If you’re craving something cozy, comforting, and bursting with gentle southwestern flavors, this Slow Cooker White Chicken Chili is an absolute game-changer. It’s creamy yet light, with tender shredded chicken swimming in a luscious broth of white beans, mild green chilies, and just a hint of zesty lime. The best part? Your slow cooker does all the heavy lifting, filling your home with irresistible aromas while you go about your day. Whether you’re making it for a chilly night in or a weekend gathering, this dish is sure to become a beloved staple in your recipe rotation.

Slow Cooker White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this chili is delightfully simple but absolutely essential. Each component adds its own special touch, whether it’s the creamy beans that give body and texture, the tender chicken, or the punch of flavor from the seasonings and lime juice.

1 1/2 pounds boneless, skinless chicken breast: The star protein that becomes perfectly tender and easy to shred.
1 packet Simply Organic® Mild Taco Seasoning Mix: Adds a subtle blend of spices that infuse the chili with southwestern warmth without overpowering.
1 can (4 ounces) diced green chilies: Brings mild heat and a fresh, tangy brightness to the dish.
1 yellow onion, diced: Adds sweetness and depth when slow-cooked, softening into the chili’s rich texture.
2 cans (15 ounces each) white beans, drained and rinsed: Creamy and hearty, these beans help thicken the chili and provide a satisfying bite.
1 1/2 cups frozen corn: Pops of natural sweetness and color that brighten every spoonful.
2 cups chicken broth: The base liquid that enriches the flavors and ensures the perfect consistency.
Juice from 1 lime: This fresh acidity lifts the entire dish, balancing richness beautifully.
4 ounces cream cheese: Melts in to create that irresistibly creamy, velvety texture that makes this chili so special.
1/4 cup heavy cream: Adds a silky finish that rounds out the flavors and makes every bite luxurious.

How to Make Slow Cooker White Chicken Chili

Step 1: Combine the Base Ingredients

Start by placing the chicken breasts directly into your slow cooker. Sprinkle the Simply Organic® Mild Taco Seasoning evenly over the chicken to ensure every bite is flavorful. Next, add the diced green chilies, diced onion, white beans, frozen corn, chicken broth, and freshly squeezed lime juice. Give everything a gentle stir to mix but avoid disturbing the chicken too much; the slow cooker will do the blending as it cooks. This setup creates a perfect flavor nest where the chicken can slowly absorb those delicious seasonings and juices.

Step 2: Cook Low and Slow

Set your slow cooker to high and let everything cook for 4 to 6 hours or on low for 6 to 8 hours. Patience is key here—this slow simmer is what tenderizes the chicken to shreddable perfection and melds the flavors together into something magical. The house will start smelling incredible, and that anticipation will be worth every minute.

Step 3: Shred the Chicken

Once the cooking time is up, carefully remove the chicken breasts from the mixture using tongs or a slotted spoon. Place them on a cutting board or plate and shred them using two forks until everything is pulled apart into tender, bite-sized pieces. This step transforms your chili from a stew-like dish into a hearty meal with satisfying texture.

Step 4: Stir in the Creamy Goodness

Add the cream cheese and heavy cream directly into the slow cooker. Stir vigorously for 1 to 2 minutes until the cream cheese melts completely and the mixture becomes smooth and luscious. This addition gives the chili its signature velvety richness, making every spoonful feel indulgent yet comforting.

Step 5: Return Chicken to the Slow Cooker

Finally, toss the shredded chicken back into the creamy chili base. Stir everything well to combine and warm the chicken through. At this stage, your Slow Cooker White Chicken Chili is ready to serve and savor. It’s rich, flavorful, and downright satisfying—perfect for scooping up with crusty bread or pairing with your favorite toppings.

How to Serve Slow Cooker White Chicken Chili

Garnishes

The right garnishes take this slow cooker white chicken chili from tasty to spectacular. Fresh avocado slices add buttery creaminess, while a dollop of sour cream contributes tangy coolness that balances the mild spices. Don’t overlook chopped fresh cilantro—it introduces a bright herbal note that freshens up every bite. For a bit of crunch and color, sprinkle some shredded cheese or toasted pumpkin seeds on top.

Side Dishes

This chili pairs beautifully with simple sides that complement its creamy texture. Warm corn tortillas or a crusty baguette are perfect for dipping and soaking up the flavorful broth. A crisp green salad dressed with lime vinaigrette harmonizes well by adding freshness. For an extra layer of comfort, consider serving alongside cilantro-lime rice or roasted vegetables—the mild flavors won’t compete, just enhance the meal.

