Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili is a cozy, hands-off weeknight favorite that blends tender shredded chicken, creamy beans, and mild green chiles for comforting, flavorful bowls. This friendly version comes together almost entirely in the slow cooker, freeing up your evening while filling the house with inviting aromas. If you like easy, crowd-pleasing dinners, this one delivers big on comfort with minimal fuss — and it pairs nicely with other simple slow-cooker favorites like no-fuss slow cooker recipes for a rotating dinner plan.

Why make this recipe
If you’re tired of complicated weeknight dinners and want something warming without constant babysitting, this Slow Cooker White Chicken Chili is perfect because it cooks low and slow while you do other things. It transforms simple pantry staples into a creamy, satisfying meal and scales easily for leftovers or a gathering with friends.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) low-sodium chicken broth
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
• Fresh cilantro, for garnish

Step-by-Step Guide to Making Slow Cooker White Chicken Chili
Below is a clear, detailed walk-through so you can cook with confidence. The recipe is written for a standard slow cooker (6-quart), but I’ll note adjustments and tips for smaller or larger pots.

1. Prep the aromatics and assemble the slow cooker

• Dice the onion and mince the garlic so they release maximum flavor into the chili. Place the chicken breasts in the bottom of the slow cooker and add the drained white beans, low-sodium chicken broth, diced green chilies, diced onion, and minced garlic.
• Sprinkle in the ground cumin, chili powder, salt, and black pepper. Gently stir just enough to distribute the spices and combine the ingredients — you don’t need to completely submerge everything; the liquid will circulate as it cooks.

2. Cook low and slow

• Cover the slow cooker and set it to low for 6–8 hours, or choose high for 3–4 hours if you’re short on time. Low and slow will produce the most tender, shreddable chicken and allow flavors to meld more fully. If you use high, check at the 3-hour mark for doneness.
• Tip: Resist lifting the lid frequently; each peek leaks heat and adds time to the cook.

3. Shred the chicken

• About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. If you prefer, transfer the chicken to a cutting board, shred it, and return it to the pot. Stir the shredded meat back into the chili so it absorbs the broth and spices.

4. Finish with dairy and cheese

• Stir in the sour cream and shredded cheese until melted and combined. The sour cream adds creaminess and a subtle tang, while the cheese thickens the chili and lends a smooth mouthfeel.
• If the chili seems too thick, adjust the consistency with a splash of additional chicken broth or water until you reach your preferred texture.

5. Taste and adjust

• Always taste before serving. You might want to add a little more salt, a pinch of chili powder for heat, or a squeeze of lime for brightness. Fresh cilantro sprinkled on top adds a final herbal lift.

Directions (original recipe steps)

1. In a slow cooker, add the chicken breasts, white beans, chicken broth, green chilies, onion, garlic, cumin, chili powder, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, shred the chicken using two forks and stir back into the chili.
4. Stir in the sour cream and cheese until melted and combined.
5. Serve hot, garnished with fresh cilantro.

Why these steps matter

• Low-temperature slow cooking breaks down connective tissue in the chicken, yielding tender shreds rather than dry, stringy meat.
• Adding dairy late prevents curdling and ensures a silky sauce.
• Shredding and stirring back into the pot helps every spoonful include both chicken and beans for consistent texture and flavor.

Best Way to Store Slow Cooker White Chicken Chili

• Refrigerator: Store in an airtight container at 40°F (4°C) or below for 3–4 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Leave a little headspace if using containers to allow for expansion.
• Reheating temperature: Reheat on the stovetop over medium-low heat until the chili reaches an internal temperature of 165°F (74°C) before serving. If reheating from frozen, thaw overnight in the refrigerator for best texture, or reheat gently on the stovetop from frozen using low heat and a lid, stirring frequently.

Serving Ideas for Slow Cooker White Chicken Chili

• Classic bowl: Ladle the chili into bowls and top with shredded cheese, a dollop of sour cream, chopped cilantro, and a squeeze of lime.
• Crunch and texture: Serve with crushed tortilla chips, crispy fried onions, or a side of cornbread for a contrasting crunch.
• Toppings bar: Offer avocado slices, pickled jalapeños, diced red onion, and hot sauce so family or guests can customize their bowls.
• Lighter option: Serve the chili over a bed of steamed brown rice or with a side salad for a balanced meal that stretches the recipe further.

Tips to make Slow Cooker White Chicken Chili (Q&A style)
Q: How do I keep the chicken moist?
A: Cook on low if time allows; the gentle heat keeps the meat tender and juicy. Also, avoid overcooking — start checking at the shorter end of the time range.

Q: Can I make this spicier?
A: Yes — swap mild green chiles for hot diced chiles, add a chopped jalapeño with the onions, or stir in cayenne to taste at the end.

Q: What if the chili is too thin?
A: Simmer with the lid off for 15–20 minutes to reduce, or stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cook until thickened.

