This post may contain affiliate links. Please read our disclosure policy.
This creamy slow cooker white chicken chili is so easy to make and hits the spot on a cold day! Chicken, white beans, green chiles, corn, and salsa verde add plenty of southwest flavor, while cream cheese and Greek yogurt make the chili rich and creamy. It only takes 10 minutes to prep and your Crockpot takes care of the rest!
When you don’t have the time to make stovetop white chicken chili, my slow cooker version is going to be your new go-to recipe! I couldn’t believe how easy it was to make and the only prep work is chopping an onion and cilantro. If you’re short on time like I was, cook it on high in just 3 hours.
The chili is thick and creamy and unlike most white chicken chili recipes it uses salsa verde. This gives it an incredible bright, zesty flavor. I highly recommend using tortilla chips to scoop up the chili. However, warm flour tortillas are just as delicious! This is a great chili to make when you don’t want classic chili recipe, like this healthy turkey chili and no bean chili.
Ingredients and Substitutions for Slow Cooker White Chicken Chili
Chicken – I like to use chicken breasts for this chili, but you can use boneless skinless chicken thighs or a combination of both.
Spices – Cumin, chili powder, garlic powder, and smoked paprika give the chicken and chili an earthy and lightly smoky flavor. The blend is similar to taco seasoning and I use it in many of my Mexican-inspired recipes including turkey tacos and Mexican ground beef and rice. If needed, replace the spice blend with 2 1/2 teaspoons of taco seasoning.
Beans – Most recipes call for only white beans, but I like the combination of pinto beans and white beans. White beans are creamier in texture and pinto beans have a slight mealy texture and more robust flavor. Feel free to just use white beans if you prefer.
Onion, green chiles, corn, and cilantro – The aromatics and veggies that give the chili tons of flavor. For an extra smoky flavor, use frozen fire roasted corn, and if you don’t like cilantro omit it.
Chicken broth – Use low sodium chicken broth so that the chili isn’t too salty. You can also substitute with vegetable broth.
Salsa verde – Salsa verde isn’t traditionally used in white chicken chili, but I think the tomatillos give it a zesty, bright pop of flavor.
Cream cheese and Greek yogurt – Cream cheese gives the chili it’s rich cheesy flavor, while Greek yogurt adds extra creaminess, tang, and a boost of protein. If you don’t want to use Greek yogurt you can omit it, add an extra 4 ounces of cream cheese, or use sour cream.
White beans are the top choice for white chicken chili. Great northern beans and cannellini beans are popular because of their mild flavor and soft, creamy texture. Use a mix of white beans or pinto beans for a firmer texture.
How to Make White Chicken Chili in the Slow Cooker
Step 1: Add the onion, green chiles, beans, cilantro, corn, and broth to the crockpot and stir together. Place the chicken breasts in and season with salt, pepper, and the dried spices.
Step 2: Cook on high for 3-4 hours or on low for 6-7 hours.
Step 3: Remove the chicken from the slow cooker, shred it, then place it back in along with the cubes of cream cheese.
Step 4: Stir the cream cheese into the chili until it’s completely melted. Turn off the slow cooker and stir in the Greek yogurt until incorporated and creamy, then serve.
Tips for the Best Creamy White Chicken Chili
Below are some of my top tips and tricks for making creamy slow cooker white chicken chili. They ensure that your chili turns out flavorful and perfectly cooked every time!
- Use a 6 quart slow cooker. This size will easily fit all of the ingredients.
- Use similar size chicken breasts to ensure they cook evenly. If one is much thicker than the other, pound it out so they’re a similar thickness.
- Add the dried spices and salt onto the chicken so that the chicken gets infused with the flavor, not just the broth.
- Most crockpot recipes using chicken don’t need to cook for 8 hours and may end up dry if you do. I recommend checking the chicken for doneness at 3 hours if you cook it on high and at 6 hours if you cook it on low.
- For an even thicker chili, mash some of the beans before adding the chicken back into the crockpot.
- Cut the cream cheese into small cubes so it incorporates into the chili faster and easily.
- Stir the Greek yogurt in at the end. You need to use whole milk Greek yogurt and it should be at room temperature to prevent it from breaking and getting grainy in the hot chili.
What to Serve with White Chicken Chili
Chili toppings – I love to serve chili with plenty of toppings. For this creamy chili I’m a big fan of topping it with shredded Monterey jack cheese, cilantro, avocado, crushed tortilla chips, and a dollop of Greek yogurt or sour cream to swirl in and make it extra creamy!
Sides – Warm tortillas and tortilla chips are perfect for dipping into the chili. You could also make these cornbread muffins if you prefer, and green chile guacamole and a skinny margarita are a must!
Storage and Reheating
Storage – Leftover white chicken chili can be stored in an airtight container for 4 days.
Reheating – Reheat the leftover chili in the microwave for 60-90 seconds or until warm. They can also be reheated on the stove over medium-low heat.
Can You Freeze White Chicken Chili?
I don’t recommend freezing this chili because it contains dairy. Once defrosted, the broth will separate and have a grainy and unappealing texture. The chili can be frozen without the dairy. Reheat it on the stovetop and then stir in the cream cheese and Greek yogurt.
Slow Cooker White Chicken Chili Recipe
Equipment
Ingredients
- 1 cup diced yellow onion
- 15.5 ounce can pinto beans drained
- 15.5 ounce can white beans drained
- 8 ounces mild diced green chiles
- 1 cup frozen corn defrosted
- 3 tablespoons chopped cilantro
- 2 cups low sodium chicken broth (1 3/4 cups for a thicker chili)
- 1/2 cup salsa verde
- 1 1/2 pounds boneless skinless chicken breasts uncooked
- 1 teaspoon ground cumin
- 3/4 teaspoon fine kosher salt or to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Black pepper to taste
- 4 ounces cream cheese softened
- 1/2 cup plain whole milk Greek yogurt room temperature
Instructions
- Add the onion, beans, corn, cilantro, chicken broth, and salsa verde to the slow cooker and stir them together.
- Place the chicken breasts into the slow cooker and then sprinkle the salt and dried spices on top. Cover with the lid and cook for 3-4 hours on high or 6 hours on low.
- Remove the chicken from the slow cooker and shred it with two forks. Put in back into the slow cooker along with the cubes of cream cheese. Stir together until the cream cheese melts completely.
- Turn off the heat and stir in the Greek yogurt until it's fully incorporated. Taste for seasoning. Serve as is or with toppings such as crushed tortilla chips, shredded cheese, cilantro, a squeeze of fresh lime juice, or avocado.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
