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Overhead of a black slow cooker filled with creamy white chicken chili, speckled with spices and topped with jalapeño slices, cilantro, and lime wedges.

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.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings
Calories: 340kcal
Author: Sandra

Ingredients

  • 1 ½ 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 1 ½ 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 1 ½ 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