There’s something about a slow cooker recipe that promises comfort even before the first bite. This white chicken chili quietly simmers for hours, filling the kitchen with a tempting mix of spices and the gentle aroma of cooking chicken and beans. One afternoon, I almost forgot about it—got distracted by a phone call or maybe a text—and when I finally returned, the house felt like a hug. The tender chicken shredded easily, mingling with creamy beans and a subtle kick from green chilies. The whole thing came together with a splash of lime and a dollop of sour cream, which I stirred in just before serving. It wasn’t perfect timing, and I might have let it cook a little longer than planned, but that slight imperfection made the flavors even deeper. Sitting down with a bowl, I realized how simple moments like these—warm soup on a chilly day—are often the most satisfying.
Why You’ll Love It:
- This chili is hands-off for the most part, so you can get on with your day while it cooks.
- The flavor is cozy and complex, but it’s not overloaded with heat—just enough to keep things interesting.
- It’s simple—and that’s kind of the point: a slow cooker meal that feels homemade without fuss.
- The blend of spices adds warmth and a little smoky undertone, but it’s not intimidating for those new to chili.
- It’s filling and satisfying, great for leftovers that taste even better the next day.
If you’re new to slow cooker meals or white chili, this one is forgiving enough to adjust the seasoning as it goes. I usually add the sour cream last, but you could skip it or swap it with Greek yogurt if you want to make it lighter or tangier. Just remember that the chili thickens as it cools, so a little extra broth or water can help if you reheat leftovers.
PrintSlow Cooker White Chicken Chili
A hearty and spicy Southern-style white chicken chili made easy in the slow cooker. This flavorful chili features tender chicken, white beans, green chilies, and a blend of spices for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds boneless, skinless chicken breasts
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 cup reduced-fat sour cream
1 cup shredded Monterey Jack cheese
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the drained and rinsed great northern beans, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth.
Sprinkle the ground cumin, dried oregano, chili powder, cayenne pepper, smoked paprika, salt, and black pepper evenly over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is tender and fully cooked.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Add the frozen corn kernels and cook on high for an additional 15 minutes.
Stir in the chopped fresh cilantro and lime juice.
Before serving, stir in the reduced-fat sour cream until well combined.
Serve the chili hot, topped with shredded Monterey Jack cheese.
Kitchen Notes: I use a basic slow cooker, nothing fancy—just enough to keep the heat steady. Serving this chili with a side of crusty bread or over rice can stretch the meal for more people, especially if you’re feeding a hungry crowd. If you want to mix it up, tossing in some black beans instead of northern beans works fine, though the texture shifts a bit. Sometimes I add a little diced jalapeño if I’m in the mood for more heat, but that’s totally optional. Corn adds a touch of sweetness and crunch that balances the spices nicely, but I’ve left it out when I was in a pinch, and it still turned out great.
FAQ:
Can I make this chili in advance? Yes! It actually tastes better after sitting overnight in the fridge. Just reheat gently and stir in a bit more lime juice if it needs a fresh pop.
What if I don’t have a slow cooker? You could make it on the stove over low heat, but it’ll take more attention. The slow cooker really lets the flavors meld without babysitting.
Can this be frozen? You can freeze the chili before adding sour cream. Add it fresh when you reheat to keep the texture smooth.
Give this slow cooker white chicken chili a try next time you want something warm, hearty, and a little bit different. Trust me, it might just become your go-to on those days when comfort food feels like the best plan.