Just dump everything in the crock pot at lunch, walk away, and by dinner you’ve got a pot of spicy, cheesy white chicken chili waiting for you. You don’t have to worry about browning or standing over the stove, and there is no 5 p.m. scramble. Enjoy tender shredded chicken, beans, and a little heat, all melted together with enough cheese to make everyone at the table happy.
This recipe is my cold-weather workhorse. It’s mild enough that kids eat it without complaining, but enough is going on with the cumin and green chiles that it doesn’t feel boring or one-note.
Everybody builds their own bowl with whatever toppings they want, which cuts down on the dinner-table negotiating.
It is forgiving too. Come back in four or six hours; the chili doesn’t care. Just remember to toss some cream cheese in at some point, and you are golden. That block of cream cheese is what turns a decent chicken-and-bean soup into the thing people ask you to make again.
Below you’ll find the full ingredient list, step-by-step directions, and a few ways to adjust the heat and toppings for picky eaters. White chicken chili is a little spicy, a lot cozy, and the kind of meal that feels like a win on a day when nothing else did.
Looking for more slow cooker dinner ideas? Try my recipes for slow cooker teriyaki beef, slow cooker honey mustard chicken, or French onion ravioli.
Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breasts: Boneless skinless breasts shred beautifully after a long cook. Boneless, skinless thighs work too and stay a little more tender if you tend to overcook.
- Great northern beans: Cannellini beans work just as well, so grab whichever your store has. Drain and rinse them first.
- Diced green chiles
- Onion
- Garlic
- Chicken broth
- Frozen corn: No need to thaw. It goes in straight from the freezer.
- Cream cheese
- Seasoning: Season the chili with cumin, oregano, coriander, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Lime
- Cilantro
How to Make Slow Cooker White Chicken Chili
- Place the chicken breasts in the bottom of the slow cooker.
- Add the onion, garlic, chicken broth, great northern beans, diced green chiles, frozen corn, cumin, oregano, coriander, chili powder, smoked paprika, cayenne, salt, and pepper.
- Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and shreds easily.
- During the last hour, lift out the chicken and shred it with two forks. Return it to the slow cooker.
- Cube the cream cheese, and add it to the Crockpot. Stir well, cover, and finish cooking.
- Right before serving, stir in the lime juice. Top bowls with chopped cilantro.
Serving Ideas
My favorite way to serve this is as a build-your-own bowl. I set out little dishes of shredded cheese, sliced avocado, lime wedges, extra cilantro, and sliced jalapeños or serranos for the heat lovers, and everyone tops their own. It keeps the picky eaters happy and makes a plain weeknight dinner feel like a little something.
For scooping, put out tortilla chips, crunchy tortilla strips, or a bowl of crackers. When I want it to feel like more of a big meal, I serve it with crusty bread or warm dinner rolls to mop up the bowl.
It also easily stretches into a second dinner. A ladle of this over rice, or spooned into a baked potato, turns leftovers into a whole new meal nobody complains about.
How to Store
Store leftover white chicken chili in a sealed container in the refrigerator for 3 to 4 days. It thickens up in the fridge.
Reheat it on the stovetop over medium heat, stirring occasionally, until it’s hot all the way through. Add a splash of broth or water if it got too thick for your liking. This recipe also freezes well for up to 3 months, so it’s worth making a double batch.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t skip the lime at the end. It’s a small thing that makes the whole pot taste brighter and less heavy.
- Let the cream cheese come to room temperature while the chili cooks. Soft cubes melt in fast; cold ones sit in clumps and need a lot more stirring.
- For a thicker chili, ladle out about a cup of the liquid with some of the beans, blend it smooth, and stir it back in. No extra ingredients needed.
- Using rotisserie or leftover cooked chicken? Shred it and add it at the end with the cream cheese instead of at the start.
- You can also make this with chicken thighs.
- If you like less broth, drop to 3 cups. The chili comes out thicker and more stew-like.
- The cream cheese is the whole trick here. Adding it in the last hour, cut into cubes, lets it melt into the broth without clumping. When you stir it in, the whole pot goes creamy.
Reader Questions
Yes. Simmer everything except the cream cheese, lime, and cilantro in a large pot for about 30 to 40 minutes, until the chicken is cooked through and shreds. Shred the chicken, stir in the cream cheese until melted, then finish with lime and cilantro.
The cayenne is your dial for controlling the heat. Add more for spicy chili, or cut it back for a mild pot. You can also use fewer green chiles or leave them out entirely for the mildest version.
Sure. Chopped bell peppers are a good add. You can also swap the plain frozen corn for a bag of frozen mixed vegetables if that’s what you have.
Slow cookers hold in a lot of liquid. Blend some of the beans and broth and stir it back in to thicken it, or start with 3 cups of broth instead of 4 next time.
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Slow Cooker White Chicken Chili
Ingredients
- 2 pounds chicken breasts or thighs boneless skinless
- 1 onion diced
- 4 garlic cloves minced
- 4 cups chicken broth
- 2 cans great northern beans or cannellini beans 15 ounces each
- 2 cans diced green chiles 4 ounces each
- 1 ½ cups frozen corn
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried coriander
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 package cream cheese 8 ounces, cut into cubes
- 1 lime juiced
- Chopped cilantro for topping
Instructions
- Place the chicken breasts into the Crockpot.2 pounds chicken breasts or thighs
- Add the onions, garlic, chicken broth, great northern beans, diced green chiles, frozen corn, ground cumin, dried oregano, dried coriander, chili powder, smoked paprika, cayenne, salt, and pepper.1 onion, 4 garlic cloves, 4 cups chicken broth, 2 cans great northern beans or cannellini beans, 2 cans diced green chiles, 1 ½ cups frozen corn, 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon dried coriander, ¼ teaspoon chili powder, ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, Salt and pepper
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until chicken is tender.
- During the last hour, remove the chicken breasts and shred with two forks. Return the chicken to the slow cooker with the cubed cream cheese and stir well to combine. Cover and continue cooking for the remaining time.1 package cream cheese
- Before serving, stir in the lime juice and top with chopped cilantro.1 lime, Chopped cilantro
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Nutrition Information
Nutrition facts are estimates.
