Game day food has one job: be insanely cozy, easy to serve, and something people actually come back for (with a bigger bowl). This slow cooker creamy white chicken chili checks every box—minimal effort, maximum comfort, and it basically makes your kitchen smell like you planned ahead.
It’s creamy without being heavy, packed with tender chicken and white beans, and has just enough gentle heat to keep things interesting. Set it, forget it, then flex like you made it “from scratch” (because you did).
Why You’ll Love This
This is the kind of slow cooker recipe that feels like a cheat code: dump-and-go ingredients, a rich creamy finish, and a crowd-friendly flavor that works for picky eaters and spice lovers alike—perfect for game day bowls, toppings, and seconds.
Ingredients
- 1 1/2 to 2 lb boneless, skinless chicken breasts (or thighs)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder (mild)
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 8 oz cream cheese, cubed (full-fat for the creamiest result)
- 1/2 cup sour cream
- 1/2 cup heavy cream (or half-and-half)
- 1 cup frozen corn
- 1 tbsp lime juice (about 1/2 lime)
- Optional toppings: shredded Monterey Jack, cilantro, sliced jalapeños, diced avocado, tortilla chips, green onions, extra lime wedges
How to Make It
- Add the chicken to the slow cooker, then scatter in the diced onion and minced garlic.
- Add the great northern beans, cannellini beans, and diced green chiles. Pour in the chicken broth.
- Sprinkle in cumin, oregano, chili powder, smoked paprika, salt, and pepper. Stir gently to combine, keeping the chicken mostly submerged.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and easily shreds.
- Remove the chicken to a plate and shred it with two forks. Return shredded chicken to the slow cooker.
- Stir in the cubed cream cheese. Cover and cook on HIGH for 15–20 minutes, stirring once or twice, until fully melted and smooth.
- Add the sour cream, heavy cream, and frozen corn. Stir well, then cook uncovered for 10–15 minutes to warm through and slightly thicken.
- Finish with lime juice. Taste and adjust: more salt for overall flavor, more lime for brightness, or a pinch of chili powder for extra warmth.
Tips for the Best Results
- Use full-fat cream cheese for the smoothest, least “grainy” texture.
- Don’t add sour cream too early; stir it in near the end so it stays creamy and doesn’t separate.
- Want it thicker? Mash about 1 cup of beans (right in the pot) before adding the dairy, or leave the lid off for the last 15–20 minutes.
- Chicken thighs stay extra juicy if your slow cooker runs hot.
- Always rinse canned beans to keep the broth from tasting overly salty or “canned.”
- For game day serving, keep it on WARM and set up a toppings bar—everyone builds their own bowl.
Variations
- Spicier: Add 1–2 diced jalapeños with the onion, or stir in hot sauce or cayenne at the end.
- Extra creamy: Swap heavy cream for 1 cup half-and-half, or add 1/2 cup shredded Monterey Jack when you add the cream cheese.
- More veg: Add a diced bell pepper at the start, or stir in baby spinach at the end until wilted.
- Turkey version: Use boneless turkey breast or leftover shredded turkey (stir leftovers in near the end so it doesn’t dry out).
- Dairy-light: Use reduced-fat cream cheese and replace sour cream with Greek yogurt (add it off heat and stir gently).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave in 45-second bursts, stirring between rounds. If it thickens a lot, add a splash of broth to loosen it back up to that creamy, scoopable chili vibe.
FAQ
Can I use frozen chicken in this slow cooker white chicken chili?
It’s best to thaw first for food-safety and even cooking. If you only have frozen, use a thermometer to confirm the chicken reaches 165°F and expect a little extra cook time. Thawed chicken gives you the most reliable texture.
How do I make this creamy white chicken chili thicker?
Mash some of the beans in the pot (about 1 cup) before adding the dairy, or cook uncovered on HIGH for 15–20 minutes at the end. You can also stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold broth, then cook 10 minutes until thickened.
Can I make it ahead for game day?
Yes—this is a perfect make-ahead. Cook it the day before, cool, and refrigerate. Reheat slowly and add a splash of broth if needed. For the freshest flavor, save the lime juice and toppings for right before serving.
What toppings go best with slow cooker creamy white chicken chili?
Game day classics: shredded cheese, cilantro, green onions, tortilla chips, and sliced jalapeños. For a more “restaurant bowl” moment, add diced avocado, a dollop of sour cream, and extra lime.
Can I freeze creamy white chicken chili?
You can, but dairy-based soups can change texture after freezing. If you want the best results, freeze the chili before adding cream cheese/sour cream/cream, then thaw and reheat and stir the dairy in at the end. If you freeze it fully finished, reheat low and slow and whisk to bring it back together.