Slow Cooker White Chicken Chili Recipe (Creamy & Comforting)

If you are looking for a slow cooker white chicken chili recipe that warms you from the inside out, this is the one. Creamy, hearty, and loaded with tender shredded chicken, plump white beans, and just enough green chile heat to keep things interesting — this chili is everything you want on a cold evening.

Here is the thing: traditional red chili is great, but white chicken chili is something special. Instead of a tomato-heavy base, this version builds its flavor on a rich, creamy broth spiked with cumin, oregano, and fire-roasted green chiles. The result is a bowl that feels lighter than classic chili but is every bit as satisfying. And because everything cooks in your slow cooker, you can have this on the table with barely fifteen minutes of hands-on work.

Whether you are meal prepping for the week, hosting a game-day gathering, or just need an easy dinner that the whole family will devour, this creamy white bean chicken chili delivers every single time.

If you love slow cooker recipes, check out the slow cooker chicken tortilla soup and the slow cooker pulled pork for more set-it-and-forget-it dinners.

Why White Chicken Chili Is the Best Chili

Let me make the case for why white chicken chili deserves a spot in your regular dinner rotation.

First, there is the flavor. Traditional red chili leans heavily on tomatoes and beef for its personality. This green chile chicken chili takes a completely different path. The base is chicken broth infused with cumin, oregano, and mild green chiles. It is earthy, slightly smoky, and has a gentle warmth that builds with every spoonful without ever overwhelming you. Then the cream cheese and heavy cream get stirred in at the end, transforming the broth into something silky and luxurious.

Second, there is the texture. Great northern beans give you a creamy, pillowy bite in every spoonful. The shredded chicken adds satisfying protein without heaviness. The green chiles bring tiny pops of tender heat. And the toppings — crunchy tortilla strips, cool avocado, melted cheese — create contrast that makes every bite exciting.

Third, there is the convenience. This is an easy white chicken chili slow cooker recipe that requires no sauteing, no browning, no pre-cooking of any kind. You open a few cans, chop an onion, dump everything in the slow cooker, and walk away. Six hours later, you shred the chicken, stir in some cream cheese, and dinner is ready.

According to the USDA Food Safety and Inspection Service, slow cookers cook food safely at low temperatures because the lengthy cooking time at consistent heat destroys harmful bacteria. Just make sure your chicken reaches an internal temperature of 165F before shredding.

Ingredients

Chicken and beans

• 1.5 pounds boneless skinless chicken breasts — The star of the chili. Chicken thighs also work beautifully and will be slightly more tender, but breasts are leaner and shred perfectly. Always use thawed chicken — never put frozen chicken directly into the slow cooker.
• 2 cans (15 ounces each) great northern beans, rinsed and drained — These small, creamy white beans are the classic choice for white chicken chili. They hold their shape during the long cook but have a soft, almost buttery texture. Cannellini beans (white kidney beans) or navy beans are excellent substitutes.
• 4 cups low-sodium chicken broth — The liquid foundation. Low-sodium broth gives you control over the final salt level. One standard 32-ounce carton equals exactly 4 cups. If you only have regular broth, hold off on adding any salt until the end.

Chiles and spices

• 1 can (4.5 ounces) diced green chiles (mild or medium) — These are usually Hatch or Anaheim chiles from the can, and they are the defining flavor of white chicken chili. They bring a mild, slightly tangy heat that is totally different from red chile powder. Use mild for a family-friendly chili or medium if you like a little kick. Do not drain them — pour the whole can in, juices and all.
• 1 teaspoon ground cumin — Cumin is the backbone spice of this chili. It adds an earthy, warm flavor that ties the chicken, beans, and green chiles together. Toasting it in a dry skillet for 30 seconds before adding it deepens the flavor even more.
• 1 teaspoon dried oregano — Use Mexican oregano if you have it — it has a more robust, slightly citrusy flavor compared to Mediterranean oregano. Either one works fine.
• 1/2 teaspoon chili powder — A small amount adds background warmth without making the chili spicy. Ancho chili powder is a great choice here for its mild, fruity heat.
• 1/4 teaspoon cayenne pepper (optional) — Leave this out entirely for a mild chili, or include it for a noticeable but manageable heat level. Increase to 1/2 teaspoon if you like things genuinely spicy.

