This slow cooker white chicken chilli is a cozy twist on classic chilli — creamy, mildly spiced, and loaded with tender shredded chicken and white beans. It skips the tomatoes for a rich, comforting broth that’s a little different from your usual chilli night, without sacrificing any of the heartiness.
Just add everything to the slow cooker in the morning, and by dinnertime you’ll have a warm, satisfying meal that’s perfect for topping with all your favourite chilli fixings.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does the work while you go about your day
- Creamy and comforting — a nice change from tomato-based chilli
- Budget-friendly — simple pantry staples that stretch a long way
- Great for leftovers — flavor deepens even more the next day
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chillies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chilli powder
- ½ teaspoon salt, plus more to taste
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
For topping
- Fresh cilantro
- Diced avocado
- Extra shredded cheese
- Tortilla strips or crushed tortilla chips
- Lime wedges
Instructions
- Add everything to the slow cooker. Place the chicken, beans, diced green chillies, onion, garlic, chicken broth, cumin, oregano, chilli powder, and salt into the slow cooker. Stir gently to combine.
- Cook. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Shred the chicken. Remove the chicken from the slow cooker, shred it with two forks, then return it to the pot.
- Stir in the creaminess. Add the sour cream and shredded Monterey Jack cheese, stirring until melted and well combined.
- Season to taste. Taste and adjust salt or spices as needed.
- Serve. Ladle into bowls and top with cilantro, avocado, extra cheese, tortilla strips, and a squeeze of lime.
Tips for success
- Use chicken thighs for extra tenderness if you prefer, though breasts work great too.
- Add the sour cream and cheese at the end, not the beginning, to keep the texture smooth and avoid curdling.
- Mash a few beans against the side of the pot before serving for a slightly thicker, heartier texture.
- Taste before adding extra salt — the broth and cheese both add saltiness on their own.
Storage and reheating
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the texture smooth.
- Freezing is possible, but the texture may change slightly due to the dairy — if freezing, consider leaving out the sour cream and cheese, then stirring them in fresh after reheating.
Frequently asked questions
Can I use rotisserie chicken instead? Yes — stir in shredded rotisserie chicken during the last 30 minutes of cooking, just to heat through.
Is this chilli spicy? It has a mild warmth from the green chillies and chilli powder. For more heat, add a diced jalapeño or a pinch of cayenne.
Can I make this on the stovetop? Yes — simmer everything together in a large pot for about 30–40 minutes, until the chicken is cooked through and shreds easily, then stir in the sour cream and cheese at the end.
Can I make it dairy-free? Skip the sour cream and cheese, or use dairy-free substitutes — the chilli will be a bit less creamy but still flavorful.