If you are craving a warm, comforting, and utterly flavorful meal, the Slow Cooker White Chicken Chili Recipe is here to become your new favorite go-to. This creamy chili combines tender chicken, hearty beans, and just the right amount of spice, all slow-cooked to perfection. It’s a wonderful twist on traditional chili that is lighter in color but bursting with rich, delicious taste that feels like a hug in a bowl. Whether you want an easy weeknight dinner or a satisfying dish for entertaining, this chili is sure to impress with its comforting textures and zesty hints of lime and cheese.
Ingredients You’ll Need
As simple as the ingredients are, each one plays a crucial role in building the flavor, texture, and heartiness of this dish. From the gentle creaminess of the cheeses to the fragrant spices, this list will set you up for chili success.
- Boneless, skinless chicken breasts (1 1/2 pounds): Provides tender, lean protein that soaks up all the flavors during slow cooking.
- Medium onion, chopped (1): Adds sweetness and depth to the broth as it cooks down.
- Garlic cloves, minced (3): Gives a robust aroma and a touch of pungency that wakes up the palate.
- Great Northern beans, drained and rinsed (2 cans, 15-ounce each): Delivers creamy texture and subtle nutty flavor.
- Diced green chilies (1 can, 4-ounce): Introduces mild heat and a fresh tang.
- Ground cumin (1 teaspoon): Brings an earthy warmth essential to chili’s character.
- Dried oregano (1 teaspoon): Infuses herbal undertones for complexity.
- Chili powder (1/2 teaspoon): Adds mellow heat and smokiness.
- Ground coriander (1/2 teaspoon): Offers citrusy, floral notes that brighten the dish.
- Salt (1/2 teaspoon): Enhances all the flavors.
- Black pepper (1/4 teaspoon): Provides subtle heat and depth.
- Low-sodium chicken broth (4 cups): The flavorful base that keeps the chili moist and hearty.
- Sour cream (1/2 cup): Adds creaminess and a slight tang for richness.
- Cream cheese, cubed and softened (4 ounces): Melts beautifully for an ultra-smooth texture.
- Shredded Monterey Jack cheese (1 cup): Gives gooey meltiness and a mild, buttery flavor.
- Juice of 1 lime: Brightens the chili with fresh acidity before serving.
- Optional toppings: chopped cilantro, avocado, tortilla chips, jalapeño slices: Customize your chili with fresh, crunchy, or spicy accents.
How to Make Slow Cooker White Chicken Chili Recipe
Step 1: Add Ingredients to the Slow Cooker
Start by placing the chicken breasts at the bottom of your slow cooker. Layer in the chopped onions, minced garlic, great Northern beans, and diced green chilies right on top. Sprinkle the cumin, oregano, chili powder, coriander, salt, and pepper evenly, then pour the chicken broth over everything. Give it a gentle stir to combine the ingredients—this is the foundation of those amazing slow-cooked flavors.
Step 2: Slow Cook the Chili
Cover your slow cooker and set it to low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking process allows the chicken to become incredibly tender while all the spices get a chance to mingle and develop a rich broth. You’ll be rewarded with meat so soft it practically falls apart, and a chili base that tastes deeply satisfying.
Step 3: Shred the Chicken and Add Creamy Ingredients
Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot. Then, stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover again and let it cook for an additional 10 to 15 minutes, or until the cheeses have melted fully, creating a luxuriously creamy chili.
Step 4: Finish with Lime Juice and Adjust Seasonings
Once the cheese is melted and the chili is creamy, stir in the juice of one lime. This final step adds a fresh brightness that balances the richness. Taste your chili now and feel free to tweak the salt or spices to your liking. Your kitchen is about to smell absolutely irresistible!
How to Serve Slow Cooker White Chicken Chili Recipe
Garnishes
One of the joys of serving this chili is getting creative with garnishes. Fresh chopped cilantro lends a herbaceous pop, creamy avocado slices cool down the spicier notes, and crunchy tortilla chips add delightful texture. For an extra kick, jalapeño slices bring just enough heat to keep things interesting.
Side Dishes
This chili is perfect as a stand-alone meal but shines when paired with simple side dishes. A crisp green salad or corn bread with a little honey butter makes a comforting and well-rounded plate. You can even serve it alongside steamed rice to soak up every creamy, spicy bite.
