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Easy Slow Cooker White Chicken Chili for the Best Game Day

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This creamy, flavorful white chicken chili is made in the slow cooker with simple pantry ingredients like white beans, salsa verde, and cream cheese. Perfect for game day, it’s a set-it-and-forget-it recipe that feeds a crowd and tastes even better the next day.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (frozen or fresh)
  • 2 cans (15 ounces each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1 jar (16 ounces) salsa verde
  • 2 cans (4 ounces each) diced green chiles
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • For topping (optional): shredded Monterey Jack cheese, fresh cilantro, sliced jalapeño, diced avocado, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Pour the drained white beans, salsa verde, diced green chiles, and chicken broth on top. Sprinkle with cumin, garlic powder, onion powder, salt, and pepper. Do not stir.
  2. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fork-tender.
  3. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Add the softened cream cheese cubes and heavy cream. Stir gently until the cream cheese is fully melted and incorporated, about 5 minutes.
  5. Stir in the fresh lime juice. Taste and adjust seasoning if needed.
  6. Let the chili rest for 10 minutes off the heat to allow flavors to meld and thicken slightly.
  7. Serve hot, garnished with desired toppings.

Notes

For best results, use full-fat cream cheese and soften it before adding. Season in layers by adding half the spices at the beginning and the rest after shredding the chicken. If the chili is too thin, cook uncovered on high for 20-30 minutes or mash some beans against the side of the slow cooker. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, game day chili, creamy white chicken chili, easy chili recipe, white chicken chili with cream cheese

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