If you love cozy meals that warm you from the inside out, then you are going to adore this Slow Cooker White Chicken Chili Recipe. It strikes the perfect balance between creamy and zesty, with tender chicken, hearty white beans, and just the right kick of mild green chilies. This chili is a delightful twist on traditional chili, turning your slow cooker into the hero of an effortless dinner that tastes like you’ve been simmering it all day with love. Whether you’re feeding a hungry crowd or craving some comforting leftovers, this recipe promises big flavor with minimal fuss.
Ingredients You’ll Need
Gathering simple, wholesome ingredients makes this dish so satisfying and easy to prepare. Each component plays a key role—from the tender chicken providing rich protein, to the white beans creating a creamy texture, and the green chilies adding a gentle hint of heat and vibrant color.
- Chicken broth: The base for the chili’s liquid, delivering savory depth and moisture for slow cooking.
- White beans (2 cans, drained): Creamy and hearty, they thicken the chili and add substance.
- Mild green chilies (2 cans): Bring mild heat and a subtle earthiness that brightens the dish.
- Chili powder (2 teaspoons): Adds warmth and signature chili flavor, balancing the creaminess perfectly.
- Ground cumin (1 teaspoon): Offers a slightly smoky, aromatic undertone.
- Onion powder (1/2 teaspoon): Enhances savory notes without the texture of fresh onions.
- Dried oregano (1/2 teaspoon): Contributes herbal complexity that rounds out the spices.
- Garlic cloves (3, minced): Infuses robust, garlicky depth that is essential for flavor.
- Boneless skinless chicken breasts (2 pounds): The star protein that becomes tender and flavorful as it slow cooks.
- Cream cheese (8 ounces, softened): Creates a luscious, creamy finish that gives the chili its signature texture.
- Salt & pepper: Season to taste and bring all the flavors together.
- Lime juice, diced avocado, chopped cilantro, Mexican cheese blend, tortilla strips, etc.: Optional garnishes to personalize and brighten each bowl.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Combine Your Base Ingredients
Start by adding the chicken broth, drained white beans, mild green chilies, chili powder, cumin, onion powder, oregano, and minced garlic to your slow cooker. Give everything a gentle stir to combine all those wonderful flavors right from the start. This flavorful base will slowly mingle while the chicken cooks to tender perfection.
Step 2: Add the Chicken and Begin Cooking
Place the boneless, skinless chicken breasts side-by-side into the slow cooker. Cover it up, and let the magic happen! Cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken will become fall-apart tender, soaking up those spices and broth for a luscious texture that’s hard to resist.
Step 3: Shred the Chicken
Once your chicken is perfectly cooked, carefully remove the breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized, tender pieces. This step ensures every spoonful has juicy chicken throughout. Return the shredded chicken back into the slow cooker, mixing it into the savory broth.
Step 4: Melt in the Cream Cheese
To create that famously creamy texture, soften your cream cheese by microwaving it in 20-30 second intervals until it’s very soft. Cut it into smaller chunks and add it to the slow cooker while it’s set on high. Stir gently for a few minutes until the cream cheese is fully melted and blended into the chili. Taste and add salt and pepper as needed to make it just right.
Step 5: Serve and Enjoy
Your Slow Cooker White Chicken Chili Recipe is now ready to serve. Ladle the chili into bowls and get creative with your favorite garnishes to add pops of freshness and texture. It’s time to dig in and savor every comforting spoonful!
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Garnishes turn a good dish into something spectacular. For this chili, a squeeze of fresh lime juice brightens the rich flavors perfectly. Creamy diced avocado adds a luxurious cool contrast, while chopped cilantro brings a fresh herbal lift. Don’t underestimate the crunch and saltiness that tortilla strips or a sprinkle of Mexican cheese blend add to the overall experience.
Side Dishes
This chili is hearty enough to be a stand-alone meal but pairs beautifully with simple sides like warm cornbread or crispy tortilla chips. A fresh green salad with a tangy vinaigrette can also provide a nice balance if you want to lighten the meal and add some extra color to your plate.
