Easy Slow Cooker White Chicken Chili You’ll Love

You know those meals that make your place smell like you’ve got your life together? This is that. White chicken chili in the slow cooker turns budget ingredients into rich, creamy comfort without babysitting a pot.

Toss, lid, go live your day, and come back to a bowl that tastes like you worked for it. Spoiler: you didn’t. And if you want a weeknight win with zero drama and all the flavor, this is your play.

What Makes This Special

This isn’t just “another chili.” It’s smoky, creamy, and bright with lime.

You get tender shredded chicken, white beans for body, and a chili warmth that hugs without setting your face on fire. The slow cooker builds layers of flavor while you do literally anything else. Plus, it’s friendly to toppings: pile on avocado, cilantro, tortilla strips, or cheese and it becomes a restaurant-level bowl, at home, for cheap.

What You’ll Need (Ingredients)

• 1.5–2 pounds boneless, skinless chicken breasts (thighs also work for extra juiciness)
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 1 (4-ounce) can diced green chiles (mild or hot—your call)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup frozen corn (optional but recommended)
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional, but nice)
• 1/2 teaspoon smoked paprika (optional for deeper flavor)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped, for serving
• Toppings: shredded Monterey Jack or pepper jack, sliced avocado, tortilla chips/strips, jalapeño, hot sauce

Cooking Instructions

1. Layer the base. Add beans, green chiles, onion, garlic, and corn to the slow cooker.Pour in the chicken broth.
2. Season like you mean it. Stir in cumin, chili powder, oregano, coriander, smoked paprika, salt, and pepper.
3. Add the chicken. Nestle chicken breasts (or thighs) into the mixture so they’re mostly submerged.
4. Set and walk away. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
5. Shred time. Remove chicken to a cutting board and shred with two forks. Return to the slow cooker.
6. Creamy finish. Stir in cream cheese and sour cream until fully melted and smooth. If the cream cheese is stubborn, cover and let it melt for 10–15 minutes.
7. Brighten it up. Add lime juice.Taste and adjust salt, pepper, and heat (hello, hot sauce).
8. Serve like a pro. Ladle into bowls and top with cheese, cilantro, avocado, jalapeño, and crunchy tortilla bits. Snap a pic—because yes, this is very postable.

Keeping It Fresh

Leftovers are your future self’s best friend. Store in airtight containers in the fridge for up to 4 days.

It thickens as it chills—add a splash of broth or water when reheating to reach your dream consistency. Reheat on the stovetop over medium or in the microwave in short bursts, stirring often. For freezing, skip the sour cream/cream cheese initially, freeze up to 3 months, then add dairy when reheating for best texture.

What’s Great About This

• Set-and-forget convenience: No browning required, no fancy steps.The slow cooker does the heavy lifting.
• Balanced heat: Warming spices without the regret. You control the kick.
• Protein-packed comfort: Chicken and beans deliver a filling, hearty bowl that actually fuels your day.
• Budget-friendly: Pantry staples, feed-a-crowd yield, minimal effort—chef’s kiss.
• Topping playground: Customizable for picky eaters and spice lovers alike. IMO, avocado + pepper jack = elite combo.

What Not to Do

• Don’t overcook on High: Chicken turns stringy and sad.If you have time, Low produces best texture.
• Don’t add dairy too early: It can curdle. Stir in cream cheese and sour cream at the end.
• Don’t skip salt tasting: Broths vary wildly. Taste before serving and adjust—bland chili is a crime.
• Don’t forget acidity: Lime juice wakes everything up.Without it, the flavor falls flat. FYI, a splash of pickled jalapeño brine works in a pinch.
• Don’t overcrowd with toppings: Yes, they’re fun, but drowning your chili can mute the balance you built.

Variations You Can Try

• Rotisserie shortcut: Use shredded rotisserie chicken. Add it in the last hour so it doesn’t dry out.
• Green salsa upgrade: Swap 1 cup of broth for salsa verde for tangy, vibrant depth.
• No-dairy light: Skip cream cheese and use coconut milk or blended white beans for body.Finish with extra lime.
• Veggie-forward: Add diced zucchini, bell peppers, or cauliflower rice in the last 1–2 hours so they stay tender, not mushy.
• Spice-lovers’ version: Add diced jalapeño with the onion, use hot green chiles, and finish with pepper jack and a dash of chipotle hot sauce.
• Thigh-high flavor: Use chicken thighs for richer, more forgiving meat that’s hard to overcook.
• Thicker, stew-like: Mash some beans with a fork and stir back in, or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) in the last 20 minutes.
• High-protein Greek yogurt twist: Swap sour cream for Greek yogurt. Temper it with a little hot chili liquid first to prevent curdling.

FAQ

Can I make this on the stovetop instead?

Yes. Sauté onion and garlic in a little oil, add spices to bloom, then add broth, beans, chiles, corn, and chicken.

Simmer covered for 20–25 minutes, shred the chicken, stir in dairy and lime, and adjust seasoning.

What if I only have dried beans?

Cook them separately first (Instant Pot or stovetop) until tender, then use about 3 cups cooked beans. Adding dried beans directly to the slow cooker with the chicken will throw off timing and texture, and no one wants crunchy beans.

How do I keep it from getting too thin?

Use less broth to start (3 cups), then add more after shredding if needed. You can also mash some beans or add a cornstarch slurry near the end.

Cheese on top thickens the vibe too—science-ish.

Is there a way to make it dairy-free?

Absolutely. Skip the cream cheese and sour cream and stir in 1 cup unsweetened coconut milk or a puree of beans and broth. Finish with extra lime and olive oil for richness.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before slow cooking.

If you must use frozen, cook on High until the chicken reaches 165°F, then switch to Low. But the texture is better when thawed, just saying.

What’s the best topping combo?

Pepper jack, cilantro, avocado, a squeeze of lime, and crunchy tortilla strips. If you like heat, add jalapeño slices and a splash of salsa verde.

It’s like a flavor power-up.

How spicy is this?

Mild to medium by default. Use mild green chiles for gentle warmth or hot chiles and a pinch of cayenne if you want to feel your feelings.

Can I prep this the night before?

Yes. Add everything except the dairy and lime to the slow cooker insert, cover, and refrigerate overnight.

In the morning, set it in the cooker and go. Add dairy and lime at the end as usual.

Final Thoughts

This white chicken chili slow cooker recipe is a time-saving beast: low effort, high reward, repeat-worthy. It’s cozy without heaviness, flexible with what you’ve got, and guaranteed to convert skeptics.

Make it once, and it becomes your secret weapon for game days, busy weeks, and “oh wow, people are coming over” moments. Ladle up, load the toppings, and accept the compliments like it’s your full-time job.