This Creamy Slow Cooker White Chicken Chili is the definition of easy, indulgent comfort food! It’s a filling, tasty, and incredibly satisfying soup featuring tender chicken breasts, green chiles, jalapeño, and a rich, creamy base made with cream cheese and heavy cream, all effortlessly cooked in your slow cooker. I absolutely adore using my slow cooker for recipes like this Slow Cooker White Chicken Chili – it makes dinner time so much easier, and the flavors meld beautifully over the long cooking time. It’s perfect for a cozy weeknight meal, game day, or warming up on a cooler spring evening!
Why You’ll Love This Slow Cooker White Chicken Chili
- Set It and Forget It: The slow cooker does almost all the work, perfect for busy days.
- Creamy and Rich: Cream cheese and heavy cream create a luxurious, comforting texture.
- Flavorful with a Kick: Packed with savory chicken, tangy green chiles, spicy jalapeño, and flavorful seasonings.
- Easy to Make: Minimal prep involved – mostly just adding ingredients to the slow cooker.
- Hearty Comfort Food: A satisfying and warming chili perfect for any occasion.
Ingredients for Slow Cooker White Chicken Chili
Here’s what you’ll need to make this creamy and delicious chili. The full list with measurements is in the recipe card below.
Main Ingredients
- Skinless, boneless chicken breast (Meat)
- Chicken broth (low-sodium) (Liquid)
- Garlic cloves, finely minced (Aromatic)
- Green chiles (canned), chopped (Vegetable)
- Jalapeño, diced (Vegetable)
- Celery stalk, diced (Vegetable)
- Onion, minced (Vegetable)
- Cream cheese (Dairy)
- Heavy whipping cream (Dairy)
Seasoning
- Cumin (Spice)
- Oregano (Herb)
- Cayenne pepper (optional) (Spice)
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
Toppings (Optional)
- Shredded mozzarella or pepper jack cheese (Dairy)
- Fresh parsley or cilantro (Herb)
- Sour cream (Dairy)
- Avocado (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the creamy, slightly spicy flavor of this Slow Cooker White Chicken Chili, but feel free to customize:
- Add Beans: Stir in one or two cans of drained and rinsed white beans (like Great Northern or Cannellini) along with the cream cheese and heavy cream for a more traditional white chili feel.
- Use Different Meat: Substitute boneless, skinless chicken thighs for breasts, or even use leftover cooked turkey.
- Make it Spicier: Add more diced jalapeño (with seeds), increase the cayenne, or add a dash of hot sauce.
- Different Greens: Stir in some chopped spinach or kale during the last 30 minutes of cooking until wilted.
- Corn: Add a can of drained corn along with the beans (if using) or cream cheese.
How to Make Slow Cooker White Chicken Chili
Let me show you how incredibly easy it is to make this Slow Cooker White Chicken Chili:
Combine Ingredients and Slow Cook
- First, I spray the insert of my slow cooker with cooking spray for easier cleanup.
- I add the chicken breasts to the bottom of the slow cooker insert.
- Next, I add the chicken broth, minced garlic, chopped green chiles, diced jalapeño, diced celery, minced onion, cumin, oregano, and cayenne pepper (if using).
- I give everything a gentle stir just to combine.
- I place the lid on the slow cooker and cook on high for 4 hours or on low for 6-8 hours.
Shred Chicken and Finish Chili
- Once the cooking time is up and the chicken is cooked through and tender, I carefully remove the chicken breasts from the slow cooker and place them on a cutting board or plate.
- Using two forks, I shred the chicken. I set the shredded chicken aside for a moment.
- To make the chili extra creamy, I soften the cream cheese slightly in the microwave for about 30 seconds. Then, in a small bowl, I mix the softened cream cheese with the heavy cream until smooth.
- I pour this creamy mixture into the slow cooker with the broth and vegetables. I whisk it well until the sauce is smooth.
- I return the shredded chicken to the slow cooker.
- I let the soup simmer on high (with the lid off or slightly ajar) for about 20 more minutes. This allows the chicken to soak up more juice and the sauce to thicken slightly.
Serve
- Taste and adjust seasoning
- Garnish and serve
Tips and Tricks for the BEST Slow Cooker Chili
Here are my secrets for making this Slow Cooker White Chicken Chili truly exceptional:
- Use Chicken Thighs for Extra Flavor: While the recipe calls for breasts, boneless, skinless chicken thighs often stay more moist and add more flavor in slow cooker recipes.
- Soften Cream Cheese: Making sure the cream cheese is softened before whisking it with the cream helps it incorporate smoothly into the soup without lumps.
- Adjust Consistency: If the chili seems too thin after adding the cream, let it simmer uncovered on high for a little longer to reduce. If too thick, stir in a splash more chicken broth.
- Control the Spice: Adjust the amount of jalapeño (remove seeds/membranes for less heat) and cayenne pepper to match your preference.
