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Slow Cooker White Bean Chicken Chili - Cozy, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • White beans: 3 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • Aromatics: 1 large yellow onion (diced), 3–4 garlic cloves (minced)
  • Green chiles: 2 cans (4 ounces each) diced green chiles
  • Broth: 4 cups low-sodium chicken broth
  • Spices: 2 teaspoons ground cumin, 1.5 teaspoons chili powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander (optional), 1/4–1/2 teaspoon cayenne (optional)
  • Creamy elements: 4 ounces cream cheese (softened) and/or 1/2 cup sour cream (optional for finishing)
  • Thickener (optional): 2 tablespoons cornstarch + 2 tablespoons water
  • Fresh additions: 1 lime (for juice), 1/2 cup chopped cilantro (optional)
  • Salt and black pepper: To taste
  • Toppings (optional): Shredded Monterey Jack or pepper jack, avocado, crushed tortilla chips, sliced jalapeños, extra cilantro, hot sauce

Method
 

  1. Prep the base: Add the diced onion, minced garlic, green chiles, and white beans to the slow cooker. Sprinkle in cumin, chili powder, oregano, coriander, and a pinch of salt and pepper.
  2. Add chicken and broth: Nestle the chicken breasts or thighs on top. Pour in the chicken broth. Give everything a light stir to distribute the spices.
  3. Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
  4. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  5. Creamy finish (optional but recommended): Stir in the softened cream cheese until melted and smooth. For extra richness, add the sour cream too. If you prefer a lighter chili, skip this step or use just a dollop per bowl.
  6. Thicken if needed: If you want a thicker chili, mash some of the beans against the side of the pot with a spoon or stir in the cornstarch slurry. Cook on High for 10–15 more minutes until slightly thickened.
  7. Brighten it up: Stir in lime juice and chopped cilantro. Taste and adjust salt, pepper, and heat as needed.
  8. Serve: Ladle into bowls and top with shredded cheese, avocado, tortilla chips, jalapeños, or a splash of hot sauce.