This slow cooker white chicken chili is a cherished family recipe I grew up on. It’s comforting, hearty, and surprisingly simple to prepare. Made with shredded chicken, northern beans, cream cheese, white corn, and a blend of warming spices, this chili takes very little hands-on time—just a few minutes of prep and then let the crock pot do the work. It’s the perfect easy dinner for chilly fall and winter evenings.
Blast From My Past
This recipe has been a staple in my family every fall and winter for as long as I can remember. When I think of soul-warming comfort food, it ranks right alongside my Nana’s classic pot roast. It’s not a Paleo or Whole30 dish—this chili celebrates beans, dairy, and a bit of indulgence. That said, it’s one of those dishes where the nostalgia and flavor often outweigh dietary considerations for me.
Having spent time following dairy-free and bean-free eating, I notice now how rich this chili feels after a meal. My digestion reacts differently than it once did, and I’m more aware of the heaviness that comes from the creaminess and starches. Still, I genuinely love the flavor and the memories tied to this dish. It’s a reminder that food can be both comforting and occasionally indulgent.
Not the Norm
I’m sharing this recipe because many readers asked for it—especially on social channels. Most recipes on this site reflect a range of eating styles, from traditional to Paleo-friendly. Posting a family recipe that’s not strictly paleo felt completely fine; food freedom looks different for everyone. Whether you follow a specific plan or enjoy occasional comfort dishes, there’s room for both.
If you’d like a dairy-free or Whole30-style version someday, I’ll experiment and adapt this base into a lighter alternative. For now, this is the classic, creamy version that many of you remember and requested.
I Love You, Slow Cooker
This recipe showcases why the slow cooker is a kitchen favorite: almost everything is tossed in and left to simmer. Apart from chopping an onion and opening cans, there’s minimal effort. The chicken can go in whole and will shred easily after several hours. This dish is forgiving and customizable—swap mild diced green chiles for a spicier variety, use a different type of corn, add diced tomatoes, or stir in fresh cilantro at the end.
Other Slow Cooker Recipes You’ll Love (Paleo & Whole30):
50 Whole30 Slow Cooker Recipes
Slow Cooker Egg Bake with Bacon & Hash Browns
Slow Cooker Pulled Pork & Pineapple Coleslaw
Slow Cooker Italian Tomato Chicken Soup
Slow Cooker White Chicken Chili
A creamy, satisfying white chicken chili made with simple pantry ingredients and minimal prep. It’s a hands-off meal that fills the house with cozy aromas and delivers big flavor.
- Author: Bailey
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 1 yellow onion, diced
- 3 cups chicken broth
- 2 (15 oz) cans northern beans, drained
- 1 (14.5 oz) can white corn, drained
- 1 (14.5 oz) can sweet creamed corn
- 1 (4 oz) can chopped green chiles (mild or hot, your choice)
- 1 tablespoon chili powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper (or black pepper)
- 8 oz cream cheese, plain
- 1/2 cup heavy cream
Instructions
- Add all ingredients to the slow cooker except for the heavy cream and cream cheese. Stir gently to combine, then cover and cook on low for 6–8 hours or on high for 3–4 hours.
- About 30–60 minutes before serving, remove the lid, shred the chicken in the slow cooker with two forks, and stir in the heavy cream and cream cheese. The cream cheese may not be fully softened, but it will melt and blend into the chili as you stir. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings such as shredded cheese, tortilla chips, cilantro, sliced jalapeño, sour cream, avocado, or extra salt and pepper.
Notes
- You can substitute the can of sweet creamed corn with another can of white corn kernels if preferred.
- Frozen chicken breasts work well—just add a bit more cooking time on low if needed.
- To make the recipe spicier, use hot diced chiles or add a pinch of cayenne. To make it lighter, replace heavy cream with half-and-half or a dairy-free alternative and skip the cream cheese, thinning the chili with extra broth.
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