Slow Cooker Creamy White Chicken Chili – Cozy & Comforting One-Pot Dinner
A warm, creamy, and comforting chili made in the slow cooker with tender shredded chicken, white beans, green chilies, and sweet corn — perfect for cozy dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: Up to 8 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
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1½ lbs boneless, skinless chicken breasts
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2 cans (15 oz each) white beans, drained and rinsed
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1½ cups frozen or canned corn
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1 can (4 oz) diced green chilies
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1 small yellow onion, diced
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3 cloves garlic, minced
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3 cups low-sodium chicken broth
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1 tsp ground cumin
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½ tsp chili powder
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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4 oz cream cheese, softened and cubed
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½ cup heavy cream or half-and-half
Instructions
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Place chicken in the bottom of the slow cooker.
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Add white beans, corn, green chilies, onion, and garlic.
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Pour in chicken broth and add cumin, chili powder, oregano, salt, and pepper.
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Cover and cook on low for 6–8 hours or high for 3–4 hours.
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Remove chicken, shred with forks, and return to the slow cooker.
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Stir in cream cheese and heavy cream until fully melted and smooth.
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Adjust seasonings to taste and serve hot with toppings of choice.
Notes
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For extra thickness, mash some of the beans or use a cornstarch slurry.
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Add jalapeño for heat or use rotisserie chicken to speed up prep.
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Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.