Slow Cooker White Chicken Chili

A comforting, hearty chili featuring tender chicken, creamy white beans, earthy black beans, and a medley of southwestern spices, all slow-cooked to perfection.

I made this chili for my family on a chilly evening and everyone asked for seconds. The creamy texture and gentle heat made it an instant favorite at our dinner table.

Ingredients

• Boneless, skinless chicken breasts or thighs: 1 ½ lbs (680 g)
• White beans: 1 (15 oz / 425 g) can, drained and rinsed
• Black beans: 1 (15 oz / 425 g) can, drained and rinsed
• Yellow onion: 1 medium, diced
• Jalapeño: 1 medium, seeded and chopped (optional, for heat)
• Red bell pepper: 1, diced
• Garlic: 3 cloves, minced
• Low-sodium chicken broth: 3 cups (720 ml)
• Diced green chilies: 1 (4 oz / 113 g) can
• Ground cumin: 1 ½ tsp
• Ground coriander: 1 tsp
• Dried oregano: 1 tsp
• Smoked paprika: ½ tsp
• Chili powder: ½ tsp
• Salt: 1 tsp (or to taste)
• Black pepper: ½ tsp
• Cream cheese: 4 oz (115 g), cubed and softened
• Heavy cream or half-and-half: ½ cup (120 ml)
• Chopped fresh cilantro: optional
• Sliced green onions: optional
• Shredded Monterey Jack or cheddar cheese: optional
• Lime wedges: optional

Instructions

Layer the chicken:

Place chicken breasts or thighs in the bottom of the slow cooker.

Add vegetables, beans, and seasonings:

Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, diced green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.

Slow cook:

Cover and cook on LOW for 6 hours to 7 hours or HIGH for 3 hours to 4 hours, until chicken is very tender.

Shred the chicken:

Remove chicken from slow cooker, shred with two forks, and return to pot.

Make it creamy:

Stir in cream cheese and heavy cream until melted and chili is creamy. Taste and adjust seasoning if needed.

Serve:

Serve hot, garnished with cilantro, green onions, cheese, and lime wedges as desired.

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My kids always request extra cheese and a squeeze of lime, and it's become a special Sunday tradition to gather and share stories around this steaming bowl.

Serving Suggestions

Enjoy this chili with tortilla chips or warm cornbread for a hearty meal. Add avocado slices for luxurious creaminess, or a spoonful of Greek yogurt for a tangy finish.

Required Tools

You’ll need a slow cooker, cutting board, knife, measuring cups, spoons, large spoon, and forks for shredding chicken.

Nutrition Facts

Each serving has approximately 380 calories, 14 g total fat, 29 g carbohydrates, and 33 g protein.

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This chili is rich, comforting, and feeds a crowd with minimal effort. Perfect for busy nights or cozy gatherings!

Recipe FAQ

→ How do I prevent the chicken from drying out?

Cooking the chicken slowly on low heat helps retain moisture. Adding cream cheese and heavy cream near the end also keeps the texture creamy and tender.

→ Can I make this dish spicier?

Yes, keep some jalapeño seeds or add a pinch of cayenne pepper to boost heat without overpowering the flavor.

→ What are good side options to serve with this dish?

Tortilla chips, warm cornbread, or a fresh green salad complement the rich, creamy texture nicely.

→ Is it possible to prepare this without dairy?

Substitute cream cheese and heavy cream with non-dairy alternatives like cashew cream or coconut milk for a dairy-free version.

→ How long can leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months for best quality.