This Slow Cooker White Chicken Chili is the ultimate comfort food that practically makes itself! Tender chicken, hearty beans, and sweet corn simmer in a rich, creamy broth that’s perfectly spiced with Southwestern flavors. Just toss everything in your slow cooker, walk away, and return to a delicious meal that will warm you from the inside out!
Why You’ll Love This Recipe
- Effortless Cooking: Just dump everything in the slow cooker and forget about it until dinner time. Perfect for busy days when you can’t stand over the stove.
- Rich and Creamy: The coconut milk creates a silky texture without dairy, giving this chili a luscious mouthfeel that’ll have everyone asking for seconds.
- Customizable Heat Level: Easily adjust the spice level to suit your taste buds. Make it mild for the family or crank up the heat for spice lovers.
- Perfect for Meal Prep: This chili tastes even better the next day, making it ideal for lunches throughout the week.
Why You’ll Love This Recipe
- Why You’ll Love This Recipe
- Effortless Cooking: Just dump everything in the slow cooker and forget about it until dinner time. Perfect for busy days when you can’t stand over the stove.
- Rich and Creamy: The coconut milk creates a silky texture without dairy, giving this chili a luscious mouthfeel that’ll have everyone asking for seconds.
- Customizable Heat Level: Easily adjust the spice level to suit your taste buds. Make it mild for the family or crank up the heat for spice lovers.
- Perfect for Meal Prep: This chili tastes even better the next day, making it ideal for lunches throughout the week.
Ingredients You’ll Need
- Chicken: Boneless, skinless breasts or thighs provide the protein base. Thighs tend to stay juicier in the slow cooker, but breasts work beautifully too.
- Onion: Adds essential aromatic flavor that forms the foundation of the chili. Either white or yellow onions work well.
- Chicken Stock: Provides the liquid base for the chili and infuses the dish with savory chicken flavor.
- Corn: Brings a sweet contrast to the savory elements and adds a pleasant texture.
- White Cannellini Beans: These creamy beans give the chili its signature “white” character and provide hearty substance.
- Green Chiles: Add mild heat and authentic Southwestern flavor without overwhelming spiciness.
- Coconut Milk: The secret ingredient that creates incredible creaminess without dairy. Don’t worry—it doesn’t make the chili taste like coconut!
- Spices: The perfect blend of chili powder, cumin, oregano, garlic powder, onion powder, salt, cayenne, and black pepper creates depth of flavor without requiring dozens of ingredients.
- Cilantro: Optional fresh garnish that brightens the finished dish with color and fresh flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Dairy Lover’s Version
Replace the coconut milk with 8 ounces of cream cheese cut into cubes and add during the last hour of cooking, or stir in 1 cup of heavy cream at the end.
Verde White Chicken Chili
Swap the green chiles for a 16-ounce jar of salsa verde for a tangier flavor profile with minimal effort.
Bean Bonanza
Add a can of pinto or black beans along with the cannellini beans for more texture and fiber.
Vegetable Boost
Toss in a diced bell pepper, zucchini, or spinach in the last 30 minutes of cooking for extra nutrients and color.
How to Make Slow Cooker White Chicken Chili
Step 1: Add Everything to the Slow Cooker
Place the chicken, diced onion, chicken stock, canned corn (drained), white beans (drained), green chiles, coconut milk, and all spices (chili powder, cumin, oregano, garlic powder, onion powder, salt, cayenne pepper, and black pepper) in your slow cooker.
Step 2: Cook Until Tender
Cover and cook on low for 6-8 hours or on high for 4 hours. You’ll know it’s ready when the chicken easily shreds with a fork.
Step 3: Shred the Chicken
Once the cooking time is complete, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Step 4: Serve and Garnish
Ladle the white chicken chili into bowls and top with your favorite garnishes like fresh cilantro, cheese, avocado slices, sour cream, or crushed tortilla chips.
Pro Tips for Making the Recipe
- Pro Tips for Making the Recipe
- Don’t Peek! Every time you lift the slow cooker lid, you lose heat and add about 20 minutes to the cooking time.
- Use Full-Fat Coconut Milk: The regular version (not light) gives the chili its creamy texture without tasting like coconut.
- Chicken Thighs vs. Breasts: Thighs stay juicier in the slow cooker, but if you prefer white meat, breasts work perfectly fine too.
- Spice Adjustments: Always taste before serving and adjust seasonings if needed. A splash of lime juice can brighten all the flavors if it tastes a bit flat.
How to Serve
Classic Toppings
Serve with shredded cheese, diced avocado, a dollop of sour cream, fresh cilantro, and crushed tortilla chips for the ultimate chili experience.
Bread Companions
This chili pairs perfectly with warm cornbread, crusty sourdough, or flour tortillas for dipping and sopping up the delicious broth.
