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Cozy Slow Cooker White Chicken Chili – Best Easy Recipe

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This creamy, comforting white chicken chili is made in the slow cooker with a clever bean-blending trick for richness without dairy. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights and delivers deep, layered flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles (one mild, one hot)
  • 1 jalapeño, seeded and minced
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1/2 cup heavy cream (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Avocado, diced (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic, jalapeño, and diced green chiles; cook for 2 more minutes until fragrant.
  2. Bloom the spices: Stir in cumin, oregano, smoked paprika, and cayenne. Cook for 30 seconds, stirring constantly.
  3. Deglaze the pan: Pour about 1/2 cup of chicken broth into the skillet and scrape up any browned bits. Pour this mixture into the slow cooker.
  4. Layer ingredients in slow cooker: Add remaining chicken broth, drained cannellini beans, and great northern beans. Stir. Nestle chicken breasts into the liquid. Season lightly with salt and pepper.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken shreds easily.
  6. Shred the chicken: Remove chicken to a cutting board, let rest 5 minutes, then shred with two forks. Return to slow cooker.
  7. Create creamy texture: Scoop out about 1 1/2 cups of chili (beans and broth) and blend until smooth using an immersion blender or standard blender. Stir back into slow cooker.
  8. Add final touches: Stir in frozen corn, sour cream (or Greek yogurt), and heavy cream if using. Cook on LOW for 15-20 minutes more. Stir in lime juice just before serving.
  9. Taste and adjust: Add more salt, pepper, or lime juice as needed.

Notes

Don’t skip sautéing the aromatics—it builds essential flavor. Check chicken at 6 hours to avoid overcooking. For a dairy-free version, omit sour cream and heavy cream and blend an extra 1/2 cup of beans with broth. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, easy chili recipe, healthy chili, gluten-free chili, dairy-free option

Find it online: https://lumalunch.com/cozy-slow-cooker-white-chicken-chili-best-easy-recipe/