If you’re craving a comforting, hearty meal that’s bursting with flavor and effortless to prepare, look no further than this Slow Cooker White Chicken Chili Recipe. Imagine tender chicken, creamy beans, and a perfect blend of spices all slow-cooked to velvety perfection. It’s the kind of dish that warms your soul on any day and quickly becomes a household favorite. Whether you’re busy during the week or hosting friends for a casual gathering, this slow cooker white chicken chili delivers all the cozy vibes with zero fuss.
Ingredients You’ll Need
The beauty of this Slow Cooker White Chicken Chili Recipe lies in its straightforward ingredients that each bring their own magic. From the creamy white beans adding body and texture to the fragrant cumin and chili powder delivering that gentle kick, every component counts to create a symphony of flavors in your slow cooker.
- Chicken broth: Forms the savory base, adding depth without overpowering the other flavors.
- White beans: Two cans for creaminess and protein—don’t forget to drain them well.
- Mild green chilies: Provide subtle, smoky heat that complements the chili powder.
- Chili powder: Brings a gentle warmth and earthiness to the dish.
- Ground cumin: Adds a nutty, slightly spicy undertone to enhance the overall taste.
- Onion powder: Offers a mild onion flavor without any chopping required.
- Dried oregano: Gives an herby punch that balances the spices beautifully.
- Garlic cloves (minced): Fresh garlic infuses the chili with fragrant richness.
- Boneless skinless chicken breasts: The star protein, which becomes tender and juicy after slow cooking.
- Cream cheese: Softened to add a luscious, creamy texture that ties everything together.
- Salt and pepper: Essential to enhance and balance all the flavors.
- Lime juice, diced avocado, chopped cilantro, Mexican cheese blend, tortilla strips: Perfect finishing touches to elevate each bowl in your own way.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Get the Base Going
Begin by adding the chicken broth, white beans, green chilies, chili powder, cumin, onion powder, oregano, and minced garlic straight into your slow cooker. Give everything a good stir to evenly distribute the spices and flavors before adding the chicken. This step is where the foundation of that unbeatable chili flavor is laid.
Step 2: Add the Chicken and Slow Cook
Next, nestle the chicken breasts gently on top of the bean and broth mixture, placing them side-by-side to ensure even cooking. Cover your slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The slow heat will transform the chicken breasts into tender, juicy pieces that practically fall apart with a nudge, infusing the broth with deep, savory flavor along the way.
Step 3: Shred the Chicken
When the chicken is perfectly cooked, remove the breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces—this is where the chili really starts to come together. Return the shredded chicken back into the slow cooker, stirring it gently into the beans and broth to soak up all that delicious seasoning.
Step 4: Creamy Dreamy Finish
Now for the secret to that rich, creamy texture: the cream cheese. Microwave it in short bursts until it’s super soft, then cut it into smaller chunks before adding it to the chili. Stir continuously while keeping the slow cooker on “high” to melt the cream cheese fully into the chili, creating a smooth and luxurious consistency. Taste it and adjust with salt and pepper as needed to suit your preference.
Step 5: Serve and Enjoy
Once your Slow Cooker White Chicken Chili Recipe is ready, ladle it into bowls and get creative with your favorite garnishes and sides. This is your moment to make the dish truly yours and savor every comforting spoonful.
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Adding garnishes is like the cherry on top of this chili masterpiece. Fresh chopped cilantro adds a burst of color and freshness, while diced avocado delivers buttery richness. A squeeze of lime juice brightens each bite, and topping with shredded Mexican cheese or crunchy tortilla strips gives wonderful texture contrasts. Feel free to mix and match to match your mood or occasion.
Side Dishes
Slow Cooker White Chicken Chili Recipe pairs wonderfully with warm cornbread, fluffy rice, or simple tortilla chips for dipping. A fresh green salad or roasted veggies can bring lightness to your meal, balancing the creamy chili with crisp, vibrant sides. These thoughtful accompaniments help turn a humble bowl of chili into a full, satisfying feast.
