Slow Cooker White Chicken Chili
This slow cooker white chicken chili might just be the best one you try. Creamy, comforting, and so easy to make, several readers have even said it won them first place in their own chili contests! Just add everything to the slow cooker and let it do all the work.
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Our New Chili Obsession
Slow cooker white chicken chili has officially taken the top spot in our house this chili season! My dad’s award-winning beef chili still holds a special place at our table, but this one has stolen the show with its savory flavor and creaminess. Plus, it’s almost effortless since the slow cooker does all the work!
It’s quickly become a family’s favorite, especially on busy weeknights. I’m a huge fan of easy slow cooker recipes, and this one is right up there with my slow cooker ham and chicken tortilla soup I make on repeat.
With love (and lots of good eats), 
Loved how easy this was! I put everything in the slow cooker before work, then added the cream cheese and cheese when I got home. The chicken was so tender, and the leftovers were even better the next day.
— Laura
Ingredients in White Chicken Chili
The full list of ingredients with measurements can be found in the printable recipe card below.
- Chicken: Boneless, skinless chicken breasts cook right in the slow cooker until tender and easy to shred.
- Seasonings: Cumin, chili powder, salt, and pepper add warm, savory flavor without making the chili too spicy.
- Onion + garlic: Build a flavorful base and cook down until soft and tender.
- Great Northern beans + corn: Beans make the chili hearty, while corn adds a touch of sweetness and texture.
- Green chiles: Use mild or hot depending on how much heat you like.
- Chicken broth + cream of chicken soup: Create a rich, flavorful base and give the chili plenty of body.
- Cream cheese + heavy cream: Make the chili extra rich, thick, and creamy.
- Colby Jack cheese: Melts right into the chili for even more cheesy flavor. Save a little extra for topping!
- Garnish: Jalapeños, green onions, avocado, cilantro, tortilla strips, and extra cheese are all great for loading up each bowl.
Recipe Variations
- Switch up the chicken: Boneless, skinless chicken thighs work well and stay extra tender. You can also stir in shredded rotisserie chicken near the end to save time.
- Type of white bean: Great Northern beans are my go-to, but navy beans or cannellini beans work just as well. Use whichever you have on hand!
- Turn up the heat: Use hot green chiles and add diced jalapeños, cayenne, or a teaspoon of red pepper flakes.
- Make it milder: Stick with mild green chiles and leave the jalapeños for topping individual bowls.
- Add more veggies: Diced bell peppers or extra corn are easy additions.
- Change the cheese: Monterey Jack, pepper Jack, or cheddar cheese can be used in place of the Colby Jack.
- Add a fresh finish: A squeeze of fresh lime juice and chopped cilantro added just before serving brightens up the rich, creamy chili.
Kim’s Recipe Tips
- Sauté for extra flavor: For an extra layer of flavor, sauté the onion in a little oil until soft, then add the garlic and cook for about 30 seconds. Add both to the slow cooker and continue with the recipe.
- Don’t overcook the chicken: Check the chicken around the 5-hour mark on LOW. Once it’s tender and easy to shred, it’s ready.
- Soften the cream cheese: Let the cream cheese come to room temperature before adding it so it melts smoothly into the chili.
- Add the dairy at the end: Wait until the chicken is cooked before stirring in the cream cheese, heavy cream, and shredded cheese. This keeps the chili smooth and creamy.
- Adjust the thickness: If the chili is thicker than you like, stir in a splash of chicken broth. For a thicker chili, let it cook uncovered for a bit before serving.
- Season at the end: Give the chili a taste once everything is mixed together, then add more salt, pepper, or chili powder as needed.
How to Make Slow Cooker White Chicken Chili
I’ve added step-by-step photos below to help guide you through the recipe. For exact measurements and full instructions, scroll down to the recipe card at the bottom of the post.
Step 1: Season chicken. Place the chicken breasts in the bottom of the slow cooker, then season with cumin, chili powder, salt, and pepper.
Step 2: Stir ingredients. Add the diced onion, minced garlic, chicken broth, white beans, corn, cream of chicken soup, and green chilis, then stir the mixture to combine. Cover and cook on LOW for 5 to 6 hours.
Step 3: Shred the chicken. Once the chicken is tender, shred it right in the slow cooker with two forks, or transfer it to a mixing bowl and shred with a mixer before returning it to the slow cooker.
Step 4: Make it creamy and serve. Add the cream cheese, heavy cream, and shredded cheese. Stir, cover, and cook on LOW for 15 to 30 minutes, until creamy and slightly thickened. Stir well and serve with your favorite toppings.
How to Store and Reheat
- In the Refrigerator: Let the chili cool, then store it in an airtight container in the fridge for up to 4 days.
- To Reheat: Warm individual servings in the microwave or reheat larger portions on the stovetop over low heat. Stir in a splash of chicken broth or cream if the chili has thickened.
