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Slow Cooker White Chicken Chili – Easy, Creamy & Delicious

Slow Cooker White Chicken Chili with toppings in a bowl
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A warm, creamy blend of tender shredded chicken, white beans, corn and mild southwest spices—cooked effortlessly in the crockpot. Perfect for busy days when you crave a comforting, hearty meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 (15-oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (4-oz) cans diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional, for mild heat)
  • Salt and black pepper, to taste
  • 8 ounces cream cheese, cut into cubes
  • ½ cup sour cream
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Avocado slices (for garnish)
  • Lime wedges (for serving)
  • Red pepper flakes (optional, for garnish)
  • Tortilla chips (optional, for serving)

Instructions

1. Place the chicken breasts in the bottom of your slow cooker. Add the drained white beans, frozen corn, chopped onion, minced garlic, and diced green chilies on top. Pour in the chicken broth.

2. Sprinkle the ground cumin, oregano, chili powder, cayenne (if using), salt and pepper over everything. Gently stir to combine, keeping the chicken mostly at the bottom.

3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.

4. Carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.

5. Add the cubed cream cheese and sour cream to the chili. Stir slowly until the cream cheese has fully melted and the mixture becomes rich and creamy.

6. Stir in the shredded cheese until melted, then taste and adjust salt and pepper if needed.

7. Spoon the chili into bowls and garnish with chopped cilantro, avocado slices, a dollop of sour cream, and crushed tortilla chips if desired. Serve with lime wedges and a sprinkle of red pepper flakes for extra heat.

Notes

This chili reheats beautifully and even tastes better the next day as flavors deepen. You can freeze leftovers in sealed bags for up to 2 months. To reheat, warm gently and add a splash of broth if the texture has thickened too much.

 

If you’d prefer a spicier version, try adding diced jalapeños or chipotle peppers when you add the chilies. For a dairy-free version, substitute coconut cream or a cashew-based cream for the cream cheese and sour cream.

Find it online: https://cookingwithramsay.com/slow-cooker-white-chicken-chili/