Slow Cooker White Chicken Chili with Cannellini Beans

There’s nothing I love more on a chilly night than a big, bubbling pot of comfort—this white chicken chili fits that bill perfectly. The first time I made it, steam fogged up the kitchen window, the house smelled like cumin and roasting garlic, and my partner declared it “officially winter food.” Cozy, simple, and endlessly forgiving, this chili fills the room with warmth and invites everyone to grab a bowl. I’ll show you how to get tender shredded chicken, creamy cannellini beans, and layers of bright lime and cilantro without fuss—perfect for weeknights, leftovers, or impressing neighbors with a potluck-friendly one-bowl wonder.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 240 minutes (4 hours) on low or 120 minutes (2 hours) on high
• Total Time: 255 minutes (including 15 minutes prep)

Why This Recipe is Awesome

Why make this? Because it tastes like a warm hug and comes together while you go about your day. The texture plays nicely between silky **cannellini beans**, tender shredded **chicken**, and a slightly chunky, aromatic broth. It’s creamy without being heavy, bright with lime, and perfect for topping with crunchy tortilla chips or cooling avocado. It’s so easy even your busy week can’t mess it up.

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken breasts (about 3–4 breasts)
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (15 oz) can white corn, drained (or 1 cup frozen corn)
• 1 (4 oz) can diced green chilies (mild or hot, your call)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional, adds warmth)
• 1/2 tsp black pepper
• 1 tsp kosher salt, plus more to taste
• 2 tbsp olive oil
• 4 oz cream cheese, cubed (or 1 cup plain Greek yogurt stirred in at the end for a lighter option)
• Juice of 1 lime (about 2 tbsp)
• 1/4 cup chopped fresh cilantro

For the Sauce / Garnish (optional):

• Sliced avocado, lime wedges, tortilla chips, shredded cheddar or Monterey Jack, and extra cilantro
• Hot sauce for those who like a kick

How I Make It

Step 1:

I start by heating 2 tbsp olive oil in a skillet over medium-high heat. When the oil shimmers, I season the chicken breasts with a pinch of salt and sear them for 1–2 minutes per side—just enough to get golden color. This step gives the chili a deeper flavor and a lovely browned aroma in the kitchen. Don’t worry if you don’t get a perfect crust; you just want some color.

Step 2:

Dump the chopped onion and minced garlic into the bottom of the slow cooker, then add the seared chicken on top. Sprinkle in the cumin, oregano, chili powder, smoked paprika, and black pepper. Pour in the 4 cups chicken broth, then add the drained cannellini beans, corn, and diced green chilies. Give it a gentle stir to nestle everything together.

Step 3:

Cover and cook on low for 4 hours or high for 2 hours. The kitchen fills with a warm, spicy-sweet steam—think toasted cumin and slow-simmered garlic. Check at the 2-hour mark on low (or 1 hour on high) to make sure the liquid hasn’t evaporated too much; if it looks thin, don’t panic—the flavors concentrate beautifully.

Step 4:

When the chicken reaches an internal temperature of 165°F, remove the breasts to a cutting board and shred them with two forks. Stir the shredded chicken back into the pot. Add the cubed cream cheese and stir until silky and smooth. Taste, then adjust salt, pepper, and lime juice. The chili should be creamy, slightly saucy, and packed with beans; if it feels too thick, add up to 1/2 cup more broth.

Step 5:

Serve hot in bowls and crown each with a squeeze of lime, a sprinkle of chopped cilantro, diced avocado, and a few crunchy tortilla chips. The bright citrus cuts through the creaminess and the chips add a satisfying crackle with every spoonful—music to my ears.

Pro Tips

• For deeper flavor, sauté the onion and garlic in the skillet after searing the chicken; scrape those browned bits into the slow cooker.
• Use canned beans for convenience, but if you cook dry beans, add them fully cooked near the end to avoid mushiness.
• Don’t skip the lime—it brightens the whole pot and balances the richness.
• Want thicker chili? Mash a few beans in the cooker with a fork before adding the cream cheese.

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 ↔ Tofu: Use 1 lb firm tofu, pressed and cubed. Add tofu in the last hour to avoid falling apart.
• Cream cheese ↔ Greek yogurt: Greek yogurt keeps it lighter but add off heat to avoid curdling.
• Beans: Swap cannellini for great northern or navy beans; texture stays creamy.
• Dairy-free: Use coconut milk (full fat) instead of cream cheese and omit cheese for a creamy, dairy-free version.

Variations & Tips

• Add a can of drained, diced tomatoes plus 1/2 tsp smoked paprika for a slightly redder, smoky version.
• Make it spicy: double the diced green chilies and add 1/2 tsp cayenne or a chopped jalapeño.
• Kid-friendly: use mild green chilies and serve toppings on the side so kids customize.
• Beans-forward: double the beans and reduce chicken to 1 lb for an economy, vegetarian-adjacent bowl.
• Creative twist: stir in 2 oz crumbled queso fresco and a handful of chopped green olives for a tangy pop.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stove over medium-low, adding a splash of broth if it thickens. Flavors often improve after a day.

Can I double the recipe?

Sure thing. Use a large slow cooker and add about 30–60 minutes to the cooking time on low (check doneness at the usual internal temp). Avoid overfilling—leave at least 1 inch of space at the top.

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 register 165°F with a meat thermometer and shred easily. Beans should be tender but not falling apart. The broth should taste melded and fragrant, with aromas of cumin and garlic.

What if I don’t have ingredient X?

No panic—swap dried oregano for Italian seasoning, use frozen corn instead of canned, or sub lime for a splash of apple cider vinegar in a pinch.

How I Like to Serve It

I pile bowls high on weeknights with chopped cilantro, a couple slices of creamy avocado, and a handful of crushed tortilla chips for crunch. Pair it with a crisp green salad and a cold beer or a citrusy white wine for company. This chili shines at potlucks because it stays lovely on a warm slow cooker and feeds a crowd without drama.

Notes

• Store leftovers in the fridge up to 3 days or freeze for up to 3 months. Reheat on low and add a splash of broth if needed.
• Safe chicken temp: 165°F. Use a thermometer for peace of mind.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!