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A hearty bowl of chicken chili from an easy chicken chili recipe, garnished with sour cream, shredded cheese, and diced avocado.

Hearty Slow Cooker White Chicken Chili

A comforting and flavorful slow cooker white chicken chili, packed with tender chicken, white beans, corn, and a creamy broth. This recipe is perfect for a hearty weeknight meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless, skinless chicken breasts cut into 1-inch pieces, or left whole to shred later
  • 1 large Yellow onion chopped
  • 3 cloves Garlic minced
  • 2 15 oz cans Great Northern beans rinsed and drained
  • 1 15 oz can Cannellini beans rinsed and drained
  • 1 15 oz can Corn drained (or 1.5 cups frozen corn)
  • 1 4 oz can Diced green chilies undrained
  • 4 cups Chicken broth
  • 2 tsp Ground cumin
  • 1 tsp Chili powder mild
  • 1/2 tsp Dried oregano
  • 1/4 tsp Cayenne pepper optional, for heat
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 4 oz Cream cheese softened and cut into cubes
  • 1/4 cup Fresh cilantro chopped, for garnish
  • Optional Garnishes shredded Monterey Jack cheese, sour cream, avocado, lime wedges, tortilla chips

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting Board
  • Chef’s Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Place the cut chicken (or whole breasts/thighs), chopped yellow onion, minced garlic, rinsed Great Northern beans, rinsed cannellini beans, drained corn, undrained diced green chilies, chicken broth, ground cumin, chili powder, dried oregano, cayenne pepper (if using), salt, and black pepper into a 6-quart (or larger) slow cooker.
  2. Stir all ingredients thoroughly to combine. Cover the slow cooker with the lid. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shreds.
  3. If you used whole chicken breasts or thighs, carefully remove them from the slow cooker and shred them using two forks on a cutting board. Return the shredded chicken to the slow cooker.
  4. Add the softened cream cheese cubes to the slow cooker. Stir well until the cream cheese is fully melted and smoothly incorporated into the chili, making it creamy. Continue to cook for another 15-20 minutes, or until heated through.
  5. Taste the chili and adjust seasonings as needed (add more salt, pepper, or spices to your preference). Serve hot, garnished with fresh cilantro, shredded cheese, a dollop of sour cream, diced avocado, and lime wedges, if desired. Tortilla chips make a great accompaniment.

Notes

This slow cooker white chicken chili is excellent for meal prepping! It can be stored in an airtight container in the refrigerator for up to 3-4 days. For an extra kick, feel free to increase the cayenne pepper or add a dash of your favorite hot sauce. For a thicker chili, you can remove about 1 cup of the chili liquid after the chicken is shredded, mix with 1-2 tablespoons of cornstarch, then return to the slow cooker and stir until thickened.