Ultimate Slow Cooker White Chicken Chili

This slow cooker white chicken chili hits four flavor notes at once — creamy, tangy, smoky, and mildly spicy — the balance people crave during the winter comfort-food season. Tender chicken thighs slowly break down into the broth while white beans, green chiles, and warm spices build depth. A creamy finish brings everything together into a rich, comforting chili that delivers bold flavor with minimal effort.

This is a true dump-and-go slow cooker recipe. No browning. No extra steps. Just layered flavor and patience.

Ingredients

Protein
2 to 2½ pounds boneless skinless chicken thighs

Flavor Base
1 large onion, diced
6 cloves garlic, minced
1–2 jalapeños, minced (seeds removed for mild heat)
2 cans (4 oz each) diced green chiles
2 cans white beans (great northern or cannellini), drained
1 cup corn (frozen or canned, drained)

Seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground coriander
¼–½ teaspoon cayenne or red pepper flakes (optional)

Liquid & Finish
3 cups chicken broth
4 oz cream cheese, softened
½–1 cup heavy cream or half-and-half
Juice of 1 lime
Fresh cilantro, chopped

Instructions

1. Build the flavor base
Add the diced onion, garlic, jalapeño, green chiles, white beans, and corn to the slow cooker.

2. Season
Sprinkle the salt, black pepper, cumin, smoked paprika, oregano, coriander, and cayenne evenly over the vegetables. This layers flavor throughout the chili as it cooks.

3. Add the chicken and broth
Lay the chicken thighs on top of the seasoned base. Pour in the chicken broth.

4. Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and easily shreds.

5. Shred the chicken
Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.

6. Make it creamy
Stir in the cream cheese and heavy cream or half-and-half. Let the chili cook for an additional 15–20 minutes, stirring occasionally, until fully melted, creamy, and thickened.

7. Finish and adjust
Add lime juice and fresh cilantro. Taste and adjust seasoning as needed.

Cooking Time & Yield

• Prep Time: 15 minutes
• Cook Time:
  • Low: 6–7 hours
  • High: 3–4 hours
• Total Time: About 7 hours 15 minutes
• Yield: 6 generous servings

Nutrition Information

Estimated per serving

• Calories: 420
• Protein: 32 g
• Fat: 24 g
• Saturated Fat: 11 g
• Carbohydrates: 23 g
• Fiber: 6 g
• Sodium: 780 mg
• Cholesterol: 135 mg

Nutrition values may vary based on ingredient brands and substitutions.

Serving Suggestions

Serve hot with shredded Monterey Jack, fresh cilantro, a squeeze of lime, and crushed tortilla chips for texture. This chili thickens as it rests and tastes even better the next day, making it ideal for leftovers and meal prep.

Notes & Tips

• Chicken thighs provide the best texture and flavor for this recipe, but chicken breasts can be substituted if needed.
• For thicker chili, mash some of the beans directly in the pot before adding cream.
• For extra heat, add more jalapeño or a pinch of cayenne.
• For freezing, leave out the dairy and add it after reheating.