Creamy base

• 4 ounces cream cheese, softened and cubed — This is the secret ingredient that transforms the chili from a brothy soup into a rich, creamy masterpiece. Cut the cream cheese into small cubes before adding it so it melts quickly and evenly. Full-fat cream cheese gives the best texture, but reduced-fat works in a pinch. Do not use fat-free — it will not melt properly and can leave a grainy texture.
• 1/2 cup heavy cream — Added at the very end along with the cream cheese for extra richness and a silky finish. Half-and-half works as a lighter alternative. Avoid boiling the chili after adding the dairy — gentle heat is all you need to bring it together.

Pro Tip: Let the cream cheese sit on the counter for 30 minutes before cubing it. Room-temperature cream cheese melts into the chili in minutes. Cold cream cheese takes longer and may leave small lumps. If you forget to soften it ahead of time, microwave it for 15 to 20 seconds until it is pliable but not melted.

Garnishes

The garnishes are not optional — they are what take this chili from a good weeknight dinner to something you would happily serve to guests.

• Shredded Monterey Jack cheese — Melts beautifully on top of the hot chili. Pepper jack adds a nice kick.
• Sour cream — A generous dollop cools the heat and adds creaminess.
• Diced avocado — Creamy, fresh, and the perfect contrast to the warm, spiced chili.
• Fresh cilantro, chopped — A handful of cilantro brightens every bowl and adds a fresh, herbal note.
• Tortilla strips or crushed tortilla chips — Crunch is essential. Use store-bought strips or make your own by cutting corn tortillas into thin strips, tossing with oil, and baking at 400F for 8 to 10 minutes.
• Lime wedges — A squeeze of lime juice right before eating makes every flavor pop.
• Pickled jalapeno slices — For those who want extra heat.

Step-by-Step Instructions

Here is the complete process from start to finish. The whole thing takes about fifteen minutes of active prep and then the slow cooker does the rest.

Prep the ingredients

1. Dice the onion into half-inch pieces. You want them small enough to be comfortable on a spoon but not so tiny that they dissolve during cooking.
2. Mince the garlic as finely as you can. Four cloves may seem like a lot, but the long cook time mellows the raw garlic flavor beautifully.
3. Open both cans of great northern beans and rinse them thoroughly under cold water until the foam disappears. Drain well. Rinsing removes the starchy canning liquid so your chili broth stays clear and clean-tasting.
4. Open the can of diced green chiles — do not drain it.
5. Cube the cream cheese into half-inch pieces and set aside. If it is straight from the refrigerator, let it warm up while you prep the rest.
6. Measure out your spices: 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper (if using).

What I love about this prep is how simple it is. No sauteing onions, no browning chicken, no making a roux. Everything goes into the slow cooker raw, and the low, steady heat does all the work.

Slow cooker assembly

1. Place the chicken breasts flat in the bottom of a 4-quart or larger slow cooker. A 6-quart oval slow cooker is ideal for this recipe — it gives the ingredients plenty of room and heats most evenly.
2. Pour the rinsed great northern beans over the chicken.
3. Add the entire can of diced green chiles with their juices.
4. Scatter the diced onion and minced garlic on top.
5. Pour in the 4 cups of chicken broth.
6. Sprinkle the cumin, oregano, chili powder, and cayenne pepper evenly over everything.
7. Stir gently to distribute the spices and combine the ingredients. The chicken does not need to be fully submerged — the steam and surrounding liquid will cook it through.

That is it. Fifteen minutes and you are done with the active work.

Cooking times

Setting	Time	Result
LOW	6 to 8 hours	Deepest flavor, most tender chicken, best texture
HIGH	3 to 4 hours	Tender chicken, slightly less developed flavor

LOW is strongly recommended for this slow cooker white chicken chili recipe. The extended cook time lets the cumin and oregano fully bloom into the broth, and the chicken becomes impossibly tender.

Put the lid on and leave it alone. Every time you lift the lid to peek, you release steam and heat, adding 15 to 30 minutes to the cook time. Trust the process.

Pro Tip: If your slow cooker runs hot — and many newer models do — check the chicken at the 5-hour mark on LOW. The chicken is done when it registers 165F internally and shreds easily. Overcooked chicken breasts become dry and stringy, even in a liquid environment.

Shredding and adding cream

Once the chicken is cooked through and fork-tender:

1. Use tongs to carefully lift the chicken breasts out of the slow cooker and onto a cutting board or large plate. They will be hot and may start to fall apart on their own — that is a good sign.
2. Shred the chicken using two forks. Pull the forks in opposite directions along the grain of the meat. Properly cooked slow cooker chicken shreds with almost no effort. For a faster method, toss the hot chicken into a stand mixer with the paddle attachment on low speed for 20 to 30 seconds.
3. Return all the shredded chicken to the slow cooker.
4. Add the cubed cream cheese and pour in the heavy cream.
5. Stir everything together. The residual heat of the chili will melt the cream cheese within a few minutes. Keep stirring gently until the broth turns creamy, smooth, and opaque. If the cream cheese is stubborn, cover the slow cooker and let it sit on WARM or LOW for 10 minutes, then stir again.
6. Taste the chili. Add salt and black pepper as needed. If the flavor seems flat, try a squeeze of lime juice or an extra pinch of cumin before reaching for the salt.

The secret is patience with the cream cheese. It transforms the entire pot from a brothy soup into the rich, velvety chili you are after. Keep stirring until no white streaks remain.

Tips for Thick, Creamy Chili

Getting the right consistency makes all the difference between good white chicken chili and great white chicken chili. Here are my best tips for achieving that thick, creamy, stick-to-your-ribs texture.

Mashing some beans

The easiest way to thicken this chili without adding anything extra: before serving, use the back of a spoon to mash about 1/2 cup of the great northern beans against the side of the slow cooker. Stir the mashed beans back into the chili. They act as a natural thickener, giving the broth body and creaminess without any extra ingredients.

Using the cream cheese correctly

The cream cheese is your primary thickener, so how you add it matters. Always cube it into small pieces before adding — large chunks take much longer to melt and can leave lumps. Stirring continuously for 3 to 5 minutes after adding it ensures an even, silky texture. If you want an even thicker chili, increase the cream cheese to 6 ounces.

The blender trick

For the smoothest, creamiest result without any dairy adjustments: ladle 1 cup of the finished chili (broth, beans, and vegetables — no chicken) into a blender. Blend until completely smooth, then stir it back into the slow cooker. The pureed beans and vegetables naturally thicken the entire pot and give it a restaurant-quality texture.

Cornstarch slurry (last resort)

If your chili is still too thin after the cream cheese and bean-mashing methods, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the chili, turn the slow cooker to HIGH, and cook for 15 minutes with the lid on. The chili will thicken noticeably as the cornstarch activates. This method works but can give a slightly glossy, less natural texture compared to the bean method.

Pro Tip: The chili will thicken on its own as it cools. If it seems a little soupy right after cooking, do not panic. Let it rest for 10 to 15 minutes off the heat and it will develop the perfect consistency. Leftovers the next day are always thicker than the freshly made chili.

Topping and Serving Ideas

Toppings are what turn a bowl of chili into a full experience. Here are the best options, organized by category.

Crunchy toppings

• Homemade tortilla strips — Cut 4 to 6 corn tortillas into thin strips, toss with 1 tablespoon of olive oil and a pinch of salt, and bake at 400F for 8 to 10 minutes until golden. These are leagues better than store-bought and take less than 15 minutes.
• Crushed tortilla chips — Regular salted corn tortilla chips, crumbled by hand right over the bowl. Simple, satisfying, and always available.
• Crumbled bacon — Cooked until crispy and crumbled. The salty, smoky crunch is incredible against the creamy chili.
• Crushed pork rinds — A low-carb alternative to tortilla chips that adds serious crunch without the carbs.

Creamy toppings

• Sour cream — A generous dollop melts into the hot chili and cools the spice level. Full-fat sour cream works best for texture.
• Diced avocado — Half an avocado per bowl, cubed. The cool, buttery texture is the perfect counterpoint to the warm, spiced chili.
• Shredded cheese — Monterey Jack is the classic choice because it melts so well. Pepper jack adds a nice kick. Cheddar works too but does not melt as smoothly.
• Greek yogurt — A lighter, higher-protein alternative to sour cream with a similar tangy flavor.

