Best White Chicken Chili in the Slow Cooker

If you’re searching for the best white chicken chili in the slow cooker, this recipe is it. Warm, hearty, and full of flavor, this slow-cooked chili is the ultimate comfort food for fall and winter. It combines tender shredded chicken, creamy white beans, flavorful broth, and a hint of spice from jalapeños and green chilies. The slow cooker does all the heavy lifting, leaving you with a cozy dinner that’s ready when you are.

What makes this slow cooker white chicken chili so special is the texture and creaminess. By blending some of the beans with broth and veggies, the chili thickens naturally without needing heavy cream. The result is a rich and satisfying dish that feels indulgent but uses simple, wholesome ingredients. You can also adjust the spice level by leaving in jalapeño seeds for heat or keeping it mild by removing them.

Another reason this recipe stands out is its versatility. Serve it over rice, pair it with homemade tortilla chips, or enjoy it with fresh toppings like sour cream, avocado, shredded cheese, and cilantro. The toppings not only make each bowl look irresistible, they also add layers of flavor that take this chili to the next level.

This slow cooker white chicken chili is also perfect for meal prep. It reheats beautifully and tastes even better the next day after the flavors have had more time to blend together. You can also freeze portions for easy weeknight meals when you don’t have time to cook.

If you’ve been looking for a tried-and-true recipe that’s family-friendly, budget-friendly, and downright delicious, this is it. The best slow cooker white chicken chili is ready to be your go-to dinner recipe this season. With just a little prep in the morning, you’ll come home to a hearty bowl of comfort that’s guaranteed to warm you up.

Cozy Slow Cooker White Chicken Chili

Easy slow cooker white chicken chili made with tender chicken, beans, corn, and green chilies. Creamy, flavorful, and perfect with your favorite toppings.

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Prep Time 20 minutes mins

Servings: 6

Course: budget dinners, Chicken, Dinner, Main Course, Soup

Calories: 358

Ingredients Equipment Method

Ingredients

  

• 2 chicken breasts cut thin
• 2 tbsp olive oil divided
• Salt & pepper to taste
• 4 jalapeños ribs and seeds removed, diced
• 2 celery stalks chopped
• 1 medium onion chopped
• 1 head garlic use large cloves, discard the tiniest ones, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp ground coriander
• 2 tsp salt divided
• 1 can 4 oz diced green chilies
• 4 cups chicken or bone broth
• 2 15oz cans cannellini beans (or great northern beans), divided
• 1 ½ cups frozen corn
• Optional: rice for serving

Toppings

• Sour cream
• Shredded cheese Monterey Jack or Mexican blend
• Fresh cilantro
• Avocado slices
• Tortilla chips store-bought or homemade

Equipment

• 1 slow cooker

Method

 

1. Sear the chicken: Pat chicken breasts dry and season with salt and pepper. In a skillet or your slow cooker (if it has a sauté function), heat 1 tbsp olive oil. Sear chicken on both sides until golden, about 3 minutes per side. Remove and set aside.
2. Cook the veggies: Add another tbsp of olive oil, then sauté celery, onion, and jalapeños. Season with 1 tsp salt and cook about 8 minutes, until softened.
3. Add aromatics: Stir in garlic, cumin, oregano, and coriander. Cook about 1 minute until fragrant. Mix in the can of diced green chilies.
4. Slow cook: Return chicken to the pot and pour in the broth. Cover and cook on low for 6 hours.
5. Blend for creaminess: After 5 hours, remove chicken and shred. In a blender, puree 1 cup beans with 2 cups broth/veggie mixture until smooth. Stir puree back into the chili for extra creaminess.
6. Final mix: Add shredded chicken, frozen corn, remaining whole beans, and the blended mixture back into the slow cooker. Stir well, cover, and cook for another hour.
7. Serve: Ladle into bowls and pile on your favorite toppings.