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Easy Slow Cooker White Chicken Chili – Best 30-Minute Prep

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This creamy, comforting white chicken chili is made with simple ingredients and minimal prep. The slow cooker does all the work, delivering a flavorful, crowd-pleasing meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • 1 cup frozen corn kernels
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or pepper jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Crushed tortilla chips or crispy fried onions (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the bottom of the slow cooker.
  2. Blend the creamy base: While onions cook, scoop 1 cup of drained cannellini beans into a blender. Add 1 cup of chicken broth. Blend until completely smooth. Set aside.
  3. Assemble in the slow cooker: Place chicken breasts on top of sautéed onions and garlic. Add remaining whole beans, blended bean mixture, remaining 3 cups chicken broth, diced green chiles, cumin, oregano, smoked paprika, salt, and pepper. Stir gently to combine.
  4. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through (internal temperature of 165°F).
  5. Shred the chicken: Remove chicken from slow cooker using tongs. Let rest for 2 minutes, then shred with two forks into bite-sized pieces.
  6. Finish the chili: Return shredded chicken to slow cooker. Add cream cheese cubes, heavy cream, and frozen corn. Stir until cream cheese is fully melted and chili is silky, about 2-3 minutes. Taste and adjust salt and pepper.
  7. Serve immediately: Ladle into bowls and top with desired garnishes. Keep warm on the warm setting for up to 1 hour.

Notes

Don’t skip sautéing the onions and garlic—it builds flavor. Use room temperature cream cheese for smooth melting. Shred chicken while warm for best texture. Add dairy at the end to prevent curdling. Chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili, creamy chicken chili, weeknight dinner, comfort food

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