Name: ULTIMATE SLOW COOKER WHITE CHICKEN CHILI
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 2 to 2½ pounds boneless skinless chicken thighs; 1 large onion (diced); 6 cloves garlic (minced); 1 –2 jalapeños (minced (seeds removed for mild heat)); 2 cans (4 oz each diced green chiles); 2 cans white beans (great northern or cannellini, drained); 1 cup corn (frozen or canned, drained); 1 teaspoon kosher salt; 1 teaspoon black pepper; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 3 cups chicken broth; 4 oz cream cheese (softened); ½ –1 cup heavy cream or half-and-half; Juice of 1 lime

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This ULTIMATE SLOW COOKER WHITE CHICKEN CHILI is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!

Did You Know?

White chicken chili was created as a lighter alternative to traditional beef chili, but when made with thighs and cream, it becomes just as comforting — without the heaviness.

Pro Tips

Use thighs instead of breasts when possible. They stay juicier and more flavorful over long cook times. Do not lift the lid during cooking. Each peek releases heat and extends the cook time by 15-20 minutes. Build flavor by sauteing the aromatics until fragrant before adding any liquid. Season in layers throughout cooking and do a final taste adjustment right before serving.

Storage & Meal Prep

Stored in an airtight container, it lasts up to 4 days in the refrigerator. Great Northern beans or cannellini beans work best because they're creamy and mild.

Frequently Asked Questions

1. What is the difference between white chicken chili and regular chili?

White chicken chili uses chicken instead of beef, white beans instead of kidney beans, and chicken broth with cream instead of tomato-based sauce — creating a lighter, creamier chili.

2. Which white beans are best for chicken chili?

Great Northern beans and cannellini beans are the top choices. They hold their shape during slow cooking and have a creamy texture that complements the broth.

3. Can I use dried beans instead of canned?

Yes, soak dried beans overnight, drain, and add them raw to the slow cooker. They will cook perfectly over the 6-8 hour low setting.

4. How do I thicken white chicken chili?

Mash some of the beans against the side of the pot with a spoon — their starch naturally thickens the broth. You can also stir in a cornstarch slurry.

5. What gives white chicken chili its signature flavor?

Green chiles, cumin, garlic, and oregano form the base. Lime juice and cilantro added at the end brighten everything up.

6. Should I use chicken breast or thighs?

Either works well in the slow cooker. Thighs are more forgiving and shred more easily, while breasts give a leaner result.

7. Can I freeze slow cooker white chicken chili?

Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge.

8. What toppings go on white chicken chili?

Sour cream, shredded Monterey Jack cheese, sliced avocado, crushed tortilla chips, fresh cilantro, and a squeeze of lime are the classic toppings.

9. How long should white chicken chili cook in the slow cooker?

Cook on low for 6-8 hours or high for 3-4 hours. The chicken should shred easily with two forks when done.

10. Can I make this in an Instant Pot instead?

Yes — cook on high pressure for 15 minutes with a natural release. The result is the same tender chicken and creamy broth in a fraction of the time.

Watch How to Make This