If you’re craving a comforting, creamy, and flavorful dish that feels like a warm hug on a chilly day, you’ve got to try this Slow Cooker White Chicken Chili Recipe. It’s a delicious twist on classic chili, packed with tender chicken, creamy cheeses, and zesty spices simmered low and slow to perfect tenderness. This recipe brings Southern charm and easy weeknight magic together, making it one of those dishes you’ll want to add to your regular rotation. Whether you’re feeding a crowd or just treating yourself, it delivers incredible taste with minimal effort—thanks to the magic of the slow cooker.
Ingredients You’ll Need
Simple ingredients come together beautifully in this chili, each bringing a special touch to the flavor and texture. From creamy cheeses to warming spices and hearty beans, every element is essential to achieving that perfect bowl of comfort.
- 1 1/2 pounds boneless, skinless chicken breasts: The star protein that becomes tender and juicy after slow cooking.
- 1 medium onion, chopped: Adds a subtle sweetness and depth to the chili base.
- 3 cloves garlic, minced: Brings a fragrant and savory foundation.
- 2 (15-ounce) cans great Northern beans, drained and rinsed: These creamy beans add heartiness and protein.
- 1 (4-ounce) can diced green chilies: Provides a gentle, mild heat and a pop of color.
- 1 teaspoon ground cumin: Infuses that classic earthy warmth, essential in chili.
- 1 teaspoon dried oregano: Offers a fragrant herbal note that balances the flavors.
- 1/2 teaspoon chili powder: Adds a subtle kick and rich chili flavor without overpowering.
- 1/2 teaspoon ground coriander: Enhances the citrusy undertones for extra brightness.
- 1/2 teaspoon salt: Elevates all the flavors.
- 1/4 teaspoon black pepper: Adds just the right touch of heat.
- 4 cups low-sodium chicken broth: The slow cooker’s simmering liquid, creating a rich base.
- 1/2 cup sour cream: Makes the chili luxuriously creamy at the end.
- 4 ounces cream cheese, cubed and softened: Melts smoothly, adding silky texture and richness.
- 1 cup shredded Monterey Jack cheese: Brings gooey, mild cheesiness to every spoonful.
- Juice of 1 lime: Adds a bright and refreshing tang to finish.
- Optional toppings: Chopped cilantro, avocado slices, crunchy tortilla chips, and jalapeño slices amp up flavor and texture.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Layer the Base Ingredients
Start by placing the chicken breasts right at the bottom of your slow cooker. This ensures they’ll cook evenly and soak up all the delicious flavors. Then add the chopped onion, minced garlic, rinsed great Northern beans, and diced green chilies on top. Sprinkle all the spices—cumin, oregano, chili powder, coriander, salt, and pepper—over the ingredients, letting the aromas start to mingle. Finally, pour in the low-sodium chicken broth. Give everything a gentle stir to combine the seasoning without disturbing the chicken at the bottom too much.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it to low for 6 to 7 hours or high for 3 to 4 hours. The low setting will reward you with tender, juicy chicken that shreds effortlessly, while the flavors meld deeply together. This slow simmer is where the magic happens, turning simple ingredients into a silky, cohesive chili full of layered flavors and soft textures.
Step 3: Shred and Enrich
Once the chicken is perfectly cooked, remove it carefully and shred it using two forks. Returning that shredded chicken back to the slow cooker is the moment this chili becomes truly comforting. Now stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover and let it cook for another 10 to 15 minutes, allowing those cheeses to melt fully and create a creamy, dreamy chili that’s as indulgent as it is satisfying.
Step 4: Brighten and Taste
Right before serving, squeeze in the fresh lime juice to add a zesty kick that wakes up all those rich flavors. Give the chili a good stir, then taste and adjust seasoning as needed—sometimes a pinch more salt or pepper is just what it needs. Now it’s ready to ladle into bowls and enjoy!
