High-Protein Slow Cooker White Chicken Chili
This creamy slow cooker white chicken chili is made with tender shredded chicken, Great Northern beans, green chiles and frozen corn. Blending some of the beans creates a naturally thick and creamy base, while reduced-fat cream cheese adds richness without requiring an entire block.
Everything cooks together in the slow cooker for an easy, comforting dinner with approximately 35 grams of protein per serving.
And this recipe has already passed an unofficial taste test. I thought it was good, but because it was a brand-new recipe, I dropped some off for someone else to try. The response was immediate: “Lunch is so good. Please share the recipe.”
That was all the confirmation I needed.
Why You’ll Love This White Chicken Chili
- High in protein: Chicken breasts and two cans of Great Northern beans provide approximately 35 grams of protein per serving.
- Easy slow-cooker meal: Most of the ingredients cook together in the slow cooker with very little hands-on preparation.
- Creamy without being overly heavy: Blended beans thicken the broth, so the recipe only needs four ounces of reduced-fat cream cheese.
- Great for meal prep: This chili reheats well and can be portioned into individual containers for lunches.
- Freezer-friendly: Make a batch now and freeze the leftovers for another week.
- Easy to customize: Adjust the spice level and toppings to suit your family.
Ingredients for Slow Cooker White Chicken Chili
- Boneless, skinless chicken breasts: You’ll need approximately 1½ pounds of boneless, skinless chicken breasts. Depending on their size, this will usually be two or three chicken breasts. The chicken cooks directly in the chili until it is tender enough to shred.
- Great Northern beans: Two cans of Great Northern beans add protein, fiber and creaminess. One can is blended with some of the chicken broth to create a thick base. The second can remains whole, giving the chili more texture. Cannellini beans or navy beans can be substituted if you cannot find Great Northern beans.
- Frozen corn: One cup of frozen corn adds a subtle sweetness and a little color. It can go directly into the slow cooker without thawing first. Frozen corn also allows you to use exactly the amount you need without opening and draining another can.
- Green chiles: Two 4-ounce cans of diced green chiles give the chili plenty of flavor without making it overly spicy. Use mild green chiles for a family-friendly version or hot green chiles if you prefer more heat.
- Onion and garlic: Diced yellow onion and fresh garlic provide the savory base for the chili. There is no need to sauté them before adding them to the slow cooker.
- Chicken broth: Two cups of reduced-sodium chicken broth provide enough liquid for the ingredients to cook while keeping the finished chili thick. Chicken releases additional liquid as it cooks, so beginning with a modest amount of broth helps prevent watery white chicken chili. You can always add another splash after shredding the chicken if the chili is thicker than you prefer.
- Seasonings: Ground cumin, chili powder, oregano and smoked paprika give the chili its warm, savory flavor. The smoked paprika is subtle, but it adds another layer of flavor to the otherwise mild ingredients.
- Reduced-fat cream cheese: Four ounces of reduced-fat cream cheese make the finished chili smooth and creamy. Allow the cream cheese to soften, then cut it into cubes so it melts more easily. You only need half of a standard block because the blended beans provide much of the thickness.
- Lime and cilantro: Fresh lime juice brightens the creamy chili and balances the richness of the cream cheese. Chopped cilantro is optional, but it adds fresh flavor and color just before serving.
How to Make White Chicken Chili in the Slow Cooker
1. Blend one can of beans
Drain and rinse both cans of Great Northern beans.
Place one can of beans in a blender with approximately ¾ cup of the chicken broth. Blend until the mixture is mostly smooth.
This blended bean mixture is the secret to making a thick, creamy slow cooker white chicken chili without using a large amount of cream cheese.
2. Add the ingredients to the slow cooker
Place the chicken breasts in the slow cooker.
Add the blended beans, remaining whole beans, frozen corn, diced onion, green chiles, garlic and remaining chicken broth.
Sprinkle in the cumin, chili powder, oregano, smoked paprika, kosher salt and black pepper. Stir the ingredients around the chicken as well as you can.
3. Cook until the chicken is tender
Cover the slow cooker and cook on LOW for four to six hours or on HIGH for approximately 2½ to 3½ hours.
The chili is ready for the next step when the chicken reaches an internal temperature of 165°F and shreds easily.
Cooking times can vary depending on the size and thickness of the chicken breasts and the temperature of your slow cooker. Begin checking the chicken toward the lower end of the cooking range to prevent it from becoming dry.
4. Shred the chicken
Remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a shallow bowl.
Use two forks to shred the chicken into bite-sized pieces.
5. Add the cream cheese
Add the softened, cubed cream cheese to the hot chili. Stir until the cream cheese has melted and the broth is smooth and creamy.
Return the shredded chicken to the slow cooker and stir everything together.
6. Finish the chili
Add the lime juice and chopped cilantro, if using.
Cover the slow cooker and allow the chili to sit for approximately 10 minutes. Taste and add additional salt, pepper or lime juice as needed.
If the chili is thicker than you prefer, stir in a small splash of chicken broth until it reaches your desired consistency.
Tips for the Best Slow Cooker White Chicken Chili
Blend the beans with warm or room-temperature broth
Blending one can of beans gives the chili body without requiring heavy cream or a full block of cream cheese.
Blend the beans until mostly smooth. The mixture does not need to be completely puréed, but there should not be many large pieces remaining.
Start with only two cups of broth
It may not look like much liquid when everything first goes into the slow cooker, but the chicken, onion and green chiles will release additional moisture.
Starting with two cups helps produce a thick chili rather than a thin soup. Add more broth at the end only if necessary.
