Home » Recipes » Slow Cooker Recipes » Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

Chili in the slow cooker is always delicious, but there’s something extra special about Slow Cooker White Chicken Chili!

white chicken chili in a bowl with spoon

What is White Chicken Chili?

Chili aficionados need to have a variety of different “spicy bean and meat stews” in their recipe book. White Chicken Chili is the perfect addition to such a collection. White Chicken Chili uses navy beans (which are white) and turkey or chicken (which are light colored) to give the stew it’s distinctively light color.


What kind of meat is best to use in White Chicken Chili? Chicken Breasts are light in color and full of flavor and protein–that makes them the perfect meat for White Chicken Chili!

What kind of beans are in White Chicken Chili? White navy beans are my go-to beans for White Chicken Chili. They cook quickly and have a creamy texture when mashed against the side of the slow cooker, allowing them to thicken the chili a bit. Plus, white navy beans have a mild flavor–so they won’t compete with White Chicken Chili’s spices.

Do I have to use cream cheese in my White Chicken Chili? You should! It adds a richness and a tangy zip to White Chicken Chili.

white chicken chili in slow cooker before shredding


How do I make White Chicken Chili? This recipe is SO easy! Simply add everything except the cream cheese to your slow cooker and cook for 6-8 hours on low or 3-4 hours on high. When chicken is cooked through, take it out of the slow cooker and shred it using two forks. Add it back to the slow cooker along with the cream cheese that’s been tempered with a bit of hot broth to make it smooth. Whisk the chili until everything is combined and you’re done!

white chicken chili with shredded chicken in slow cooker with spoon

Serving Suggestions

What sides go well with White Chicken Chili? Many different sides can be paired with White Chicken Chili. Crackers are the obvious choice, as are tortilla chips. How about kicking things up a notch by serving your chili with some Air Fryer French Fries , Air Fryer Sweet Potato Fries, or Air Fryer Potato Wedges? You can always add some fresh veggies to the mix to provide a crunchiness to the meal.

I absolutely LOVE chili! Why not give some of my other chili recipes a try?

Bison Chili

Vegetarian Chili

Green Chicken Chili

Maple Bacon Chili

Spicy Turkey Chili

Buffalo Chicken Chili

white chicken chili and garnish in a bowl with spoon
white chicken chili in a bowl with spoon

Slow Cooker White Chicken Chili

Jennifer Draper
Chili in the slow cooker is always delicious, but there’s something extra special about Slow Cooker White Chicken Chili!
4.69 from 22 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Soup
Cuisine American
Servings 4 1 1/2 cup bowls
Calories 396 kcal


  • 1 pound boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 15 oz canned navy beans drained and rinsed
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 4 oz whipped cream cheese


  • Add all ingredients except for cream cheese
  • Cover and cook on low for 6-8 hours or high for 3-4
  • After cooking, remove chicken and shred
  • Temper cream cheese with a little of the hot broth in a separate bowl until smooth, then add back the chicken and cream cheese mixture to slow cooker.
  • Use a whisk to stir well.  This will require a fair amount of stirring to fully combine cream cheese.  If it still seems separated, you are not done stirring.
  • Serve topped with cheese, fresh cilantro, sour cream or as desired.


  • For a dairy free option you can use a dairy free cream cheese like Miyoko’s or Kite Hill
  • Be sure to temper the cream cheese to ensure it doesn’t separate
  • Leftover chili keeps well in fridge up to 3 days. This chili does not freeze well.


Calories: 396kcalCarbohydrates: 28gProtein: 36gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 104mgSodium: 1433mgPotassium: 1002mgFiber: 6gSugar: 5gVitamin A: 785IUVitamin C: 4mgCalcium: 102mgIron: 3mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer


  1. 5 stars
    So good, will make again! I doubled the recipe and the only addition was a package of riced cauliflower. My go to food when I sneak in veggies.

  2. 4 stars
    Hi, this looks delicious. I want to try this, but I do have a question. Can you use chicken breasts (boneless, skinless)? I know this has been asked, but got no answer. I’m thinking I could just add everything in the slow cooker and cook it like that. Thanks for any help you can give me. Have wonderful and blessed day. P.S. Happy Valentine 🙂

      1. How can I adapt this recipe to use chicken tenders or chicken breasts, to cook them (boneless, skinless) in the slow cooker and then shred the chicken and add them to the chili? I don’t like ground chicken. The recipe sounds good. I hope you can help me. Thanks!

      2. 5 stars
        Had to tell you again–delicious and easy. Third time I’ve made this and husband and I love it! I added frozen corn the second time. Thanks again!

  3. I’m curious why you cook this so long, after you brown the chicken there are no other raw ingredients so I would think 30 to 45 minutes would be sufficient? Thank you

    1. If you make it on the stove then simmering for 30-45 minutes will be sufficient. In the slow cooker, because of the lower temps, it will take longer for the chili to simmer and the flavors to meld as they should.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating