This slow cooker white chicken chili is a life saver during busy weeknights. It’s an incredibly flavorful, comforting and easy recipe to make. It will guaranteed be a huge hit, even for those that typically don’t like chili!

I made this white chicken chili at least 3 times in the past month. Each batch yields a pretty large amount and there’s only 2 adults in this house. This is truly the BEST white chicken chili!! I’m not kidding.

It’s a recipe that was inspired by cravings. While it’s 75 degrees in NOVEMBER, I was craving for a comforting chili. I had a pack of chicken, endless amounts of beans, 1/2 block of cream cheese, and leftover chicken stock. Knowing that I didn’t have much time, I tossed it in the slow cooker and let it do most of the work for me.

Result: AMAZING. I can’t get enough of this chili. Even my husband, who isn’t a huge fan of chili (I KNOW!) loved this chili.

Tell Me About This White Chicken Chili

• Easy to make
• Hearty
• Comforting
• Creamy
• Flavorful

White Chicken Chili Ingredients

• Chicken: You can use any type of chicken for this recipe. I almost always have chicken breast so that’s what I used.
• Beans: Since this is a white chili, we’re using a combination of northern, cannellini, and navy beans. Sometimes I use all of one type depending on what I have in the pantry.
• Onion: We’re adding just enough for some extra flavor.
• Pickled Jalapeños: This adds heat without being too overpowering. Feel free to leave these out if you’re not a fan of spicy chili.
• Spices: We’re using a combination of salt, pepper, white pepper (though you can use regular black pepper), garlic powder, onion powder, and cumin.
• Chicken Broth: The chicken broth helps keep the chicken moist while it cooks.
• Cream Cheese: The cream cheese adds creaminess.
• Heavy Cream: Like the cream cheese, the heavy cream helps with the creaminess.
• Cornstarch: This helps thicken up the chili. You can also remove 1/2 cup of the beans when you remove the chicken to shred. Blend it in a blender/food processor and then stir in back in.

How To Make White Chicken Chili

What I love the most about slow cooker recipes is that it truly does most, if not all of the work for you!

1. Add Ingredients: Add the chicken, spices, beans, onion, jalapeños, and chicken broth to the slow cooker. (Here’s the slow cooker that I own and LOVE it! It’s worth every penny.)
2. Shred the Chicken: Remove the chicken from the slow cooker and place it onto a plate. Shred the chicken and then add it back into the slow cooker.
3. Make the Cornstarch Slurry: Stir together the heavy cream and cornstarch and then add it to the slow cooker.
4. Add the Cream Cheese: Stir in the cream cheese and let the chili cook for another 30 minutes.

This is truly what weeknight dinners are made of.

Slow Cooker White Chicken Chili

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Yield: 6 servings

Print Pin

Rate the Recipe:

---

Description

This slow cooker white chicken chili is a life saver during busy weeknights. It's an incredibly flavorful, comforting and easy recipe to make. It will guaranteed be a huge hit, even for those that typically don't like chili!

---

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 and 1/2 teaspoons ground cumin
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can navy beans, drained and rinsed
• 1/2 cup diced sweet onion (about 1/2 medium)
• 3 Tablespoons chopped pickled jalapeños
• 2 and 1/2 cups low sodium chicken broth
• 4 ounces full-fat block style cream cheese
• 3 Tablespoons heavy cream
• 1 Tablespoon cornstarch

---

Instructions

• Add the chicken, spices, beans, onion, jalapeños, and chicken broth to a 5-quart or larger slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
• Remove the chicken from the chicken from the slow cooker and place it onto a plate. Shred the chicken, then place it back into the slow cooker. Stir in the cream cheese.
• Whisk together the heavy cream and cornstarch, then add it to the slow cooker. Let the chili cook for another 30 minutes. Serve hot with desired toppings such as cheese, avocado, jalapeños. and sour cream.

---

Notes

1. Make Ahead & Freezing Instructions: This chili stays fresh in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. Make sure it’s completely cooled prior to freezing. To thaw, place frozen chili in the crockpot on high or low or let it thaw overnight in the refrigerator.
2. Stovetop Instructions: If you don’t have a slow cooker, no worries! You can follow the same steps by placing it in a large pot over medium heat.
3. Chicken: You can use either chicken breasts for chicken thighs. I normally only have chicken breasts on hand so that’s what I used.
4. Beans: Since this is a white chili, we’re using a combination of northern, cannellini, and navy beans. Sometimes I use all of one type depending on what I have in the pantry.
5. Jalapeños: Feel free to leave these out if you don’t want the spice. I normally add them right at the end after removing a little bit of the chili for my daughter.
6. Chicken Broth: If you don’t have low sodium chicken broth, you can use regular but reduce the salt a bit. You can always add more later.

Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!

Tagged in: chicken chili, chili, crockpot, dinner, slow cooker