Slow Cooker White Chili Recipe

A spicy version of the everyday healthy chicken chili! Plus, so very easy! Just throw it all into a crockpot and let it do all the work! This slow cooker chili is a must-try!

Cheri Neufeld |

How To Make Slow Cooker White Chili

Prep: 25 mins
Cook: 1 hr
Total: 1 hr 25 mins


  • 1 lb boneless chicken breasts
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 24 oz chicken broth
  • 2 cans Great Northern beans
  • 2 green chilies, chopped
  • 1 can whole kernel corn, drained
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½½ tsp chili powder
  • ¼ tsp cayenne pepper
  • fresh cilantro
  • 4 oz reduced fat cream cheese, softened
  • ¼ cup half and half


  1. Place the chicken breasts in the crockpot and then top it with salt, cumin, pepper, oregano, chili powder, and cayenne pepper.

  2. Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir together.

  3. Cover your crockpot and cook the dish in low heat for 8 hours.

  4. Remove the chicken and shred it. After shredding, place it back to the crockpot.

  5. Stir in cream cheese and half and half. Cover and cook on high heat for 15 minutes, or until chili is creamy and slightly thickened.

  6. Serve with your preferred topping.

Recipe Notes

  • Cut off the excess fats in the chicken. This will result in even cooking.
  • You can make your own half and half if there is no available in the market. Simply mix together ½ cup whole milk and ½ cup light cream. 


  • Sugar: 4g
  • :
  • Calcium: 97mg
  • Calories: 354kcal
  • Carbohydrates: 18g
  • Cholesterol: 93mg
  • Fat: 18g
  • Fiber: 1g
  • Iron: 2mg
  • Potassium: 601mg
  • Protein: 29g
  • Saturated Fat: 7g
  • Sodium: 1606mg
  • Vitamin A: 451IU
  • Vitamin C: 18mg
Nutrition Disclaimer
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