Slow Cooker White Chicken Chili
Published March 15, 2026 · 6 hours cook time · Serves 8
I'll be honest — for years I thought chili meant ground beef, kidney beans, and tomatoes. That was it. Then a friend brought this white chicken chili to a potluck and I had to rethink everything. It's creamy without being heavy, warming without being overwhelmingly spicy, and the green chiles give it this bright, almost smoky flavor that regular chili just doesn't have. I've been making it at least once a month since.
The thing that takes this from "pretty good soup" to "I need the recipe right now" is the cream cheese. I know it sounds odd, but stirring cubed cream cheese into the hot chili at the end gives it this silky, velvety texture that feels fancy even though it's dead simple. It melts right in and thickens the broth without making it gloopy.
This recipe feeds a crowd. Eight generous bowls — more if people are having it with cornbread on the side (which they should, by the way). It reheats like a dream, freezes well, and actually tastes better the next day after the flavors have had time to get to know each other. If you're looking for a make-ahead meal that'll carry you through the week, this is it.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (15 oz) white kidney (cannellini) beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn)
- 2 cans (4 oz each) diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- Juice of 1 lime
- Toppings: shredded Monterey Jack, tortilla strips, sliced jalapeños, cilantro, diced avocado
If you're not sure about ingredient measurements, our unit converter can help you switch between metric and imperial in a click.
Step-by-Step Instructions
- Start with the chicken. Place the chicken breasts in the bottom of a 6-quart slow cooker. Season them right in the pot with cumin, chili powder, oregano, smoked paprika, coriander, salt, and pepper. No need to dirty another dish — just sprinkle the spices straight on.
- Add the beans, corn, and chiles. Pile the drained beans, drained corn, diced green chiles, diced onion, and minced garlic on top of the chicken. Don't worry about being neat — it all cooks down together.
- Pour in the broth. Add the chicken broth over everything. Give it a very gentle stir to distribute the spices, but try to keep the chicken on the bottom where it'll be submerged in liquid.
- Cook low and slow. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The chicken should be so tender it practically disintegrates when you poke it with a fork.
- Shred the chicken. Use tongs to pull the chicken breasts out onto a cutting board. Shred with two forks — it should come apart with almost no effort. Dump all that shredded chicken back into the pot.
- Add the creamy finish. Cut the softened cream cheese into small cubes (it melts faster this way) and drop them into the hot chili. Stir until the cream cheese is completely melted and the chili turns smooth and creamy. Stir in the sour cream and squeeze the lime juice over the top. The lime brightens everything up and keeps it from tasting too rich.
- Serve it loaded. Ladle into deep bowls and go wild with toppings. Shredded Monterey Jack, crunchy tortilla strips, sliced jalapeños, a big handful of cilantro, and diced avocado. Every bowl should look different.
Want to turn this into a game-day spread? Set up a topping bar and let people build their own bowls. Throw out some fresh guacamole and a basket of tortilla chips on the side and you're the MVP of snack time.
Tips for the Best White Chicken Chili
- Soften the cream cheese first. Leave it on the counter for at least 30 minutes before you need it. Cold cream cheese won't melt smoothly and you'll end up with lumps. In a pinch, microwave it for 15-20 seconds.
- Mash some beans. Before adding the cream cheese, use a potato masher or the back of a wooden spoon to smash about a quarter of the beans against the side of the pot. This thickens the chili naturally and gives it a more stew-like body.
- Don't skip the lime. It might seem like a small thing, but that squeeze of lime at the end is what keeps the chili from tasting flat. The acid cuts through the richness and makes all the other flavors pop.
- Season at the end. The broth concentrates as it cooks, so always taste and adjust the salt, pepper, and cumin after the chili is done. What tasted right at the beginning might need a boost after 6 hours.
Variations
- Spicy White Chicken Chili: Add 1-2 diced jalapeños (seeds and all) and a pinch of cayenne pepper. The heat builds slowly and really warms you up on a cold night.
- Slow Cooker White Turkey Chili: Swap the chicken for boneless turkey breast. It works exactly the same way and is a great use for leftover Thanksgiving turkey — just stir it in shredded during the last hour.
- Vegetarian White Bean Chili: Skip the chicken entirely, add an extra can of beans (chickpeas work great), and use vegetable broth. You won't miss the meat at all — the beans and cream cheese keep it hearty.
- Green Chile Enchilada Chili: Replace one can of green chiles with a can of green enchilada sauce. It gives the whole pot a deeper, more complex chile flavor.
If you're into soups and stews, you'll also love our creamy tomato soup and classic chicken soup.
Nutrition Facts
Per serving (based on 8 servings)
Frequently Asked Questions
What makes white chili different from regular chili?
White chili uses chicken instead of ground beef, white beans instead of kidney beans, and skips the tomato base entirely. The broth is typically chicken-based and finished with cream cheese or sour cream for a lighter, creamier texture. Green chiles provide the heat instead of red chili peppers.
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight first. Use about 1.5 cups of dried great northern beans soaked in water for 8 hours, then drain. Add them to the slow cooker with an extra cup of broth. They'll cook perfectly in the 6-8 hours on low.
How do I thicken white chicken chili?
The cream cheese does most of the thickening work. For an even thicker chili, mash some of the beans against the side of the pot before adding the cream cheese. You can also mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
Can I freeze white chicken chili?
Yes, it freezes well for up to 3 months. Let it cool completely, then store in freezer-safe containers. The cream cheese may separate slightly when reheated — just give it a good stir and it'll come back together. Reheat on the stovetop over medium-low heat.