Chicken dinner

Slow cooker white chicken chili

Name: Slow Cooker White Chicken Chili
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts or thighs, thawed; 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed; 1 can (15 ounces) corn, drained; 2 cans (4 ounces each) mild diced green chiles; 1 small yellow onion, diced; 3 garlic cloves, minced; 3 cups low-sodium chicken broth; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon black pepper; 4 ounces cream cheese, softened and cubed; 1 tablespoon lime juice; Salt to taste; Optional cilantro, avocado, tortilla strips, or lime wedges

Tender chicken, white beans, corn, and mild green chiles in a creamy, cumin-scented broth finished with lime.

Prep 20 minutesCook 4–6 hours on lowServes 6

By DJ Carlton · Published October 5, 2026

Illustrative bowl of creamy white chicken chili with beans, corn, avocado, cilantro, and lime — Editorial serving illustration created for this recipe; it is not a photograph of a documented test batch.

Rinsed white beans provide body while corn and green chiles add sweetness and mild warmth. Cream cheese goes in only after the chicken is cooked and shredded, which helps it blend smoothly instead of separating during the long cook.

How to make it

Prepare the cooker. Add onion, garlic, beans, corn, green chiles, broth, cumin, oregano, smoked paprika, and black pepper to a 5- to 6-quart slow cooker. Stir, then nestle the thawed chicken into the liquid.
Slow cook. Cover and cook on low for 4–6 hours or high for 2–3 hours. Cooker strength and the thickness of the chicken affect timing, so begin checking early.
Check and shred. Verify each piece of chicken has reached at least 165°F in its thickest part. Move it to a clean plate, shred with two forks, and return it to the cooker. See our guide to the simplest ways to shred chicken.
Make it creamy. Stir in softened cream cheese a few cubes at a time. Cover for 10–15 minutes, then stir again until the broth is creamy.
Finish and serve. Stir in lime juice, taste, and add salt only as needed. Ladle into bowls and add optional toppings.

Food-safety check: Thaw chicken before slow cooking; do not cook it from frozen. Measure at least 165°F in the thickest part. Wash hands after handling raw chicken and keep its plate and utensils away from ready-to-eat toppings. Never use the warm setting to cook raw poultry.

Adjusting the texture

For a thicker chili, mash about ½ cup of beans against the side of the cooker before adding the cream cheese. For a thinner bowl, add warm broth in small amounts. Avoid adding cold dairy early in the cook.

Serving ideas

Serve with avocado, cilantro, lime, or crunchy tortilla strips. Cornbread or a simple green salad rounds out the meal. Because canned beans, broth, chiles, and toppings can contain sodium, taste before adding salt.

Storage and reheating

Refrigerate leftovers in shallow containers within two hours. Use within 3–4 days, or freeze for up to about 3 months for best quality. Thaw frozen chili in the refrigerator and reheat to 165°F. Reheat gently and stir often because dairy-based broth can separate over high heat.