Slow Cooker White Chicken Chili
White chicken chili swaps the tomatoes and red chili of a classic pot for chicken, white beans and mild green chilies in a cumin-scented broth. Everything goes into the slow cooker raw, then cream cheese and a few mashed beans make it thick and creamy at the end. Set out the toppings and let everyone finish their own bowl.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 5 hrs 20 mins
- Total Time
- 5 hrs 35 mins
- Servings
- 8 servings
How do you make Slow Cooker White Chicken Chili?
Add 1 kg chicken breasts or thighs, 2 cans of drained white beans, 2 small cans of green chilies, onion, garlic, cumin, oregano and 1 litre of chicken broth to a slow cooker. Cook on LOW for 5-6 hours or HIGH for 2-3 hours, until the chicken reaches 74°C (165°F). Shred the chicken, stir in 225 g cream cheese until melted and finish with lime and cilantro.
- Total time
- 5 hrs 35 mins
- Calories
- 390 per serving
- Protein
- 38 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Equipment
Slow cooker (5-6 litre) · Instant-read thermometer · Potato masher or fork · 2 forks for shredding
Quick Directions
Load the slow cooker
Add the onion, garlic, white beans, green chilies with their liquid, jalapeño, cumin, oregano, salt and pepper to the slow cooker.
Slow cook
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest part.
Shred the chicken
Lift the chicken onto a board and shred it with two forks.
Make it creamy
Stir the cream cheese and corn into the slow cooker.
Finish and serve
Return the chicken to the pot and stir in the lime juice and cilantro.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker white chicken chili.
Load the slow cooker
Add the onion, garlic, white beans, green chilies with their liquid, jalapeño, cumin, oregano, salt and pepper to the slow cooker. Lay the thawed chicken on top and pour in the broth.
Slow cook
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is tender and reaches 74°C (165°F) in the thickest part.
Shred the chicken
Lift the chicken onto a board and shred it with two forks. While it rests, mash about 1 cup of the beans against the side of the pot to thicken the broth.
Make it creamy
Stir the cream cheese and corn into the slow cooker. Cover and cook on HIGH for 15-20 minutes, stirring once or twice, until the cream cheese has melted into the broth and the corn is hot.
Finish and serve
Return the chicken to the pot and stir in the lime juice and cilantro. Taste for salt, then ladle into bowls and set out the sour cream, cheese, jalapeño, avocado and tortilla chips. Switch the slow cooker to WARM to keep the chili hot while you serve.
Recipe Tips
- Canned green chilies are mild roasted chilies, peeled and diced, sold in small cans. If you can't find them, roast, peel and dice 2 poblano or Anaheim peppers instead.
- Soften the cream cheese and cut it into cubes so it melts smoothly instead of leaving white flecks in the broth.
- Thighs stay juicier if the chili sits on WARM for a while; breasts shred more neatly. Both work.
- For a thicker chili, mash more of the beans or cook uncovered on HIGH for the last 20-30 minutes.
Variations
- Leftover chicken: cook everything except the chicken on LOW for 3-4 hours, then stir in 600 g shredded cooked chicken with the cream cheese and heat until it reaches 74°C (165°F).
- Swap the cream cheese for 250 ml (1 cup) of heavy cream stirred in at the end for a looser, brothier chili.
- For more heat, leave the seeds in the jalapeño and add 1/4 tsp cayenne with the cumin.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 38 g |
| Carbs | 28 g |
| Fat | 14 g |
| Saturated fat | 6.5 g |
| Fibre | 6 g |
| Sugar | 3 g |
| Sodium | 810 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer
- Freeze for up to 3 months and thaw overnight in the fridge. The cream cheese can look slightly grainy after freezing; stir well as it reheats.
- Reheat
- Reheat in a pot over medium heat or in the microwave, stirring, until it reaches 74°C (165°F). Do not reheat leftovers in the slow cooker; heat them first, then hold on WARM.
Slow Cooker White Chicken Chili FAQs
How long does white chicken chili take in the slow cooker?
Cook it on LOW for 5-6 hours or HIGH for 2-3 hours, then allow 15-20 minutes on HIGH to melt in the cream cheese. The chicken is done when it reaches 74°C (165°F) and shreds easily.
How do I make white chicken chili thicker?
Mash about 1 cup of the white beans into the broth, then stir in cream cheese at the end. If it is still thin, cook it uncovered on HIGH for 20-30 minutes.
What are canned green chilies?
Canned green chilies are mild green chilies, often Anaheim, that have been roasted, peeled and diced, then packed in a little liquid. Two roasted and peeled poblano peppers make a good substitute.
Can I put frozen chicken in the slow cooker?
No. Thaw chicken in the fridge first. Frozen chicken warms too slowly in a slow cooker and can spend too long at unsafe temperatures before it cooks through.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
