Slow Cooker White Chicken Chili – Cozy, Creamy, and So Easy

This is the kind of weeknight dinner you’ll make once and then keep on repeat. Slow Cooker White Chicken Chili is warm, creamy, and full of flavor without being heavy. Everything goes into the slow cooker, and a few hours later you’ve got a big pot of comfort that tastes like it simmered all day.

It’s mild enough for picky eaters but still layered with enough spice and texture to keep it interesting. Top it with crushed tortilla chips, avocado, or cheese, and dinner feels special with almost no effort.

Why This Recipe Works

This recipe keeps things simple while building great flavor. Using boneless, skinless chicken breasts or thighs keeps the protein tender and shreddable after slow cooking.

Canned white beans and green chiles bring body and gentle heat without extra steps. A blend of cumin, chili powder, and garlic adds warmth, while a quick finish with a little cream cheese or Greek yogurt makes it silky. The slow cooker does the heavy lifting, and the result is a cozy, satisfying chili with minimal prep.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
• Beans: 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• Green chiles: 2 cans (4 oz each) diced green chiles, mild or hot
• Corn: 1 cup frozen or canned corn (optional, but nice)
• Onion: 1 medium yellow onion, diced
• Garlic: 3–4 cloves, minced
• Chicken broth: 4 cups (low sodium preferred)
• Spices: 2 tsp ground cumin, 1–2 tsp chili powder, 1 tsp dried oregano, 1/2 tsp ground coriander (optional), 1/4–1/2 tsp cayenne (optional)
• Salt and pepper: to taste
• Creamy finish: 4 oz cream cheese (softened) or 3/4 cup plain Greek yogurt
• Fresh lime: 1 lime for juice and zest
• Fresh cilantro: a small handful, chopped (optional)
• Olive oil or butter: 1 tbsp (optional for sautéing onion/garlic)
• Toppings: shredded Monterey Jack or Pepper Jack, avocado, sour cream or extra yogurt, tortilla chips, jalapeño slices

How to Make It

1. Prep the base: Add the diced onion, minced garlic, rinsed beans, green chiles, and corn to your slow cooker.Sprinkle in cumin, chili powder, oregano, coriander (if using), cayenne (if using), and a generous pinch of salt and pepper.

   

2. Add the chicken and broth: Nestle the chicken breasts or thighs on top. Pour in the chicken broth. Give it a quick stir so the spices distribute.
3. Set and forget: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easy to shred.

1. Shred the chicken: Remove the chicken to a cutting board and shred with two forks.Return it to the slow cooker and stir.

1. Make it creamy: Add the cream cheese in small cubes and stir until melted and smooth. If using Greek yogurt instead, turn the slow cooker to Warm. In a small bowl, whisk 1 cup of hot chili into the yogurt to temper it, then stir the mixture back into the pot to avoid curdling.

1. Brighten it up: Stir in the juice of half a lime and a bit of zest.Taste and adjust salt, pepper, and spices. Add more lime if you like a fresher finish.
2. Serve with toppings: Ladle into bowls and finish with cheese, cilantro, avocado, a dollop of yogurt or sour cream, and crushed tortilla chips for crunch.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. It thickens as it sits; loosen with a splash of broth or water when reheating.
• Freezer: Freeze in quart containers or freezer bags for up to 3 months.For best texture, freeze without dairy and stir in cream cheese or yogurt after reheating.
• Reheating: Warm on the stovetop over medium-low heat, stirring often. If microwaving, use short bursts and stir between. Add liquid if it seems too thick.

Why This is Good for You

This chili delivers protein from the chicken and fiber from the white beans, which helps keep you full longer.

The spices bring flavor without extra calories, and the broth-based base keeps it lighter than traditional red chili. Using Greek yogurt instead of cream cheese adds extra protein and probiotics with fewer calories. You can also control sodium by using low-sodium broth and rinsing canned beans.

What Not to Do

• Don’t overcook on High for too long: Chicken can dry out or turn stringy.Stick to the recommended times.
• Don’t add yogurt too early: It can curdle if cooked at high heat. Temper it and add at the end.
• Don’t skip seasoning at the end: A final hit of salt and lime brightens everything and balances the creaminess.
• Don’t forget to rinse the beans: This reduces excess sodium and improves texture.
• Don’t bury the spices: If you like stronger flavor, bloom them by sautéing onion and garlic with spices in a bit of oil first, then add to the slow cooker.

Variations You Can Try

• Extra Veggie: Add diced bell pepper, a chopped poblano, or a handful of baby spinach in the last 15 minutes.
• Spicy Swap: Use hot diced green chiles or add a minced jalapeño. Top with Pepper Jack for extra heat.
• Beans Two Ways: Mash 1/2 cup of the beans and stir in to thicken naturally without dairy.
• Thighs for Richness: Use chicken thighs for more flavor and a silkier texture.
• Dairy-Free: Skip the cream cheese/yogurt and thicken with mashed beans or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
• Cilantro-Lime Boost: Stir in chopped cilantro and extra lime juice right before serving for a fresh finish.
• Rotisserie Shortcut: Stir in shredded rotisserie chicken during the last 30 minutes to warm through.

FAQ

Can I make this on the stovetop instead?

Yes.

Sauté the onion and garlic in a little oil, add spices, then stir in beans, chiles, corn, chicken, and broth. Simmer gently for 20–25 minutes until the chicken is cooked through. Shred, return to the pot, and add the creamy element and lime at the end.

How can I thicken the chili without dairy?

Mash some of the beans with a fork and stir them back in, or whisk in a cornstarch slurry and simmer for a few minutes.

Both methods add body without cream.

Is this chili very spicy?

It’s typically mild. Use mild green chiles and skip the cayenne for a gentle heat. For more spice, add jalapeño, extra chili powder, or a dash of hot sauce to taste.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding to a slow cooker.

If you must cook from frozen, use the stovetop or Instant Pot where it reaches safe temperatures more quickly.

What toppings go best?

Try shredded Monterey Jack or Pepper Jack, avocado slices, chopped cilantro, fresh lime, tortilla chips, pickled jalapeños, or a dollop of sour cream or yogurt. The contrast of creamy, crunchy, and fresh makes each bite better.

How do I make it more filling?

Serve with warm cornbread, rice, or a simple green salad. You can also add an extra can of beans or stir in cooked quinoa during the last 10 minutes.

Can I prep this ahead?

Yes.

Combine all ingredients except the dairy and lime in a container the night before. In the morning, dump it into the slow cooker and press start. Add the creamy finish and lime at the end.

Wrapping Up

Slow Cooker White Chicken Chili is the kind of meal that gives you maximum comfort for minimal effort.

It’s flexible, forgiving, and easy to tailor to your taste and pantry. With a few simple toppings and a squeeze of lime, it feels fresh and cozy at the same time. Make a big batch, stash some in the freezer, and you’ve got an easy win ready whenever you need it.