If you’re craving a stress-free, hearty, and utterly cozy meal, this Slow Cooker White Chicken Chili Recipe is about to become your new comfort food staple. Creamy, satisfying, and bursting with gentle heat, it brings together tender chicken, creamy beans, lively green chiles, and a hint of lime, all gently simmered to perfection in your trusty slow cooker. This recipe is not only foolproof and hands-off, but it delivers big flavors the whole family will rave about, all with minimal effort and loads of comforting charm.

Slow Cooker White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how each simple ingredient plays a starring role, adding layers of flavor, luscious texture, and appealing color. With bright seasonings, creamy additions, and the heartiness of lean chicken and beans, everything works together for the perfect bowl of chili.

Chicken breasts: Lean, boneless, and skinless, they add satisfying protein while soaking up all those lovely spices.
Onion (diced): Adds depth and a touch of natural sweetness that enhances the savory flavors.
Garlic (minced): Freshly minced cloves boost aroma and give the chili its essential kick.
Great Northern beans (drained and rinsed): Creamy and mild, these beans make the chili thick, hearty, and oh-so-satisfying.
Diced green chiles: Bring a gentle heat and tang, plus glorious green flecks for color.
Ground cumin: Warm and earthy, cumin is the spice that gives white chicken chili its signature backbone.
Dried oregano: Herby and aromatic, it pairs perfectly with the other spices.
Chili powder: Adds vibrant flavor and just a touch of smokiness.
Salt: Essential for drawing out all the bold flavors.
Black pepper: For a subtle, sharp heat that balances the creaminess.
Cayenne pepper (optional): Perfect if you want to give your chili a spicy little kick.
Low-sodium chicken broth: Keeps things moist, flavorful, and lets you control the saltiness.
Sour cream: For silky creaminess and a gentle tang that brings the chili to life.
Heavy cream: Lends a luxuriously rich texture that makes this chili irresistible.
Lime juice: The secret to freshness; it brightens every bite.
Chopped fresh cilantro (optional): Adds a splash of green and fresh, herbal notes.
Shredded Monterey Jack cheese (for topping): Melty, creamy, and a divine contrast to the chili’s warmth.
Sliced jalapeños (for topping, optional): For those who love a bold, spicy finish.

How to Make Slow Cooker White Chicken Chili Recipe

Step 1: Assemble Your Ingredients

Gather everything you need first. It helps the entire cooking process move smoothly, and you’ll be amazed at how quickly everything comes together when you’re prepared. Dice the onion, mince the garlic, and drain and rinse those beans.

Step 2: Load Up the Slow Cooker

Add your chicken breasts, onion, garlic, Great Northern beans, diced green chiles, cumin, oregano, chili powder, salt, black pepper, cayenne (if using), and chicken broth straight into the bowl of your slow cooker. Give it all a gentle stir to combine, ensuring the flavors meld beautifully as they cook.

Step 3: Let It Simmer Low and Slow

Cover your slow cooker and set it to low for 6–7 hours or high for 3–4 hours. The chicken will turn perfectly tender and absorb all the delectable flavors as it cooks. Your home will start to smell like comfort in a bowl.

Step 4: Shred the Chicken

Once the chicken is cooked through and ready to fall apart, carefully remove it from the slow cooker. Use two forks to shred it into bite-sized pieces—this step is oddly satisfying and ensures every spoonful is packed with tender, flavorful chicken. Return the shredded chicken to the slow cooker for maximum flavor.

Step 5: Add the Creamy Finish

Now for the magic touch: stir in the sour cream, heavy cream, and lime juice. Let everything warm through for 10–15 minutes, allowing the chili to become luscious and creamy. Give it a quick taste and adjust the seasoning, if needed, before serving.

How to Serve Slow Cooker White Chicken Chili Recipe

Garnishes

A bowl of this chili is lovely on its own, but when you shower it with a handful of shredded Monterey Jack cheese, bright cilantro, and a few slices of jalapeño, it transforms into something truly special. The garnishes add extra punch, color, and personality to every serving.

Side Dishes

Complement the creamy heat of the Slow Cooker White Chicken Chili Recipe with a warm, buttery hunk of cornbread or fluffy rice. You could also serve it alongside crunchy tortilla chips for scooping, or a crisp green salad for a refreshing contrast.

Creative Ways to Present

Try ladling the chili into individual bread bowls for a fun twist, or offer a toppings bar for everyone to personalize their own bowl. Stretch leftovers by serving chili as a filling for soft tortillas or over baked sweet potatoes for something unexpected and utterly delicious.

Make Ahead and Storage

Storing Leftovers

Any leftovers of this Slow Cooker White Chicken Chili Recipe are truly a treat the next day! Store the chili in an airtight container in the fridge, where it will keep beautifully for up to 4 days. The flavors often deepen and become even more delicious overnight.

Freezing

If you want to save some for a future busy night, this chili freezes like a dream. Spoon cooled chili into freezer-safe containers, leaving a bit of space at the top, and freeze for up to 3 months. Thaw in the fridge overnight before reheating for best results.

Reheating

When it’s time to enjoy your chili again, simply reheat gently on the stovetop over low to medium heat, stirring occasionally until hot and creamy. If it’s thickened up in the fridge or freezer, just add a splash of chicken broth or water to loosen it to your preferred consistency.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Simply shred about 3 cups of rotisserie chicken and add it during the last 30 minutes of cooking along with the cream and lime juice. This shortcut makes the Slow Cooker White Chicken Chili Recipe even quicker and just as tasty.

Is this chili spicy?

The base recipe is gently spiced, thanks to green chiles and certain spices. For an extra kick, just add more cayenne or toss in jalapeños as a topping. You can always adjust the heat to make it perfect for your taste buds.

What can I use instead of heavy cream?

You can swap in half-and-half for a slightly lighter texture or use an extra dollop of sour cream or Greek yogurt. These alternatives still yield a creamy chili but reduce the richness a bit if you prefer.

Can I make it dairy-free?

Yes! Simply use your favorite unsweetened non-dairy yogurt in place of sour cream and a plain, neutral non-dairy milk for the heavy cream. The result is still luscious and delicious, perfect for anyone avoiding dairy.

Can I double this recipe?

You sure can—just use a large slow cooker to handle the extra volume. Double all the ingredients and plan on slightly longer cooking times if your slow cooker is packed full. It’s an excellent option for potlucks or meal prep!

Final Thoughts

There’s nothing like the joy of gathering around the table with a steaming bowl of this Slow Cooker White Chicken Chili Recipe. It’s warming, nourishing, and wonderfully simple to make. Next time you need dinner to be extra special (with hardly any effort), give this recipe a try—you’ll be so glad you did!

Slow Cooker White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: Emma
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker White Chicken Chili recipe is a comforting and flavorful dish perfect for a cozy night in. Creamy and hearty, it’s loaded with tender chicken, beans, spices, and a touch of lime for brightness.

Ingredients

Scale

For the chili:

1 1/2 pounds boneless, skinless chicken breasts
1 small onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (4 ounces) diced green chiles
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
4 cups low-sodium chicken broth

For serving:

1/2 cup sour cream
1/2 cup heavy cream
juice of 1 lime
1/4 cup chopped fresh cilantro (optional)
shredded Monterey Jack cheese and sliced jalapeños for topping (optional)

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Instructions

Add Ingredients: Place chicken, onion, garlic, beans, green chiles, spices, and chicken broth in the slow cooker. Stir to combine.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred, and return to the slow cooker.
Finish: Stir in sour cream, heavy cream, and lime juice. Heat for 10–15 minutes. Adjust seasoning. Serve hot with toppings.