chickenbeanscorn
Slow Cooker White Chicken Chili
A rich white chicken chili with tender shredded thighs, white beans, green chiles, warm spices and a creamy lime finish.
From YouTube · Dec 6, 2025
A rich white chicken chili with tender shredded thighs, white beans, green chiles, warm spices and a creamy lime finish.
15 min
Prep time
7 hrs
Cook time
7 hrs 15 min
Total time
6 servings
Yield
Ingredients
18 ingredients- 2 to 2½ pounds boneless skinless chicken thighs
- 1 large onion (diced)
- 6 cloves garlic (minced)
- 1 –2 jalapeños (minced (seeds removed for mild heat))
- 2 cans (4 oz each diced green chiles)
- 2 cans white beans (great northern or cannellini, drained)
- 1 cup corn (frozen or canned, drained)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (or to taste)
- 3 cups chicken broth
- 4 oz cream cheese (softened)
- ½ –1 cup heavy cream or half-and-half
- Juice of 1 lime
Method
12 steps- Add one diced onion into the slow cooker.
- Add six cloves of minced garlic.
- Toss in a jalapeño, two cans of green chilies, two cans of white beans, and a cup of corn.
- Season everything with a teaspoon of salt, a teaspoon of black pepper, 2 teaspoons of cumin, smoked paprika, oregano, coriander, and a little cayenne.
- Add chicken thighs on top of the ingredients in the slow cooker.
- Pour in three cups of chicken broth.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Pull the chicken out, shred it, and drop it back into the slow cooker.
- Add 4 oz of cream cheese and half to one cup of heavy cream, and let it melt and swirl in.
- Add the juice of one lime and fresh cilantro to finish.
- Taste and adjust seasoning as desired.
- Serve with shredded Monterey Jack, cilantro, lime wedges, or tortilla chips.
Recipe notes
Helpful tips
- Remove jalapeño seeds for a milder chili.
- Mash a few beans for a thicker consistency.
- Soften the cream cheese before adding it.
- Add lime juice and coriander at the end for freshness.
Equipment
- Slow cooker
- Two forks for shredding
- Measuring cups and spoons
- Ladle
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat until piping hot.
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