There are some recipes that just become instant classics, and this Creamy White Chicken Chili is absolutely one of them. It’s my ultimate go-to cozy dinner, especially as the weather turns colder. Imagine a bowl of rich, hearty, and unbelievably creamy chili that comes together with minimal effort, largely thanks to your trusty slow cooker. Made with simple pantry staples, this is a no-stress recipe that delivers maximum flavor and comfort every single time. The magic ingredient? Cream cheese, which melts into the broth to create the most perfect, velvety texture you could ever dream of.

Looking for more creamy chicken dinner inspiration? You’ll definitely want to try my Creamy Chicken Alfredo Bake or Creamy Chicken & Egg Noodles next!

Essential Slow Cooker White Chicken Chili Ingredients

One of the best things about this recipe is that it relies on ingredients I almost always have stocked in my pantry – it’s truly one of those “what do I have on hand?” kind of dinners. Here’s why each component is vital to creating this incredible chili:

• Chicken Breast – The star protein! It shreds beautifully and effortlessly after slow cooking, becoming incredibly tender and soaking up all the rich chili flavor, ensuring every bite is juicy and delicious.
• Cannellini Beans + Great Northern Beans – These white beans are perfect for chili. They not only add a lovely creamy texture but also contribute to naturally thickening the broth, giving the chili its hearty consistency.
• Diced Green Chiles – These are absolutely essential for that signature white chili taste. They provide a mild, zesty tang and just a touch of heat, elevating the flavor profile without making it overly spicy.
• Cream Cheese – This is the secret weapon! Cream cheese is what makes the broth exceptionally rich, smooth, and wonderfully silky, transforming the chili from good to absolutely unforgettable.
• Onion + Garlic – You simply can’t skip these! They form the aromatic foundation, building a deep, savory flavor right from the very start, which is crucial for a well-rounded chili.
• Chicken Broth – This liquid gold serves as the flavorful base that gently simmers and pulls all the distinct ingredients together, infusing the entire dish with savory goodness.
• Lime Juice – A squeeze of fresh lime juice right at the end is a game-changer. It adds a crucial brightness and acidity that perfectly balances all the creamy, savory flavors, making the chili taste fresh and vibrant.
• Spices – My blend includes cumin, oregano, chili powder, salt, and pepper. These classic chili seasonings create a warm, earthy, and comforting aroma and taste that is the soul of this cozy dish.

Full Ingredients List

Gathering your ingredients is the first step to a delicious meal. Here’s everything you’ll need for this creamy slow cooker white chicken chili:

• 1 large boneless, skinless chicken breast (about 12-16 oz)
• 15 oz can cannellini beans, thoroughly drained and rinsed
• 15 oz can great northern beans, thoroughly drained and rinsed
• 4 oz can diced green chiles (mild or medium, depending on preference)
• 1 medium yellow onion, finely diced
• 8 oz block cream cheese, cut into 1-inch cubes
• 1 Tbsp minced garlic (about 3 cloves)
• 2 cups chicken broth (low sodium preferred)
• 1 ½ tsp salt, or to taste
• 1 tsp black pepper, freshly ground if possible
• 1 ½ tsp ground cumin
• 1 ½ tsp dried oregano
• 1 ½ tsp chili powder
• Juice of 1 fresh lime

🔒 For your convenience, the printable recipe card below includes the full, precise ingredient list and exact amounts. It’s perfect for saving or printing to reference later!

How to Make Slow Cooker White Chicken Chili: A Simple Guide

Making this creamy white chicken chili in your slow cooker is incredibly straightforward, perfect for a busy day. Just follow these simple steps:

Step 1: Combine All Ingredients
Add all of your prepared ingredients – the chicken breast, drained cannellini and great northern beans, diced green chiles, diced yellow onion, cubed cream cheese, minced garlic, chicken broth, salt, pepper, cumin, oregano, and chili powder – directly into your slow cooker. Give everything a good, thorough stir to combine all the ingredients and ensure the spices are evenly distributed around the chicken and beans.

Step 2: Slow Cook to Perfection
Place the lid on your slow cooker and cook on the LOW setting for 7 hours, or on the HIGH setting for 5 hours. Cooking on LOW allows the flavors to meld deeply and results in incredibly tender, fall-apart chicken, while HIGH is perfect when you need dinner on the table a bit faster.

Step 3: Shred the Chicken
Once the cooking time is complete, the chicken should be perfectly cooked through and easily shredded. Carefully remove the chicken breast from the slow cooker and transfer it to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. This method helps maintain a good texture and prevents the chicken from becoming too mushy in the chili.

Step 4: Whisk for Creaminess
At this point, you might notice the chili looks a bit chunky due to the cream cheese that has softened but not fully incorporated. Don’t worry! Using a whisk, stir the chili vigorously directly in the slow cooker until the cream cheese has completely melted and blended, creating a beautifully smooth and creamy broth. This step is crucial for achieving that signature velvety texture.

Step 5: Finish and Combine
Add the shredded chicken back into the slow cooker. Pour in the fresh lime juice. Stir everything together gently to fully incorporate the chicken and the bright citrus flavor throughout the creamy chili.