- Freeze: Because this chili contains cream cheese, heavy cream, and shredded cheese, the texture may change slightly after freezing. If you do freeze it, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
More Delicious Chili Recipes
If you try this slow cooker white bean chicken chili, let me know! Leave a comment and if you love it as much as my family, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Slow Cooker White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts, trimmed of excess fat
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 small diced yellow onion
- 2 tablespoons minced garlic
- 1 (14.5 oz) can low-sodium chicken broth
- 2 (15 oz) cans great Northern beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 2 (10.5 oz) cans cream of chicken soup
- 2 (4 oz) cans diced green chiles, use what you prefer – mild or hot
- 8 oz block cream cheese, softened
- 1/3 cup heavy cream
- 1 cup shredded Colby jack cheese, plus more for serving
- Optional for serving: sliced jalapeños, diced avocados, minced fresh cilantro, tortilla strips, and shredded cheese
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Place the 1 pound boneless skinless chicken breasts in the bottom of the slow cooker, then season with 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the 1 small diced yellow onion, 2 tablespoons minced garlic, 1 (14.5 oz) can low-sodium chicken broth, 2 (15 oz) cans great Northern beans, 1 (15 oz) can whole kernel corn, 2 (10.5 oz) cans cream of chicken soup, and 2 (4 oz) cans diced green chiles, then stir to combine.
- Cover and cook on LOW for 5 to 6 hours. Once the chicken is tender, shred it right in the slow cooker with two forks, or transfer it to a mixing bowl and shred with a mixer before returning it to the slow cooker.
- Add the 8 oz block cream cheese in chunks along with the 1/3 cup heavy cream and 1 cup shredded Colby jack cheese. Stir, cover, and continue cooking on LOW for 15 to 30 minutes, until the chili turns creamy and slightly thickened. Give it one more good stir and serve with your favorite toppings.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
I brought this to a potluck and came home with an empty slow cooker! Everyone wanted the recipe. I kept it mild and put jalapeños on the side so people could add their own heat.
This was delicious! I wasn’t sure how my kids would feel about white chili, but they cleaned their bowls. I used mild green chiles, and it had just the right amount of flavor without being spicy.
So good and very easy to make! I used chicken thighs because that’s what I had, and they turned out incredibly tender. A squeeze of lime and fresh cilantro on top was the perfect finishing touch.
Loved how easy this was! I put everything in the slow cooker before work, then added the cream cheese and cheese when I got home. The chicken was so tender, and the leftovers were even better the next day.
Made this for a football party, and the whole slow cooker was gone by the end of the night! I set out avocado, jalapeños, cheese, and tortilla strips so everyone could add their own toppings. Such a hit!
Yes, just simply omit. Enjoy!
Perfect cold-weather dinner! The chili was so hearty and creamy, and I loved how easy it was to throw everything into the slow cooker. We served it with warm cornbread, and it was such a good meal.
Oh my gosh, this was so good! We thought it was even tastier the next day!
That makes me so happy to hear! Thanks so much for your feedback!
I made this exactly as written, and it turned out great! The cream cheese and Colby Jack made it so rich and creamy. We added tortilla strips on top for some crunch. Everyone asked for seconds!
We loved this! I used pepper Jack instead of Colby Jack because we like a little heat, and it was perfect. The leftovers reheated beautifully for lunch the next day too.
Made this for game day and everyone loved it! It was hearty, creamy, and perfect with tortilla chips for dipping. I’ll definitely double the batch next time because there wasn’t much left!
So, so good! My husband is already requesting it again!
This might be my new favorite white chicken chili! I sautéed the onion and garlic first and used hot green chiles for a little extra kick. It turned out so rich and flavorful. My husband went back for seconds!
Such a great slow cooker recipe! I sautéed the onions and garlic first like suggested, and the flavor was amazing. I’ll be adding this to our regular dinner rotation.
I made this on a chilly Sunday, and it was exactly what we wanted. The chicken was fall-apart tender, and the broth was so rich and creamy. Even my picky eater finished her whole bowl!
I’ve tried several white chicken chili recipes, and this was one of my favorites. It was thick and hearty, and the chicken came out perfectly tender.
This was so delicious! The prep was also super easy. We finished it off with sharp cheddar cheese and a squeeze of fresh lime.
So happy to hear you loved it!
So easy and SO good! I used hot green chiles and pepper Jack because we like a little spice. The creamy base balanced the heat perfectly. We’ll definitely make this again!
The whole family absolutely loved this!!
This was so tasty and I love how easy it was. Will definitely make again and again!
This recipe was so easy and comforting. I especially loved the corn and beans with the creamy broth. I added a squeeze of lime to my bowl, and it really brought all the flavors together.
Loved this recipe! I added an extra can of beans to stretch it a little further, and it worked perfectly. We had plenty for dinner plus leftovers for lunch the next day.
This was such a hit with my family! The chili was thick, creamy, and had so much flavor without being spicy. We topped ours with avocado, tortilla strips, and extra cheese. Definitely making this again!
This is going straight into our fall and winter dinner rotation! It was simple to prep, smelled amazing while it cooked, and tasted even better. The avocado and crunchy tortilla strips on top were a must!