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A hearty bowl of white chicken chili cooked in a slow cooker, ready to serve.

Classic Slow Cooker White Chicken Chili

This classic slow cooker white chicken chili is made with tender chicken, Great Northern beans, green chiles, and corn in a creamy, flavorful broth. It's an easy and comforting meal perfect for a weeknight.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Slow Cooker
  • Cutting Board

Ingredients
  

Main Ingredients

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs for more flavor)
  • 2 (15-ounce) cans Great Northern Beans rinsed and drained (Cannellini beans are a good alternative)
  • 2 (4-ounce) cans Diced Green Chiles undrained
  • 1 (15-ounce) package or 2 cups Frozen Corn
  • 4 cups (32 ounces) Chicken Broth low sodium preferred

Seasonings

  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon dried Oregano
  • 0.5 teaspoon Chili Powder (for milder chili)
  • Salt to taste
  • Black Pepper to taste

For Creaminess

  • 4 ounces Cream Cheese softened (half a block)
  • 0.5 cup Sour Cream optional, or heavy cream, for extra creaminess

Optional Toppings

  • Shredded Monterey Jack or cheddar cheese
  • fresh cilantro
  • diced avocado
  • jalapeño slices, tortilla strips

Instructions
 

Cooking

  • Place chicken breasts at the bottom of the slow cooker, then add rinsed beans, undrained green chiles, and frozen corn over the chicken.
  • Sprinkle all the seasonings (onion powder, garlic powder, cumin, oregano, chili powder, salt, and pepper) over the ingredients.
  • Pour chicken broth over everything, ensuring chicken is mostly submerged, then cover and cook.
  • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is thoroughly cooked and very tender.
  • Remove cooked chicken, shred it into bite-sized pieces with two forks, and return it to the slow cooker.
  • Add softened cream cheese and optional sour cream/heavy cream; stir gently until cream cheese melts and is fully incorporated, making the chili creamy.
  • Taste and adjust seasonings as needed, adding more salt, pepper, or cumin if desired.
  • Ladle hot chili into bowls and garnish with your favorite toppings.

Notes

For extra flavor, consider browning the chicken breasts lightly before adding them to the slow cooker. You can adjust the spice level by increasing or decreasing the chili powder and adding a pinch of cayenne pepper for more heat. This chili freezes well; store leftovers in an airtight container for up to 3 months. Serve with cornbread or a side salad for a complete meal.