Soften and cube the cream cheese
Cold cream cheese can take longer to melt and may leave small white pieces throughout the broth.
Allow it to soften at room temperature and cut it into cubes before stirring it into the hot chili.
Don’t overcook the chicken
Boneless, skinless chicken breasts can become dry if they remain in the slow cooker for too long.
Begin checking the temperature at approximately four hours on LOW or 2½ hours on HIGH. Remove and shred the chicken once it reaches 165°F and pulls apart easily.
Add the lime juice at the end
Adding lime juice after cooking preserves its bright flavor. Start with the juice of one lime, taste the chili and add more if desired.
How to Make White Chicken Chili Thicker
This recipe should be naturally thick because one can of beans is blended before cooking.
If you would like an even thicker consistency, leave the lid off for approximately 15 minutes after returning the shredded chicken to the slow cooker.
You can also mash some of the remaining whole beans against the side of the slow cooker and stir them into the broth.
Avoid adding too much extra broth at the beginning. It is much easier to thin thick chili than to correct chili that has become watery.
What to Serve With White Chicken Chili
This high-protein white chicken chili is filling enough to serve on its own, but toppings and simple sides can turn it into a complete spread.
Try serving it with:
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Shredded Monterey Jack or pepper Jack cheese
- Crushed tortilla chips
- Diced jalapeños
- Sliced green onions
- Plain Greek yogurt or sour cream
- Cornbread
- A simple green salad
- Warm tortillas
For meal prep, portion the chili into individual containers and pack the toppings separately.
White Chicken Chili Variations
🌶️ Make it spicer: Use hot diced green chiles, add a diced jalapeño or increase the chili powder. You can also serve hot sauce on the side so everyone can control the heat.
🍗 Use Chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts. They may produce a slightly richer chili and generally remain tender during longer cooking times.
🫘 Change the beans: Cannellini beans or navy beans can be substituted for Great Northern beans. Keep the same total quantity and continue blending one can to thicken the chili.
🫑 Add more vegetables: Diced bell peppers can be added with the onion. Keep in mind that vegetables release moisture as they cook, which may make the chili slightly thinner.
🧀 Make it cheesier: Add a small amount of shredded Monterey Jack cheese after the cream cheese has melted. Stir until smooth before returning the shredded chicken to the slow cooker.
How to Store and Reheat White Chicken Chili
Allow the chili to cool, then transfer it to an airtight container. Store it in the refrigerator for up to four days.
Reheat individual servings in the microwave in short intervals, stirring between each interval.
To reheat a larger amount, place the chili in a saucepan over medium-low heat. Stir occasionally until it is warmed through.
The chili will thicken as it sits in the refrigerator. Add a splash of chicken broth before reheating if needed.
Can You Freeze White Chicken Chili?
Yes. Allow the chili to cool completely before transferring it to freezer-safe containers or bags.
Freeze it in individual portions or as one larger batch for up to three months. Leave a little room at the top of each container because the chili will expand as it freezes.
Thaw it overnight in the refrigerator, then reheat it gently on the stovetop or in the microwave.
Cream cheese-based soups can occasionally separate slightly after freezing. Stirring the chili well as it reheats should bring the creamy broth back together.
FAQ’s
Want more Slow cooker meals? Try these:
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High-Protein Slow Cooker White Chicken Chili
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Sharp Knife
Ingredients
- 1½ pds Chicken breasts skinless
- 2 15 oz Cans great Northern beans drained and rinsed
- 2 4 oz Cans green chilis diced
- 1 cup Frozen corn
- 1 small Yellow onion diced
- 3 whole garlic cloves minced
- 2 cups Reduced-sodium chicken broth divided
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Dried oregano
- ½ tsp Smoked paprika
- 1 tsp Kosher salt plus more to taste
- ¼ tsp Black pepper
- 4 oz Reduced-fat cream cheese softened and cubed
- ¼ cup Chopped cilantro optional
- 1 Lime juice of 1 lime
Instructions
- Drain and rinse both cans of Great Northern beans.
- Add one can of beans and approximately ¾ cup of the chicken broth to a blender. Blend until mostly smooth.
- Place the chicken breasts in the slow cooker. Add the blended beans, remaining whole beans, frozen corn, onion, green chiles, garlic and remaining chicken broth.
- Add the cumin, chili powder, oregano, smoked paprika, kosher salt and black pepper. Stir the ingredients around the chicken.
- Cover and cook on LOW for four to six hours or on HIGH for 2½ to 3½ hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Remove the chicken from the slow cooker and shred it with two forks.
- Add the softened cream cheese to the hot chili. Stir until the cream cheese has melted and the broth is smooth.
- Return the shredded chicken to the slow cooker. Stir in the lime juice and cilantro, if using.
- Cover and allow the chili to sit for approximately 10 minutes. Taste and adjust the salt, pepper and lime juice as needed.
- If the chili is too thick, add a small splash of chicken broth. Serve warm with your preferred toppings.
Notes
- There is no need to thaw the frozen corn before adding it to the slow cooker.
- Blending one can of beans thickens the chili without requiring a full block of cream cheese.
- Begin with two cups of broth because the chicken and vegetables release additional liquid as they cook.
- Soften and cube the cream cheese so it melts smoothly.
- Cooking times vary depending on the slow cooker and the thickness of the chicken breasts.
- Check the chicken with a meat thermometer and remove it once it reaches 165°F.
- Refrigerate leftovers in an airtight container for up to four days.
- Freeze cooled chili for up to three months.
- Protein: Approximately 35 grams
- Carbohydrates: Approximately 35 grams
- Fat: Approximately 7 grams