Step 6: Serve and Enjoy!
Ladle the hot, creamy white chicken chili into individual bowls. Now for the best part – customize it with your favorite toppings! I love using shredded cheese, a sprinkle of fresh cilantro, a dollop of sour cream or Greek yogurt, and maybe a few avocado slices. Serve immediately and savor every comforting spoonful.

🔒 Remember, these detailed step-by-step instructions are also conveniently available in the printable recipe card below. Don’t forget to save it for quick reference later!

Delicious Slow Cooker White Chicken Chili Variations

One of the beauties of this white chicken chili is how adaptable it is. Feel free to get creative with these delicious variations to suit your taste or what you have on hand:

• For a Tangier Flavor: If you prefer a chili with a bit more zest, swap the cream cheese for an equal amount of sour cream or plain Greek yogurt. Stir it in at the very end, after shredding the chicken, to prevent it from curdling. This will give it a brighter, tangier finish.
• Add More Texture and Nutrition: Boost the heartiness and visual appeal by stirring in a cup of frozen corn or a can of drained and rinsed black beans during the last 30 minutes of cooking. They add a pop of color and extra fiber.
• Make it Even Quicker with Rotisserie Chicken: Short on time? Utilize pre-cooked rotisserie chicken! Simply shred the meat and add it to the slow cooker during the last hour of cooking on LOW, or 30 minutes on HIGH. This allows it to warm through and absorb all the wonderful chili flavors without needing to cook raw chicken.
• Spice it Up: If you crave more heat, don’t hesitate to add some finely chopped jalapeños (deseeded for milder heat, or with seeds for more fire) or a dash of cayenne pepper along with the other spices at the beginning. A few dashes of your favorite hot sauce stirred in at the end can also add a delightful kick.
• Transform it into Chili Mac: For a fun and extra comforting meal, turn this chili into a delicious chili mac! Cook about 8-12 ounces of small pasta, like elbow macaroni or small shells, separately according to package directions. Drain the pasta and stir it directly into the finished chili just before serving. It’s a hearty, kid-friendly twist!

My Pro TipS

Tips and Tricks for the Best White Chicken Chili

• Cube the Cream Cheese: I always cube the cream cheese into smaller pieces (about 1-inch cubes) before adding it to the slow cooker. This simple step helps it melt much faster and more evenly into the chili, ensuring a smooth, lump-free texture.
• Shred Chicken Externally: For perfectly textured chicken, always remove it to a cutting board for shredding. Trying to shred it directly in the slow cooker can sometimes over-break the chicken down, leading to a mushy consistency. Shredding it separately keeps those lovely, distinct chicken pieces.
• Don’t Skip the Lime Juice! This is a crucial finishing touch. A squeeze of fresh lime juice at the very end brightens all the creamy, savory flavors, adding a wonderful tang that cuts through the richness and makes the whole dish sing. It truly balances the chili.
• Perfect for Meal Prep: This recipe is perfect for meal prepping. Once cooled, divide the chili into airtight containers for easy grab-and-go lunches throughout the week. It also freezes beautifully, making busy weeknights a breeze when you have a delicious homemade meal ready to thaw and reheat.
• Set Up a Topping Bar: If you’re serving this chili to a crowd, setting up a topping bar is a fantastic idea. Offer a variety of options like shredded cheddar or Monterey Jack cheese, fresh avocado slices, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, crispy tortilla strips, or even pickled jalapeños. Everyone loves customizing their own bowl!

This creamy white chicken chili is fantastic on its own, but a few strategic toppings and sides can elevate it to a gourmet experience:

• Classic Toppings: Go all out with shredded sharp cheddar or Monterey Jack cheese, creamy avocado slices or a scoop of fresh guacamole, and a generous dollop of sour cream or plain Greek yogurt. A sprinkle of vibrant fresh cilantro adds a pop of color and flavor.
• Crunchy Accompaniments: Serve alongside warm, fluffy cornbread or crispy tortilla chips for dipping. Both offer a satisfying contrast to the chili’s creamy texture.
• Fresh Sides: Complement the richness of the chili with a simple chopped salad dressed with a light vinaigrette, or a side of roasted vegetables like broccoli, bell peppers, or zucchini.
• Make it Fun for Kids: Set up a “chili bar” with various mild toppings and let the kids customize their own bowls. Think crushed crackers, mild shredded cheese, and perhaps a few corn chips.
• Bread for Dipping: Crusty bread, warm tortillas, or even homemade flatbreads are perfect for soaking up every last bit of the delicious, creamy broth.

Make-Ahead, Storage & Reheating Tips

This Slow Cooker White Chicken Chili is not only delicious fresh but also fantastic for making ahead and enjoying later!

• Fridge Storage: Store any leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and meld even more overnight, making it taste even better the next day!
• Freezer Storage: This chili is a freezer superstar! Allow the chili to cool completely to room temperature before transferring it to freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze for easy stacking and quick thawing. It will keep beautifully in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the chili on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through to your desired temperature. If the chili has thickened too much during storage (which often happens), simply add a splash of chicken broth or water to achieve your preferred consistency. Individual portions can also be reheated in the microwave, stirring halfway through.
• Meal Prep Perfection: I absolutely love freezing this chili in single portions. It makes for incredibly easy and satisfying grab-and-go lunches or quick dinners on those busy weeknights when you don’t have time to cook from scratch but still crave a wholesome, homemade meal.