White Chicken Chili Slow Cooker Recipes That Practically Make Themselves

You know those nights when you want something cozy, a little creamy, and zero-fuss? That’s where white chicken chili swoops in like a hero with a ladle. Toss it in the slow cooker, walk away, and come back to a pot of savory magic that tastes like you worked way harder than you did. These five spins keep things fresh—mild to smoky, light to lux, classic to fun party bowls.

We’re talking bold flavor without babysitting the stove. Big payoff, minimal effort. Seriously, your slow cooker is about to become your favorite kitchen wingman.

1. Creamy Classic White Chicken Chili That Never Lets You Down

This is the version you make once and then memorize. It’s cozy, creamy, and just the right amount of zippy. Family-friendly but still layered with flavor thanks to cumin, green chiles, and a touch of lime. Perfect for busy weeknights and lazy Sundays alike.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1 (4 oz) can diced green chiles, mild
• 1 cup frozen corn
• 3 cups low-sodium chicken broth
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional, but lovely)
• 1/4 tsp cayenne (optional for mild heat)
• 4 oz cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Shredded Monterey Jack or pepper jack, for serving
• Tortilla chips or warm flour tortillas, for serving

Instructions:

1. Add chicken, onion, garlic, beans, green chiles, corn, broth, salt, pepper, cumin, oregano, coriander, and cayenne to the slow cooker. Stir to combine.
2. Cook on Low for 6–7 hours, or on High for 3–4 hours, until the chicken is tender and shreds easily.
3. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker.
4. Stir in cream cheese and sour cream until melted and smooth. Cook on Low for 10–15 minutes more.
5. Finish with lime juice. Taste and adjust seasoning with salt and pepper.

Serve with plenty of shredded cheese, cilantro, and crunchy tortilla chips. Want it lighter? Swap the sour cream for Greek yogurt. Need more veg? Stir in chopped spinach at the end—just until wilted. Make it ahead and it tastes even better the next day.

2. Fire-Roasted Hatch Green Chile Chili With Smoky Depth

When you want a bolder, fire-kissed bowl, this one delivers. Hatch chiles bring that famous New Mexico vibe—earthy, smoky, and a little addictive. It’s still creamy, but we let the peppers lead the show.

Ingredients:

• 1.75 lbs boneless, skinless chicken thighs
• 1 large white onion, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 (10 oz) cans fire-roasted diced tomatoes with green chiles, drained
• 1 cup roasted Hatch green chiles, chopped (mild or medium)
• 1 cup frozen corn
• 3 cups chicken stock
• 1.5 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried Mexican oregano (or regular)
• 1 bay leaf
• 1/2 cup half-and-half or evaporated milk
• 1/2 cup shredded pepper jack cheese
• Juice of 1 lime
• Fresh cilantro and sliced scallions, for garnish
• Warm corn tortillas or cornbread, for serving

Instructions:

1. In the slow cooker, combine chicken thighs, onion, garlic, beans, tomatoes, Hatch chiles, corn, stock, salt, cumin, smoked paprika, oregano, and bay leaf.
2. Cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is very tender.
3. Discard bay leaf. Shred the chicken and return it to the slow cooker.
4. Stir in half-and-half and pepper jack. Cover and cook on Low for 10 minutes until creamy.
5. Stir in lime juice and adjust seasoning. If you want it thicker, mash a few beans against the side of the pot.

Garnish generously with cilantro and scallions. For extra smoke, top with a few dashes of chipotle hot sauce. If Hatch chiles are hard to find, use roasted poblanos or canned green chiles—still amazing, trust me.

3. Light and Bright Citrus-Lime Chicken Chili With Avocado

This one keeps things fresh, zesty, and a little lighter—great for lunch or meal prep. No heavy dairy, just a silky broth brightened with citrus and topped with creamy avocado. It’s sunny in a bowl.

Ingredients:

• 1.25 lbs boneless, skinless chicken breasts
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 small jalapeño, seeded and minced (optional)
• 1 cup corn (fresh or frozen)
• 3 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp coriander
• Zest of 1 lime
• Juice of 1 lime, plus more to taste
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 1 ripe avocado, diced
• Thinly sliced radishes, for topping (optional)
• Crumbled queso fresco or feta (optional)

Instructions:

1. Add chicken, onion, garlic, beans, green chiles, jalapeño, corn, broth, salt, pepper, cumin, and coriander to the slow cooker. Stir to combine.
2. Cook on Low for 5–6 hours or High for 2.5–3.5 hours, until chicken shreds.
3. Shred chicken and return to the pot. Stir in lime zest, lime juice, and cilantro.
4. Taste and adjust salt and lime. If you want a slightly thicker body, mash some beans with a spoon and stir.

