Slow Cooker White Chicken Chili is ultra creamy and seasoned with bold southwestern flavors. Top with Frito chips for a crunchy finish—perfect for game day or a cozy weeknight meal.
This white chicken chili, made in a slow cooker, combines classic southwestern spices with a rich, creamy texture thanks to a block of cream cheese. Unlike tomato-based chilis, this version is smooth and cheesy, delivering comfort in every spoonful.
Most of the seasoning comes from a packet of taco seasoning, which simplifies flavoring. For extra heat there’s a diced jalapeño and a can of diced green chiles. Northern beans add body and keep the chili light in color, while a blend of cheddar and Monterey Jack cheese boosts the cheesiness.
Slow cooker times vary, but plan on roughly 5 to 7 hours on LOW; if your unit runs hot, the chicken may be done in about 5 hours.
Reader Comment
Megan: “I’ve made this in my slow cooker many times and love it every single time! I add an extra jalapeno for more spice and it still comes out pretty mild. I also tried it in my Instant Pot: pressure cook 30 minutes on high, quick release, add cream cheese, pressure cook 5 more minutes, quick release, add cheese and done!” ⭐⭐⭐⭐⭐
How To Make
(Detailed recipe card and quantities appear below.)
- Place diced onion and jalapeño in the slow cooker and set the chicken on top.
- Add diced green chiles, taco seasoning, chicken broth and northern beans. Cover and cook on LOW for about 4–6 hours (5–7 is a good estimate).
- Stir in the cream cheese and cook on LOW for an additional hour.
- Add shredded cheddar and Monterey Jack, stir until melted, and shred the chicken as you stir. If the cheese needs more time to melt, cover for 5–10 minutes.
How To Serve
Spoon chili into bowls and add crunchy Frito or tortilla chips on top. Popular toppings include extra shredded cheese, sliced green onions, cilantro, and diced avocado. Cornbread is a great side to soak up the creamy broth.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave or on the stovetop until warmed through.
More Chili Recipes
- Five-Alarm Chili
- Slow Cooker Brisket Chili
- Crock Pot Buffalo Chicken Chili
- Black-Eyed Pea and Sausage Chili
- Dr. Pepper Chili
- Rotel Chili
- Three Bean Chili
Slow Cooker White Chicken Chili
By Christin Mahrlig
Equipment
- 6-quart slow cooker
Ingredients
- 1 small onion, chopped
- 1 jalapeño, finely chopped
- 2 boneless, skinless chicken breasts
- 1 small can diced green chiles
- 1 packet taco seasoning
- 1 (14.5-ounce) can chicken broth
- 2 cans northern beans, drained and rinsed
- 1 (8-ounce) block cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Sliced green onions for garnish
- Frito chips for serving
Instructions
- Place chopped onion and jalapeño in the bottom of the slow cooker. Put the chicken breasts on top.
- Add diced green chiles, taco seasoning, chicken broth, and drained northern beans. Cover and cook on LOW for 4–6 hours (5–7 hours is typical).
- Stir in the cream cheese and cook on LOW for 1 more hour.
- Add shredded cheddar and Monterey Jack. Stir until the cheese melts and shred the chicken with two forks as you mix. If needed, cover and let sit 5–10 minutes to fully melt the cheese.
- Serve topped with sliced green onions and Frito chips.
Notes
Nutrition
Carbohydrates: 38g |
Protein: 34g |
Fat: 14g
Nutrition information is automatically calculated and should be used as an estimate.
Kitchen tools used:
6-quart programmable slow cooker (a 6-quart size works well for this recipe).
Originally posted January 8, 2016.
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