Creative Ways to Present
For a fun twist, serve the chili in hollowed-out bread bowls or atop baked potatoes for a hearty, all-in-one meal. You can even spoon it over nachos or use it as a filling for soft tacos, letting the chili shine in different forms. Presentation can turn an everyday dish like this into something special that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker White Chicken Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld over time, so it often tastes even better the next day. Just give it a good stir before serving again.
Freezing
This chili freezes exceptionally well. Portion it out into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready for a comforting meal, thaw it overnight in the fridge and reheat gently. The creamy texture stays intact, making it a perfect make-ahead comfort food.
Reheating
Reheat your Slow Cooker White Chicken Chili Recipe on the stovetop over medium heat, stirring frequently to prevent sticking. You can also microwave individual portions covered with a lid or microwave-safe wrap, stirring occasionally until hot and steamy. Add a splash of broth or water if it feels too thick after chilling.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and remain tender and juicy in your Slow Cooker White Chicken Chili Recipe. Just adjust the cooking time slightly if needed, as thighs may cook a bit faster.
Is this chili spicy?
This Slow Cooker White Chicken Chili Recipe is mild by design, thanks to the use of mild green chilies and balanced spices. You can easily adjust the heat by adding a pinch of cayenne or using hotter chilies if you prefer a spicier kick.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to mix the ingredients, then pressure cook the chicken breasts for about 12-15 minutes with natural release. Add the cream cheese at the end and stir to melt. It’s a great faster alternative without sacrificing flavor.
What can I substitute for cream cheese?
If you want a lighter option, try stirring in some Greek yogurt or sour cream after cooking. They’ll add creaminess and tang without the richness of cream cheese, changing the texture slightly but still delicious.
Can I add vegetables to this chili?
Definitely! Diced onions, bell peppers, or corn are excellent additions. Just chop them finely and add at the beginning with the other ingredients so they cook down and absorb the flavors well.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe is a triumph of simple ingredients and slow-cooked magic. It’s one of those dishes that feels like a warm hug on a chilly evening and impresses every time you serve it. I can’t recommend it enough for busy days when you want incredible, homemade comfort food with little effort. Give it a try—you might just find your new favorite chili to make again and again.
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours (on high) or 6-8 hours (on low)
- Total Time: 3 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 6 servings
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: Mexican-American
Description
This Slow Cooker White Chicken Chili is a comforting and flavorful dish made with tender shredded chicken, white beans, mild green chilies, and a creamy cheese base. Perfect for an easy and delicious meal, it features a blend of spices like chili powder, cumin, and oregano, slow-cooked to perfection. Garnish with lime juice, avocado, cilantro, and cheese for a satisfying bowl of cozy chili.
Ingredients
Chili Base
- 2 cups chicken broth
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
Chicken
- 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
Creaminess & Seasoning
- 8 ounces cream cheese, softened
- Salt and pepper, to taste
Optional Toppings
- Lime juice
- Diced avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Prepare the chili base: Add the chicken broth, white beans, mild green chilies, chili powder, cumin, onion powder, oregano, and minced garlic to your slow cooker. Stir the mixture to combine all ingredients evenly.
- Cook the chicken: Place the boneless skinless chicken breasts side-by-side in the slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is tender and easily falls apart.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the slow cooker.
- Add the cream cheese: Microwave the cream cheese in 20-30 second intervals until very soft. Cut it into smaller pieces and add to the slow cooker. Stir continuously until the cream cheese is completely melted and incorporated. Keep the slow cooker on the high setting to help the melting process. Season with salt and pepper to taste.
- Serve and garnish: Spoon the chili into bowls and serve with your choice of toppings such as lime juice, diced avocado, chopped cilantro, Mexican cheese blend, and tortilla strips for added texture and flavor.
Notes
- For a spicier chili, substitute mild green chilies with medium or hot green chilies.
- If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
- Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use canned or freshly cooked white beans; rinse canned beans to reduce sodium content.
- Make sure the cream cheese is softened before adding for easier incorporation.