Top with diced avocado, radishes, extra cilantro, and a crumble of queso fresco if you like. Serve with warm tortillas or a squeeze more lime. Meal prep tip: store avocado separately and add just before serving so it stays gorgeous.

4. White Chicken Chili Verde With Tomatillos and Poblanos

If you love tangy, roasty flavors, this chili verde is your new obsession. Tomatillos and poblanos bring bright acidity and gentle heat. It’s deeply flavorful but not heavy—just glossy, green goodness.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 large poblano pepper, seeded and chopped
• 1 small jalapeño, seeded and chopped (optional)
• 1 small white onion, diced
• 3 cloves garlic, minced
• 8 oz tomatillos, husked and quartered (or 1 cup salsa verde)
• 2 (15 oz) cans cannellini or navy beans, drained and rinsed
• 3 cups chicken broth
• 1 tsp kosher salt, plus more to taste
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground white pepper (or black pepper)
• 1/3 cup chopped fresh cilantro stems and leaves
• 1/4 cup heavy cream or 1/3 cup crema (optional for richness)
• Juice of 1/2 lime
• To serve: sliced scallions, cilantro, crushed tortilla chips

Instructions:

1. Add chicken, poblano, jalapeño, onion, garlic, tomatillos (or salsa verde), beans, broth, salt, cumin, oregano, and white pepper to the slow cooker. Stir well.
2. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
3. Shred chicken and return to the pot. Stir in cilantro and cream/crema if using.
4. Finish with lime juice. Taste and adjust salt—tomatillos can handle a bit more seasoning.

Top with scallions, cilantro, and crunchy chips. For extra verde vibes, swirl in a spoonful of salsa verde right before serving. Want it spicier? Keep those jalapeño seeds. Want it thinner? Add a splash more broth and reheat gently.

5. Game-Day White Chicken Chili With Bacon and Beer

When you want “wow,” bring the bacon and beer. This version is smoky, a little malty, and incredibly crowd-pleasing—perfect for tailgates or any night that needs a little celebration. It’s hearty without being heavy, and the toppings bar seals the deal.

Ingredients:

• 1.75 lbs boneless, skinless chicken breasts
• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans great northern beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 cup corn kernels
• 1 cup light beer (lager or blonde ale)
• 2 cups chicken broth
• 1.25 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 4 oz cream cheese, cubed
• 1/2 cup shredded sharp white cheddar
• Juice of 1/2 lime
• Toppings: sliced jalapeños, crushed tortilla chips, green onions, sour cream

Instructions:

1. In a skillet, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon bacon fat; discard the rest.
2. In the same pan, sauté onion in the reserved fat for 3–4 minutes. Add garlic and cook 30 seconds more. Transfer onion and garlic to the slow cooker.
3. Add chicken, beans, green chiles, corn, beer, broth, salt, cumin, chili powder, and smoked paprika to the slow cooker. Stir to combine.
4. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender. Shred chicken and return to the pot.
5. Stir in cream cheese and cheddar until melted and smooth. Add lime juice. Fold in half the bacon and reserve the rest for topping.

Serve hot with all the toppings and the remaining bacon. Want it thicker for dipping? Mash some beans and let it sit uncovered on Warm for 10–15 minutes. Not into beer? Replace with extra broth and a teaspoon of apple cider vinegar for brightness—still fantastic, seriously.

Slow Cooker Success Tips

These quick tips apply to all five recipes and keep the flavor locked in without extra fuss.

• Use thighs for extra tenderness; breasts for a leaner bite.
• Salt in layers: a little in the pot, then adjust at the end once flavors marry.
• For creaminess without curdling, add dairy at the end and keep heat low.
• Thicken naturally by mashing some beans or blending 1 cup of the chili and stirring it back in.
• Finish with acid (lime juice) and fresh herbs for a pop of brightness.

Make-Ahead, Freezing, and Reheating

• Make-ahead: Assemble ingredients (minus dairy and fresh herbs) in the slow cooker insert the night before and refrigerate. Start in the morning.
• Freezing: Chill completely, then freeze in airtight containers for up to 3 months. Skip adding dairy before freezing—stir it in after reheating.
• Reheat: Warm gently on the stove or in the slow cooker on Low. Add a splash of broth if it’s too thick.

Topping Ideas to Mix and Match

• Cheeses: Monterey Jack, pepper jack, white cheddar, queso fresco
• Crunch: tortilla strips, crushed chips, roasted pepitas
• Fresh bites: cilantro, scallions, diced avocado, radish
• Heat: jalapeños, pickled serranos, hot sauce
• Extras: lime wedges, sour cream, Greek yogurt

There you go—five slow cooker white chicken chilis to match your mood, your spice tolerance, and your pantry. Pick one, dump-and-go, and let the slow cooker do its thing. Your future self (and anyone lucky enough to be around at dinnertime) will be very, very happy. Now go press that Start button and get cozy with a bowl of greatness.