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A hearty bowl of white chicken chili cooked in a slow cooker, ready to serve.

Classic Creamy White Chicken Chili (Slow Cooker)

This recipe offers two methods for a creamy white chicken chili made in a slow cooker: one from scratch with raw chicken and another quick version using pre-cooked chicken. Both methods deliver a rich, flavorful chili perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Slow Cooker

Ingredients
  

Method 1: From Scratch

  • 1.5 - 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can cannellini beans rinsed and drained
  • 1 (15-ounce) can pinto beans rinsed and drained
  • 1 (4.5-ounce) can diced green chilies undrained
  • 1 (15-ounce) can corn drained OR 1.5 cups frozen corn
  • 4 cups chicken broth low sodium optional
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream or half-and-half optional

Method 2: Quick & Easy (Using Pre-Cooked Chicken)

  • 3-4 cups shredded cooked chicken leftover roasted, rotisserie, or canned chicken
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can cannellini beans rinsed and drained
  • 1 (15-ounce) can pinto beans rinsed and drained
  • 1 (4.5-ounce) can diced green chilies undrained
  • 1 (15-ounce) can corn drained OR 1.5 cups frozen corn
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste
  • 4 oz cream cheese softened
  • 1/2 cup heavy cream or half-and-half optional

Instructions
 

For Method 1 (Raw Chicken):

  • Place chicken, onion, and garlic in the bottom of your slow cooker. Add cannellini beans, pinto beans, green chilies, and corn.
  • Pour in the chicken broth, then stir in cumin, oregano, cayenne pepper (if using), and season with salt and pepper.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken shreds easily.
  • Remove and shred the cooked chicken with two forks, then return it to the slow cooker.
  • Add softened cream cheese and heavy cream (if using), stirring until the cheese is fully melted and incorporated.
  • Taste and adjust seasonings as needed.

For Method 2 (Pre-Cooked Chicken):

  • Combine pre-cooked chicken, onion, garlic, cannellini beans, pinto beans, green chilies, and corn in the slow cooker.
  • Pour in chicken broth, then stir in cumin, oregano, cayenne pepper (if using), and season with salt and pepper.
  • Cover and cook on low for 3-4 hours or on high for 1.5-2 hours to meld flavors and soften vegetables.
  • Add softened cream cheese and heavy cream (if using), stirring until the cheese is fully melted and incorporated.
  • Taste and adjust seasonings as needed.

Notes

For extra flavor, consider topping with fresh cilantro, a squeeze of lime, or a dollop of sour cream or Greek yogurt. This chili freezes well; simply thaw and reheat gently, stirring well to re-incorporate creamy elements due to potential separation after freezing and thawing.