Fresh toppings

• Fresh cilantro — Roughly chopped and sprinkled on top. If you are in the “cilantro tastes like soap” camp, flat-leaf parsley is a fine substitute.
• Lime wedges — A squeeze of fresh lime juice right before eating. This is not optional in my book — the acidity makes every other flavor in the bowl brighter and more vibrant.
• Diced red onion — Raw red onion adds a sharp, crunchy contrast. Soak the diced onion in ice water for 5 minutes to mellow the bite.
• Sliced jalapenos — Fresh or pickled. For anyone who wants to dial up the heat individually.

What to serve with it

A bowl of this chili is a complete meal on its own, but these sides make it a feast:

• Warm flour tortillas or corn tortillas
• Slow cooker chicken tortilla soup for a soup-and-chili combo dinner
• Air fryer zucchini fries for a crunchy vegetable side
• Cilantro-lime rice or Mexican rice
• Simple green salad with a lime-cumin vinaigrette
• Cornbread muffins (the sweet-and-savory contrast is perfection)
• Fresh tortilla chips with salsa or guacamole

Pro Tip: For a fun dinner party, set up a chili bar. Put the slow cooker in the center of the table and arrange small bowls of all the toppings around it. Let everyone build their own bowl. It is interactive, customizable, and means you get to sit down and eat instead of assembling six bowls.

Storage and Freezing

This easy white chicken chili slow cooker recipe is one of the best make-ahead meals you can make. The flavors deepen and improve overnight as the spices continue to meld.

Fridge storage

• Cooked chili (without toppings): 4 to 5 days in an airtight container in the refrigerator
• Store all toppings separately — tortilla strips in a zip-top bag at room temperature, avocado with the pit and a squeeze of lime juice wrapped tightly in plastic
• Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through
• For larger portions, reheat in a covered pot on the stovetop over medium-low heat for 5 to 7 minutes, stirring occasionally to prevent the cream cheese from sticking
• The chili will be thicker after refrigeration — add a splash of chicken broth or water when reheating to reach your desired consistency

Freezer storage

• Cooked chili (without cream cheese added): up to 3 months in freezer-safe containers or heavy-duty freezer bags
• For the best freezer results, freeze the chili before adding the cream cheese and heavy cream. Dairy-based soups and chilis can separate or become grainy after freezing. Add the dairy fresh when you reheat.
• If you have already added the cream cheese and want to freeze, it is still fine to eat — just know the texture may be slightly less smooth after thawing. Stir vigorously while reheating.
• Portion into single-serving containers for quick lunches
• If using freezer bags, lay them flat on a sheet pan to freeze — flat bags thaw faster and stack more efficiently
• Label with the date and contents
• Thaw overnight in the refrigerator before reheating

Meal prep strategy

Cook a batch on Sunday and portion it into 6 containers for the week. Store toppings separately in small bags or containers. Each morning, grab a container of chili and a bag of toppings. Reheat at lunch and add fresh garnishes. The chili reheats beautifully and actually tastes better on days two and three than it does on day one.

For more make-ahead recipes, check out the chicken meal prep recipes and healthy meal prep recipes guides.

Recipe Variations

Once you have mastered the basic crockpot white chicken chili, these variations keep it interesting all year round.

Spicy Green Chile Chicken Chili Version

If you want a chili with serious green chile personality, this variation leans all the way into the Hatch chile flavor that makes New Mexican cuisine famous.

Replace the single can of diced green chiles with two 4.5-ounce cans — one mild and one hot. Add 1 cup of roasted, peeled, and diced fresh Hatch green chiles if they are in season (late summer through early fall). Increase the cumin to 1.5 teaspoons and add 1/2 teaspoon of ground coriander for a brighter, more complex spice profile.

For the cream base, swap the cream cheese for 1 cup of sour cream stirred in at the end along with 1/2 cup of shredded sharp cheddar cheese. The sour cream gives the chili a tangier, more assertive flavor that pairs beautifully with the roasted green chiles.

Serve this version with warm flour tortillas, a squeeze of lime, and a cold beer. It is the closest thing to authentic New Mexican green chile stew you can make in a slow cooker.

Dairy-free white chicken chili

You do not need dairy to make a rich, satisfying white chicken chili. This version uses coconut milk and a few clever tricks to achieve a creamy texture without any milk, cream, or cheese.

