Slow Cooker White Chicken Chili

Name: Slow Cooker White Chicken Chili
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, pat dry, any large breasts halved lengthwise to 1½-inch thickness; 6 cups (1440 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed; 1 can (15 oz) (425 g) canned great northern beans, drained and rinsed; 1 can (4 oz) (113 g) canned diced green chiles (Hatch or poblano style), with juice; 1 large (200 g) yellow onion, diced fine; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (1 g) dried oregano; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 cup (240 ml) heavy cream; 4 oz (113 g) cream cheese, cut into small cubes, softened to room temperature; 2 tbsp (30 ml) fresh lime juice; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 1 medium (25 g) fresh jalapeño, thinly sliced, seeds removed for less heat (optional)

From the MyKitchenBank Kitchen

A creamy, mild white chicken chili made in the slow cooker with tender chicken, white beans, green chiles, and a touch of cream. Minimal prep work and hands-off cooking make this ideal for weeknight dinners. Serve with cornbread, tortilla chips, or over rice.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

2 lb (900 g) boneless, skinless chicken breasts, pat dry, any large breasts halved lengthwise to 1½-inch thickness
6 cups (1440 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed
1 can (15 oz) (425 g) canned great northern beans, drained and rinsed
1 can (4 oz) (113 g) canned diced green chiles (Hatch or poblano style), with juice
1 large (200 g) yellow onion, diced fine
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 cup (240 ml) heavy cream
4 oz (113 g) cream cheese, cut into small cubes, softened to room temperature
2 tbsp (30 ml) fresh lime juice
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
1 medium (25 g) fresh jalapeño, thinly sliced, seeds removed for less heat (optional)

Equipment (6)

6-quart slow cooker
Large cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons
Can opener

Steps

Before you start

Have your slow cooker ready to use
Drain and rinse canned beans before adding
If using frozen chicken, thaw it in the refrigerator the night before or use the slow cooker's defrost setting for the first hour
Read the entire recipe to understand the timing (most cooking happens unattended)

1
Layer the slow cooker
- Add the diced onion to the bottom of a 6-quart slow cooker.
- Layer the chicken breasts on top, then add the minced garlic, drained white beans, and canned green chiles with their juice.
- Sprinkle the cumin, oregano, salt, and pepper evenly over everything.
- Pour the chicken broth slowly over the contents so all ingredients are submerged.
- Stir gently to combine.
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Ready when: All ingredients are combined and submerged in broth
Tip: Keep chicken pieces whole; they'll shred easily once cooked. Don't remove the seeds from the green chiles unless you want less spice.
2
Cook on low
- Cover the slow cooker and cook on the low setting for 6 to 8 hours, until the chicken is very tender and easily pulls apart with two forks.
- The broth should be simmering gently around the edges (not at a rolling boil).
- Midway through cooking (around 4 hours), you can quickly stir once if desired, but it's not essential.
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Ready when: Chicken shreds apart easily; broth is hot and simmering gently
Tip: Avoid lifting the lid frequently; each time you open it, you add 15–20 minutes to cooking time. If you're short on time, use the high setting for 3–4 hours instead, but low produces more tender chicken.
3
Shred the chicken
- Transfer the cooked chicken breasts to a cutting board using tongs or a slotted spoon.
- Let them cool for 2–3 minutes until comfortable to handle, then shred into bite-sized pieces using two forks or your fingers.
- Discard any bones if present (there shouldn't be any with boneless breasts).
- Return the shredded chicken to the slow cooker.
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Ready when: Chicken is easily pulled into bite-sized strands
Tip: Slightly warm chicken shreds more easily than piping-hot chicken, but keep it warm enough that you work quickly.
4
Stir in cream and cheese
- With the slow cooker still on low, pour the heavy cream into the pot and drop in the cubed cream cheese.
- Stir frequently (every 1–2 minutes) for about 5 minutes, scraping the bottom and sides, until the cream cheese is fully dissolved and the chili is smooth and creamy.
- The texture should be soupy with beans and chicken suspended throughout.
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Ready when: Cream cheese is completely melted and no lumps remain; chili is creamy and smooth
Tip: Stir constantly to prevent the cream cheese from clumping. If lumps do form, use an immersion blender for 20–30 seconds to smooth them out. Do not let it boil or the cream may separate.
5
Finish and taste
- Stir in the fresh lime juice.
- Taste the chili and adjust the seasoning: add more salt, pepper, or cumin if needed.
- The flavors should be balanced—savory from the broth, mild heat from the green chiles, and a subtle brightness from the lime.
- Keep the slow cooker on warm (or low if warm isn't available) until you're ready to serve.
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Ready when: Lime juice is incorporated and flavors are balanced to your taste
Tip: Lime juice adds brightness without making the chili taste sour—don't skip it. The chili can sit on the warm setting for up to 1 hour without harm.
6
Serve
- Ladle the white chicken chili into bowls.
- Top each serving with fresh cilantro, sliced jalapeño, a dollop of sour cream, crushed tortilla chips, diced onion, or shredded cheese, as desired.
- Serve alongside cornbread, flour tortillas, or over steamed rice.
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Ready when: Chili is hot and toppings are in place
Tip: Set out toppings in small bowls so guests can customize their bowls. Sour cream and cheese are classic pairings that balance the creamy broth beautifully.

Good to know

Tips

For a spicier chili, add a pinch of cayenne pepper or red pepper flakes in step 1, or leave the jalapeño seeds intact. For milder heat, use mild canned green chiles.
This chili freezes beautifully but freezes best before adding the cream and cream cheese. Freeze the broth and beans mixture, thaw, then add the dairy when reheating—this prevents any texture changes.
If your slow cooker runs hot, cook on low for 5–6 hours instead of 8. Overcooked chicken becomes stringy, not tender.
Serve with complementary sides: crispy tortilla strips, jalapeño cornbread, cotija cheese, lime wedges, or a simple green salad with cilantro-lime dressing.

Make ahead

Assemble the slow cooker in the morning (up to 8 hours ahead), covering and refrigerating everything except the broth. When ready to cook, add the broth and proceed. This way, dinner is ready by evening. Alternatively, cook the chili fully and store it in the refrigerator; reheat gently on the stovetop or in the slow cooker on low before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or heavy-duty freezer bags (leave 1 inch headspace for expansion). To reheat from frozen: thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming. Add a splash of chicken broth or cream if the chili seems too thick.

Substitutions

canned cannellini beans → 3 cans (15 oz each) cannellini beans. If you prefer all one type of white bean, use an additional can of cannellini in place of the great northern beans. The flavor will be slightly earthier.
canned diced green chiles (Hatch or poblano style) → 1 cup diced fresh poblano or Anaheim chiles (about 2 medium), roasted, peeled, and seeded. Fresh chiles offer a brighter flavor. Roast them over a gas flame or under the broiler until charred, then cool and rub off the skin before dicing.
cream cheese → ½ cup sour cream or Greek yogurt (stirred in during the final step instead of the creaming step). This lightens the chili slightly but keeps it creamy. Stir in sour cream just before serving so it doesn't curdle.
boneless, skinless chicken breasts → 2 lb (900 g) boneless, skinless chicken thighs, cut into 2-inch chunks. Thighs are more forgiving and stay moist longer. Increase cooking time by 30 minutes to 1 hour to ensure they're tender.