Slow Cooker White Chicken Chili: Creamy, Hearty, and Easy

This Slow Cooker White Chicken Chili is the ultimate easy comfort food! It takes minimal prep and results in a thick, creamy, and flavorful chili that’s perfect for a cozy weeknight. By slow cooking the chicken directly in the broth with plenty of spices, jalapeños, and corn, the chicken becomes incredibly tender and absorbs maximum flavor. Finally, a quick stir-in of cream cheese and Greek yogurt makes this the creamiest white chicken chili recipe you will ever make.

Ingredients for a Flavorful White Chili

• Yellow Onion: Provides a foundational aromatic sweetness to the chili base.
• Garlic: Minced; adds a classic savory depth.
• Olive Oil: Used to sauté the aromatics before adding them to the slow cooker.
• Chicken Breast: The main protein source; can be substituted with another protein like turkey.
• Bone Broth: Provides the liquid base; using less will result in a thicker chili.
• Green Chiles: Diced; adds a mild, signature green chile flavor (heat level is your choice).
• Jalapeños: Diced; adds a layer of fresh heat and pepper flavor.
• Corn: Canned or frozen; adds a burst of sweetness and texture.
• Ground Cumin: The most important spice for chili, giving it its earthy, warm flavor.
• Oregano: Adds a Mediterranean herbal note that complements the chicken.
• Chili Powder and Cayenne Pepper: Used to deepen the color and provide an extra kick of heat.
• Salt and Black Pepper: Used for seasoning to your choice.
• White Beans: I used Great Northern here; they add bulk and creamy texture (15.5 Ounce Cans).
• Greek Yogurt: Added at the end for tanginess and creaminess.
• Cream Cheese: I used Reduced Fat but Full or Fat Free work great too; melts into the chili to create a rich, thick texture.

How to Make Slow Cooker White Chicken Chili

This is a true "dump and go" slow cooker meal, requiring only a simple sauté step before everything cooks together to perfection.

1. Prep and Assembly

This phase gets all the primary ingredients combined and ready for the long simmer.

1. Prep: Optionally line your slow cooker for easy clean up.
2. Sauté Aromatics: Sauté your Onion and Garlic with your Olive Oil in a separate pan.
3. Trim Chicken: Trim the fat off your Chicken Breast.
4. Assemble: Add everything into your slow cooker aside from your Greek Yogurt and Cream Cheese.
5. Cook: Mix and cover. Cook on Low Heat for 5-6 hours or High Heat for 3-4 hours.

2. Finishing and Serving

The final step incorporates the dairy to transform the broth into a creamy, thick chili.

1. Shred Chicken: Shred your Chicken Breast directly in the slow cooker or remove and shred with two forks.
2. Add Dairy: Stir in your Greek Yogurt and Cream Cheese and continue cooking until creamy.
3. Serve: Serve hot with your favorite toppings like cilantro, avocado, or shredded cheese.

Recipe Notes and Serving Suggestions

• Thickening: Bone Broth: Use less broth for a thicker chili. Conversely, if you prefer an even thicker chili, mash some of the white beans against the side of the slow cooker before adding the dairy.
• Protein Swap: Experiment with another protein like turkey! This chili works great with leftover rotisserie chicken or turkey as well, which can be added in the last hour of cooking.
• Toppings: Serving: This chili is fantastic topped with shredded cheese, chopped cilantro, a dollop of sour cream, or crushed tortilla chips.