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Slow cooker white chicken chili garnished with jalapeño, cheese, cilantro and lime wedges.

Slow Cooker White Chicken Chili

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Slow cooker white chicken chili has officially taken the top spot in our house this chili season! It's savory, creamy, and comes together almost effortlessly in the slow cooker.
Course Main Course, Soup
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 10 1.5 cup servings
Calories 354
Author Kim

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

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

Store leftovers in an airtight container in the fridge for 4-5 days.
This recipe was originally published September 2018. New content was added and it was republished October 2026.

Nutrition

Serving: 1serving of 1.5 cups | Calories: 354kcal | Carbohydrates: 36g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1071mg | Potassium: 723mg | Fiber: 6g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 13mg | Calcium: 238mg | Iron: 3mg