White Chicken Chili

Name: White Chicken Chili (Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs chicken breast; 1 medium onion, diced; 1 tbsp minced garlic; 2 (15-oz) cans Great Northern beans, drained and rinsed; 2 (4-oz) cans diced green chiles, drained; 1 (15-oz) can corn, drained; salt, to taste; black pepper, to taste; 1 tsp chili powder; 1 tsp ground cumin; 1 (14.5-oz) can chicken broth; 2 (10.5-oz) cans cream of chicken soup; 8 oz cream cheese, softened and cubed; 1/3 cup heavy cream; shredded Colby Jack cheese, for garnish; fresh cilantro, chopped, for garnish

This white chicken chili is a hands-off slow cooker recipe that combines tender chicken, Great Northern beans, and diced green chiles for a creamy, comforting meal. It requires minimal prep and delivers restaurant-quality results in 4–6 hours.

⚡Slow Cooker

🌍American 🏷️White chicken chili 🏷️Chili 🏷️Soup 🏷️Slow cooker Chicken

🏷️

🏷️Creamy

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TikTok

Total

3h 10m

Servings

6

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs chicken breast
1 medium onion, diced
1 tbsp minced garlic
2 (15-oz) cans Great Northern beans, drained and rinsed
2 (4-oz) cans diced green chiles, drained
1 (15-oz) can corn, drained
salt, to taste
black pepper, to taste
1 tsp chili powder
1 tsp ground cumin
1 (14.5-oz) can chicken broth
2 (10.5-oz) cans cream of chicken soup
8 oz cream cheese, softened and cubed
1/3 cup heavy cream
shredded Colby Jack cheese, for garnishoptional
fresh cilantro, chopped, for garnishoptional

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Instructions

1
Place the chicken breasts in the bottom of a slow cooker.
2
Add the diced onion, minced garlic, drained and rinsed Great Northern beans, drained green chiles, and drained corn.
3
Season with salt, pepper, chili powder, and ground cumin.
4
Pour in the chicken broth and add the two cans of cream of chicken soup.
5
Stir all the ingredients together to combine.
6
Cover and cook on high for 3 to 4 hours, until the chicken is cooked through.
7
Remove the cooked chicken from the slow cooker and place it in a separate bowl.
8
Shred the chicken using two forks.
9
Return the shredded chicken to the slow cooker.
10
Add the softened and cubed cream cheese to the chili and stir until it is fully melted and incorporated.
11
Stir in the heavy cream.
12
Serve hot, garnished with shredded Colby Jack cheese and fresh cilantro, if desired.

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Tips & Notes

Pro tips

For the most tender chicken, cook on low for 4–6 hours rather than high for 2–3 hours; this prevents the meat from becoming tough.
Shred the chicken directly in the slow cooker at the end of cooking using two forks—no need to remove it.
Add sour cream or cream cheese in the last 15 minutes of cooking and stir until fully incorporated to avoid curdling.
Taste and adjust seasoning (salt, pepper, chili powder, cumin) after cooking; flavors meld and intensify during slow cooking.

Substitutions

Great Northern beans → cannellini beans or white kidney beans (no change to flavor or texture)
Diced green chiles → jalapeños or poblano peppers (fresh chiles will add more heat; use 1–2 whole, then remove before serving)
Corn → diced zucchini or bell pepper (adds freshness; add in the last 30 minutes to avoid mushiness)
Chicken breast → chicken thighs (darker meat stays juicier; increase cooking time slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding broth if needed to reach desired consistency.

Equipment

slow cooker (4–6 quart)

Common Questions

Can I make this white chicken chili on the stovetop?

Yes. Sear the chicken, sauté the onion and garlic, then add all ingredients to a Dutch oven or large pot and simmer for 30–40 minutes until the chicken shreds easily.

Do I need to add broth or cream?

The recipe as written relies on the natural liquid from the canned beans and chiles. If you prefer a brothier chili, add 1–2 cups chicken broth. For creaminess, stir in sour cream, cream cheese, or heavy cream at the end.

Can I freeze white chicken chili?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed.