ULTIMATE SLOW COOKER WHITE CHICKEN CHILI

Creamy • Comforting • High-Flavor • Slow-Cooker Perfect

This chili hits four notes at once — creamy, tangy, smoky, and mildly spicy — the exact combo people crave during the winter comfort-food season.

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.

This slow cooker version builds flavor from the bottom up, meaning every scoop tastes rich and layered without needing any browning or extra steps.

20 FAQs – Ultimate Slow Cooker White Chicken Chili

What is white chicken chili made of?
White chicken chili is made with chicken, white beans, green chiles, broth, and warm spices, finished with cream cheese or cream for a rich, creamy texture.
Is white chicken chili spicy?
It’s mildly spicy by default. You control the heat by adjusting jalapeños, cayenne, or red pepper flakes.
Can I make white chicken chili in a slow cooker?
Yes, white chicken chili is perfect for the slow cooker because it develops deep flavor while keeping the chicken tender and juicy.
What cut of chicken works best for white chicken chili?
Boneless skinless chicken thighs work best because they stay moist and shred easily. Chicken breasts can be used, but thighs give better texture.
How long should white chicken chili cook in a slow cooker?
Cook on low for 6–7 hours or high for 3–4 hours until the chicken shreds easily.
Do I need to cook the chicken before adding it to the slow cooker?
No. This recipe is dump-and-go. The chicken cooks fully and safely in the slow cooker.
Why is my white chicken chili too thin?
If it’s thin, mash some of the beans directly in the pot or let it cook uncovered for 20–30 minutes to thicken.
How do I make white chicken chili extra creamy?
Add more cream cheese, heavy cream, or half-and-half, and stir well after shredding the chicken.
Can white chicken chili be made dairy-free?
Yes. Skip the cream cheese and use coconut milk or extra beans for thickness.
Can I freeze white chicken chili?
Yes, but freeze it before adding cream. Add dairy fresh when reheating for best texture.
How long does white chicken chili last in the fridge?
Stored in an airtight container, it lasts up to 4 days in the refrigerator.
What beans are best for white chicken chili?
Great Northern beans or cannellini beans work best because they’re creamy and mild.
Can I add corn to white chicken chili?
Yes. Corn adds sweetness and texture and pairs perfectly with green chiles and cream.
Is white chicken chili gluten-free?
Yes, as long as your broth and seasonings are gluten-free.
Can I make white chicken chili thicker without flour?
Absolutely. Mash beans or let it simmer uncovered to thicken naturally.
What toppings go best on white chicken chili?
Shredded Monterey Jack, cilantro, lime wedges, tortilla chips, avocado, or sour cream.
Can I use rotisserie chicken instead?
Yes, but reduce the cooking time and add the shredded chicken toward the end.
What spices give white chicken chili its flavor?
Cumin, oregano, smoked paprika, coriander, garlic, and green chiles create its signature warmth.
Is white chicken chili healthy?
It’s high in protein and customizable. You can reduce cream or use lighter dairy options.
Why does white chicken chili taste better the next day?
The flavors continue to develop as it rests, making leftovers even richer and more balanced.

Make it

Ultimate Slow Cooker White Chicken Chili

This slow cooker white chicken chili hits four flavor notes at once — creamy, tangy, smoky, and mildly spicy — the balance people crave during the winter comfort-food season. Tender chicken thighs slowly break down into the broth while white beans, green chiles, and warm spices build depth. A creamy finish brings everything together into a rich, comforting chili that delivers bold flavor with minimal effort.

This is a true dump-and-go slow cooker recipe. No browning. No extra steps. Just layered flavor and patience.

Ingredients

Protein
2 to 2½ pounds boneless skinless chicken thighs

Flavor Base
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)

Seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
¼–½ teaspoon cayenne or red pepper flakes (optional)

Liquid & Finish
3 cups chicken broth
4 oz cream cheese, softened
½–1 cup heavy cream or half-and-half
Juice of 1 lime
Fresh cilantro, chopped

Instructions

1. Build the flavor base
Add the diced onion, garlic, jalapeño, green chiles, white beans, and corn to the slow cooker.

2. Season
Sprinkle the salt, black pepper, cumin, smoked paprika, oregano, coriander, and cayenne evenly over the vegetables. This layers flavor throughout the chili as it cooks.

3. Add the chicken and broth
Lay the chicken thighs on top of the seasoned base. Pour in the chicken broth.

4. Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and easily shreds.

5. Shred the chicken
Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.

6. Make it creamy
Stir in the cream cheese and heavy cream or half-and-half. Let the chili cook for an additional 15–20 minutes, stirring occasionally, until fully melted, creamy, and thickened.

7. Finish and adjust
Add lime juice and fresh cilantro. Taste and adjust seasoning as needed.

Cooking Time & Yield

Prep Time: 15 minutes
Cook Time:
- Low: 6–7 hours
- High: 3–4 hours
Total Time: About 7 hours 15 minutes
Yield: 6 generous servings

Nutrition Information

Estimated per serving

Calories: 420
Protein: 32 g
Fat: 24 g
Saturated Fat: 11 g
Carbohydrates: 23 g
Fiber: 6 g
Sodium: 780 mg
Cholesterol: 135 mg

Nutrition values may vary based on ingredient brands and substitutions.

Serving Suggestions

Serve hot with shredded Monterey Jack, fresh cilantro, a squeeze of lime, and crushed tortilla chips for texture. This chili thickens as it rests and tastes even better the next day, making it ideal for leftovers and meal prep.

Notes & Tips

• Chicken thighs provide the best texture and flavor for this recipe, but chicken breasts can be substituted if needed.
• For thicker chili, mash some of the beans directly in the pot before adding cream.
• For extra heat, add more jalapeño or a pinch of cayenne.
• For freezing, leave out the dairy and add it after reheating.

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