Slow Cooker White Chicken Chili with Beans

Description

Slow Cooker White Chicken Chili with Beans is a creamy, hearty, and comforting one-pot meal made with tender chicken, white beans, green chiles, corn, and warm spices. Everything cooks slowly together so the chicken becomes tender and flavorful while the beans and vegetables create a thick, satisfying chili. A little cream cheese stirred in at the end gives the chili a rich, creamy texture without requiring complicated preparation. This recipe is perfect for busy weeknights, cozy weekends, game-day gatherings, or meal prep. Serve it with shredded cheese, avocado, fresh cilantro, lime wedges, or crunchy tortilla chips for a delicious and filling dinner.

Ingredients For the Chili

1½ pounds boneless, skinless chicken breasts or thighs
2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
1 can (4 ounces) diced green chiles
1 cup corn, frozen or canned and drained
1 small yellow onion, finely diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt, or to taste
¼ teaspoon cayenne pepper, optional

For the Creamy Finish

4 ounces cream cheese, softened and cut into small cubes
½ cup sour cream
1 tablespoon fresh lime juice

For Topping

Fresh cilantro, chopped
Shredded Monterey Jack or cheddar cheese
Sliced avocado
Fresh jalapeño slices
Lime wedges
Tortilla chips or strips

Step-by-Step Instructions

1. Lightly spray the inside of a 6-quart slow cooker with cooking spray. This makes cleanup easier and helps prevent ingredients from sticking around the edges.
2. Place the chicken breasts or thighs into the bottom of the slow cooker. Add the drained white beans, diced onion, minced garlic, green chiles, and corn.
3. Sprinkle the cumin, oregano, chili powder, smoked paprika, black pepper, salt, and cayenne pepper over the ingredients. Adjust the cayenne according to your preferred level of heat.
4. Pour the chicken broth into the slow cooker. Stir gently around the chicken and vegetables so the seasonings are distributed throughout the liquid.
5. Cover with the lid and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, depending on the size and thickness of the chicken pieces and your slow cooker.
6. Check the chicken for doneness. It should be tender and reach a safe internal temperature of 165°F (74°C) in the thickest part.
7. Carefully remove the chicken from the slow cooker and place it on a plate or cutting board. Let it rest for a few minutes, then shred it using two forks. For larger pieces, you can also chop the chicken into bite-sized pieces.
8. Return the shredded chicken to the slow cooker and stir it into the chili.
9. Add the softened cream cheese in small cubes. Stir gently until the cream cheese melts into the hot broth and creates a creamy, smooth consistency.
10. Stir in the sour cream and fresh lime juice. Allow the chili to cook on LOW for another 10–15 minutes, stirring once or twice, until everything is completely combined and heated through.
11. Taste the chili and adjust the salt, pepper, lime juice, or spices as needed. If the chili is thicker than you prefer, add a little extra chicken broth. If you prefer a thicker texture, leave the lid slightly open for a few minutes while stirring occasionally.
12. Ladle the hot chili into bowls and finish with shredded cheese, cilantro, avocado, jalapeños, and a squeeze of fresh lime.
13. Serve immediately with tortilla chips or warm cornbread for a complete and comforting meal.

Tips & Notes

For the most tender result, chicken thighs can be used instead of chicken breasts because they stay especially juicy during slow cooking. If using chicken breasts, avoid cooking them significantly longer than necessary.
Rinse canned beans before adding them to the slow cooker to remove excess liquid and reduce some of the added sodium.
Do not add the cream cheese at the beginning of cooking. Adding it near the end helps prevent the dairy from separating and gives the finished chili a smoother texture.
For a thicker chili, mash about ½ cup of the beans with a fork before adding them. The mashed beans naturally thicken the broth as the chili cooks.
For extra vegetables, add diced bell pepper, chopped zucchini, or additional corn. You can also stir in a handful of fresh spinach during the final few minutes.
If you prefer more heat, add extra green chiles, jalapeño, cayenne pepper, or a few dashes of hot sauce.
Leftovers often taste even better the next day because the flavors have more time to blend. Store cooled chili in an airtight container in the refrigerator for up to 4 days.
The chili can also be frozen. Allow it to cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.

Q&A

Can I use rotisserie chicken?
Yes. If you want to save time, use about 3 cups of shredded cooked chicken. Add it during the final 30–45 minutes of cooking so it warms through without becoming dry.
Can I make this chili without cream cheese?
Absolutely. The chili is delicious without it. For a creamy texture, you can mash some of the beans or add a little extra sour cream at the end.
Can I use different white beans?
Yes. Great northern beans, cannellini beans, navy beans, or white kidney beans all work well.
Can I make it spicy?
Yes. Add jalapeños, extra green chiles, cayenne, chili powder, or your favorite hot sauce.
What should I serve with white chicken chili?
Tortilla chips, cornbread, avocado, shredded cheese, fresh cilantro, lime, or a simple green salad make excellent accompaniments.

Servings

This recipe makes approximately 6 servings.

Nutrition

Approximate nutrition per serving: 430 calories, 38g protein, 39g carbohydrates, 16g fat, 9g fiber, 6g sugar, and 780mg sodium. Nutrition information is an estimate and may vary depending on the specific brands and ingredients used.