Slow Cooker White Chicken Chili

ByKelly Stanek
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A Cozy November Favorite

After the hustle and bustle of back-to-school season and the rush of harvest and fall activities, we’re left with… November. Early November feels like the last deep breath before the whirlwind of the holidays begins.
In this month of gratitude, we’re so thankful — but also a little stressed! The days are short, time is tight, and dinner can easily become an afterthought. That’s why we’re big fans of easy slow cooker recipes this time of year. With just 10 minutes of prep, you can toss everything into the crockpot in the morning and come home to a hearty, comforting dinner. Now that’s something to be thankful for.

A Farmer’s Favorite Family Recipe

This Slow Cooker White Chicken Chili comes from Sarah Kern, a CommonGround Minnesota farmer volunteer who knows all about being thankful — and busy. Between her kids, the farm, and her full-time off-farm job, she leans on recipes like this one to make weeknights easier.
It’s wholesome, creamy, and full of flavor — the kind of meal that feels like a hug in a bowl after a long day.

Tips for the Best Slow Cooker White Chicken Chili

Shred or cube the chicken: Shredding gives you a classic chili texture, but cubing works too (just be careful — it’s hot!).
Adjust your portions: This recipe makes about 6 hearty servings, but you can divide it into 8–10 smaller bowls if you want to add a side.
Serve it your way: It’s delicious on its own, but you can pair it with:
A simple green salad for crunch
Cilantro lime rice for a filling meal
A quick cheese quesadilla for dipping
However you serve it, this slow cooker white chicken chili is comfort food made simple — perfect for cozy November nights.

Slow Cooker White Chicken Chili
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Slow Cooker White Chicken Chili

Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

8

hours 
Calories

365

kcal

Ingredients

  • 1 1/2 lb chicken breast

  • 2- 15.5 oz cans Great Northern beans, drained but unrinsed

  • 2- 4 oz cans diced mild green chiles

  • 1 1/2 cups corn

  • 1 3/4 cups chicken broth

  • 2 tsp cumin

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 2 tsp chili powder

  • 1 tsp salt

  • 1 tsp seasoned salt

  • 1 tsp pepper

  • 1/2 cup half & half

  • 4 oz cream cheese

Directions

  • Add chicken, beans, chiles, corn, spices, and broth to the slow cooker.
  • Cover and cook on low for 7-8 hours or high for 5 hours.
  • Remove the chicken breast and shred, then return to cooker. Stir in half & half and cream cheese.
  • Cook on high for an additional 30 minutes.
  • Top with tortilla strips, cheese, green onions, cilantro, tomatoes, or a squeeze of lime as desired.

Notes

  • If you don’t mind a few more dishes, cubing the chicken can be another way to elevate the texture of this chili!
  • For easier cleanup, you can use a slow cooker liner!

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