Slow Cooker White Chicken Chili Recipe

There’s something so comforting about a big bowl of chili, but sometimes I want something a little lighter than the classic red version. That’s where this Slow Cooker White Chicken Chili comes in. It’s creamy, hearty, and loaded with tender chicken, beans, and just the right kick of spice. The best part? The slow cooker does all the heavy lifting. This one is perfect for busy weeknights, cozy weekends, or even game day gatherings. I love that I can toss everything in the pot and come back to a dinner that feels like a warm hug. If you’re as much of a slow cooker fan as I am, you’ll love exploring more Slow Cooker Recipes too. I first tried this on a chilly evening after making my usual pressure cooker pot roast, and it quickly became a family favorite.

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What You’ll Need

This recipe uses simple pantry ingredients, but together they make something special. Here’s what I usually grab:

• Chicken breasts or thighs – I often use boneless, skinless thighs for extra flavor.
• White beans – Cannellini or Great Northern beans work beautifully.
• Corn – Frozen, fresh, or canned all work—I like frozen for convenience.
• Green chilies – Canned diced ones add flavor without being overwhelming.
• Chicken broth – The base that makes everything rich and cozy.
• Onion & garlic – I always go fresh here for the best aroma.
• Cream cheese or sour cream – To make it creamy and smooth.
• Spices – Cumin, oregano, chili powder, salt, and pepper.
• Toppings – Fresh cilantro, sliced jalapeños, shredded cheese, or a dollop of sour cream.

Whenever I make this, I think back to testing it alongside my air fryer fried chicken—let’s just say the chili won for coziness!

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Step-by-Step Guide to Slow Cooker White Chicken Chili

I love that this dish is mostly hands-off. Just layer, cook, and stir. While my creamy mushroom pasta requires a stovetop, this one gives me the freedom to walk away.

Step 1 — Prep your slow cooker

Spray the insert with a little oil or use a liner. This makes cleanup easier—I learned that the hard way after letting beans stick too long!

Step 2 — Add the base ingredients

Layer in chicken, beans, corn, onion, garlic, green chilies, and spices. Pour in the chicken broth. Don’t stir too much; let the chicken stay nestled at the bottom.

Step 3 — Cook low and slow

Cover and cook on LOW for 6–7 hours or HIGH for 3–4. The house will smell amazing—my kids always peek in the kitchen halfway through asking if it’s ready yet.

Step 4 — Shred the chicken

Once cooked, remove the chicken, shred it with two forks, then stir it back into the pot. This gives you those tender strands that soak up the broth.

Step 5 — Make it creamy

Add cream cheese or sour cream at the end, stirring until melted and smooth. This is what makes the broth rich without being heavy.

Step 6 — Top and serve

Ladle into bowls and top with your favorites—cilantro, jalapeños, sour cream, or cheese. That fresh pop of green cilantro really makes it feel complete.

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Pro Tips & Easy Swaps

• Use rotisserie chicken if you’re short on time—just stir it in near the end.
• Add more beans if you want a thicker chili.
• Adjust spice level with extra jalapeños or mild chilies.
• Swap corn for diced zucchini in summer for a lighter twist.
• Try Greek yogurt instead of sour cream for extra protein.
• Don’t skip the toppings—they really elevate the bowl.
• Freeze leftovers in single portions—they reheat beautifully.
• Add a squeeze of lime at the end for brightness.

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Serving Ideas & Variations

This chili is filling on its own, but I love serving it with sides. Warm cornbread, tortilla chips, or even a simple green salad go perfectly. Sometimes I set up a “chili bar” with toppings so everyone can make their bowl their own.

Variations I’ve tried:

• With black beans instead of white beans.
• Stirring in spinach for extra greens.
• Adding diced sweet potatoes for heartiness.
• Serving over rice to stretch it further.
• Garnishing with avocado slices for creaminess.
• Mixing in pepper jack cheese for a spicy kick.

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Common Mistakes (and How to Fix Them)

• Dry chicken – Cook on LOW for best results; thighs stay juicier than breasts.
• Too thin broth – Mash a few beans into the soup to thicken naturally.
• Too spicy – Stir in extra sour cream or a splash of milk to mellow it out.
• Over-salted chili – Add a diced potato during cooking, then remove it before serving.
• Clumpy cream cheese – Soften it first or stir it in small pieces at the end.

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Frequently Asked Questions

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You’ll Also Love

If this Slow Cooker White Chicken Chili has you excited, you’ll love these too:

• Slow Cooker Meatballs – perfect for easy dinners or parties.
• Slow Cooker Chicken and Rice – a comfort classic with minimal effort.
• Easy Slow Cooker Ravioli Lasagna – a family favorite shortcut dish.

Check out even more cozy Slow Cooker Recipes for your weeknight inspiration.