plus more to taste (Note 7)
• 4 cups low-sodium chicken broth (Note 8)
• 4 oz cream cheese softened and cubed (Note 9)
• ½ cup heavy cream or half-and-half for a lower fat option. (Note 10)
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil for blooming aromatics; optional (Note 11)
• Optional Toppings: Shredded Monterey Jack, cojita, or Pepper Jack sliced jalapeños, avocado, tortilla strips, extra cilantro, lime wedges.

Instructions

• Flavor Boost Method (recommended):

  a. Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté 1 medium diced onion 2–3 minutes until translucent, then add 3 cloves minced garlic and spices; cook 30–60 seconds until fragrant. Scrape everything (and the oil) into the slow cooker. (Note 11)

  b. Add 1½ lbs boneless, skinless chicken breasts, 2 15-oz cans cannellini or Great Northern beans, (includes ½ cup mashed beans, if desired), (Note 4), 1 4-oz can diced green chiles, 1 cup corn kernels, and onion mixture from Step a above, 1 teaspoon kosher salt and 4 cups low-sodium chicken broth. Stir to combine.

  Quick Method:

  Add 1½ lbs boneless, skinless chicken breasts, 1 medium diced onion, 3 minced garlic cloves, 2 15-oz cans cannellini or Great Northern beans, (includes ½ cup mashed beans, if desired), (Note 4), 1 4-oz can diced green chiles, 1 cup corn kernels, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon chili powder, 1 teaspoon kosher salt, and 4 cups low-sodium chicken broth. Stir to combine.
• Cover and cook 4–6 hours on LOW or 2–3 hours on HIGH. Spot-check the thickest breast with an instant-read thermometer: target 165 F (74 C). If below 165 F, cook 20–30 minutes more and recheck. (Note 2)
• Transfer chicken to a board or bowl and rest 5 minutes. Then shred with two forks; return to the cooker. If using a rotisserie chicken, add it at this step. (Note 12)
• Stir in 4 oz cream cheese (cubed) until completely melted and smooth,
• Add ½ cup heavy cream or half-and-half. Stir to combine. Cover and cook 10–15 minutes more. (Note 13)
• Stir in lime juice and cilantro. Taste and adjust salt and heat. Ladle into warm bowls and add your favorite toppings.

Notes

1. A 6-quart slow cooker model gives proper circulation and keeps ingredients submerged. Using 4-quart? Reduce broth to 3–3½ cups and watch timing on HIGH.
2. An instant-read thermometer removes the guesswork. Insert into the center of the thickest breast, avoiding the crock bottom. 165 F (74 C) = safe.
3. Use 2 large, similar-sized breasts when possible. If mixing sizes, place the smaller piece on top and check it 20–30 minutes earlier; pull it when it reaches temp. Thighs are more forgiving. Don’t slow-cook frozen chicken. Thaw first.
4. Mash ½ cup of the beans before adding. They dissolve as it cooks and naturally thicken the chili.
5. Mild chiles for kid-friendly; hot for if you want more spice. For more heat, add ¼–½ tsp chipotle chili powder or a chopped jalapeño.
6. Frozen corn goes in from frozen. For extra sweetness/smoke, pan-char or use roasted corn.
7. Start with 1 teaspoon salt. After dairy and lime are in, taste and adjust.
8. Start with 4 cups broth for a “chili-like soup.” For a thicker chili, begin with 3½ cups and add splashes at the end if needed.
9. Soften cream cheese so it melts quickly. Cut into small cubes and stir until fully dissolved before adding cream.
10. Half-and-half lightens it. For dairy-free: skip the cream cheese/cream and blend ½–1 cup of the finished chili (beans + broth) until creamy; stir back in. Or add ½ cup full-fat coconut milk.
11. Sautéing onion, garlic, and spices unlocks fat-soluble flavors.
12. Use 3 cups shredded rotisserie chicken. Add in Step 4 and warm 10 minutes. Don’t overcook.
13. Add cream cheese first, melt fully, then add cream/half-and-half.
14. Flavor improves by day 2. Refrigerate up to 4 days. Reheat gently (don’t boil). Freeze without the dairy up to 3 months. Add dairy after reheating.
15. Top with avocado, tortilla strips, and a squeeze of lime. Great with cheese quesadillas or warm cornbread on the side.
16. Halve every ingredient and use a 4-quart cooker. Check doneness 15–20 minutes earlier.

Nutrition

Calories: 340kcal | Carbohydrates: 10g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 693mg | Potassium: 686mg | Fiber: 1g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

Servings: 6 servings

Calories: 340kcal

Author: Sandra

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