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SLOW COOKER WHITE CHICKEN CHILI centered hero view, clean and uncluttered
Olivia Farnsworth

Slow Cooker White Chicken Chili Recipe for Comfort

This Slow Cooker White Chicken Chili is the best white chicken chili recipe for a comforting and healthy meal. Packed with tender chicken, creamy cheese, and flavorful spices, this Healthy White Chicken Chili is perfect for cozy nights and easy crockpot cooking.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cans (4 oz each) diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for mild spice)
  • Salt and black pepper, to taste
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)
  • Lime wedges (for serving)
  • Red pepper flakes (optional, for garnish)
  • Tortilla chips (optional, for serving)

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Add white beans, corn, onion, garlic, and diced green chilies.
  3. Pour in chicken broth and stir in ground cumin, oregano, chili powder, cayenne pepper, salt, and black pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through.
  5. Remove chicken breasts and shred with two forks.
  6. Return shredded chicken to the slow cooker.
  7. Add cream cheese and stir until melted and creamy.
  8. Stir in sour cream and mix well.
  9. Serve chili topped with shredded cheese, fresh cilantro, avocado slices, lime wedges, and optional red pepper flakes.
  10. Serve with tortilla chips if desired.

Notes

  • For extra heat, add more cayenne pepper or garnish with red pepper flakes. Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 3 months.