I’ve been making this slow cooker white chicken chili for years—it’s creamy, cozy, and forgiving. It’s the kind of recipe that fills the house with warm, savory aroma and gives you leftovers that honestly taste even better the next day. Whether you want a simple weeknight fix, a potluck winner, or an easy meal to set and forget, this version delivers tender shredded chicken, tender white beans, bright green chiles, and a mellow, slightly spicy broth that pairs beautifully with shredded cheese and cilantro. If you enjoy creative twists, you might also like this stuffed take on the dish: white chicken chili stuffed peppers.
Why you’ll love this dish
This white chicken chili is perfect for busy nights and feeding a crowd. It’s budget-friendly—canned beans and corn stretch a single pound of chicken into several generous servings. It’s also kid-friendly (mild spice), easy to customize, and relies on pantry staples plus a slow cooker for hands-off cooking.
“The flavor is rich but not heavy—just what my family wanted on a rainy night. Leftovers reheated beautifully the next day.” — a home cook’s quick review
It’s ideal for:
- Weeknight dinners when you want set-and-forget convenience.
- Game-day spreads—serve with bowls of toppings for a build-your-own chili bar.
- Make-ahead meals for busy weeks or freezer-friendly batch cooking.
If you prefer a garlickier depth, check out this roasted-garlic variation for inspiration: white chicken chili with roasted garlic.
Preparing Slow Cooker White Chicken Chili: An Incredible Ultimate Recipe You’ll Love
Quick overview so you know what to expect:
- Layer raw chicken, beans, corn, onion, spices, and green chiles in the slow cooker.
- Pour in chicken broth and cook low and slow until chicken is tender.
- Shred the chicken, return it to the pot, and stir in cream if you want a richer finish.
- Adjust seasonings and serve with garnishes like cilantro, cheese, and sour cream.
This method gives you tender, shreddable chicken and a broth that tastes developed despite minimal hands-on time.
What you’ll need
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) corn, drained (use fire-roasted for more flavor)
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 4 cups chicken broth (low-sodium if preferred)
- 1 cup heavy cream or half-and-half (optional; add at the end)
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
- Sour cream, for serving (optional)
Notes and substitutions inline:
- For a lighter version, use half-and-half or omit the cream and mash some beans into the broth for creaminess.
- Swap chicken for cooked shredded rotisserie chicken to cut cook time.
- For extra heat, add a diced jalapeño or use hot green chiles.
- Want greens? Add fresh spinach in the last 10 minutes (see a spinach variation here: white chicken chili with spinach).
Directions to follow
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained white beans and corn, spreading them evenly over the chicken.
- Add the diced onion and minced garlic on top.
- Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Toss gently to distribute.
- Pour the chicken broth over everything so the ingredients are mostly submerged.
- Stir in the diced green chilies.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
- If using, stir in the heavy cream or half-and-half and heat through for 10–15 minutes—do not boil after adding cream.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lime if desired.
- Ladle into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream.
Best ways to enjoy it
- Serve with warm cornbread, tortilla chips, or over rice for a heartier meal.
- Offer a toppings bar: chopped cilantro, lime wedges, shredded cheddar, sliced avocado, and sour cream.
- For a Tex-Mex twist, spoon the chili into baked potatoes and top with cheese and green onions.
- Turn leftovers into nachos: layer chili, chips, cheese, and bake until melty.
Storage and reheating tips
- Refrigerate: Cool to room temperature and refrigerate within 2 hours in an airtight container. Use within 3–4 days.
- Freeze: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat until steaming and reach 165°F (74°C). If frozen, defrost fully then reheat. If you added cream, reheat gently to avoid curdling.
- Food safety: Never leave chili more than 2 hours at room temperature and reheat only once.
Pro chef tips
- For deeper flavor, sauté the onion and garlic in a tablespoon of oil until translucent before adding to the slow cooker. This step is optional but adds real depth.
- If you want a thicker, creamier chili, remove 1 cup of solids and broth near the end of cooking, mash them, and stir back in.
- Use low-sodium broth so you can control final saltiness. Add salt at the end after tasting.
- To speed up dinner, use shredded rotisserie chicken and simmer the other ingredients for 1 hour on high.
- Add lime juice and fresh cilantro at the end for brightness—acid lifts the flavors and balances creaminess.
- For a shortcut protein tip (or to pair flavors): try these chimichurri chicken thighs for a different but compatible flavor profile: chimichurri chicken thighs.
Creative twists
- Spicy green chile: Use two cans of hot diced green chiles or add chopped jalapeño for heat.
- Vegetarian: Omit the chicken, add extra beans and diced sweet potato, and use vegetable broth.
- White bean & poblano: Roast and dice poblano peppers for a smoky note.
- Turkey swap: Substitute ground or shredded turkey for chicken for a leaner version.
- Cream-free: Blitz half the beans with some broth in a blender, then return to the pot for a creamy texture without dairy.
Your questions answered
Q: Can I use frozen chicken breasts?
A: Yes. If using frozen, cook on low for 8–10 hours or on high for 4–6 hours, but ensure the chicken reaches 165°F. Thawing first gives more even cooking.
Q: Can I make this in an Instant Pot?
A: Absolutely. Use the sauté function for onions/garlic, add ingredients, seal, and pressure cook on high for 12 minutes with a natural release. Shred and stir in cream after pressure release.
Q: Is there a dairy-free option?
A: Yes—skip the heavy cream and blend some of the beans into the broth for creaminess. Use coconut milk for a richer non-dairy finish (taste first; it will add a subtle sweetness).
Q: How long does it take to prep?
A: Prep is about 10–15 minutes. Most of the time is hands-off cooking: 6–8 hours low or 3–4 hours high in the slow cooker.
Conclusion
This slow cooker white chicken chili is a reliable, crowd-pleasing meal that’s easy to customize and terrific for leftovers or gatherings. If you want variations or inspiration for alternative chilis and hearty weeknight meals, see this classic turkey chili for a lean, spicy twist: The Best Healthy Turkey Chili You’ll Ever Eat | Ambitious Kitchen, and if you’d like another great white chicken chili approach to compare, check out this well-loved recipe: Best White Chicken Chili – Downshiftology.
Enjoy a bowl and don’t be afraid to personalize—this recipe is forgiving and built for variation.
Slow Cooker White Chicken Chili
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans (Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) corn, drained Use fire-roasted for more flavor
- 1 can (4 oz) diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt Adjust to taste
- ½ teaspoon black pepper
- 4 cups chicken broth Low-sodium if preferred
- 1 cup heavy cream or half-and-half Optional; add at the end
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
- Sour cream, for serving (optional)
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained white beans and corn, spreading them evenly over the chicken.
- Add the diced onion and minced garlic on top.
- Sprinkle in cumin, chili powder, paprika, salt, and black pepper. Toss gently to distribute.
- Pour the chicken broth over everything so the ingredients are mostly submerged.
- Stir in the diced green chiles.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
- If using, stir in the heavy cream or half-and-half and heat through for 10–15 minutes—do not boil after adding cream.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lime if desired.
- Ladle into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream.
