Slow Cooker White Chicken Chili Recipe
Get ready to fall in love with a cozy favorite: Slow Cooker White Chicken Chili. This comforting bowl brings together tender chicken, creamy white beans, and a medley of fragrant spices, all luxuriously melded together in a hands-off, slow-cooked meal that’s equal parts easy and satisfying. Each spoonful bursts with flavor and richness, finished with a subtly tangy zip of lime. Whether you’re feeding a hungry family or meal-prepping for a busy week, Slow Cooker White Chicken Chili is your secret weapon for fuss-free, downright delicious comfort food.
Ingredients You’ll Need
One of the greatest things about Slow Cooker White Chicken Chili is how you can transform a few basic ingredients into something unforgettable. Every component plays its own unique part, from the humble cans of beans providing body, to the fresh lime juice brightening up the finale. Don’t skip on any of these beauties—they’re all stars!
- Boneless, skinless chicken breasts (1 1/2 pounds): These become meltingly tender, soaking up the chili’s flavors while providing plenty of lean protein.
- Medium onion, chopped (1): Gives a sweet, savory base that builds depth in every bite.
- Garlic, minced (3 cloves): A kitchen staple that wakes up every flavor and delivers a deliciously aromatic punch.
- Great Northern beans, drained and rinsed (2 x 15-ounce cans): Creamy, mild beans that add satisfying texture and make the chili hearty.
- Diced green chilies (1 x 4-ounce can): Provide a gentle layer of warmth and a pop of color—totally family-friendly!
- Ground cumin (1 teaspoon): Earthy and slightly smoky, cumin is key for classic chili flavor.
- Dried oregano (1 teaspoon): Adds herbal notes, rounding out those robust chili flavors.
- Chili powder (1/2 teaspoon): A gentle heat and deep color—nothing overpowering, just that essential chili kick.
- Ground coriander (1/2 teaspoon): Lends a subtle citrusy undertone, perfectly complementing the lime finish.
- Salt (1/2 teaspoon): Just enough to pull all those flavors together.
- Black pepper (1/4 teaspoon): For a slight bite that lifts the dish.
- Low-sodium chicken broth (4 cups): The backdrop that ties all ingredients into a true chili, with lower sodium to keep things balanced.
- Sour cream (1/2 cup): Swirled in for serious creaminess and mild tang.
- Cream cheese, cubed and softened (4 ounces): The secret for an irresistibly velvety texture.
- Shredded Monterey Jack cheese (1 cup): Melts right in and adds gooey, gentle richness.
- Juice of 1 lime: A bright burst that lifts the entire dish at the very end.
- Optional toppings: chopped cilantro, avocado, tortilla chips, jalapeño slices: Make it your own with toppings—each one adds a fresh boost, crunch, or extra spice!
How to Make Slow Cooker White Chicken Chili
Step 1: Layer and Season the Base
Start by placing the chicken breasts right at the bottom of your slow cooker; this helps them cook evenly and soak up that incredible chili flavor. Pile on your chopped onion, minced garlic, drained great Northern beans, those mild green chilies, and all the spices—cumin, oregano, chili powder, coriander, salt, and pepper. Pour in the chicken broth and give everything a big stir, making sure the flavors mingle and the chicken is nestled nicely.
Step 2: Set, Forget, and Let the Slow Cooker Work Magic
Pop the lid on your slow cooker and set it to low for 6–7 hours, or high for 3–4 hours, depending on your schedule. Leave it alone—this is where Slow Cooker White Chicken Chili gets its signature silky texture, while the chicken becomes incredibly tender and the flavors develop deep, cozy complexity.
Step 3: Shred the Chicken
When your kitchen starts to smell amazing and the chicken is cooked through, use tongs to lift it out onto a plate. Grab two forks and shred it up; the chicken should pull apart effortlessly. Stir the shredded chicken right back into the slow cooker—this way it can soak up all those delicious, simmered flavors.
Step 4: Make It Creamy
Here’s where your chili takes a luscious turn! Stir in the sour cream, cubes of softened cream cheese, and shredded Monterey Jack cheese. Mix well, then cover the slow cooker again and let everything warm for 10–15 minutes more, just until the cheeses are perfectly melted and the chili is luxuriously creamy.
Step 5: Brighten and Taste
Finally, squeeze in the juice of one fresh lime. This tiny touch of acidity brings all the flavors together and gives your Slow Cooker White Chicken Chili that irresistible, restaurant-worthy zip. Taste, adjust salt or lime as needed, and you’re ready to serve!
