Some recipes don’t need a long introduction, because the moment you take your first bite, they explain themselves. This slow cooker white chicken chili is exactly that kind of dish. It’s simple, creamy, and incredibly comforting — the kind of meal you can throw together in the morning and come home to with a smile.
What I love most about this recipe is how little fuss it requires. You’re not chopping dozens of ingredients or watching anything simmer. Everything goes into the slow cooker, the flavors melt together slowly, and by the time dinner rolls around, the chicken is so tender it practically falls apart with a fork. The beans give it body, the green chilies add a warm, mellow heat, and the cream cheese pulls everything together into a velvety finish.
It’s the sort of chili people end up asking for the recipe after one bowl — and the leftovers taste just as good the next day.
Why This Recipe Works
• Hands-off cooking: Once everything’s in the slow cooker, your work is done.
• Creamy without being heavy: The cream cheese melts in at the end and makes the broth silky instead of thick or gloopy.
• Great for chilly days: It warms you up instantly but isn’t overly spicy.
• Reliable every time: You don’t need special skills or fancy ingredients for this one.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened and cubed
How to Make It (Step-by-Step)
Before You Begin:
Wash and dry all produce thoroughly. Prepare your cookware as needed. Cooking results and prep times may vary depending on your equipment and ingredient sizes.
Step 1 — Build the Base
Place the chicken breasts at the bottom of the slow cooker. Add beans, onions, garlic, and green chilies on top.
Step 2 — Season Everything
Sprinkle cumin, oregano, chili powder, salt, and pepper evenly.
Step 3 — Add Broth & Cook
Pour in the chicken broth. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender enough to shred easily.
Step 4 — Shred the Chicken
Remove chicken, shred with two forks, and return to the cooker. Stir to combine.
Step 5 — Make It Creamy
Add cream cheese cubes and stir gently until fully melted and blended with no visible lumps. Taste and adjust seasoning.
Step 6 — Serve
Serve warm with cilantro, cheese, or tortilla chips.
How to Serve
This chili pairs well with:
- Warm cornbread
- Tortilla chips
- A bright green salad
- Crusty bread for dipping
It also makes a great lunch the next day.
Storage & Reheating
Refrigerator: Up to 3 days
Freezer: Up to 3 months
Reheat: Gently on the stovetop, or microwave in short intervals
(If reheating from frozen, thaw in the fridge overnight.)
Tips That Make a Difference
• Let the cream cheese soften before adding it — it melts smoother.
• If you want a richer flavor, sear the chicken for a minute per side before slow cooking.
• Mash a few beans for an even thicker, heartier chili.
• For more heat, add jalapeño or hot sauce.
Variations
Here are easy ways to switch things up:
Make it spicy
Add diced jalapeño, smoked paprika, or a pinch of cayenne.
Bulk it up with vegetables
Corn, bell peppers, or zucchini work beautifully.
Try a different protein
Chicken thighs, rotisserie chicken, or even turkey.
Low-carb version
Skip the beans and stir in cauliflower rice at the end.
Frequently Asked Questions
Can I use frozen chicken?
Yes — just add 1–2 extra hours of cook time. Make sure the internal temperature reaches 165°F.
What beans work best?
Great Northern or cannellini beans give the creamiest texture without overpowering the flavor.
Can I make it thicker?
Mash some beans or simmer uncovered for 10–15 minutes. You can also add a slurry of cornstarch and water.
Can I use thighs instead of breasts?
Absolutely — thighs add more flavor and become even more tender.
Does it freeze well?
Yes, very well. Just thaw overnight and warm gently on the stove.
Conclusion
This slow cooker white chicken chili is the kind of recipe that slips easily into your regular rotation. It’s simple, comforting, and packed with flavor — perfect for busy days, cold evenings, or when you just want something warm and satisfying without a lot of work.
Every spoonful is creamy, cozy, and full of tender chicken and mellow spices. It’s the kind of meal that feels like it’s been simmering all day, even though you barely lifted a finger.
Recipe Card
Easy Slow Cooker White Chicken Chili
Author: Isaac Blogger
Course: Dinner / Soup
Cuisine: American
Method: Slow Cooker
Prep Time: 15 minutes
Cook Time: 6–8 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: ~325 kcal
Before You Begin
Wash and dry all produce thoroughly. Prepare your cookware as needed. Cooking results and prep times may vary depending on your equipment and ingredient sizes.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened and cubed
Instructions
- Place chicken breasts in the bottom of the slow cooker. Add beans, onion, garlic, and green chilies.
- Sprinkle cumin, oregano, chili powder, salt, and black pepper.
- Pour broth over everything. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken reaches 165°F (74°C) and is tender enough to shred.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add cubed cream cheese and stir until fully melted and smooth with no visible lumps.
- Taste and adjust seasoning. Serve warm with your favorite toppings.
Nutrition (Estimated per serving)
Calories: 325
Protein: 32g
Fat: 11g
Carbs: 22g
Fiber: 6g
Sodium: 640mg
Nutrition Disclaimer
Nutrition values are estimates and may vary based on brands and measurements.
