If you have a craving for something hearty, comforting, and utterly delicious, you simply cannot miss this Slow Cooker Creamy White Chicken Chili Recipe. It’s the perfect blend of tender chicken, creamy textures, and vibrant flavors that come together effortlessly in your slow cooker, making it an ideal meal for busy days or cozy evenings. With just a handful of pantry staples and fresh ingredients, this chili delivers a satisfying and nourishing bowl of warmth that feels like a big, delicious hug. Trust me, once you try this recipe, it’s going to become a staple in your dinner rotation.
Ingredients You’ll Need
Every ingredient in this chili is simple yet plays a crucial role in building the dish’s rich and balanced flavor profile. From hearty beans and tender chicken to aromatic spices and creamy accents, this combination ensures an unforgettable taste with each bite.
- Chicken breasts (1 1/2 pounds): The star protein, shredded to soak up all the cozy flavors.
- White beans (1 can, 15 oz): Adds fiber and creaminess without overpowering the dish.
- Great northern beans (1 can, 15 oz): These beans add a subtle nuttiness and extra heartiness.
- Corn (1 can, 15 oz): Sweetness and texture contrast that brightens every spoonful.
- Diced green chilies (1 can, 4 oz): Mild heat and a hint of smokiness to lift the flavor.
- Yellow onion (1 small, diced): Adds depth with its natural sweetness and slight bite.
- Garlic (3 cloves, minced): The secret weapon for aromatic richness.
- Ground cumin (2 teaspoons): Earthy spice that grounds the chili’s flavor.
- Dried oregano (1 teaspoon): Provides a fragrant herbaceous note.
- Chili powder (1/2 teaspoon): Just enough to give warmth without overpowering.
- Salt (1/2 teaspoon): Enhances all the flavors perfectly.
- Black pepper (1/2 teaspoon): Adds a subtle kick to round out the seasoning.
- Low-sodium chicken broth (3 cups): The liquid base that infuses everything with a comforting savory taste.
- Cream cheese (4 oz, cubed): For that irresistibly creamy texture that makes this chili stand out.
- Sour cream (1/2 cup): Adds tang while enriching the chili’s body.
- Lime juice (from 1 lime): A zesty finish that brightens up the entire bowl.
- Fresh cilantro (chopped): Optional, but it’s a fresh, herbaceous garnish that elevates each serving.
- Shredded Monterey Jack cheese: Optional topping that melts beautifully and adds indulgence.
How to Make Slow Cooker Creamy White Chicken Chili Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by adding the chicken breasts, white beans, great northern beans, corn, diced green chilies, diced onion, minced garlic, and all the spices into your slow cooker. Pour the chicken broth over everything and give it a good stir to marry the flavors. This base is where all the magic begins, slowly mingling during the cooking time.
Step 2: Cook Until Chicken is Tender
Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The slow cooking allows the chicken to become incredibly tender and absorb all the spices and broth, which makes shredding it a breeze afterward.
Step 3: Shred the Chicken and Add Creaminess
Once the chicken is cooked through and tender, carefully remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the pot. Add the cubed cream cheese and sour cream, stirring them in until everything melts into a luscious, creamy mixture. This step transforms the chili into a rich, velvety delight.
Step 4: Finish with Lime Juice and Warm Through
Stir the fresh lime juice into the chili, giving it that wonderful pop of freshness. Let the chili cook on low for another 10 to 15 minutes to meld the flavors and heat everything thoroughly. Now it’s ready to serve, a smooth, flavorful bowl of comforting goodness.
How to Serve Slow Cooker Creamy White Chicken Chili Recipe
Garnishes
Fresh garnishes are what bring a dish like this to life! Sprinkle chopped fresh cilantro for a bright, herbaceous note and a pop of green color. Shredded Monterey Jack cheese adds a melty richness that pairs perfectly with the creamy chili. For a little extra kick, you can even add some diced jalapeños or a dollop of sour cream on top.
Side Dishes
This chili is hearty enough to hold its own but also pairs beautifully with cornbread, tortilla chips, or a fresh green salad. If you want to keep it cozy, a warm slice of crusty bread is great for soaking up every last bit. The sides you choose can complement or contrast the chili’s texture and flavor for a rounded meal experience.
Creative Ways to Present
For a fun twist, serve the chili in individual bread bowls or over a bed of rice for extra heartiness. You could also turn it into a taco filling or a topping for baked potatoes. The creamy texture and flavors adapt beautifully to different presentations, letting you get creative or keep it simple and satisfying.
Make Ahead and Storage
Storing Leftovers
This chili keeps wonderfully in the fridge for 3 to 4 days. Store it in an airtight container to preserve its flavors and creamy texture. As it sits, the chili thickens, which makes it even more flavorful the next day.
Freezing
You can freeze the Slow Cooker Creamy White Chicken Chili Recipe for up to 3 months. Use a freezer-safe container or heavy-duty freezer bags, leaving some space for expansion. Thaw it overnight in the fridge for best results before reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to restore the creamy texture. You might want to add a splash of chicken broth or water if the chili has thickened too much. It also reheats beautifully in the microwave in short intervals, stirring in between.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Add it toward the end of cooking or after, just to warm through, and reduce the slow cooker time accordingly since the chicken is already cooked.
Is this chili spicy?
This Slow Cooker Creamy White Chicken Chili Recipe is mildly spiced, perfect for those who prefer gentle warmth. If you love heat, feel free to add diced jalapeños or a pinch of cayenne pepper to kick up the spice.
Can I make this recipe dairy-free?
Yes! You can substitute the cream cheese and sour cream with dairy-free alternatives like vegan cream cheese and coconut yogurt. The chili will still be creamy but with a slightly different flavor profile.
What beans work best in this chili?
Great northern and white beans are ideal for their creamy texture and mild taste, but cannellini beans are a great substitute as well. Avoid beans that are too firm or have strong flavors that might overshadow the chili.
Does the chili thicken as it cools?
Yes, it does! The cream cheese and sour cream thicken the chili, so it might seem a bit thinner right after cooking. Adding a little broth when reheating can bring it back to perfect consistency.
Final Thoughts
My heart is full every time I make this Slow Cooker Creamy White Chicken Chili Recipe because it brings so much comfort and joy to the table with minimal effort. It’s perfect for busy weeknights, casual gatherings, or whenever you want to cozy up with a bowl of pure deliciousness. Give this recipe a try—you might just find your new favorite way to enjoy chili all year round!
Print
Slow Cooker Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for easy weeknight dinners. Packed with tender chicken, white beans, corn, and mild green chilies, it’s seasoned with cumin and oregano for a flavorful, hearty meal. The slow cooker method allows the flavors to meld beautifully while making preparation simple and hands-off. Finished with cream cheese, sour cream, lime juice, and optional garnishes, this chili is both rich and vibrant, ideal for a satisfying main course.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- 1/2 cup sour cream
- Juice of 1 lime
Optional Garnishes
- Chopped fresh cilantro
- Shredded Monterey Jack cheese
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, white beans, corn, green chilies, diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper, and low-sodium chicken broth into the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker with the other ingredients.
- Add Cream Cheese and Sour Cream: Stir in the cubed cream cheese and sour cream until fully melted and integrated into a creamy texture throughout the chili.
- Finish with Lime Juice and Warm: Mix in the juice of one lime to add brightness. Continue cooking on low for an additional 10 to 15 minutes to ensure the chili is fully combined and heated through.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro and shredded Monterey Jack cheese if desired. Serve hot for a comforting meal.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
- You can substitute rotisserie chicken to reduce cook time and simplify preparation.
- The chili thickens as it cools, making it great for leftovers and reheating.
