Slow Cooker White Chicken Chili Recipe for Cozy Weeknight Meals

This slow cooker chicken chili is quick, simple, and always a hit. Just dump the ingredients into the slow cooker and come back to a comforting meal.

This slow cooker chicken chili is one of my go-to meals. I often prefer it even to a traditional beef chili because it’s lighter, full of flavor, and extremely easy to prepare. It’s a perfect choice when you want a fuss-free dinner with big taste.

Like most chilis, this one tastes even better the next day after the flavors have had time to meld. Make the full batch even if you’re only feeding a couple of people — the leftovers are excellent.

This chili also freezes well for up to six months, so you can freeze portions for quick reheating later.

Just toss the ingredients into the slow cooker in the morning and you’ll come home to a delicious, warming dinner. It’s reliable, easy, and crowd-pleasing.

This Instant Pot chicken chili is one of the easiest meals to make and is the perfect warming meal for a cold night.You can also make it in the slow cooker!

What to serve with chicken chili

Buttermilk biscuits
Homemade breadsticks
Drop biscuits
Soft dinner rolls
Cream biscuits

How to make chicken chili in a slow cooker

Making chicken chili in the slow cooker is incredibly straightforward: combine the ingredients, set the cooker, and let it do the work. Cook on low for 6–8 hours or on high for 3–4 hours. When the chicken is tender, shred it, stir in a smooth cream cheese and milk mixture, and let it cook a final 30 minutes to thicken.

That extra half hour is a great time to prepare toppings like cilantro, sour cream, avocado, tortilla chips, or shredded cheddar.

Can you use frozen chicken in a slow cooker?

For safety reasons, avoid starting this recipe with frozen chicken in the slow cooker. Frozen chicken can spend too long in the temperature danger zone, increasing the risk of foodborne illness. Always thaw chicken before slow-cooking.

To thaw quickly, submerge sealed chicken breasts in cold water, changing the water every 30 minutes; individually frozen breasts may thaw in about an hour. Alternatively, thaw in the refrigerator overnight.

If you need to cook from frozen, consider using an electric pressure cooker or Instant Pot version that’s designed for frozen poultry and shorter cooking times.

How to make Slow Cooker Chicken Chili:

This chili is flavorful but mild. Canned green chiles add a gentle warmth, but if you like heat add cayenne pepper or extra chili powder to taste.
The recipe makes a generous batch. If you have leftovers, cool completely and freeze flat in a sealed bag for easy storage. Thaw overnight in the refrigerator before reheating on low in the slow cooker or on the stove.
A standard 5-quart slow cooker works well for a single batch. For double batches, use a larger slow cooker so ingredients fit comfortably.
“Brown beans in tomato sauce” is a common label in some regions; the equivalent in other places is baked beans. Either works for this recipe.
If you prefer or need to cook from frozen, make this in an Instant Pot or pressure cooker instead for safety and speed.

More slow cooker recipes to try

Slow Cooker Italian Meatballs
Slow Cooker Honey Garlic Chicken Thighs
Slow Cooker Hoisin Chicken Lettuce Wraps
Slow Cooker Pulled Pork
Slow Cooker Chili

Yield: serves 6

Slow Cooker Chicken Chili

This slow cooker chicken chili is quick and easy to make and always a crowd-pleaser. Dump everything into the slow cooker and come back to a satisfying meal.

Prep Time
15 minutes

Cook Time
8 hours

Total Time
8 hours 15 minutes

Ingredients

1 1/2 pounds chicken breast (3–4)
1 cup chicken broth
14 oz (398 mL) can brown beans in tomato sauce (baked beans)
14 oz (398 mL) can black beans, drained and rinsed
14 oz (398 mL) can diced tomatoes with liquid
4 oz (127 mL) can chopped green chiles
1 cup corn kernels
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
4 oz cream cheese, softened
1/4 cup milk

For serving:

Cilantro, sour cream, avocado, tortilla chips, cheddar cheese

Instructions

Place the chicken, chicken broth, brown beans, black beans, diced tomatoes, green chiles, corn, salt, pepper, onion powder, chili powder, cumin, garlic powder, and oregano in the slow cooker and stir to combine.
Cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and tender.
Shred the chicken with two forks in the slow cooker, or remove to a board to shred and then return it to the pot.
Whisk the cream cheese and milk together until smooth. Warming them slightly before whisking makes it easier.
Stir the cream cheese mixture into the chili and cook on high for an additional 30 minutes to thicken.
Serve with your preferred toppings.
Store leftovers in the refrigerator for 3–5 days or freeze for up to 6 months.

Notes

Use fresh or fully thawed chicken breasts for this slow cooker recipe. If you must start with frozen chicken, use a pressure cooker or Instant Pot version designed for frozen poultry.