Slow Cooker White Chicken Chili – tender bites of chicken, white beans, sweet corn and green chiles in a creamy broth with plenty of bold flavor. Easy hands-off recipe perfect for game day and busy weeknights. Reheats easily and freezes like a dream!
Tender chicken, hearty beans, sweet corn, and green chiles come together in a creamy, cheesy broth with just the right amount of spice. And whatever you do, don’t skip the toppings — they’re everything.
I don’t need a season or a football game as an excuse to enjoy a big bowl of chili, but if you do, you’re in luck—this recipe is perfect for game day, cozy weekends, and everything in between.
It’s hearty, packed with flavor, and couldn’t be easier to make. Just toss everything into your crockpot, let it do its thing, and a few hours later, you’ll be digging into a bowl of creamy chili you’ll want to make on repeat all winter long.
Why this recipe works:
- Easy – preps in 5 minutes. Perfect for busy weeknights.
- Leftovers reheat easily for a quick lunch.
- Freezes well too – keep a stash for extra busy nights.
- Protein and fiber rich meal.
- It’s deliciously creamy, spicy and comforting all in one!
Here’s what you’ll need to make White Chicken Chili:
- Onion
- Bell pepper
- Boneless skinless chicken breasts
- Salt and black pepper
- Cumin
- Chili powder
- Great Northern beans
- Corn
- Green chilies
- Whole lime
- Chicken stock
- Hidden Valley Spicy Ranch seasoning packet
- Cream cheese
- Fresh cilantro
Optional crispy tortilla strips:
- 3-4 flour or corn tortillas
- 2 tablespoons oil
How to make Slow Cooker White Chicken Chili:
Dice onion and bell pepper. Add to bottom of the slow cooker.
Season raw chicken breasts on both sides with salt, pepper, cumin and chili powder. Give it a good rub then add chicken to the top of the veggies.
Drain the beans and corn (don’t rinse!) and add to the slow cooker along with the can of green chilies.
Squeeze the juice from half of one lime then pour in the chicken stock and entire package of Spicy Ranch seasoning.
Give it a good stir, add the cover and cook 4 hours on high or 6-8 hours on low heat. NOTE: Cooking time will vary with size of chicken breasts.
Once the chicken is fork tender, use two forks and shred the chicken while it’s still in the slow cooker.
Add finely chopped cilantro and cream cheese (torn or cubed so it melts easier). Stir gently until cheese is completely combined. Taste and adjust for salt and lime juice (squeeze in more lime juice to your preference).
Spoon into bowls and serve with your all favorite toppings.
How to make homemade crispy tortilla strips:
Thinly slice flour or corn tortillas into strips.
Heat 1-2 tablespoons of vegetable oil in a skillet and once it’s hot, drop in the strips working in batches so you don’t overcrowd the pan.
Cook to a golden brown, turning to cook both sides then transfer to a paper towel lined plate and sprinkle with salt.
Storage and reheating:
This chili reheats like a dream. Let it cool completely then transfer to an airtight container. It’ll keep in the fridge up to 3 days. Reheat in the micro or in a pot on the stove.
It also freezes really well. Same story – cool, but this time you’ll want a freezer-safe container. I like to freeze mine in individual containers (about 16oz) – perfect for a quick lunch. Flavors stay fresh up to 3 months.
Subs and variations to slow cooker chicken chili:
- Chicken broth instead of stock
- Any white beans work well: cannellini beans, pinto beans, garbanzo beans/chickpeas
- Use frozen corn, canned or fresh.
- Try chicken thighs instead of breasts.
- Equal amount salsa verde can be subbed for green chiles.
- Try adding garlic powder to the chili too.
- Black beans or kidney beans can be swapped for white.
- Heat level not high enough? Add a pinch of cayenne pepper!
What to serve with chili:
In my book, toppings are everything – so don’t be shy. Here are a few of my favorites:
- diced avocado or a dollop of fresh guacamole
- sour cream
- tortilla chips
- diced fresh or pickled jalapenos
- fritos corn chips (or corn bread)
- sliced green onions
- shredded cheddar cheese
- lime wedges
Looking for more easy chili recipes?
A pot of chili is a great way to entertain – especially watching a football game. Ever wonder how they do those Chili Bars you see on Pinterest? Full details HERE
Easy Classic Ground Beef Chili
Enjoy!
Did you make this recipe?
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Slow Cooker White Chicken Chili
Equipment
- slow cooker/crockpot
Ingredients
- 1/2 medium onion diced
- 1 medium bell pepper diced (orange used)
- 1 1/2 pounds boneless skinless chicken breasts or sub thighs
- salt and pepper to taste
- 1 teaspoon cumin
- 1 1/2 teaspoons chili powder
- 2 15 ounce Great Northern beans cans
- 1 1/2 cups corn can, frozen or fresh
- 4 ounces green chilies canned
- 1 small lime juiced
- 2 cups chicken stock
- 1 package Hidden Valley SPICY Ranch Seasoning
- 1/4 cup fresh cilantro finely chopped
- 8 ounces cream cheese softened to room temp
Instructions
- Dice onion and bell pepper . Add to bottom of slow cooker.
- Season the chicken on both sides with salt, pepper, cumin and chili powder and place them on top of the vegetables.
- Drain beans and corn (don't rinse the beans) and add to the slow cooker along with the green chilies. Squeeze juice from half the lime over the top then pour in chicken stock in Spicy Ranch seasoning.
- Stir well to combine hen cover and cook 4 hours on high or 6-8 hours on low or until chicken is fork tender.
- Shred the chicken while it's in the slow cooker, add the cilantro and cream cheese, stirring until it's completely combined.
- Taste and adjust for salt, pepper and if you'd like – squeeze in the other half of the lime juice. Serve hot with your favorite toppings!
Great recipe! I added 2 garlic cloves, 1 tsp ancho powder and a few cracked red pepper flakes. Also 1/2 cup half and half when I added the cream cheese.
Thanks so much Shirley! I love your additions to the recipe – so glad you enjoyed it and made it your own! – Bernie