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Horizontal top-down image of two bowls filled with a thick pale stew topped with various garnishes on a wooden platter next to tortilla wraps.

Slow Cooker White Chicken Chili

  • Author: Nikki Cervone
  • Total Time: 3 hours, 15 minutes
  • Yield: 6 servings 1x


Want a new spin on your usual chili con carne recipe? Don’t have a lot of time to be in the kitchen? Make our slow cooker white chicken chili.


  • 2 cups chicken stock or broth
  • 3 15-ounce cans white beans (cannellini, navy, or great northern), drained and rinsed
  • 2 4.5-ounce cans diced green chilis, mild or spicy
  • 2 cups sweet white corn, fresh or frozen
  • 1 small white onion, diced
  • 1 medium jalapeno, chopped
  • 4 large cloves garlic, minced
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly cracked black peppercorns
  • 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 4 ounces full-fat room temperature cream cheese, cubed
  • Your choice of toppings and sides, for serving


  1. Place all of the ingredients except the chicken and cream cheese into the slow cooker insert. Stir to combine. Submerge the chicken breasts in the base.
  2. Cover and cook undisturbed on low heat for 7 hours or on high heat for 4 hours.
  3. Leave the slow cooker on warm. Remove the chicken breasts from the slow cooker and place them on a large cutting board. Shred the chicken with two forks and set aside.
  4. Add the cubed cream cheese into the chili base. Whisk until completely melted and combined.
  5. Use an immersion blender to puree 1/3 of the base for about 30 seconds.
  6. Transfer the shredded chicken back into the base. Stir to combine.
  7. Divide the chili among dinner bowls. Serve hot with your preferred garnishes and sides.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: Stew

Keywords: slow, cooker, chicken, chili