Slow Cooker White Chicken Chili with Beans and Green Chiles

There’s nothing fancier than a bowl of slow-cooked comfort on a grey evening—trust me, I’ve tested that theory in many cozy sweaters. When the house smells of toasted cumin and garlic and the slow cooker hums like a contented cat, I know the world has temporarily made sense. This Slow Cooker White Chicken Chili with Beans and Green Chiles feels like a warm blanket: creamy, a little tangy from lime, and dotted with soft white beans and tender shredded chicken. It’s my go-to for chilly nights, busy weeknights, and that exact moment you crave something homey but still impressive enough to bring to a potluck.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 300 minutes
• Total Time: 315 minutes

Why This Recipe is Awesome

This recipe gives you a bowl of creamy, slightly spicy, tangy goodness with minimal fuss. The texture pairs fluffy shredded chicken with soft, butter-like white beans and little pops of green chiles. It smells like dinner should—warm spices and simmered garlic—and it’s so easy even your busiest weeknight will cooperate. Bonus: the slow cooker does most of the work, so you can sip tea, fold laundry, or pretend you nailed that zoom meeting while the kitchen fills with cozy aromas.

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 2 (4 oz) cans diced green chiles
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup frozen corn (optional, for sweetness and texture)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp corn starch mixed with 2 tbsp water (optional, for thickening)
• 4 oz cream cheese, room temperature (optional for creaminess)

For the Sauce / Garnish (if applicable):

• Juice of 1 lime
• 1/2 cup sour cream or plain Greek yogurt (optional)
• 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
• Fresh cilantro, chopped; avocado slices; sliced jalapeños; tortilla chips or warm tortillas

How I Make It

Step 1:

Chop the onion and mince the garlic. If you like extra flavor, quickly brown the chicken in a hot skillet with a little oil (about 2 minutes per side) until it gets golden—this step sends your kitchen into aromatic overdrive with toasted, savory notes. If you’re short on time, skip searing and toss raw chicken straight into the slow cooker.

Step 2:

Layer the slow cooker with 1 chopped onion, 3 cloves garlic, both cans of green chiles, the drained beans, and 1.5 lbs chicken. Sprinkle the cumin, chili powder, oregano, smoked paprika, salt, and pepper over the top. Pour in 4 cups chicken broth so the ingredients nestle but don’t drown. Give everything a gentle stir to spread the spices.

Step 3:

Set the slow cooker to cook. I usually do 300 minutes (about 5 hours) on low; you can do 4 hours on high if you’re pinched for time. As it cooks, the aroma will shift from raw garlic to warm cumin and slow-simmered chicken. You’ll hear a steady, comforting hum from the cooker and see the broth reduce slightly and take on a milky, cozy color.

Step 4:

When the chicken reaches 165°F (use an instant-read thermometer), remove it, shred it with two forks, and return it to the pot. If you want creamier chili, stir in 4 oz cream cheese until smooth, or use 1/2 cup Greek yogurt off heat to avoid curdling. If the chili feels thin, whisk together the corn starch slurry and stir in; cook on high for another 10–15 minutes until thickened.

Step 5:

Finish with the juice of a lime and taste for salt. Serve steaming bowls topped with cilantro, sour cream, shredded cheese, avocado, and a squeeze more lime. Crunchy tortilla chips add texture; they sound perfect against the creamy chili.

Pro Tips

• Use an instant-read thermometer and pull the chicken at 165°F so it stays juicy, not stringy.
• If you want a silkier texture, mash a cup of the beans before adding back to the chili—no blender required.
• Brown the chicken first if you have 5 extra minutes—it builds flavor like a tiny, delicious cheat code.
• Make a corn starch slurry (2 tbsp cornstarch + 2 tbsp water) to thicken quickly without diluting flavor.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Firm tofu: Use extra broth and cook on low until flavors meld; texture changes but the warmth stays.
• Cream cheese ↔ Plain Greek yogurt or sour cream: Yogurt gives tang and cuts calories; add off heat to prevent curdling.
• Beans: Swap cannellini for navy beans or pinto beans—pinto adds more rustic flavor.
• Dairy-free: Use canned coconut milk or omit the cream cheese and add extra beans; chili stays rich and gluten-free.

Variations & Tips

• Spicy: Add 1–2 chopped jalapeños or 1 chipotle in adobo for smoky heat.
• Kid-friendly: Omit jalapeños and chipotle; blend half the beans for creaminess kids love.
• Vegetarian: Omit chicken, add extra beans and 2 cups diced sweet potato or butternut squash.
• Posole-style twist: Swap beans for a 15 oz can of hominy and add a pinch more oregano.
• Green-chile cheddar bake: Top leftovers with shredded cheese and broil briefly for bubbly, golden spots.
• Quick stovetop: Simmer everything in a large pot for 25–30 minutes—use the same order but watch liquid levels.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili, cool to room temperature, and store in an airtight container for up to 3 days. Reheat gently on the stove over medium-low, stirring occasionally. Add a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Use a larger slow cooker and extend cooking time by 30–60 minutes if filled near the top. Make sure the chicken still reaches 165°F.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should shred easily and reach 165°F. Beans will be tender but not mushy. The broth should smell deeply savory and slightly thickened if you used cream cheese or a slurry.

What if I don’t have ingredient X?

Swap green chiles for a can of mild salsa verde, or use any white bean you have on hand. No cream cheese? Stir in Greek yogurt just before serving.

How I Like to Serve It

I love this chili with warm cornbread and a simple green salad for contrast. For a casual night, I load bowls with avocado, cilantro, and big lime wedges, then hand out tortilla chips for scooping. It also travels well for potlucks—bring extra sour cream and chips and watch the bowls empty fast. This one sings in fall and winter, but a lime-brightened bowl works any time.

Notes

• Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat gently with a splash of broth.
• Always check chicken reaches a safe temp of 165°F before serving.

Final Thoughts

Closing: Cozy meals don’t need to be complicated—now go make a pot of this chili and treat yourself to a serious hug in a bowl.