Save A comforting, hearty chili featuring tender chicken, creamy white beans, earthy black beans, and a medley of southwestern spices, all slow-cooked to perfection.
I first made this white chicken chili for a chilly autumn dinner and it quickly became a family favorite. The creamy texture and robust flavors make it a perfect comfort meal any time of year.
Ingredients
- Boneless, skinless chicken breasts or thighs: 1 ½ lbs (680 g)
- White beans (cannellini or Great Northern): 1 (15 oz / 425 g) can, drained and rinsed
- Black beans: 1 (15 oz / 425 g) can, drained and rinsed
- Yellow onion: 1 medium, diced
- Jalapeño: 1 medium, seeded and chopped (optional, for heat)
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Low-sodium chicken broth: 3 cups (720 ml)
- Diced green chilies: 1 (4 oz / 113 g) can
- Ground cumin: 1 ½ tsp
- Ground coriander: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: ½ tsp
- Chili powder: ½ tsp
- Salt: 1 tsp (or to taste)
- Black pepper: ½ tsp
- Cream cheese: 4 oz (115 g), cubed and softened
- Heavy cream or half-and-half: ½ cup (120 ml)
- Fresh cilantro: Chopped (optional garnish)
- Sliced green onions: (optional garnish)
- Shredded Monterey Jack or cheddar cheese: (optional garnish)
- Lime wedges: (optional garnish)
Instructions
- Layer Ingredients:
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Add Veggies and Beans:
- Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
- Slow Cook:
- Cover and cook on LOW for 6 7 hours or HIGH for 3 4 hours, until chicken is very tender.
- Shred Chicken:
- Remove chicken from the slow cooker, shred with two forks, and return to the pot.
- Make Creamy:
- Stir in cream cheese and heavy cream until melted and chili is creamy. Taste and adjust seasoning if needed.
- Garnish and Serve:
- Serve hot, garnished with cilantro, green onions, cheese, and lime wedges as desired.
Save Sharing this dish with the whole family brings us together around the table. Everyone loves customizing their bowls with favorite toppings.
Serving Suggestions
Serve the chili with tortilla chips, warm cornbread, or a side of avocado salad for a complete meal.
Storage & Freezing
Leftovers keep well in the fridge for up to 4 days and freeze beautifully for up to 2 months.
Allergen & Nutrition Info
Each serving has about 380 calories, 14 g fat, 29 g carbs, 33 g protein. Always check ingredient labels for hidden allergens.
Save This slow cooker white chicken chili is simple yet flavorful, perfect for busy nights. The customizable toppings make each bowl special.
Recipe FAQs
- → What cuts of chicken work best?
Boneless, skinless chicken breasts or thighs both work well, providing tender, shreddable meat after slow cooking.
- → Can I adjust the heat level?
Yes, include jalapeño seeds or add cayenne pepper for more heat; omit seeds or reduce spices for milder flavors.
- → How do the beans affect the dish?
White and black beans add creamy and earthy textures, enhancing the chili’s heartiness and balancing the spices.
- → What is the purpose of the cream cheese and heavy cream?
They create a smooth, creamy finish that enriches the chili and softens the spice profile.
- → Can this be made gluten-free?
Yes, using certified gluten-free chicken broth keeps the dish gluten-free without sacrificing flavor.
- → How can leftovers be stored?
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.