Go Back
To make my creamy white chicken chili, gather these key ingredients: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, like cannellini or great northern, drained and rinsed - 1 can (4 oz) diced green chiles - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels, fresh, frozen, or canned - 1 cup heavy cream, or coconut milk for a dairy-free version - Fresh cilantro for garnish - Lime wedges for serving You can add extra flavor with these optional ingredients: - 1 bell pepper, diced - 1 teaspoon oregano - ½ teaspoon cayenne pepper for heat - Avocado slices for creaminess - Shredded cheese for topping If you want to swap ingredients, here are some good ideas: - Use chicken thighs instead of breasts for more flavor. - Substitute vegetable broth for chicken broth for a vegetarian option. - Try different beans, like black beans or pinto beans. - Use Greek yogurt instead of heavy cream for a lighter touch. - Replace cilantro with parsley if you dislike its taste. First, gather all your ingredients. You need: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chiles - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels - 1 cup heavy cream (or coconut milk) - Fresh cilantro for garnish - Lime wedges for serving Next, place the chicken breasts at the bottom of your slow cooker. Chop the onion and mince the garlic. Mix them in a bowl with the white beans, green chiles, corn, broth, and spices. Once your mixture is ready, pour it over the chicken in the slow cooker. Cover the pot. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and tender. After cooking, take out the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir in the heavy cream or coconut milk. Mix well and let it cook for another 15-20 minutes on low. Before serving, taste your chili. Adjust the salt and pepper if needed. Serve it hot, topped with fresh cilantro and lime wedges. Enjoy! To bring out the best flavor in your white chicken chili, use fresh ingredients. Fresh garlic and onion make a big difference. I always recommend using low-sodium chicken broth. This allows you to control the salt level. For added depth, try roasting the corn before adding it. It gives a sweet and smoky taste. One common mistake is overcooking the chicken. Keep an eye on the time. If you cook it too long, the chicken can dry out. Another mistake is not seasoning enough. Taste your chili before serving. Adjust the spices as needed. Lastly, don’t skip the cream. It adds a rich, creamy texture. To get the right thickness, start with the right amount of broth. If you want a thicker chili, reduce the broth by half a cup. After shredding your chicken, stir it back in well. If your chili seems too thick, add a bit of water or broth. Let it cook for a short time to blend the flavors. {{image_2}} You can add heat to your white chicken chili. Try adding diced jalapeños for a kick. You can also use cayenne pepper for more spice. If you like smoky flavors, try chipotle peppers in adobo sauce. They add great depth and heat. For a vegetarian version, replace the chicken with extra beans or tofu. Use vegetable broth instead of chicken broth. Coconut milk works well for a rich, creamy base. You can also add more veggies like bell peppers or zucchini for added nutrition. To make this chili low-carb, skip the corn and beans. Use cauliflower instead for a chunky texture. You can add more chicken or meat for protein. Use a low-carb cream alternative if you want to keep it creamy. To store your leftover chili, let it cool first. Use an airtight container. Place the chili in the container. It will stay fresh in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget about it! If you want to keep your chili longer, freezing is a great option. Allow the chili to cool completely. Then, transfer it to freezer-safe bags. Try to remove as much air as possible. This helps prevent freezer burn. Your chili can last up to three months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat your chili, you have a few choices. You can use the microwave or the stovetop. If using the microwave, place the chili in a bowl. Cover it loosely and heat in short bursts, stirring in between. If you prefer the stovetop method, pour the chili into a pot. Heat over medium heat, stirring often, until it’s hot. Add a splash of broth if it’s too thick. Enjoy it warm! Yes, you can use frozen chicken in the slow cooker. However, I recommend cooking it on high for about 5 to 6 hours. This will help ensure the chicken cooks evenly and stays safe to eat. Make sure to check the internal temperature; it should reach 165°F. You can serve this chili with a few tasty sides. Here are some ideas: - Cornbread - Tortilla chips - Rice - Fresh avocado slices - A simple side salad These options will add variety and enhance your meal. Leftovers can last for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, freezing is a great option. Absolutely! This chili is perfect for meal prep. You can cook a big batch and store it in individual portions. It reheats well and tastes even better the next day. Yes, you can make this recipe ahead of time. Cook the chili and let it cool completely. Then, store it in the fridge for up to 3 days or freeze it for up to 3 months. Just reheat before serving. This blog covers all you need for Slow Cooker White Chicken Chili. You learned about key ingredients and optional flavors to enhance the taste. I shared step-by-step instructions that make cooking easy. Tips help you avoid mistakes and perfect your dish. Variations let you adjust for spice, diet, or preference. Finally, proper storage and reheating keep leftovers tasty. Enjoy this comforting chili and feel free to explore your options!

Slow Cooker White Chicken Chili

Warm up with this delicious creamy white chicken chili that's perfect for any occasion! Made with tender chicken, white beans, and a blend of spices, this cozy dish is easy to make in your slow cooker. In just a few simple steps, you can enjoy a hearty meal that's creamy, flavorful, and satisfying. Click through for the full recipe and discover how to make this comforting chili for your family!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed

1 can (4 oz) diced green chiles

1 medium onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

1 cup heavy cream (or coconut milk for a dairy-free version)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Place the boneless chicken breasts at the bottom of the slow cooker.

    In a separate mixing bowl, combine the diced onion, minced garlic, drained white beans, green chiles, chicken broth, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.

      Pour the mixture over the chicken in the slow cooker.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.

          Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.

            Return the shredded chicken to the slow cooker. Stir in the heavy cream (or coconut milk) and mix until well incorporated. Let it cook for an additional 15-20 minutes on low.

              Taste and adjust seasonings if necessary.

                Serve the chili hot, garnished with fresh cilantro and lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings