Slow Cooker White Chicken Chili

Creamy, cozy, and gently spiced, this easy slow cooker white chicken chili delivers maximum flavor with minimal effort.

Active Time Total Time Servings

25 mins 3 hrs 4

Why it Passed the Test

• The chili develops a rich, creamy consistency thanks to mashed beans and softened cream cheese folded in at the end, creating a balanced body without heaviness.

• Long, slow cooking melts the onions, peppers, and spices, seasoning the broth and ensuring no sharp onion notes while yielding perfectly tender chicken.

• It’s hands-off, reliable, and customizable, making it ideal for weeknight cooking and meal prep.

White chicken chili has earned its place as a cool-weather favorite for good reason. It offers all the charm of a classic chili but with a lighter, brighter profile. This slow cooker version leans into convenience without sacrificing depth of flavor, layering in green chiles, jalapeño, garlic, and warm spices to create a broth that gently builds heat and complexity as it simmers. Using bone-in chicken thighs ensures the meat turns tender and succulent while also enriching the chili with extra savoriness. By the time the chicken is ready to shred, the vegetables have softened into the broth and the spices have fully bloomed, giving every spoonful nuance.

A hallmark of great white chicken chili is its creaminess, and this recipe delivers that texture without relying on heavy cream. Instead, a portion of the beans are mashed and whisked with softened cream cheese and hot broth, creating a velvety mixture that stirs in effortlessly. This technique thickens the chili naturally while maintaining balance and preventing the dairy from separating during cooking.

A final addition of whole beans and corn adds pops of sweetness and texture, making the chili hearty but not dense. Garnishes like creamy avocado, fresh cilantro, crunchy tortilla chips, and sharp cheddar let each bowl be personalized. Whether you're cooking for a cozy night in or prepping meals for the week, this recipe proves that satisfying food doesn’t have to be complicated.

Can you use boneless chicken breasts instead of bone-in thighs?

Boneless, skinless chicken breasts can easily be used in place of bone-in thighs, but they require a little extra care to keep them tender. Breasts cook quicker and have less fat, so check for doneness sooner — around one-and-a-half to two hours on HIGH or three to four hours on LOW — to prevent drying out. While chicken breasts won’t contribute quite the same richness as thighs, the chili still develops great flavor and maintains its creamy, satisfying texture.

What are some common mistakes to avoid when making slow cooker white chicken chili?

Adding dairy too early or allowing it to boil can cause the sauce to separate, ruining the creamy consistency. It’s best to stir in cream, sour cream, or cream cheese near the end of cooking, just before serving. Another important step is cooking the chili long enough to let the onions fully break down. When onions remain undercooked, they can leave behind a sharp, overpowering flavor and scent that dominates the dish. 

Notes from the Food & Wine Test Kitchen 

• Finely chopping the onions speeds their breakdown, ensuring a mellow, well-rounded broth.

• Mashing only 1 cup of the beans, instead of a full can, provides the perfect thickness without heaviness.

• Bone-in chicken thighs offer deeper flavor and a more satisfying texture than boneless options.

Ingredients

• 1 1/2 cups chicken broth

• 2 (4-ounce) cans mild or hot chopped green chiles

• 1 medium green bell pepper, finely chopped (about 1 cup)

• 1 small yellow onion, finely chopped (about 2/3 cup)

• 1 jalapeño chile, finely chopped (about 3 tablespoons)

• 2 teaspoons minced garlic (about 2 medium cloves) 

• 2 teaspoons ground cumin

• 1 1/4 teaspoons kosher salt

• 1 teaspoon ground coriander

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 4 (6-ounce) bone-in, skinless chicken thighs

• 1/2 cup cream cheese, softened (4 ounces)

• 2 (15-ounce) cans Great Northern beans, drained and rinsed (about 3 cups), divided

• 1 cup frozen corn kernels, thawed

• Garnishes: chopped avocado, chopped fresh cilantro, crushed tortilla chips, shredded sharp cheddar cheese, and sour cream

Directions

1. Stir together broth, green chiles, bell pepper, onion, jalapeño, garlic, cumin, salt, coriander, black pepper, and cayenne pepper in a 6-quart slow cooker until combined. Add chicken in a single layer; cover and cook until chicken is fork-tender and flavors meld, 2 1/2 to 3 hours on HIGH or 5 to 6 hours on LOW.

2. Transfer chicken to a cutting board, and let rest until cool enough to handle, about 5 minutes. Shred meat with 2 forks; discard skin and bones. Set aside.

3. Mash 1 cup of the beans in a medium bowl with back of a fork or a potato masher until mostly smooth. Add cream cheese and 1/2 cup of the hot broth mixture; whisk until well combined.

4. Add cream cheese mixture and reserved shredded chicken to slow cooker. Stir in corn and remaining 2 cups beans. Cover slow cooker, and cook until vegetables are warmed through, about 5 minutes on HIGH or 10 minutes on LOW.

5. Divide chili evenly among 4 bowls, and garnish with avocado, cilantro, tortilla chips, cheddar, and sour cream.

Make ahead

Prepare the chili through shredding the chicken and cooking the base. Cool it completely before adding the cream cheese mixture. Refrigerate the chili for up to four days or freeze (without the cream cheese mixture) for up to three months. Add the cream cheese mixture after reheating.