Slow-Cooker White Chicken Chili with Creamy Beans

White Chicken Chili

This slow-cooker white chicken chili has shredded chicken and whole white beans in a pale broth that coats the solids without hiding them. Chicken, beans, and mild green chiles cook together; blending a small portion of the beans adds body, and cream cheese goes in after the chicken is cooked.

Serve generous bowls with a central dollop of sour cream, fresh jalapeño and cilantro, and tortilla chips added just before eating.

Ingredients for White Chicken Chili

Makes 6 bowls. Prep time: about 15 minutes. Cook time: about 3–4 hours on HIGH or 6–8 hours on LOW, plus 15–20 minutes to finish.

For the chili

• 1 1/2 lb boneless skinless chicken breasts (about 680g)
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 2 cups low-sodium chicken broth, plus more if needed
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 can (4 oz) mild diced green chiles, with their juices
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• About 1/2 teaspoon kosher salt to start, plus more to taste
• 4 oz cream cheese, softened and cubed (about 115g)

For serving

• About 6 tablespoons sour cream
• 1 fresh jalapeño, thinly sliced
• About 1/4 cup chopped fresh cilantro
• About 18 large tortilla chips

How to Make White Chicken Chili in the Slow Cooker

1. Load the slow cooker: Add the chicken, beans, onion, garlic, green chiles and their juices, cumin, oregano, salt, and 2 cups broth to a 5- to 6-quart slow cooker. Nestle the chicken in the liquid rather than stacking it high. Cover.
2. Cook the chicken: Cook covered on HIGH for about 3–4 hours or LOW for about 6–8 hours. Start checking near 3 hours on HIGH or 6 hours on LOW. When the thickest part of the chicken reaches 165°F (75°C) and the meat shreds easily, transfer it to a plate.
3. Shred and thicken: Shred the chicken with two forks. Scoop about 1 cup of beans and enough hot cooking liquid to blend easily into a tall, heat-safe container. Blend until smooth, then stir the purée back into the slow cooker, leaving the other beans whole. If using a countertop blender, vent the lid and handle the hot liquid carefully.
4. Finish the chili: Return the chicken to the slow cooker and stir in the softened cream cheese cubes. Cover and cook on HIGH for 15–20 minutes, then stir thoroughly until no cream-cheese lumps remain. Taste and adjust the salt. The broth should coat the chicken and beans but remain spoonable; if it is too thick, add warm broth a little at a time.
5. Serve: Let the chili stand for about 5 minutes if needed, then ladle it into wide bowls. Place a dollop of sour cream in the center of each and add jalapeño rings and cilantro. Prop several tortilla chips along the back edge just before serving so they stay crisp.

How to Keep the Chili Creamy but Chunky

Blend the measured cup of beans only after removing the chicken. The purée thickens the broth while the remaining beans and chicken shreds stay distinct. Wait until the cream cheese has fully dispersed before deciding whether the chili needs more broth.

Slow-Cooker Timing and Chicken Doneness

Chicken breast size and slow-cooker performance affect when the meat is ready. Use the early end of your chosen HIGH or LOW window as a checking point, not a fixed finish time. Remove the chicken when it reaches 165°F and shreds easily; the additional 15–20 minutes on HIGH is for the cream-cheese finish.

Substitutions and Serving Options

Boneless skinless chicken thighs can replace the breasts at the same weight. Check their temperature and tenderness rather than assuming they will finish at the same time. For a heat-sensitive diner, serve the fresh jalapeño rings on the side.

Optional lime wedges or a light scattering of shredded Monterey Jack can accompany the finished bowls. For a red chili instead, try classic beef chili with beans and green pepper.

Store and Reheat Leftovers

Refrigerate cooled chili in an airtight container for up to 3 days, keeping the sour cream, jalapeño, cilantro, and chips separate. Reheat gently on the stovetop, stirring occasionally, or microwave in short intervals and stir between them. Add a splash of broth if the chili has thickened.

For advance assembly, refrigerate the uncooked ingredients without the cream cheese for no more than 1 day; add the cream cheese during the final cooking stage. You can also freeze cooled chili without toppings in airtight portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir well. The creamy broth may change texture after freezing.

Nutrition

Approximate nutrition per bowl, based on 6 servings and including the listed toppings: 390 calories, 34g protein, 15g fat, and 27g carbohydrates. Approximate values per 100g of prepared chili with toppings: 115 calories, 10g protein, 4g fat, and 8g carbohydrates. Values vary with bean brands, drained weight, portion size, and toppings.