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
Brighten your bowl with fresh garnishes like chopped cilantro for herbal freshness, creamy avocado slices for buttery texture, crispy tortilla chips for crunch, and spicy jalapeño slices for those who love a little extra heat. These toppings allow everyone at the table to customize their chili experience exactly how they like it.
Side Dishes
This chili pairs perfectly with a variety of sides—think warm cornbread slathered with butter, fluffy white rice to soak up every drop of creamy chili, or even a simple green salad to balance out the richness. Each side brings something different, so mix and match depending on your mood and guests!
Creative Ways to Present
For a fun twist, serve this chili in small mason jars for casual gatherings or layer it over baked potatoes for a hearty dinner. You can also use it as a filling for soft tacos or tortilla wraps. The creamy texture and robust flavor make it incredibly versatile beyond just a bowl.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The chili actually tastes even better the next day as the flavors continue to develop. Just be sure to cool it completely before refrigerating.
Freezing
This Slow Cooker White Chicken Chili Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and store for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on the stove or in the microwave.
Reheating
To reheat, warm the chili over low heat on the stove, stirring occasionally to prevent sticking and to reincorporate any separated ingredients. You can add a splash of broth or water if it’s too thick. Microwaving works well too—heat in short bursts and stir in between.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken is a great shortcut that saves cooking time. Just add the shredded cooked chicken during the last 30 minutes of cooking to warm through and meld with the other ingredients.
Is this chili spicy?
This recipe is mildly spiced, making it approachable for everyone. If you prefer more heat, try adding diced jalapeños or swap Monterey Jack for pepper jack cheese for an extra kick.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to cook the onions and garlic first, then add all ingredients except the dairy. Cook on high pressure for about 15 minutes, then do a quick release. Stir in sour cream and cheeses afterward off the heat.
What can I substitute for sour cream and cream cheese?
If you want to lighten the dish or need dairy-free options, Greek yogurt can replace sour cream, and you can use a vegan cream cheese alternative to keep it creamy without dairy.
How thick should the chili be?
The chili should be creamy and slightly thickened but still spoonable and not too stew-like. Adding cheese and sour cream at the end gives it that perfect comforting texture.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe is a true crowd-pleaser and my go-to when I want something warm, hearty, and filled with flavor but without fuss. It’s perfect for cozy nights in, casual entertaining, or whenever you need that soul-soothing bowl of comfort food. Give it a try—I promise it’ll quickly become one of your favorites too!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for a hearty meal. Tender chicken breasts are slow-cooked with beans, green chilies, and aromatic spices, then blended with creamy cheeses and lime juice for a rich, flavorful finish. Ideal for easy meal prep and customizable with your favorite toppings like avocado, cilantro, or jalapeños.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans great Northern beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
Cheese and Dairy
- 1/2 cup sour cream
- 4 ounces cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
Finishing Touches and Optional Toppings
- Juice of 1 lime
- Optional toppings: chopped cilantro, avocado, tortilla chips, jalapeño slices
Instructions
- Prepare Ingredients: Place chicken breasts in the bottom of the slow cooker. Add the chopped onion, minced garlic, drained beans, diced green chilies, and all the spices including cumin, oregano, chili powder, coriander, salt, and pepper. Pour in the chicken broth and stir gently to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is thoroughly cooked and tender enough to shred. The flavors will meld during this slow cooking process, creating a warming base for the chili.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, distributing it evenly throughout the chili.
- Add Creamy Ingredients: Stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover and continue cooking for an additional 10–15 minutes or until the cheeses are fully melted and the chili attains a creamy consistency.
- Finish and Serve: Mix in the fresh lime juice for a bright, zesty flavor. Taste the chili and adjust seasoning as needed. Serve warm, topped with your choice of cilantro, avocado slices, tortilla chips, or jalapeño slices for extra heat and texture.
Notes
- For extra heat, add a diced jalapeño or substitute pepper jack cheese.
- This chili can be made quickly using rotisserie chicken instead of raw chicken breasts.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months to preserve freshness.