Creative Ways to Present

Looking to elevate your presentation? Serve the chili in individual rustic bowls with a small platter of various toppings at the table, encouraging everyone to customize their own bowls. Or turn it into a chili bar with tortilla chips, sliced jalapeños, diced tomatoes, and chopped scallions for a fun and interactive meal. You can also stuff warm pita pockets or baked potatoes with this chili for a portable and satisfying meal option.

Make Ahead and Storage

Storing Leftovers

Slow Cooker White Chicken Chili stores beautifully in an airtight container in the refrigerator for up to four days. The flavors actually deepen after a day, so leftovers taste amazing. Just give it a good stir before reheating to redistribute the creaminess and seasonings.

Freezing

This chili also freezes well if you want to save portions for later. Transfer cooled chili to freezer-safe containers or bags, leaving some space for expansion. It will keep its flavor and texture for up to three months. To thaw, move it to the fridge overnight or gently defrost in the microwave before reheating fully on the stove or in a slow cooker.

Reheating

Reheat your Slow Cooker White Chicken Chili gently over low to medium heat on the stovetop, stirring occasionally until warmed through. If the chili has thickened too much during storage, add a splash of chicken broth or water to loosen it up before serving. The creamy texture will bounce right back, making it as delicious as the day it was made.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will make the chili even more tender and flavorful thanks to their higher fat content. Just adjust cooking time slightly if needed, ensuring the meat shreds easily.

Is this chili very spicy?

This particular recipe is mild because of the Mild Taco Seasoning and mild green chilies. If you like more heat, you could add a pinch of cayenne pepper or use a spicier chili variety.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes! Simmer the combined ingredients in a large pot over low heat for about an hour, or until the chicken is cooked through and tender. Then continue with shredding and adding the cream cheese and heavy cream as instructed.

What can I use instead of cream cheese?

If you prefer, you can substitute with mascarpone or a mild, creamy goat cheese to keep the richness without altering the flavor too much. Greek yogurt may work as a lighter alternative, but add it off heat to prevent curdling.

Can I make this chili vegetarian or vegan?

To make a vegan or vegetarian version, swap the chicken breast for an extra can of beans or cooked jackfruit, and use vegetable broth. Replace cream cheese and heavy cream with coconut cream or a plant-based cream cheese alternative to maintain the creamy texture.

Final Thoughts

There’s something truly special about a recipe that combines comfort, convenience, and a flavor that keeps you coming back for more, and this Slow Cooker White Chicken Chili is all that and beyond. It’s a dish you can trust to warm hearts and satisfy appetites with rich, creamy goodness and tender chicken in every bite. I hope you enjoy making it just as much as I love sharing it with friends and family. Trust me, this chili deserves a spot on your regular dinner menu!

Slow Cooker White Chicken Chili Recipe

★★★★★

5.1 from 10 reviews

Author: Simon
Total Time: 4 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Slow Cooker White Chicken Chili is a creamy, comforting dish perfect for any day of the week. Tender shredded chicken is slow-cooked with white beans, corn, and mild green chilies, enhanced with cream cheese and a splash of heavy cream for a rich texture. The lime juice adds a fresh zing, making this chili a delightful twist on the classic version, ideal for cozy family dinners or meal prep.

Instructions

Combine Ingredients in Slow Cooker: Add the chicken breasts, taco seasoning, diced green chilies, diced onion, white beans, frozen corn, chicken broth, and lime juice into the slow cooker. Gently stir all the ingredients together to combine. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, allowing the flavors to meld and the chicken to cook through.
Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the slow cooker. Place them on a cutting board and shred the chicken using two forks until it’s pulled apart into bite-sized pieces.
Incorporate Creamy Ingredients: Return the shredded chicken to the slow cooker. Add the cream cheese and heavy cream to the pot, stirring well for 1 to 2 minutes until the cream cheese has melted and all ingredients are fully incorporated, creating a rich, creamy chili base.
Heat and Serve: Stir the mixture thoroughly to ensure the chicken is heated through. Serve the chili hot, garnished with toppings such as diced avocado, sour cream, and fresh cilantro to enhance the flavors and presentation.

Notes

You can substitute chicken thighs for a juicier result.
Adjust the seasoning to your preferred spice level by adding jalapeños or hot sauce.
For a thicker chili, remove the lid during the last 30 minutes to allow some liquid to evaporate.
Make sure to rinse canned beans well to reduce sodium.
This chili freezes well; store leftovers in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 to 8 hours (slow cooker)
Category: Main Course
Method: Slow Cooking
Cuisine: American