Complete Meal Ideas
Round out your meal with a simple side salad dressed with lime vinaigrette or serve smaller portions as a starter before a main course of grilled meat or fish.
Make Ahead and Storage
Storing Leftovers
Store cooled chili in airtight containers in the refrigerator for up to 4 days. The flavors actually improve with time!
Freezing
This chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers or bags. Leave some room for expansion.
Reheating
Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between each interval until hot throughout.
FAQs
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Can I use dried beans instead of canned?
While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won’t cook properly otherwise in the acidic environment with the other ingredients.
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I don’t like coconut milk. What can I substitute?
While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won’t cook properly otherwise in the acidic environment with the other ingredients.
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Can I use dried beans instead of canned?
While convenient, canned beans work best for this recipe. If you want to use dried beans, they must be fully cooked before adding to the slow cooker, as they won’t cook properly otherwise in the acidic environment with the other ingredients.
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I don’t like coconut milk. What can I substitute?
If you’re avoiding coconut milk, use 1 cup of heavy cream added during the last 30 minutes of cooking, or 8 ounces of cream cheese cut into cubes. For a less creamy version, simply omit it and add an extra cup of chicken broth.
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Can I make this recipe on the stovetop instead?
Absolutely! Sauté the onions in a large pot until translucent, add the spices and cook for 1 minute, then add all remaining ingredients except the coconut milk. Bring to a boil, reduce heat, and simmer for 25-30 minutes. Remove the chicken, shred it, return to the pot, then stir in the coconut milk and heat through before serving.
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Can I make this recipe on the stovetop instead?
Absolutely! Sauté the onions in a large pot until translucent, add the spices and cook for 1 minute, then add all remaining ingredients except the coconut milk. Bring to a boil, reduce heat, and simmer for 25-30 minutes. Remove the chicken, shred it, return to the pot, then stir in the coconut milk and heat through before serving.
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My chili seems too thin. How can I thicken it?
Mash some of the beans against the side of the slow cooker to release their starch, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir this slurry into the chili during the last 30 minutes of cooking.
Final Thoughts
This Slow Cooker White Chicken Chili is the perfect solution for busy weeknights when you want something hearty, delicious, and fuss-free. The combination of tender chicken, creamy beans, and warm spices creates a comforting meal that everyone will love. What makes this recipe truly special is how the slow cooker does all the work, transforming simple ingredients into a complex-tasting dish that seems like you spent hours in the kitchen. Whether you’re feeding a hungry family, meal prepping for the week, or hosting a casual gathering, this chili is guaranteed to become a regular in your recipe rotation!
Print
Slow Cooker White Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hour
- Total Time: 4 hours 5 minutes
- Yield: 16 (1 cup) servings
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Slow Cooker White Chicken Chili combines tender shredded chicken with white beans, corn, and green chiles in a creamy, spice-infused broth that develops incredible flavor as it simmers. Perfect for busy weeknights, game days, or meal prep – just set it and forget it!
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium white or yellow onion, diced
- 32 oz chicken stock or broth
- 30 oz canned yellow corn, drained
- 30 oz canned white cannellini beans, drained and rinsed
- 4.5 oz canned chopped green chiles
- 1 cup unsweetened canned coconut milk, full fat (not lite)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- Optional: fresh chopped cilantro for topping
Instructions
- Combine Ingredients – Add all ingredients to your slow cooker, including the chicken, onion, chicken stock, corn, white beans, green chiles, coconut milk, and all spices (chili powder, cumin, oregano, garlic powder, onion powder, salt, cayenne pepper, and black pepper). Stir gently to combine all ingredients evenly.
- Slow Cook – Cover the slow cooker with its lid and set to cook for 6 to 8 hours on low heat setting or 4 hours on high heat setting. The chili is ready when the chicken is tender enough to shred easily with a fork. The slow cooking process allows all the flavors to meld together beautifully.
- Shred Chicken – Once cooking is complete, remove the chicken pieces from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to incorporate it back into the chili.
- Serve and Garnish – Ladle the hot chili into serving bowls and offer optional toppings such as shredded cheese, fresh cilantro, diced avocado, sour cream, crushed tortilla chips, or homemade croutons. These garnishes add texture and additional flavors to complement the creamy chili.
Notes
- For extra heat, use two 4.5 oz cans of diced green chiles instead of one.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This chili freezes excellently for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a thicker chili, mash some of the beans before adding to the slow cooker.
- The coconut milk adds creaminess without dairy, but you can substitute with heavy cream if preferred.
- This recipe can be adapted for stovetop cooking by simmering all ingredients in a large pot for about 30-40 minutes, or until chicken is cooked through.
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 3g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