Creative Ways to Present
Feeling a bit fancy? Serve your Slow Cooker White Chicken Chili Recipe in small bowls topped with a dollop of sour cream and a sprinkle of extra cheese. Spoon it into mini bread bowls for an inviting presentation, or serve it as a hearty topping over baked potatoes. No matter how you plate it, your guests will be impressed!
Make Ahead and Storage
Storing Leftovers
If you have any chili leftover, no worries. Store it in an airtight container in the refrigerator for up to four days. The flavors actually tend to deepen and become more harmonious overnight, so leftovers are often even better the next day.
Freezing
This chili freezes wonderfully, making it an excellent candidate for meal prep. Portion it into freezer-safe containers and freeze for up to three months. Just be sure to leave room for expansion and thaw overnight in the refrigerator before reheating.
Reheating
When you’re ready to enjoy your leftovers, reheat the chili gently on the stove over low heat, stirring occasionally. This helps to preserve the creamy texture and prevents the cheese from separating. You can also microwave individual portions, but be sure to stir midway through heating.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that can reduce your prep time significantly. Add it during the last hour of cooking to let the flavors meld without overcooking the meat.
Is this chili spicy? Can I make it milder or hotter?
This Slow Cooker White Chicken Chili Recipe has a gentle heat level, but you can adjust it easily. For milder chili, reduce or omit the diced green chilies and chili powder. For more heat, add diced jalapeños or swap Monterey Jack for pepper jack cheese.
What can I substitute if I don’t have cream cheese?
If you don’t have cream cheese on hand, try using sour cream or Greek yogurt, though the texture might be a bit different. Cream cheese adds richness and that velvety mouthfeel which is hard to replicate exactly, but other dairy-based thickeners work in a pinch.
Can I make this recipe in a regular pot on the stove?
You certainly can! Just simmer the ingredients over low heat for about one to two hours until the chicken is tender, then shred and finish with cheeses as directed. Keep an eye on the liquid as it may reduce faster on the stove.
Is this dish gluten-free?
Yes! All the ingredients in this Slow Cooker White Chicken Chili Recipe are naturally gluten-free, making it a safe and tasty choice for those with gluten sensitivities or celiac disease.
Final Thoughts
This Slow Cooker White Chicken Chili Recipe is one of those dishes that feels like a warm, comforting hug after a long day. It’s flavorful, creamy, and easy to prepare with minimal hands-on time, making it perfect for busy weeknights or cozy weekends. I encourage you to try it out and make it your own with your favorite toppings and sides. Once you taste this chili, I have a feeling it will quickly become a beloved favorite in your recipe collection, just like it is in mine!
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 hearty and creamy comfort food made with tender shredded chicken, great Northern beans, and a blend of aromatic spices. Cooked low and slow for deep flavors, it features a luscious mix of cream cheese and sour cream that gives the chili its signature smooth texture. Perfect for busy days, this easy recipe allows you to set and forget your dinner while filling your home with warm, inviting aromas.
Ingredients
Chicken and Beans
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans great Northern beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 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
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 4 ounces cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Avocado slices
- Tortilla chips
- Jalapeño slices
Instructions
- Layer Ingredients in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Add the chopped onion, minced garlic, drained great Northern beans, diced green chilies, ground cumin, dried oregano, chili powder, ground coriander, salt, black pepper, and low-sodium chicken broth. Stir gently to combine all ingredients evenly.
- Cook until Chicken is Tender: Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. The chicken should be thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, stirring it into the chili base.
- Add Creamy Ingredients: Stir in the sour cream, softened cream cheese cubes, and shredded Monterey Jack cheese. Cover again and let cook for an additional 10 to 15 minutes until the cheeses are completely melted and the chili reaches a creamy consistency.
- Finish with Lime Juice and Seasoning: Remove the lid, stir in the fresh lime juice for brightness, and taste. Adjust salt, pepper or spices as needed before serving.
- Serve with Toppings: Ladle the chili into bowls and garnish with your favorite toppings like chopped cilantro, sliced avocado, crispy tortilla chips, and jalapeño slices for added heat and texture.
Notes
- For extra heat, add a diced jalapeño or substitute pepper jack cheese for Monterey Jack.
- You can use rotisserie chicken instead of cooking chicken breasts to save time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
