Slow Cooker White Chicken Chili Recipe

Creamy, savory, and satisfying, this Slow Cooker White Chicken Chili wraps up all the comforts of home in one bowl. Imagine tender shredded chicken slowly simmered with velvety white beans, green chiles, and aromatic spices, all mingling in a luxuriously rich broth. The result? A family-friendly meal brimming with texture and flavor that’s just begging for your favorite toppings. Whether you’re gathering around the table on a chilly night or dishing it up for lunch leftovers, this Slow Cooker White Chicken Chili will quickly become a new go-to classic in your kitchen.

Ingredients You’ll Need

The beauty of this recipe is just how simple, honest, and pantry-friendly the ingredients are. Every item has its own job, from building a deep, savory flavor to creating that trademark creamy texture and irresistible color that makes this chili stand out.

• Boneless Skinless Chicken Breasts (1 ½ pounds): Trimmed and ready to soak up all those beautiful chili flavors, then shredded for maximum tenderness.
• Cumin (2 teaspoons): Adds a subtly smoky, earthy note—absolutely essential to chili’s unique character.
• Oregano (2 teaspoons): For that herbal, slightly peppery punch in the background that keeps every spoonful interesting.
• Smoked Paprika (½ teaspoon): Brings a deep, warm smokiness that elevates the entire dish.
• Red Pepper Flakes (½ teaspoon): A touch of heat to keep the chili lively, but feel free to adjust to your spice preference.
• Salt (½ teaspoon): Necessary for balancing flavors throughout the pot.
• Black Pepper (½ teaspoon): Adds sharpness and depth, rounding out the spice trio.
• Cannellini Beans (30 ounces, drained & rinsed): Creamy, tender beans that soak up all the flavor and make this chili hearty.
• White Onion (½ medium, diced): Sweet and aromatic, melting into the chili and building its base flavor.
• Diced Green Chiles (8 ounces): For a gentle kick and that signature Southwest flavor.
• Garlic (2 cloves, minced): The fragrant backbone that quietly amplifies all the savory notes.
• Chicken Stock (2 cups): Provides depth and keeps everything lusciously soupy.
• Heavy Cream (½ cup): Adds a rich, silky finish for that irresistible creamy chili texture.
• All Purpose Flour (2 tablespoons): Helps thicken the broth just enough for perfect spoonfuls every time.
• Optional Toppings: Try shredded Monterey Jack cheese, lime wedges, cilantro, tortilla chips, and a spoonful of Greek yogurt or sour cream for that final, flavorful flourish.

How to Make Slow Cooker White Chicken Chili

Step 1: Layer the Chicken

Start by laying those trimmed chicken breasts right in the bottom of your trusty slow cooker. This is where all the magic begins, as they slowly soak up all the wonderful flavors during their gentle bath in broth and spices.

Step 2: Season it Up

In a small bowl, mix together the cumin, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Sprinkle this aromatic blend evenly over the chicken. Each spice adds its own love note to the chili, so don’t skimp on this step!

Step 3: Add Beans, Aromatics, and Stock

Toss in your rinsed cannellini beans, diced onion, green chiles, minced garlic, and pour in the chicken stock. At this point, your kitchen already smells exciting, and you haven’t even started cooking yet!

Step 4: Slow Cook to Perfection

Cover your slow cooker and set it to LOW for 4 hours. This gentle heat is the secret to melt-in-your-mouth chicken and a completely mingled, deeply flavorful chili base.

Step 5: Shred the Chicken

After four hours, lift the chicken breasts out with tongs and set them on a plate. Use two forks to shred them into perfectly tender bite-sized pieces. This lets every strand soak up the creamy goodness to come.

Step 6: Add Cream and Flour

In a small bowl, whisk together the heavy cream and all purpose flour until smooth. Pour this mixture into the slow cooker and stir well—this is where the chili takes on that perfectly creamy, velvety texture.

Step 7: Combine and Finish Cooking

Return the shredded chicken to the pot. Cover again and cook for an additional 30 minutes on LOW, letting everything thicken and come together. Get ready—your Slow Cooker White Chicken Chili is almost ready for its grand entrance!

How to Serve Slow Cooker White Chicken Chili

Garnishes

The real fun begins with the toppings! Sprinkle each bowl with shredded Monterey Jack cheese for a gooey melt, add a spoonful of Greek yogurt or sour cream for extra creaminess, and finish with a shower of fresh cilantro, crunchy tortilla chips, and a squeeze of lime. Each garnish brings freshness, crunch, creaminess, or a note of zing—don’t hold back.

Side Dishes

Pair your Slow Cooker White Chicken Chili with classic sides like buttery cornbread, a crisp green salad, or warm flour tortillas. These easy accompaniments balance the hearty chili and make for a truly complete and satisfying meal.

Creative Ways to Present

For parties or cozy gatherings, try serving the chili in mini bread bowls or mugs for a fun, hands-on presentation. Or set up a chili bar with all the garnishes laid out, letting everyone customize their own perfect bowl of Slow Cooker White Chicken Chili—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps beautifully. Allow the Slow Cooker White Chicken Chili to cool to room temperature before transferring it into airtight containers. Store in the refrigerator for up to 4 days—flavors deepen overnight for an even tastier bowl tomorrow!

Freezing

For longer storage, portion the cooled chili into freezer-safe containers or zip-top bags. Lay them flat in the freezer for easy stacking. Frozen, the chili will keep for 2 to 3 months; just be sure to label with the date so you can grab it for a quick, hearty meal anytime.

Reheating

Reheat leftover Slow Cooker White Chicken Chili gently on the stovetop over medium-low heat, stirring occasionally until hot. If it’s too thick after chilling, just add a splash of chicken stock to loosen it up. For microwaving, cover loosely and heat in intervals, stirring between each, to ensure even warming.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy during slow cooking and bring a slightly richer flavor. Just trim any excess fat, and follow the recipe as written for perfectly tender results.

Is there a dairy-free option for this chili?

You can skip the heavy cream and use a splash of coconut milk or a dairy-free cream alternative. The chili will still be deliciously creamy, just with a hint of added coconut undertone if you go that route.

What beans can I substitute for cannellini beans?

Great Northern beans or navy beans are both excellent swaps that keep the chili creamy and hearty. Whatever white beans you have on hand should work well in this recipe.

How spicy is this dish?

The level of heat is pretty mild, thanks to a moderate amount of red pepper flakes and green chiles. If you like it extra spicy, add more red pepper flakes, diced jalapeños, or even a dash of hot sauce.

Can I make this chili on the stovetop instead?

You sure can! Sauté the aromatics in a Dutch oven, add everything else, then simmer gently until the chicken is cooked through and shreds easily. It’s not quite the “fix and forget” magic of the slow cooker, but it’s still easy and packed with flavor.

Final Thoughts

If you’re searching for that dish that feels like a warm hug on a busy night, give this Slow Cooker White Chicken Chili a try. It’s creamy, hearty, and packed with flavor—plus, it practically cooks itself! Enjoy, and don’t be surprised if you start craving it on a weekly basis.

Print