Creamy Slow Cooker White Chicken Chili for Tailgate Parties
This creamy slow cooker white chicken chili is the ultimate tailgate dish—set it and forget it, then enjoy a velvety, crowd-pleasing chili with tender chicken, white beans, and a rich cream cheese broth.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1 cup frozen corn
- 1 (4-ounce) can diced green chiles
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon chili powder
- Salt and black pepper to taste (start with 1 teaspoon salt)
- 8 ounces cream cheese, softened and cubed
- ½ cup heavy cream
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
- ½ cup shredded Monterey Jack cheese (for garnish)
- Sour cream (for garnish)
- Tortilla chips or crusty bread (for serving)
- Sliced jalapeños (optional, for garnish)
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cube the cream cheese if softened.
- Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the edges.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken: Remove the chicken breasts to a cutting board. Use two forks or a hand mixer on low speed to shred the meat.
- Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir until fully melted (3-5 minutes).
- Stir in the heavy cream and fresh lime juice. Taste and adjust salt and pepper as needed.
- Turn off the slow cooker and let the chili rest for 10 minutes before serving.
- Ladle into bowls and top with fresh cilantro, shredded Monterey Jack cheese, a dollop of sour cream, and tortilla chips on the side.
Notes
Don’t skip softening the cream cheese to avoid lumps. Shred the chicken while warm for best results. For extra depth, toast the cumin and chili powder in a dry skillet for 30 seconds before adding. If chili is too thick, stir in extra chicken broth; if too thin, mash some beans against the pot and cook uncovered for 15-20 minutes. Chili reaches peak flavor after 24 hours in the fridge.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 385
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 7
- Protein: 32
Keywords: white chicken chili, slow cooker chili, creamy chili, tailgate chili, game day chili, white bean chili, chicken chili