Creative Ways to Present
Why not serve your chili in mini bread bowls for a fun, edible presentation? Spoon it over steamed rice or even baked potatoes for a filling variation. Layer it as a hearty chili dip at your next gathering with layers of cheese, sour cream, and green onions for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Keep leftover chili in an airtight container in the refrigerator for up to four days. The flavors actually deepen over time, making reheated servings even more delicious. Just give it a good stir before serving to redistribute the creaminess.
Freezing
This Slow Cooker White Chicken Chili Recipe freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months, making it a perfect meal prep solution for busy days when you crave comfort with minimum effort.
Reheating
To reheat, thaw your chili overnight in the refrigerator if frozen. Warm it gently on the stove over medium heat, stirring occasionally to prevent sticking. You may want to add a splash of chicken broth or water if it has thickened too much. Microwave reheating also works well—just cover to retain moisture and stir halfway through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor due to their higher fat content. Just adjust the cooking time slightly if needed, but they work wonderfully in this chili.
Is this chili spicy?
This recipe uses mild green chilies, so it has a gentle warmth without overwhelming heat. You can easily adjust the spiciness by swapping in hotter peppers or adding cayenne pepper if you like a kick.
Can I substitute the cream cheese?
Yes, you can use sour cream or Greek yogurt for a lighter creamy element, but cream cheese gives the chili its signature velvety texture. If substituting, add it at the end just like the cream cheese and stir until incorporated.
Do I need to pre-cook the chicken before adding to the slow cooker?
No need at all! The chicken cooks fully inside the slow cooker, becoming tender and infused with all the spices and broth. This is what makes the recipe so easy and hands-off.
What if I don’t have a slow cooker?
You can make this on the stovetop in a heavy pot over low heat, simmering gently until the chicken is tender, about 1.5 to 2 hours. Just keep an eye on the liquid level and stir occasionally.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe has won a special place in my heart because it delivers comfort without any stress. It’s creamy, flavorful, and perfect for those busy days when you want a homemade meal waiting for you. I can’t wait for you to give it a try and experience how simple ingredients come together in the slow cooker to make something truly memorable.
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish perfect for cozy meals. Made with tender shredded chicken, white beans, mild green chilies, and a blend of spices, it’s creamy and hearty without being heavy. The addition of cream cheese adds a luscious texture, while toppings like diced avocado, lime juice, and cheese elevate the flavor. This easy slow cooker recipe is ideal for busy days and satisfying family dinners.
Ingredients
Main Ingredients
- 2 cups chicken broth
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts (about 4 medium chicken breasts)
- 8 ounces cream cheese, softened
- Salt & pepper, to taste
Toppings
- Lime juice
- Diced avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Combine Base Ingredients: Add the chicken broth, white beans, mild green chilies, chili powder, ground cumin, onion powder, dried oregano, and minced garlic to your slow cooker (Crockpot). Stir gently to combine all ingredients evenly.
- Cook the Chicken: Place the boneless skinless chicken breasts side-by-side in the slow cooker. Cover with the lid and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender enough to shred easily with a fork.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken finely or chop as preferred. Return the shredded chicken to the slow cooker, mixing it back into the chili base.
- Add Cream Cheese: Microwave the softened cream cheese in 20-30 second intervals until very soft and easy to stir. Cut into smaller pieces and add the cream cheese to the slow cooker. Stir continuously until the cream cheese is fully melted and incorporated, ensuring the slow cooker is set to high. Taste and season with salt and pepper as needed.
- Serve with Toppings: Ladle the chili into bowls and top with desired garnishes such as lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips for added flavor and texture.
Notes
- Cooking time can be adjusted to your slow cooker’s performance; ensure chicken is thoroughly cooked and tender.
- Use fresh lime juice for a bright, tangy finish that complements the chili flavors perfectly.
- For a spicier version, substitute mild chilies with medium or hot green chilies.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Shredding chicken while warm helps it absorb more flavor when mixed back into the chili.