Replace the cream cheese with 1/2 cup of full-fat canned coconut milk (the thick cream from the top of the can, not the liquid portion). Replace the heavy cream with another 1/2 cup of coconut milk. Add 2 tablespoons of nutritional yeast along with the spices — it adds a savory, slightly cheesy flavor that makes up for the missing cheese.

To thicken the dairy-free version, mash 1 cup of the great northern beans against the side of the slow cooker before adding the coconut milk. Stir everything together and let it sit on WARM for 10 minutes to allow the flavors to meld.

For toppings, skip the sour cream and cheese. Instead, use diced avocado (extra creamy), a drizzle of high-quality olive oil, toasted pumpkin seeds (pepitas) for crunch, and all the fresh cilantro and lime juice you want.

Other variations to try

• White chicken chili with corn: Add 1 cup of frozen corn kernels (or 1 can of drained corn) along with the beans at the beginning. The sweet pops of corn are a classic addition that balance the earthy spices beautifully.
• White chicken chili with salsa verde: Replace the diced green chiles with 1 cup of your favorite salsa verde (green salsa). It adds a tangy, tomatillo-forward flavor that works incredibly well with the creamy base.
• White chicken chili with potatoes: Add 2 cups of diced Yukon gold potatoes (half-inch cubes) at the beginning. They cook right in the broth, absorbing all the flavor, and add heartiness that makes the chili even more filling.

Frequently Asked Questions

Can I put frozen chicken in the slow cooker for white chicken chili?

The USDA advises against placing frozen chicken directly in a slow cooker. Frozen chicken takes too long to reach a safe internal temperature, which means it can spend extended time in the bacterial danger zone between 40F and 140F. Always thaw your chicken completely before adding it to the slow cooker. The safest method is overnight in the refrigerator. For a faster thaw, place the chicken in a sealed zip-top bag and submerge it in cold water, changing the water every 30 minutes. This thaws roughly 1 pound of chicken per 30 minutes.

Can I make white chicken chili without cream cheese?

Absolutely. If you want to skip the cream cheese, there are several alternatives that still give you a creamy chili. The easiest option is to mash 1 cup of the cooked great northern beans with a fork or potato masher and stir them back into the chili — the mashed beans create a naturally thick, creamy texture. You can also stir in 1/2 cup of sour cream at the end, which adds richness with a slightly tangier flavor than cream cheese. For a dairy-free option, use 1/2 cup of full-fat canned coconut milk. The chili will be slightly less rich without the cream cheese, but still deeply flavorful and satisfying.

How do I thicken white chicken chili?

If your white chicken chili is too thin, try these methods in order. First, mash 1/2 to 1 cup of the beans against the side of the slow cooker and stir them back in — this is the most natural and flavorful thickening method. Second, remove 1 cup of the chili (broth, beans, and vegetables), blend it until smooth, and stir it back into the pot. Third, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the chili, and cook on HIGH for 15 minutes. Keep in mind that the chili will also thicken naturally as it cools, so if it is just slightly thin right off the heat, give it 10 minutes of resting time.

How long does white chicken chili last in the fridge?

Properly stored in an airtight container, cooked white chicken chili lasts 4 to 5 days in the refrigerator. The flavors actually improve on day two and three as the cumin, oregano, and green chiles continue to develop. Store all toppings separately to keep them fresh — tortilla strips at room temperature in a sealed bag, avocado with lime juice and plastic wrap pressed against the surface. The chili will thicken considerably in the fridge, so add a splash of broth or water when reheating to loosen it back to your preferred consistency.

Can I make this recipe in the Instant Pot?

Yes, this recipe adapts easily to the Instant Pot. Place all the ingredients in the pot (except the cream cheese and heavy cream). Seal the lid and cook on Manual/Pressure Cook HIGH for 15 minutes, then allow a 10-minute natural pressure release. Carefully remove the lid, transfer the chicken to a cutting board, and shred with two forks. Stir the shredded chicken, cubed cream cheese, and heavy cream back into the pot. The residual heat will melt the cream cheese in a few minutes of stirring. The pressure cooker version is done in under 30 minutes total and is a great option when you do not have time for the slow cooker method.

Slow Cooker White Chicken Chili Recipe Card

This is the complete recipe card for the slow cooker white chicken chili recipe described in this article.

