Slow Cooker White Chicken Chili
This creamy, cozy slow cooker white chicken chili is perfect for busy nights, delivering tender chicken, white beans, and green chiles, topped with cheese and cilantro for a delicious, satisfying meal.
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.
Notes
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.