Slow Cooker White Chili Chicken
White Chicken Chili is rich, creamy, and loaded with shredded chicken, white beans, corn, and mild green chilies that bring gentle heat without overpowering the broth. Everything cooks together in the slow cooker until the flavors blend, giving you a warm, hearty chili that works well for cold evenings or simple weeknight meals.
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This White Chicken Chili comes together almost entirely in the slow cooker. Add everything to the pot, let it cook, and finish by stirring in cream cheese for a smooth, velvety texture. It’s mild enough for kids and still flavorful for adults. Pair it with tortilla chips or cornbread for a complete, effortless dinner.
Ingredients
- Boneless chicken – If you want to shred the meat, use chicken breasts. If you want juicy flavor, use thigh meat.
- White beans – Great Northern or cannellini beans work best.
- Corn niblets – You can use frozen corn or a 15-ounce can of corn but drain it first.
- Mild diced green chilies – Like it spicy? Use a seeded and diced jalapeno (or two) instead.
- Diced onion – I like using white or yellow onions for the best flavor.
- Chicken broth – Cook with low or no sodium-added to control the salt.
- Spices – Garlic powder, cumin, dried oregano, salt and pepper to taste
- Cream cheese – Use full-fat cream cheese so it doesn’t split.
- Heavy whipping cream – You could use half and half or even whole fat milk.
How To Make White Chicken Chili
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the chicken, drained beans, corn, green chilies, diced onion, chicken broth, garlic powder, cumin, oregano, salt, and pepper to your 6-quart slow cooker. Gently stir so everything settles evenly.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is soft enough to shred. The broth will deepen in flavor as it cooks.
Lift out the chicken, shred it with two forks, then return it to the slow cooker and stir to combine.
Add the cream cheese cubes and pour in the heavy cream (or milk). Cover for 10–15 minutes to allow the cream cheese to melt. Stir until the broth turns smooth and creamy.
Taste, adjust the seasoning, and serve hot.
Serving Suggestions
Serve with tortilla chips, cornbread, or plain rice. Add sliced jalapeños, shredded cheese, or lime for extra brightness. It starts mild and kid-friendly, but you can easily add hot sauce, chili flakes, or diced jalapeños for more heat. For a hearty meal, serve with a side of smashed potatoes.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture creamy. Freeze in a freezer-safe container for up to 3 months.
Slow Cooker White Chili Chicken
Equipment
- 6-quart Slow cooker (recommended)
Ingredients
- 1 ½ pound boneless skinless chicken breasts or thighs
- 1 15-ounce can white beans drained and rinsed
- 2 cups frozen corn niblets or 1 (15-ounce) sweet corn, drained
- 1 4-ounce 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 ounce cream cheese cubed
- ½ cup heavy cream or milk
Instructions
- Add the chicken, white beans, corn, green chilies, onion, chicken broth, garlic powder, cumin, oregano, salt, and pepper to the insert of slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add cubed cream cheese and heavy cream or milk. Cover for 10–15 minutes, then stir until smooth and creamy.
- Adjust seasoning and serve warm.