Quick stats

• Prep time: 15 minutes
• Cook time: 6 hours (LOW) or 3 to 4 hours (HIGH)
• Total time: 6 hours 15 minutes
• Servings: 6
• Calories: about 385 per serving

Nutrition per serving

Nutrient	Amount
Calories	385
Protein	34g
Fat	16g
Carbohydrates	28g
Fiber	9g
Sodium	820mg

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 2 cans (15 ounces each) great northern beans, rinsed and drained
• 1 can (4.5 ounces) diced green chiles (mild or medium), undrained
• 4 cups low-sodium chicken broth
• 1 cup diced onion
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream
• Salt and black pepper to taste

Toppings

• Shredded Monterey Jack cheese (or pepper jack)
• Sour cream
• Diced avocado
• Fresh cilantro, chopped
• Tortilla strips or crushed tortilla chips
• Lime wedges
• Pickled jalapeno slices (optional)

Step-by-step instructions

1. Dice the onion. Mince the garlic. Rinse and drain both cans of great northern beans. Cube the cream cheese.
2. Place chicken breasts in the bottom of a 4-quart or larger slow cooker.
3. Add the drained great northern beans, diced green chiles with their juices, diced onion, and minced garlic over the chicken.
4. Pour in the chicken broth. Add ground cumin, dried oregano, chili powder, and cayenne pepper. Stir gently to combine.
5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until chicken is tender and reaches 165F internally.
6. Remove chicken breasts to a cutting board and shred with two forks.
7. Return shredded chicken to the slow cooker. Add cubed cream cheese and heavy cream. Stir until cream cheese melts completely and the chili is smooth and creamy.
8. Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded cheese, sour cream, avocado, cilantro, tortilla strips, and a squeeze of lime juice.

Storage instructions

• Refrigerate leftovers within 2 hours of cooking.
• Store in airtight containers for up to 5 days in the fridge.
• For freezer storage, freeze before adding cream cheese for best texture. Freeze for up to 3 months.
• Store toppings separately to keep tortilla strips crispy and avocado fresh.
• Thaw overnight in the refrigerator before reheating.
• Add a splash of broth or water when reheating if the chili has thickened.

Substitution suggestions

• Chicken breasts -> boneless skinless chicken thighs (more tender, richer flavor)
• Great northern beans -> cannellini beans or navy beans
• Diced green chiles -> 1 cup salsa verde for a tangier flavor
• Cream cheese -> 1/2 cup sour cream (stirred in at the end) for a lighter, tangier version
• Heavy cream -> half-and-half for a lighter chili, or coconut milk for dairy-free
• Chicken broth -> vegetable broth for a lighter base
• Fresh jalapenos -> 1/4 teaspoon cayenne pepper for heat without fresh peppers

What to serve with it

• Warm flour tortillas or corn tortillas
• Slow cooker chicken tortilla soup for a soup-and-chili combo
• Air fryer zucchini fries for a crunchy side
• Cilantro-lime rice or Mexican rice
• Cornbread muffins
• Simple green salad with lime vinaigrette

Helpful kitchen tools

• 4-quart or larger slow cooker (6-quart oval recommended)
• Two sturdy forks or a stand mixer for shredding chicken
• Tongs for handling hot chicken
• Cutting board and sharp knife for dicing vegetables
• Ladle for serving

Conclusion

This slow cooker white chicken chili recipe is proof that comfort food does not have to be complicated. Fifteen minutes of prep, a few pantry staples, and your slow cooker work together to create a rich, creamy chili that is deeply satisfying and impossibly easy.

The keys to getting it right are simple: use great northern beans for their creamy texture, let the spices simmer low and slow for maximum flavor, shred the chicken before adding the cream cheese, and never skip the toppings. The contrast of crunchy tortilla strips, cool avocado, and bright lime against the velvety, green-chile-spiced broth is what makes this chili unforgettable.

Try this recipe this week and serve it alongside the slow cooker chicken tortilla soup for the ultimate comfort food dinner. Once you make it, this easy white chicken chili slow cooker recipe will earn a permanent spot in your cold-weather rotation.

Sources: USDA Food Safety and Inspection Service – Slow Cookers and Food Safety, USDA FoodKeeper App.