Name: Slow Cooker White Chicken Chili
Yield: 6

Creamy slow cooker White Chicken Chili is so straightforward, just toss everything in! With sweet corn, chiles, chicken, and white beans, it’s packed with flavor!

Love slow cooker soups? Try my popular Chicken Chili or Green Chili Chicken Enchilada Soup next!

slow cooker White Chicken Chili

White chicken chili is one of my family’s favorites (right up there with white chicken enchiladas), and I’m excited to share this straightforward recipe with you! It takes just 10 minutes to prep—no pre-cooking or chopping is needed. Just toss everything in the slow cooker and let it do the work!

The secret to the amazing flavor? I use green enchilada sauce along with chicken broth. It adds richness and depth with no extra effort (just open one more can)!

Ingredients

Here’s what you’ll need to make slow cooker White Chicken Chili:

Chicken: Thighs stay tender and shred easily; breasts can dry out if overcooked.
Green enchilada sauce: Old El Paso® mild works great, or use a spicier one for more heat.
Chicken stock: Use a high-quality stock like Swanson’s® for better flavor.
Cream cheese: Full-fat brick melts best; avoid lower-fat or tub versions.
Beans: Drain and rinse Great Northern beans to reduce sodium.
Corn: Frozen corn goes right in—no need to thaw.
Green chiles: Mild for flavor; hotter chiles for more spice. Fire-roasted for more flavor!
Spices: Oregano, paprika, chili powder, and cumin add a rich flavor.
Cilantro & lime (skippable): Adds a fresh, bright finish to the chili.

Add all the ingredients for this slow cooker white chicken chili to the slow cooker to cook, then remove the chicken to shred.

slow cooker White Chicken Chili Notes

Spice levels: For mild chili, use mild enchilada sauce and green chiles. For more heat, use medium or hot versions.
Shredded chicken: Add the chicken back after whisking in the cream cheese to avoid stringy chicken.
Thickening: Chili should be thick and hearty. Full-fat cream cheese thickens it, and toppings like sour cream and cheese add more thickness. For extra thick chili, use 1 cup of chicken stock.
Cooking Time: Cook raw chicken for 3-5 hours on high or 4-6 hours on low, until it shreds easily or hits 165°F.
Slow Cooker vs. Pressure Cooker: Slow cooker = long and low; pressure cooker = fast and high. Choose based on how much time you have!

How To Make slow cooker White Chicken Chili

Prep the slow cooker: Spray the slow cooker with cooking spray so nothing sticks.
Add Main Ingredients: Use 1 cup of broth for a thicker chili or 2 cups for a thinner one.
Cook: Try not to lift the lid while it cooks—this slows things down!
Finish the Chili: Softening the cream cheese first makes it mix in nice and smooth.
Serve It Up: Toppings add flavor and crunch—don’t skip them!

Cream cheese, shredded meat, and herbs being added into the slow cooker.

Toppings

If I had to pick just three toppings for this White Chicken Chili, they’d be cheese, sour cream, and lime juice. I highly recommend at least those! But here’s a full list of options:

Cheese: You can grate Monterey Jack or sharp cheddar cheese over each bowl and let it melt before stirring.
Sour cream: Light sour cream is a reliable in this chili.
Lime juice: A few squeezes of lime brighten the chili, plus I serve extra lime wedges on the side.
Chips: Crushed tortilla strips add a nice crunch.
Cilantro: If you like cilantro, it adds freshness. If not, use parsley.
Avocado: A ripe avocado on top adds extra creaminess.

Serve the slow cooker white chicken chili in a bowl, ready to enjoy.

Storage

slow cooker White Chicken Chili Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slowly over a low burner, stirring often. Don’t boil or use a hot burner, as it can cause the ingredients to separate.