Slow Cooker White Chicken Chili
I’ve been making this slow cooker white chicken chili for years when I need something warm, hands-off, and satisfying. It’s a gentle riff on the classic bowl of comfort—white beans, corn, green chiles, and tender chicken simmered in broth—perfect for busy weeknights, light winter dinners, or a slow Sunday meal prep. If you like easy slow-cooker chicken dinners, you might also enjoy this slow cooker sweet chili chicken for another low-effort option.
Why you’ll love this dish
This white chicken chili is the kind of recipe you make again and again because it’s simple, forgiving, and crowd-pleasing. It’s budget-friendly (canned pantry staples and a couple of chicken breasts), low-effort (dump-and-go in the slow cooker), and customizable—mild for kids or ramped up with extra chiles for adults. It’s also an excellent recipe for leftovers, potlucks, and freezer meals.
“A weeknight hero: filling, kid-approved, and still tastes like you spent hours cooking.” — home cook review
If you like a bolder, spicier take on white chicken chili, try this Cajun white chicken chili for more heat and Cajun seasoning.
How this recipe comes together
Overview: You’ll dump the ingredients into a slow cooker, let them simmer slowly to meld flavors, then shred the chicken right in the pot before serving. The slow, gentle heat softens the onion and allows the spices to infuse the broth. Total hands-on time is about 10–15 minutes; cook time is 4 hours on high or 6–8 hours on low.
What to expect step-by-step:
- Combine chicken, beans, corn, chiles, aromatics, broth, and spices in the slow cooker.
- Cook slowly until the chicken is tender and the flavors have blended.
- Shred the chicken in the pot, stir, adjust seasoning, and serve with fresh toppings.
What you’ll need
Key ingredients
- 2 chicken breasts (see notes below on raw vs. cooked)
- 1 can white beans, drained and rinsed (cannellini or great northern)
- 1 can corn, drained
- 1 can diced green chiles
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: sour cream, fresh cilantro, sliced avocado, lime wedges
Notes/substitutions:
- Chicken: You can start with raw breasts (they’ll cook in the slow cooker) or use cooked/shredded chicken (rotisserie chicken is a great shortcut).
- Beans: Pinto or navy beans work if you prefer.
- Dairy: Swap sour cream for plain Greek yogurt for tang and protein.
- Broth: Use low-sodium if you plan to add extra salt later.
Step-by-step instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained white beans, corn, diced green chiles, diced onion, and minced garlic.
- Pour in the chicken broth and sprinkle the cumin, oregano, salt, and pepper over the top.
- Stir gently to combine so the spices are distributed.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is tender.
- Use two forks to shred the chicken directly in the pot; stir to incorporate shredded chicken into the chili.
- Taste and adjust seasoning. Serve hot with optional toppings like sour cream, cilantro, avocado, and a squeeze of lime.
Best ways to enjoy it
Serving suggestions
- Ladle into bowls and top with sour cream, chopped cilantro, diced avocado, and a squeeze of lime.
- Serve with crunchy tortilla chips or cornbread for dipping.
- For a heartier meal, spoon over steamed rice or serve alongside warm flour tortillas.
- Pair with a crisp green salad and a light beer or margarita for a simple dinner.
- For a family-style meal, set out toppings (cheese, jalapeños, green onions) at the table so everyone customizes their bowl.
Storage and reheating tips
- Refrigerator: Store chili in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace in containers for expansion.
- Reheating: Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat until simmering, or microwave in 1-minute intervals stirring between until heated through. Always reheat to an internal temperature of 165°F (74°C) for safety.
- Safety tip: If you used raw chicken in the slow cooker, ensure chicken reaches 165°F during cooking; shredding and checking the texture (no pink) helps confirm doneness.
Pro chef tips
- For deeper flavor, sauté the onion and garlic in a tablespoon of oil until soft and slightly browned before adding them to the slow cooker.
- Use low-sodium chicken broth and adjust salt at the end; slow reduction concentrates saltiness.
- Want a creamier chili? Stir in 4 oz cream cheese or 1/2 cup heavy cream during the last 15 minutes of cooking.
- If the chili is too thin, mash a cup of beans against the side of the pot or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook an extra 10–15 minutes.
- Add brightness with fresh lime juice just before serving—acid lifts the flavors.
- For quicker prep, use shredded rotisserie chicken: add it in the last 30 minutes to heat through rather than overcooking.
Creative twists
- Spicy version: Add a diced jalapeño or a tablespoon of chipotle in adobo for smoky heat.
- Cheese-laden: Stir in shredded Monterey Jack or pepper jack for melty richness.
- Vegetarian swap: Replace chicken with extra beans and diced sweet potato or jackfruit for texture.
- Southwest twist: Add a diced poblano pepper and a splash of corn masa (or masa harina slurry) to thicken and add corn flavor.
- Make it creamy and cheesy: See a richer spin in this creamy cheesy chicken white chili for ideas on adding cream cheese and cheddar.
Your questions answered
Q: Can I start with raw chicken breasts in the slow cooker?
A: Yes. Place raw breasts directly in the slow cooker; they’ll become tender during the 4–8 hour cook. Confirm doneness (165°F) and shred before serving. If you prefer, use cooked/shredded chicken and add it near the end to avoid drying out.
Q: How can I thicken the chili?
A: Mash a cup of beans into the pot, add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water), or stir in a few tablespoons of masa harina. Simmer 10–15 minutes after thickening.
Q: Can I use frozen chicken breasts?
A: You can, but it increases the total cook time and may keep the chili in the danger zone longer. For safety, it’s better to thaw in the fridge first or use fresh/cooked chicken.
Q: Is this recipe freezer-friendly?
A: Yes—cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: How do I adjust the spice level for kids?
A: Use mild diced green chiles (4% heat) or omit them entirely for very young kids, and serve spicy condiments on the side so adults can add heat individually.
Conclusion
If you want another tested slow-cooker version to compare textures, flavors, and creaminess, check out this Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef for a richer, creamier approach. For a well-rounded tutorial and tips from a trusted food site, see this Slow Cooker White Chicken Chili Recipe (Crockpot Favorite!) | The Kitchn.
Give this simple slow cooker white chicken chili a try on a busy night—you’ll appreciate how little effort it needs for such dependable comfort.
Slow Cooker White Chicken Chili
Ingredients
Main Ingredients
- 2 pieces chicken breasts Raw or cooked/shredded
- 1 can white beans, drained and rinsed (cannellini or great northern)
- 1 can corn, drained
- 1 can diced green chiles
- 1 piece onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Low-sodium recommended
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional Toppings
- sour cream
- fresh cilantro
- sliced avocado
- lime wedges
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker.
- Add the drained white beans, corn, diced green chiles, diced onion, and minced garlic.
- Pour in the chicken broth and sprinkle the cumin, oregano, salt, and pepper over the top.
- Stir gently to combine so the spices are distributed.
Cooking
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is tender.
- Use two forks to shred the chicken directly in the pot; stir to incorporate shredded chicken into the chili.
- Taste and adjust seasoning.
- Serve hot with optional toppings like sour cream, cilantro, avocado, and a squeeze of lime.