- Shredding Chicken: Shredding the chicken after it’s cooked allows it to soak up the creamy sauce beautifully.
How to Serve
This Slow Cooker White Chicken Chili is hearty and delicious! Serve it hot, loaded with your favorite toppings:
- Shredded mozzarella, Monterey Jack, or pepper jack cheese
- A dollop of sour cream or plain Greek yogurt
- Chopped fresh cilantro or parsley
- Sliced green onions or chives
- Diced avocado
- Crushed tortilla chips
It’s also fantastic served alongside:
- Warm cornbread or crusty bread
Make Ahead and Storage
This chili is perfect for making ahead, and the flavors deepen overnight!
- Storage: Store leftover Slow Cooker White Chicken Chili in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if needed to loosen the consistency.
- Freezing: Cream-based soups can sometimes have texture changes upon freezing. While possible, the cream cheese/heavy cream might separate slightly. Cool completely, freeze in airtight containers for up to 2-3 months. Thaw overnight in the fridge and reheat very gently, stirring well.
FAQs about Slow Cooker White Chicken Chili
- Can I use dried beans instead of canned?
- This recipe relies on the speed of using cooked chicken and not cooking beans from scratch. Adding dried beans would require significant adjustments to liquid and cooking time, likely needing soaking and much longer pressure cooking or slow cooking. It’s best to stick with pre-cooked chicken and potentially add canned beans if desired (see variations).
- Can I make this on the stovetop?
- Yes. Sauté onion/celery/garlic in a large pot. Add broth, seasonings, chiles, jalapeño, and raw chicken pieces (cut small). Simmer until chicken is cooked. Remove chicken, shred. Stir in cream cheese and heavy cream until smooth. Return chicken. Simmer gently.
- Is this recipe spicy?
- It depends on your jalapeño and if you use cayenne. Remove seeds/membranes from the jalapeño and omit cayenne for a mild version of this Slow Cooker White Chicken Chili.
Enjoy this creamy, flavorful, and incredibly easy Slow Cooker White Chicken Chili! It’s pure comfort food made simple.
Print
Slow Cooker White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 1x
- Category: Main Course, Soup, Chili, Slow Cooker
- Cuisine: American, Tex-Mex
Description
This slow cooker white chicken chili recipe is filling, tasty and super indulgent – Amazing comfort food! Tender chicken simmers with green chiles, jalapeño, and spices in a creamy broth.
Ingredients
Scale
- 1 lb (450g) skinless, boneless chicken breast
- 1.5 cups (350ml) low-sodium chicken broth
- 3 cloves garlic, finely minced
- 1 (4.5 oz / 125g) can chopped green chiles, undrained
- 1 jalapeño, seeded and diced (see notes)
- 1 celery stalk, diced
- 1/2 yellow onion, minced
- 4 oz (115g) cream cheese, softened and cubed
- 1/4 cup (60ml) heavy whipping cream
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt, to taste
- Fresh cracked black pepper, to taste
Optional Toppings:
- Shredded Monterey Jack or Pepper Jack cheese
- Chopped fresh parsley or cilantro
- Sour cream or Greek yogurt
- Diced avocado
- Tortilla strips
Instructions
- Prepare Slow Cooker: Spray the insert of your slow cooker generously with cooking spray.
- Add Ingredients: Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, minced garlic, undrained chopped green chiles, diced jalapeño, diced celery, minced onion, cumin, oregano, and cayenne pepper (if using). Stir gently to combine the ingredients around the chicken.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, or until the chicken is cooked through and very tender.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a plate or cutting board. Using two forks, shred the chicken. Set aside.
- Make Creamy Base: In a small bowl, combine the softened cream cheese cubes and heavy whipping cream. Optional: Microwave for 30 seconds to help soften the cream cheese further if needed. Whisk until smooth.
- Combine and Finish: Pour the cream cheese mixture into the slow cooker with the broth and vegetables. Whisk well until the mixture is smooth and creamy. Return the shredded chicken to the slow cooker.
- Heat Through: Stir everything together. Cover and cook on high for another 20 minutes to allow the chicken to absorb more flavor and ensure everything is heated through.
- Season and Serve: Taste the chili and adjust seasoning with salt and pepper as needed. Ladle the white chicken chili into bowls and garnish with your favorite toppings, such as shredded cheese, cilantro, sour cream, or avocado. Serve immediately.
Notes
- Jalapeño Heat: For less heat, remove the seeds and membranes from the jalapeño before dicing. Adjust the amount or omit entirely based on preference.
- Green Chiles: Use mild canned green chiles unless you prefer more heat.
- Cream Cheese: Using softened, cubed cream cheese helps it melt smoothly into the broth.
- Variations: Add a can of drained and rinsed white beans (like Great Northern or Cannellini) along with the shredded chicken for a more traditional white bean chicken chili.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.