Slow Cooker White Chicken Chili
Made it? Rate this recipeChicken breasts, white beans, green chiles, and cumin slow cooked in broth, then shredded and stirred with cream cheese for a creamy chili topped with avocado, cilantro, and crispy tortilla strips.
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Step-by-Step Instructions
Load the Slow Cooker
Add the onion, garlic, jalapeno, green chiles, drained beans, and corn to a 6-quart (5.7 L) slow cooker. Sprinkle in the cumin, oregano, chili powder, salt, and pepper, and stir. Lay the chicken breasts on top and pour in the chicken broth.
Chef's Tips
- ›Use canned beans. Dry white beans would need soaking and boiling first and will not soften reliably in a slow cooker.
- ›Rinse the beans to remove the starchy canning liquid and extra salt.
Slow Cook
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and reads 165°F (74°C) in the thickest part. Avoid lifting the lid while it cooks.
Chef's Tips
- ›Use thawed chicken only. Frozen chicken is not safe to start in a slow cooker.
- ›Check the temperature in the thickest breast with an instant-read thermometer.
Shred the Chicken
Lift the chicken onto a cutting board and shred it with two forks. Return it to the slow cooker.
Chef's Tips
- ›Shredding in the pot works too, but a board makes it easier to remove any tough bits.
Make It Creamy
Stir in the cream cheese cubes and sour cream. Cover and cook on HIGH for 15 to 20 minutes, stirring once or twice, until the cream cheese melts completely into the broth. Stir in the lime juice and adjust the salt.
Chef's Tips
- ›Soft, cubed cream cheese melts faster and more evenly.
- ›For a thicker chili, mash a ladle of beans against the side of the pot.
Top and Serve
Ladle the chili into bowls and top each with diced avocado, a handful of crispy tortilla strips, and chopped cilantro. Add a lime wedge and extra sour cream if you like.
Chef's Tips
- ›Add the tortilla strips at the table so they stay crisp.
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About This Recipe
What is this dish?
White chicken chili is a tomato-free chili made with chicken, white beans, green chiles, and warm spices like cumin and oregano. A little cream cheese stirred in at the end makes it creamy.
Why you'll love it
Everything goes into the pot raw with no browning, and most of the ingredients come from the pantry. The toppings add freshness and crunch to a cozy bowl.
When to serve
Serve it for weeknight dinners, game days, or cold-weather gatherings. It also packs well for lunches.
Quick tips
Use canned beans and thawed chicken, add the dairy at the end, and keep the tortilla strips crisp until serving.
Ingredient Highlights
Canned White Beans
Cannellini or great northern beans are creamy and mild. Canned beans are already fully cooked, so they are safe and consistent in a slow cooker.
Green Chiles
Canned diced green chiles are mild and tangy, giving the chili its characteristic flavor without much heat.
Cream Cheese
A small amount melts into the broth to create a creamy texture without needing a flour-based roux.
Substitution Options
Chicken breasts can be replaced with boneless thighs. Cannellini beans can be swapped for navy or great northern beans. Sour cream can be replaced with plain Greek yogurt (stir in off the heat). For a dairy-free version, omit the cream cheese and sour cream and stir in 1/2 cup canned coconut milk. Rotisserie chicken can be stirred in during the last 30 minutes instead of raw chicken.
Chef's Tips
Techniques that separate good from great
Use Thighs for Extra Juiciness
Swap the breasts for boneless thighs if you prefer richer, more forgiving meat. They tolerate the full LOW cook time without drying out.
Bloom the Spices
For a deeper flavor, saute the onion in a little oil for 4 minutes, then add the garlic and spices for 1 minute before adding them to the cooker.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Slow cooker (6-quart / 5.7 L)
- Cutting board and knife
- Can opener
- Colander
- Two forks
- Instant-read thermometer
- Ladle
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Add the cream cheese and sour cream only at the end; long cooking can make dairy grainy.
- Chicken breast dries out if overcooked, so stay within the recommended times and check the temperature.
- To make your own tortilla strips, slice corn tortillas thinly, toss with a little oil and salt, and bake at 400°F (200°C) for 8-10 minutes until crisp.
Recipe Variations
Different ways to make this dish your own
Salsa Verde Chicken Chili
Replace one can of green chiles with 1 cup (240 ml) of salsa verde for a tangier, slightly spicier chili.
Brothy Version
Skip the cream cheese and sour cream and finish with extra lime juice and cilantro for a lighter, clearer soup.
Loaded White Chili
Top with shredded Monterey Jack, crumbled bacon, and sliced jalapenos.
What to Serve With
Perfect pairings to complete the meal
Cornbread
A wedge of cornbread or corn muffins is a classic chili companion.
Over Rice
Spoon the chili over cilantro-lime rice for a more filling bowl.
Tortilla Chips
Serve with a bowl of tortilla chips for scooping.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 4 days. Keep the toppings separate.
Freezer
Freeze for up to 3 months. The creamy base can separate a little after freezing; stir well while reheating.
Make-Ahead
Chop the onion, garlic, and jalapeno the night before and refrigerate. Combine everything in the cooker in the morning.
Reheating
Reheat in a saucepan over medium heat, stirring often and adding a splash of broth if thick, until steaming hot (165°F / 74°C).
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