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Creamy Slow Cooker White Chicken Chili – Easy & Best Recipe

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This creamy slow cooker white chicken chili is the ultimate comfort food—rich, velvety, and packed with bold, layered flavors. Perfect for game day, busy weeknights, or any day you need a warm hug in a bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 (4-ounce) cans diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 (15-ounce) can hominy, drained and rinsed
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (optional topping)
  • Diced avocado (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Tortilla chips or strips (optional topping)
  • Sliced jalapeños (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Brown the Chicken (8-10 minutes): Pat the chicken breasts dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Transfer the browned chicken to a plate and set aside.
  2. Sauté the Aromatics (5 minutes): In the same skillet, add another tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds, until fragrant.
  3. Toast the Spices (1 minute): Add the cumin, coriander, oregano, and smoked paprika to the skillet. Stir constantly for 30-60 seconds, until the spices are fragrant and starting to darken. Be careful not to burn them.
  4. Deglaze the Pan (1 minute): Pour in about 1/2 cup of the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute, then pour the entire mixture into the slow cooker.
  5. Assemble in the Slow Cooker (5 minutes): Add the remaining chicken broth to the slow cooker. Add the diced green chiles, drained white beans, and drained hominy. Nestle the browned chicken breasts into the liquid. Give everything a gentle stir. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. Shred the Chicken (5 minutes): Once the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Add the Creaminess (10 minutes): Add the softened cream cheese cubes to the slow cooker. Stir gently until the cream cheese is mostly melted. Then, pour in the heavy cream. Stir until the chili is smooth and creamy. Let it cook for another 10-15 minutes on LOW to allow the flavors to meld.
  8. Finish and Serve (5 minutes): Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper. Ladle the creamy slow cooker white chicken chili into bowls and top with your favorite garnishes.

Notes

Don’t skip browning the chicken and toasting the spices—it builds deep flavor. Use room temperature cream cheese to avoid lumps. If chili is too thin, cook uncovered for 15-20 minutes to thicken. For a lighter version, use half-and-half instead of heavy cream. Leftovers keep well in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: creamy white chicken chili, slow cooker chili, white chicken chili, easy chili recipe, game day chili, comfort food, slow cooker recipe

Find it online: https://shimmersnack.com/creamy-slow-cooker-white-chicken-chili-easy-and-best-recipe/