Name: Slow Cooker White Chicken Chili
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts (680 g); 2 cans white beans (15 ounces / 425 g each, drained and rinsed); 1 medium yellow onion (about 150 g, diced); 3 cloves garlic (minced); 2 cans diced green chiles (4 ounces / 113 g each, undrained); 2 cups low-sodium chicken broth (480 ml); 1 cup frozen corn (140 g); 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1/2 teaspoon fine salt (plus more to taste); 1/4 teaspoon black pepper; 4 ounces cream cheese (113 g, cut into cubes); 1/2 cup sour cream (120 g, plus more for serving); 1 tablespoon lime juice; 1/2 cup shredded Monterey Jack cheese (55 g, for serving (optional))

This slow cooker white chicken chili is the kind of dinner that makes a busy day feel handled. You load the slow cooker in the morning with chicken, white beans, green chiles and warm spices, then walk away while it quietly turns into a creamy, cozy chili. By dinnertime, all that is left to do is shred the chicken, stir in the creamy finish and set out the toppings.

Unlike a traditional tomato-based chili, this white version is built on a savory chicken broth base with mild green chiles, cumin and oregano, so it tastes rich and comforting without being heavy or overly spicy. It is a true set-and-forget recipe: no browning, no extra pots and no standing over the stove.

Slow cooker white chicken chili in a bowl with toppings

Why This Recipe Works

A few simple choices make this slow cooker white chicken chili come out right every time:

Hands-off cooking: The chicken cooks right in the seasoned broth, so it stays juicy and absorbs the flavor of the spices as it goes.
Beans do double duty: White beans add body and fiber, and they help the chili thicken naturally as it cooks.
Creamy finish, added last: Cream cheese and sour cream go in at the end, so they melt in silky and smooth instead of curdling during the long cook.
Balanced, gentle heat: Green chiles and a little chili powder bring warmth without making the chili hot, so it works for the whole table.

Ingredients

Everything for this slow cooker white chicken chili is easy to find, and most of it keeps well in the pantry or freezer. Amounts are given in US and metric measures, and the full list with exact quantities is in the recipe card below.

For the chili:

1 1/2 pounds (680 g) boneless, skinless chicken breasts
2 cans (15 ounces / 425 g each) white beans, such as cannellini or great northern, drained and rinsed
1 medium yellow onion (about 150 g), diced
3 cloves garlic, minced
2 cans (4 ounces / 113 g each) diced green chiles, undrained
2 cups (480 ml) low-sodium chicken broth
1 cup (140 g) frozen corn
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon black pepper

To finish:

4 ounces (113 g) cream cheese, cut into cubes
1/2 cup (120 g) sour cream, plus more for serving
1 tablespoon lime juice
1/2 cup (55 g) shredded Monterey Jack cheese, for serving (optional)

Cannellini beans hold their shape a little better, while great northern beans break down slightly and make the chili thicker — either works well here. Full-fat cream cheese melts the smoothest; low-fat versions can turn grainy in the heat.

How to Make Slow Cooker White Chicken Chili

Add the onion, garlic, white beans, green chiles, corn, cumin, oregano, chili powder, salt and pepper to a 6-quart slow cooker. Pour in the chicken broth and stir everything together.
Nestle the chicken breasts into the bean mixture so they are mostly covered by the liquid.
Cover and cook on HIGH for 4 hours or on LOW for 6 to 7 hours, until the chicken is cooked through and shreds easily.
Transfer the chicken to a plate or cutting board and shred it with two forks.
Stir the cream cheese cubes into the hot chili until melted and completely smooth, then stir in the sour cream and lime juice.
Return the shredded chicken to the slow cooker and stir. Let it rest for 5 to 10 minutes to warm through and thicken slightly, then taste, adjust the salt and serve with shredded cheese and your favorite toppings.

Tips for the Best Slow Cooker White Chicken Chili

Add the dairy last: Cream cheese and sour cream can split or turn grainy over hours of cooking, so they always go in at the end.
Cube the cream cheese: Smaller pieces melt faster and more evenly into the hot chili, with no lumps.
Taste at the end: Slow cooking mellows seasoning, so a final pinch of salt and an extra squeeze of lime right before serving wakes everything up.
Keep the lid on: Every peek lets heat escape and adds cooking time, so resist lifting the lid until the time is up.

For food safety, chicken should be cooked to an internal temperature of 165°F (74°C), when it shreds easily with two forks. The USDA lists this in its safe minimum internal temperature chart, and an instant-read thermometer takes the guesswork out of checking.

Variations and Storage

Swap the chicken breasts for boneless, skinless chicken thighs if you prefer darker meat — they stay extra tender and follow the same timing. For a spicier chili, add a diced jalapeño with the onion or choose hot green chiles. To make it heartier, stir in a drained can of black beans, and for a lighter finish, swap the sour cream for plain Greek yogurt, stirred in off the heat so it stays smooth.

If your family loves a cozy soup night, alternate this chili with our Cozy Tomato Soup with Grilled Cheese Croutons — the two make a comforting cold-weather rotation.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili thickens as it sits, so add a splash of broth when reheating. It also freezes well for up to 3 months: thaw overnight in the refrigerator and warm gently on the stove, stirring often so the creamy base stays smooth.

Frequently Asked Questions

Can I cook this chili on LOW instead of HIGH?

Yes. Cook on LOW for 6 to 7 hours instead of 4 hours on HIGH. The chicken should reach 165°F (74°C) and shred easily before you add the creamy finish.

How do I make my slow cooker white chicken chili thicker?

Mash some of the beans against the side of the slow cooker with a spoon and stir them back in, or let the chili rest uncovered for 10 to 15 minutes after cooking — it thickens as it stands. A handful of crushed tortilla chips stirred in also adds body.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work with the exact same method and timing. They are a little more forgiving if the chili cooks slightly longer, and they shred into tender, juicy pieces.

Is this chili freezer-friendly?

It freezes well for up to 3 months in an airtight container. For the best texture, freeze it before adding the cream cheese and sour cream, then stir those in fresh after reheating.

What should I serve with white chicken chili?

Warm cornbread, tortilla chips or a simple green salad are classic partners. Set out toppings like shredded cheese, sour cream, sliced avocado, chopped cilantro and lime wedges so everyone can finish their bowl their own way.

However you serve it, this is the slow cooker dinner to keep on repeat for game days, potlucks and cold weeknights. If you love set-and-forget meals like this one, try our 5-Ingredient Slow Cooker Beef Stew next — and keep this slow cooker white chicken chili in mind for the next day that needs an easy answer at dinnertime.