The BEST Slow Cooker White Chicken Chili
When the temperatures drop and the cravings for hearty, comforting meals rise, few dishes hit the spot like a steaming bowl of slow cooker white chicken chili. This creamy, flavorful twist on the traditional chili is not only soul-soothing but also packed with protein and wholesome ingredients. Whether you’re hosting a game day gathering, meal prepping for the week, or simply looking to cozy up at home, slow cooker white chicken chili is the answer.

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Jump to RecipeWhy White Chicken Chili?
Unlike its red counterpart, white chicken chili swaps out the tomatoes and ground beef for tender shredded chicken, white beans, and green chiles. The result? A lighter yet still satisfying dish with layers of flavor. The creaminess often comes from a combination of cream cheese and cream, balanced with the zestiness of lime and the subtle heat of spices.
Ingredients for the Perfect Bowl
To make an irresistible white chicken chili, you’ll need the following staples:
- Chicken: Breasts or thighs (I like a combination).
- Beans: Cannellini beans or Great Northern beans add a creamy texture and are rich in fiber.
- Green Chiles: These provide a mild, smoky heat that’s essential to the dish.
- Chicken Broth: A good-quality broth lays the foundation for flavor.
- Onions and Garlic: The aromatic base that brings depth to the chili.
- Spices: Cumin, chili powder, oregano, and paprika are the key players.
- Creamy Element: Cream cheese and cream for that signature richness.
- Toppings: Fresh cilantro, diced avocado, shredded cheese, jalapeños, and a squeeze of lime take the dish to the next level.
How to Make Slow Cooker White Chicken Chili

Grab your slow cooker! I recently upgraded to this 6-qt Instant Pot with a slow cooker function and loving it. Fill your slow cooker with these delicious and get ready for the best white chicken chili you’ve ever tasted.
Ingredients:
- 1 pound boneless, skinless chicken breasts and/or thighs
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed (divided)
- 32 oz no-salt chicken broth
- 1 can (4 ounces) mild diced green chiles, drained
- 1 can (4 ounces) hot diced green chilies, drained (OR my favorite: 4 oz of chopped homemade cowboy candy)
- 1 15-oz can whole kernel corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 tsp cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 tbsp chopped fresh cilantro
- 1 tsp each Salt and pepper or to taste
- 4 ounces Neufchatel cream cheese, softened
- 1 cup half and half
Instructions:

- Add chicken to the bottom of a slow cooker. Add the diced onion, garlic, corn, spices, herbs, salt, pepper, chicken stock and 1 can of drained/rinsed white beans. Mix well and cover.
- Set slow cooker on low and cook for 6-8 hours.
- When finished, remove chicken and shred with two forks. Return meat to the cooker.
- In a blender, food processer, or pot with stick blender, combine 1 can of drained/rinsed white beans, cream cheese, and half & half. Blend thoroughly until it forms a thickened liquid.
- Pour mixture into the slow cooker and mix thoroughly. Heat an additional 15 minutes until warmed through.
- Serve hot, topped with your favorite garnishes.

Pairing and Serving Suggestions
White chicken chili is delicious on its own, but it pairs wonderfully with warm cornbread, tortilla chips, or a simple side salad. A cold beer or a glass of crisp white wine complements the meal perfectly.
A Versatile Favorite
One of the best things about white chicken chili is its versatility. You can easily adapt the recipe to suit your preferences or dietary needs. Swap the chicken for turkey, use dairy-free alternatives for creaminess, or load it up with extra veggies like zucchini, or bell peppers.

Whether you’re a seasoned chili enthusiast or trying this variety for the first time, white chicken chili is a dish that’s sure to earn a spot in your recipe rotation. So grab your favorite pot and get ready to ladle out some love—one creamy, hearty bowl at a time.

The BEST Slow Cooker White Chicken Chili
Equipment
- Slow cooker
- Blender or food processer
Ingredients
- 1 pound boneless, skinless chicken breasts and/or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 15 oz cans cannellini or great northern beans, drained and rinsed (divided)
- 32 oz no-salt chicken broth
- 1 4 oz can mild diced green chiles, drained
- 1 4 oz can hot diced green chilies, drained (OR my favorite: 4 oz of chopped homemade cowboy candy)
- 1 15 oz can whole kernel corn, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp chopped fresh cilantro
- 1 tsp each salt and pepper
- 4 oz Neufchatel cream cheese, softened
- 1 cup half & half, light cream, or milk
Instructions
- Add chicken to the bottom of a slow cooker. Add the diced onion, garlic, corn, spices, herbs, salt, pepper, chicken stock and 1 can of drained/rinsed white beans. Mix well and cover.
- Set slow cooker on low and cook for 6-8 hours.
- When finished, remove chicken and shred with two forks. Return meat to the cooker.
- In a blender, food processer, or pot with stick blender, combine 1 can of drained/rinsed white beans, cream cheese, and half & half. Blend thoroughly until it forms a thickened liquid.
- Pour mixture into the slow cooker and mix thoroughly. Cover and heat an additional 15 minutes until warmed through.
- Serve hot, topped with your favorite garnishes.