White Chicken Chili Slow Cooker - Cozy, Creamy, and Effortless
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White chicken chili is the kind of meal that makes weeknights easier and weekends feel cozy. It’s creamy without being heavy, full of gentle spice, and ridiculously simple thanks to the slow cooker. Toss everything in, go about your day, and come back to a pot of tender chicken and rich, savory brot
Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
White beans: 2 cans (15 ounces each) cannellini or great northern, drained and rinsed
Green chiles: 2 small cans (4 ounces each) diced green chiles, mild or hot
Onion: 1 medium yellow onion, diced
Garlic: 4 cloves, minced
Chicken broth: 4 cups (low-sodium preferred)
Corn: 1 cup frozen or canned (drained)
Spices: 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 to 1/2 teaspoon cayenne (optional), 1 teaspoon kosher salt, black pepper to taste
Creamy finish: 4 ounces cream cheese (cubed) or 3/4 cup plain Greek yogurt
Lime: 1 fresh lime for juice and zest
Fresh cilantro: Small bunch, chopped
Optional add-ins/toppings: Avocado, shredded Monterey Jack or Pepper Jack, tortilla chips, sliced jalapeños, hot sauce, green onions
Method
Load the slow cooker: Add onion, garlic, green chiles, beans, corn, chicken, broth, cumin, chili powder, oregano, coriander, salt, and pepper.Stir to combine.
Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
Shred the chicken: Remove the chicken to a plate. Shred with two forks, then return it to the slow cooker.
Thicken it naturally: Use a ladle to scoop out 1 cup of the beans and broth. Blend until smooth with an immersion blender or in a regular blender, then stir back in.This makes the chili creamy without extra fat.
Add the creamy finish: Stir in the cream cheese until melted and smooth, or whisk in Greek yogurt off the heat at the very end to avoid curdling. Taste and adjust salt.
Brighten it up: Stir in lime juice (start with half the lime) and a handful of chopped cilantro. Add more lime to taste.
Serve and top: Ladle into bowls.Top with avocado, shredded cheese, jalapeños, tortilla chips, and extra cilantro if you like.
Notes
Fridge: Cool completely. Store in airtight containers for up to 4 days.
Freezer: Freeze for up to 3 months. Skip the dairy before freezing for best texture; stir in cream cheese or yogurt after reheating.
Reheating: Warm on the stovetop over medium-low, stirring often.Add a splash of broth if it’s too thick. For microwave, reheat in 45–60 second bursts, stirring between.
Make-ahead: Add all ingredients (except dairy, lime, cilantro) to a freezer bag. Thaw overnight, then cook as directed.