When the air turns crisp and the sun dips low, there’s something incredibly satisfying about settling in with a hot bowl of chili. This slow cooker white chicken chili doesn’t just warm you up—it wraps around you like a soft blanket. It’s the kind of meal that invites you to slow down, breathe out, and savor every spoonful.
I remember the first time I made this chili. I tossed everything into the slow cooker without overthinking it, then went about my day. Hours later, the kitchen smelled like a cozy spice shop, and the chicken was so tender it practically melted in my mouth. I wasn’t paying full attention while shredding the chicken—some bits stuck to my fingers, which somehow made the moment feel more real and less like a cooking show. It was one of those dishes that felt both effortless and deeply satisfying, even if I wasn’t totally sure what I was doing the whole time.
What I love about this chili is how it balances hearty and bright flavors without fuss. It’s a little spicy, a little creamy, and totally comforting. Plus, it’s all made in the slow cooker, which means you can set it and forget it—perfect for busy days when you want dinner ready without standing over the stove.
- This chili delivers rich, tender chicken and creamy beans with a mild kick of spice that grows on you.
- It’s simple—and that’s kind of the point. No complicated steps or unusual ingredients.
- The slow cooker magic means the flavors deepen over hours, giving you a meal that tastes like you spent all day on it.
- Adding fresh lime juice and cilantro at the end keeps the dish feeling bright and fresh, balancing the richness.
If you’re worried about having to babysit the slow cooker or juggling too many pots, this recipe has your back. It’s truly one of those set-it-and-forget-it meals that still feels homemade and special when you sit down to eat.
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Slow Cooker White Chicken Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and spicy Southern-style white chicken chili made easy in the slow cooker. Tender chicken, white beans, and green chilies come together with a blend of spices for a comforting and flavorful meal.
Ingredients
2 pounds boneless, skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, drained Great Northern beans, diced green chilies, and frozen corn on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the cumin, oregano, chili powder, cayenne pepper, smoked paprika, salt, and black pepper evenly over the ingredients.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the sour cream and shredded Monterey Jack cheese until well incorporated and creamy.
Add the lime juice and chopped cilantro, stirring gently to combine.
Taste and adjust seasoning if necessary.
Serve hot, garnished with additional cilantro or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
For kitchen ease, you really just need a slow cooker and a couple of forks to shred the chicken—no fancy gadgets required. Serving this chili with some warm cornbread or a simple green salad rounds out the meal perfectly. If you want to mix it up, I’ve sometimes swapped the Great Northern beans for cannellini, which works well but changes the texture a bit. Adding a handful of chopped jalapeños can kick up the heat if you’re feeling adventurous, though sometimes I hesitate and just stick with the milder green chilies. And sour cream can be swapped out for Greek yogurt if you want a tangier twist, but I haven’t tested how it affects the creaminess exactly.
FAQ
Can I make this chili ahead of time? Absolutely. It actually tastes better the next day as the flavors meld. Just store it in the fridge and reheat gently.
Is this recipe freezer-friendly? Yes, you can freeze leftovers for up to three months. Thaw overnight in the refrigerator before reheating.
Can I use chicken thighs instead of breasts? Sure! Thighs will add a bit more richness and stay moist, but the cooking time stays about the same.
What if I don’t have a slow cooker? You can adapt it for the stovetop by simmering gently for about an hour, stirring occasionally, though the texture won’t be quite the same.
Next time you want something cozy and effortless, give this slow cooker white chicken chili a try. It’s a little like a warm hug in a bowl—and isn’t that exactly what we need sometimes?