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Prep Time15 Minutes
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Cook Time360 Minutes
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Serving6
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Serving Size1.5 Cups
There’s something incredibly comforting about coming home to a warm pot of chili that practically made itself while you were gone. This Slow Cooker White Chicken Chili is exactly that kind of recipe — creamy, hearty, and loaded with tender shredded chicken, white beans, and green chiles, all simmered low and slow until everything melds into something that feels like a hug in a bowl. It’s the recipe you’ll make on a Sunday, eat on Monday, and still be thinking about on Wednesday.
What sets this white chili apart from the classic tomato-based version is the base. Instead of a red broth, you get a rich, slightly smoky cream cheese and chicken broth foundation that turns thick and velvety as it cooks. The green chiles add just enough heat to keep things interesting without overwhelming anyone at the table. It’s a crowd-pleaser that works for picky eaters and spice lovers alike — and it couldn’t be simpler to throw together.
Seriously, you’ll spend about 15 minutes prepping, then your slow cooker takes over for the next 6 to 8 hours. No babysitting, no stirring, no complicated technique. Just dump everything in, go live your life, and come home to dinner. Top it with sour cream, shredded cheese, and crushed tortilla chips for a little crunch, and you’ve got a meal that looks like you spent all day on it.
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Ingredients
Slow Cooker White Chicken Chili
Nutrition
Per serving
- Daily Value*
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Calories: 390 kcal
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Protein: 36g72%
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Carbohydrates: 28g10%
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Fat: 15g19%
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Fiber: 7g25%
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Sugar: 3g3%
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Sodium: 820mg36%
Directions
Everything goes into the slow cooker, simmers low and slow until the chicken is fall-apart tender, then gets shredded and stirred into a thick, creamy broth before serving.
Step 1: Prep and Load the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker in a single layer — no need to cut them up yet.
Add the drained and rinsed cannellini beans, diced green chiles (with their liquid), frozen corn, diced onion, and minced garlic directly on top of the chicken.
Pour in the chicken broth, then sprinkle in the cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Give everything a gentle stir to distribute the spices without disturbing the chicken too much.
Step 2: Add the Cream Cheese and Cook Low and Slow
Cut your softened cream cheese into roughly 1-inch cubes and nestle them on top of the other ingredients — don't stir them in yet.
Place the lid on your slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The low-and-slow method produces the most tender chicken and the creamiest broth, so go low if you have the time.
You'll know it's ready when the chicken is completely cooked through and pulls apart easily with a fork, and the cream cheese has melted into a creamy pool on top.
Step 3: Shred the Chicken
Use two forks to shred the chicken directly in the slow cooker — it should fall apart with almost no effort after a long cook.
If the chicken is being stubborn, remove it to a cutting board, shred it there, then return it to the pot. It happens — no big deal.
Once shredded, stir everything together thoroughly so the melted cream cheese fully incorporates into the broth and coats all the beans, corn, and chicken pieces evenly.
Step 4: Taste and Adjust the Seasoning
Dip a spoon in and take a proper taste — this is the most important step that most people skip.
Does it need more salt? A pinch more cumin? A tiny squeeze of lime juice for brightness? Add what it needs. The beans and cream cheese can mute the flavors a bit, so don't be shy about seasoning up at this point.
If the chili feels too thick, add a splash more chicken broth and stir it in. If it feels too thin, let it cook uncovered on HIGH for 15 to 20 minutes to thicken up.
Step 5: Serve and Garnish
Ladle the chili into bowls and set up a topping bar — sour cream, shredded Monterey Jack or pepper jack cheese, fresh cilantro, and crushed tortilla chips are all must-haves.
The sour cream swirled on top not only looks beautiful but cools the chili to the perfect eating temperature right away.
Serve immediately with warm cornbread, flour tortillas, or a side of crusty bread for dipping into that creamy broth.
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