Name: Slow Cooker White Chicken Chili
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Cuisine: American / Comfort Food
Ingredients: 1½ pounds boneless skinless chicken breasts; 2 teaspoons ground cumin; 2 teaspoons dried oregano; ½ teaspoon smoked paprika; ½ teaspoon red pepper flakes; ½ teaspoon salt; ½ teaspoon black pepper; 30 ounces cannellini beans, drained & rinsed; ½ medium white onion, diced; 8 ounces diced green chiles; 2 cloves garlic, minced; 2 cups chicken stock; ½ cup heavy cream; 2 tablespoons all‑purpose flour; Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, sliced avocados, tortilla chips or strips, lime wedges

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Creamy, savory, and perfectly spiced, this slow cooker white chicken chili brings together tender shredded chicken, cannellini beans, green chiles, and a luscious, flavorful broth. It’s one of those set-it-and-forget-it meals that fills the kitchen with mouthwatering aromas while delivering a big bowl of comfort at the end of the day.

Why You’ll Love This Recipe

I love how simple this white chicken chili is to throw together—just layer everything in the slow cooker, turn it on, and let it work its magic. It’s a warm, hearty bowl that’s full of protein and fiber, yet still feels indulgently creamy. The balance of spices and textures makes this dish crave-worthy without being heavy. And the toppings? That’s where I get to customize each bowl to my taste, making it a little different every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds boneless skinless chicken breasts
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
30 ounces cannellini beans, drained & rinsed
½ medium white onion, diced
8 ounces diced green chiles
2 cloves garlic, minced
2 cups chicken stock
½ cup heavy cream
2 tablespoons all‑purpose flour
Optional toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, sliced avocados, tortilla chips or strips, lime wedges

directions

I start by placing the chicken breasts at the bottom of a 6-quart slow cooker.
Then I mix the cumin, oregano, smoked paprika, red pepper flakes, salt, and black pepper in a small bowl, and sprinkle the seasoning evenly over the chicken.
I add the cannellini beans, diced onion, green chiles, garlic, and chicken stock to the slow cooker.
I cover and cook everything on LOW for 4 hours.
Once the time is up, I remove the chicken and shred it with two forks.
In a small bowl, I whisk together the heavy cream and flour until it’s smooth, then stir that into the chili.
I return the shredded chicken to the slow cooker, cover again, and cook for another 30 minutes to let it thicken.
Finally, I ladle the chili into bowls and top it with my favorite toppings—Monterey Jack cheese, sour cream, cilantro, and maybe some crunchy tortilla strips.

Servings and timing

This recipe yields 6 hearty servings. It takes about 20 minutes of prep time, 4 hours and 30 minutes of cooking time, bringing the total to approximately 4 hours and 50 minutes.

Variations

Sometimes I like to change it up a bit. I might add frozen corn or other vegetables for a bit more texture and sweetness. If I’m out of heavy cream, I’ll use cream cheese instead—it melts into the chili and makes it extra creamy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I either microwave it or warm it gently on the stovetop. If it thickens up too much, I just add a splash of chicken broth or water to loosen it. This chili also freezes beautifully—perfect for meal prep or saving a cozy meal for a busy night.

FAQs

How spicy is this white chicken chili?

It has a mild to medium heat level thanks to the red pepper flakes and green chiles. I can easily adjust the spice by adding more or less of those ingredients depending on my taste.

Can I use rotisserie chicken instead?

Yes, I can! If I’m short on time, using pre-cooked rotisserie chicken works well. I just add it during the last 30 minutes with the cream and flour mixture.

Can I make this chili dairy-free?

Absolutely. I skip the cream and flour and thicken it by puréeing a portion of the beans or using a cornstarch slurry. It’s still rich and satisfying without the dairy.

Can I cook it on high instead of low?

Yes, I can cook it on HIGH for about 2 to 2½ hours instead of LOW for 4. Just be sure the chicken is fully cooked and easy to shred.

What should I serve with white chicken chili?

I like to serve it with cornbread, tortilla chips, or a side salad. It’s also great with rice or even over baked potatoes for a filling twist.

Conclusion

This slow cooker white chicken chili is one of my favorite ways to warm up during cooler months—or honestly, any time I need a bowl of comfort. It’s easy, flavorful, and adaptable, with just the right mix of creamy, spicy, and hearty. Whether I’m feeding the family or stocking up on freezer meals, this recipe always delivers.