Slow Cooker White Chicken Chili

This Creamy White Chicken Chili is one of my go-to cozy dinners during the colder months. It’s rich, hearty, and made with simple pantry staples — it’s a no stress recipe. The cream cheese creates the perfect texture, and best of all, it comes together right in the slow cooker.

👉 You’ll need to try my Creamy Chicken Alfredo Bake or Creamy Chicken & Egg Noodles next!

Slow Cooker White Chicken Chili Ingredients

This recipe uses ingredients I usually have on hand — it’s one of those “what do I have in the pantry?” kind of dinners. Here’s why each one matters:

• Chicken Breast – Shreds beautifully after slow cooking and soaks up all the chili flavor.
• Cannellini Beans + Great Northern Beans – These help to naturally thicken the broth.
• Diced Green Chiles – Add just a touch of heat and that signature white chili taste.
• Cream Cheese – This is what makes the broth extra rich and silky.
• Onion + Garlic – Can’t skip these — they build flavor right from the start.
• Chicken Broth – The base that pulls everything together.
• Lime Juice – Adds brightness at the end and balances all the creamy flavors.
• Spices – I use cumin, oregano, chili powder, salt, and pepper — classic chili seasonings that make it warm and comforting.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Full Ingredients

• 1 chicken breast
• 15 oz can cannellini beans, drained
• 15 oz can great northern beans, drained
• 4 oz can diced green chiles
• 1 yellow onion, diced
• 8 oz cream cheese, cubed
• 1 Tbsp minced garlic
• 2 cups chicken broth
• 1 ½ tsp salt
• 1 tsp pepper
• 1 ½ tsp cumin
• 1 ½ tsp oregano
• 1 ½ tsp chili powder
• 1 lime, juiced

🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.

How to Make Slow Cooker White Chicken Chili

Step 1: Add all the ingredients to your slow cooker and give it a good stir.

Step 2: Cook on LOW for 7 hours or HIGH for 5 hours.

Step 3: Once the chicken is cooked through, take it out and shred it on a cutting board.
Step 4: The chili will look a little chunky from the cream cheese — just whisk it until it’s smooth and creamy.
Step 5: Add the shredded chicken back in and stir everything together.
Step 6: Serve with your favorite toppings — I like shredded cheese, cilantro, and a squeeze of lime.

🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!

Slow Cooker White Chicken Chili Variations

• Swap the cream cheese for sour cream or Greek yogurt for a tangier flavor.
• Add frozen corn or black beans if you want a little extra texture.
• Use rotisserie chicken to make it even quicker.
• Want more heat? Add some chopped jalapeños or a dash of hot sauce.
• This also works great as a chili mac — stir in some cooked pasta at the end!

• Top with shredded cheddar, avocado slices, and a dollop of sour cream
• Serve with warm cornbread or tortilla chips
• Add a chopped salad or roasted veggie on the side
  Make it fun for kids with a topping bar!

Make-Ahead, Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Let it cool completely, then freeze for up to 3 months.
• Reheat: Microwave or reheat gently on the stovetop. Add a splash of broth if it’s too thick.
• I love freezing this in single portions for easy grab-and-go lunches!