Q: Can I skip the dairy?
A: For a dairy-free version, omit sour cream and cheese and blend a cup of cooked white beans or a splash of coconut cream to add creaminess.

Variations

• Bean swap (bullet): Replace the canned white beans with cannellini beans or great northern beans for similar texture; for fewer carbs, use a mix of white beans and chopped cauliflower to bulk up the bowl.
• Protein substitution (paragraph): If you prefer a different protein, try boneless skinless chicken thighs for richer flavor and more forgiving cooking times — thighs stay moist even if left a bit longer in the slow cooker. You can also use cubed pork shoulder for a heartier take; adjust the seasoning with a touch more chili powder and longer cook time until tender.

FAQs
Q: How long will leftovers keep in the fridge?
A: Leftovers will keep 3–4 days in an airtight container in the refrigerator.

Q: Can I use rotisserie chicken instead of raw breasts?
A: Yes. If using pre-cooked rotisserie chicken, add it during the last 30 minutes of cooking to heat through and avoid overcooking. Reduce overall cook time and monitor flavors since the broth will be less concentrated.

What if I want to double the recipe?

• Doubling is straightforward if your slow cooker is large enough (8-quart or more). Keep the cooking time roughly the same, but if the pot is very full, you might need an extra 30–60 minutes on low to reach the proper internal temperature.

Is this recipe freezer-friendly?

• Yes. Allow the chili to cool completely, transfer to freezer-safe containers, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional and dietary notes

• This chili is a good source of lean protein from chicken and fiber from white beans. Using low-sodium chicken broth helps control sodium; adjust salt to taste at the end. For a lighter version, swap sour cream for plain Greek yogurt (stir in at the end off heat to prevent separation).

Troubleshooting common issues

• Too thin: Simmer uncovered or add a thickener (cornstarch or mashed beans).
• Too bland: Finish with salt, acid (lime juice), or fresh herbs to brighten the flavors.
• Too spicy: Temper heat with extra sour cream or a splash of cream; serve with cooling toppings like avocado or plain yogurt.

Meal prep and scaling tips

• Make-ahead: Prepare the chili through step 2 the night before and refrigerate (cool first). The next day, cook on low until ready, shred, and finish with sour cream and cheese.
• Freezer meal: Portion into single-meal containers for grab-and-go lunches or weeknight dinners. Thaw in the fridge before reheating gently on the stovetop.

Pairings and what to serve alongside

• Bread: Warm cornbread, crusty baguette, or jalapeño cheddar biscuits.
• Salads: Crisp green salad with a citrus vinaigrette to cut through richness.
• Drinks: Light Mexican lager, a citrusy margarita, or a sparkling mineral water with lime.

Final notes on technique

• Use low-sodium broth to control the salt level. Because the chili reduces and concentrates during cooking, it’s easier to add salt at the end than to fix an overly salty pot.
• Fresh cilantro and a squeeze of lime at the table make a big difference in brightening flavors and bringing the dish together.

FAQs (mixed formats)

• Q: Will the sour cream curdle if I add it to hot chili?
  A: If the chili is boiling vigorously, dairy can separate. Stir the chili off heat or with the slow cooker set to warm, then fold in sour cream to maintain a silky texture.
• Q: Can I make this in an Instant Pot?
  A: Yes — use the sauté function for the aromatics, then pressure cook on high for 10 minutes with a natural release. Shred the chicken and stir in dairy after pressure release.
• Bold question: What cheese works best?
  Monterey Jack melts beautifully for creaminess, while sharp cheddar adds tang. A combination of both gives flavor and melt.

Conclusion
This Slow Cooker White Chicken Chili is a forgiving, crowd-pleasing dish that turns pantry staples into a creamy, satisfying meal with minimal effort. For more inspiration and variations on creamy slow-cooker white chicken chili, check out this highly rated recipe that won a contest for its rich flavor and simple method: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. If you’d like another tested slow-cooker version with step-by-step tips and reader notes, this detailed recipe is a great companion: Slow Cooker White Chicken Chili Recipe (Crockpot Favorite!) | The Kitchn.

Enjoy a big pot on a chilly night — it’s one of those recipes that tastes even better the next day.

Slow Cooker White Chicken Chili

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• Author: admin
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A cozy, hands-off weeknight favorite that blends tender shredded chicken, creamy beans, and mild green chiles for comforting, flavorful bowls.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) low-sodium chicken broth
• 1 can (4 oz) diced green chiles
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
• Fresh cilantro, for garnish

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Instructions

1. In a slow cooker, add chicken breasts, white beans, chicken broth, green chiles, onion, garlic, cumin, chili powder, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, shred the chicken using two forks and stir it back into the chili.
4. Stir in sour cream and cheese until melted and combined.
5. Serve hot, garnished with fresh cilantro.

Notes

Adjust seasoning with lime juice or additional spices according to taste. This chili is freezer-friendly; store in airtight containers for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 75mg

Keywords: chicken, chili, slow cooker, comfort food, easy dinner