How to Serve Slow Cooker White Chicken Chili
Garnishes
This chili just begs for toppings! Sprinkle it with chopped cilantro for freshness and color, add creamy slices of avocado, or toss on crunchy tortilla chips for texture. If you want to turn up the heat, a few quick jalapeño slices do the trick. Every garnish brings a new personality to your bowl, so don’t be shy—make it your own!
Side Dishes
Slow Cooker White Chicken Chili is hearty enough to enjoy on its own, but it also loves good company. Warm, fluffy cornbread is a classic, perfect for soaking up that creamy broth. A crisp green salad on the side provides a refreshing contrast, and some tangy pickled veggies offer a fun, bright bite between spoonfuls.
Creative Ways to Present
Why not make serving an event? Set up a chili bar at gatherings so guests can load up their bowls with toppings they love. For family dinners, ladle into individual oven-safe crocks, sprinkle with extra cheese, and pop under the broiler for an oozy, golden finish. Or make kid-friendly chili nachos, pouring the chili over layered tortilla chips and topping with goodies galore!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker White Chicken Chili keeps beautifully in the fridge for up to four days. Just let it cool to room temperature before transferring to an airtight container. The flavors deepen overnight, making tomorrow’s lunch or dinner a treat!
Freezing
This chili is a freezer superstar! Spoon cooled chili into heavy-duty freezer bags or airtight containers, leaving a bit of room for expansion. Label with the date and freeze for up to three months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, warm the chili gently in a pot on the stove, stirring occasionally until it’s steaming hot throughout. Add a splash of chicken broth or a bit more sour cream if it’s thickened up. You can also microwave individual servings in a bowl, stirring halfway through for even heat.
FAQs
Can I use rotisserie or leftover chicken instead of raw chicken breasts?
Absolutely! If time is tight, stir in shredded rotisserie or leftover cooked chicken during the last 20–30 minutes of cook time so it warms through and soaks up the flavors. This shortcut makes Slow Cooker White Chicken Chili come together even faster.
Is Slow Cooker White Chicken Chili spicy?
On its own, this recipe is quite mild—perfect for families and kids. If you love heat, toss in extra chili powder, add a diced jalapeño, or use pepper jack cheese either in the chili itself or as a topping.
Can I make this dairy-free?
Yes! For a dairy-free version of Slow Cooker White Chicken Chili, substitute plant-based cream cheese, sour cream, and cheese, or simply omit them for a lighter, brothier chili. It still comes out seriously tasty and satisfying.
Can I cook this on the stovetop instead?
You sure can. Sauté the onion and garlic in a large pot, then add the rest of the ingredients (except the dairy, lime juice, and toppings). Simmer until the chicken is cooked through, shred it, and finish as directed with the creamy add-ins and lime juice.
What chicken cuts work best in this chili?
Boneless, skinless chicken breasts are classic for Slow Cooker White Chicken Chili because they shred beautifully and soak up flavor. But boneless thighs also work if you want something even juicier—you might just need to skim a bit more fat before serving.
Final Thoughts
If you’re craving a bowl of creamy, hearty goodness with minimal effort, this Slow Cooker White Chicken Chili is waiting to be your new go-to comfort recipe. Whip it up on a busy weeknight or for a lazy Sunday supper, and let every bite warm you from the inside out. Can’t wait to hear how you make it your own!
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Slow Cooker White Chicken Chili Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker White Chicken Chili is a creamy and comforting dish that is perfect for a cozy meal at home. With tender chicken, flavorful spices, and a cheesy finish, this chili is sure to become a family favorite.
Ingredients
Chicken Chili:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (15-ounce) cans great Northern beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
For Creaminess:
- 1/2 cup sour cream
- 4 ounces cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
Optional Toppings:
- Chopped cilantro
- Avocado
- Tortilla chips
- Jalapeño slices
Instructions
- Prepare the Chicken: Place chicken breasts in the slow cooker.
- Add Ingredients: Add onion, garlic, beans, green chilies, spices, and chicken broth. 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 pot.
- Add Creaminess: Stir in sour cream, cream cheese, and Monterey Jack. Cook until cheeses melt.
- Finish: Stir in lime juice, adjust seasoning, and serve warm with toppings.
Notes
- For extra heat, add jalapeño or pepper jack cheese.
- Works well with rotisserie chicken.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg
