There’s something magical about walking into a house that smells like slow-cooked comfort food, isn’t there? This chunky slow-cooked white chili has become my family’s ultimate cozy meal – the kind that makes my kids actually cheer when they smell it simmering. I first made it on a freezing soccer Saturday when we needed something hearty but different from our usual chili, and wow – the way the cream cheese melts into the broth with those tender shreds of chicken and plump white beans? Absolute perfection. What I love most is how the slow cooker does all the work while we go about our day, and we come home to this creamy, chunky bowl of comfort that’s somehow both light and satisfying at the same time.
Table of Contents
Table of Contents
Why You’ll Love This Chunky Slow-Cooked White Chili
Trust me, this isn’t just another chili recipe—it’s the kind of meal that makes you want to hug your slow cooker. Here’s why it’s become my go-to:
- Set-it-and-forget-it magic: Dump everything in the crockpot (yes, even the raw chicken!) and let time work its tenderizing wonders
- Creamy dreaminess: That swirl of melted cream cheese and half-and-half turns the broth into velvet with chunks of chicken and beans
- Flavor that deepens: The longer it cooks, the better it gets—those green chiles and spices mingle into something special
- Weeknight hero: Comes together faster than ordering takeout, but tastes like you simmered it all day (because technically, you did!)
My favorite part? How the house smells like a cozy café by dinnertime—no fancy skills required.
Ingredients for Chunky Slow-Cooked White Chili
Here’s what you’ll need to make my favorite cozy chili – and yes, every ingredient matters! I’ve learned the hard way that skipping the prep notes can change the whole dish, so pay attention to those little details:
- 1 lb boneless skinless chicken breasts – trimmed of any icky fat (trust me, nobody wants stringy bits in their chili)
- 1 yellow onion – diced small (I like mine about pea-sized so they melt into the broth)
- 2 cloves garlic – minced fine (none of that jarred stuff – fresh makes all the difference)
- 24 oz. chicken broth – go for low sodium so you control the salt (I learned this after one VERY salty batch!)
- 2 (15 oz) cans great Northern beans – drained AND rinsed (that starchy liquid will make your chili cloudy)
- 2 (4 oz) cans diced green chiles – I use one hot and one mild for perfect warmth
- 1 (15 oz) can whole kernel corn – drained (fresh-frozen works too if that’s what you’ve got)
- The spice squad: 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, 3/4 tsp oregano, 1/2 tsp chili powder, 1/4 tsp cayenne (adjust to your bravery level)
- Small handful fresh cilantro – chopped (stems and all – they pack flavor)
- 4 oz reduced fat cream cheese – softened at room temp (this is KEY for smooth blending)
- 1/4 cup half and half – because we’re going for creamy, not watery
See? Nothing weird or fancy – just simple ingredients that transform into something magical together.
Equipment You’ll Need
Don’t worry—you probably have everything already! Here’s the short and sweet list:
- 6-quart slow cooker (the perfect size for this batch)
- Mixing bowl (for shredding that tender chicken)
- Whisk (my secret weapon for blending cream cheese smoothly)
- Basic kitchen tools: Cutting board, knife, can opener, measuring spoons
That’s it! No fancy gadgets needed—just trusty tools that do the heavy lifting while you relax.
How to Make Chunky Slow-Cooked White Chili
Okay, let’s get cooking! This is where the magic happens – and I promise, it’s easier than you think. Just follow these simple steps and you’ll have the creamiest, dreamiest white chili ready by dinnertime.
Step 1: Layering the Base
First things first – grab those trimmed chicken breasts and lay them flat in your slow cooker. Now here’s my trick: sprinkle all those gorgeous spices (salt, pepper, cumin, oregano, chili powder, and cayenne) right over the chicken like you’re seasoning a steak. This way, every bite gets infused with flavor from the inside out!
Next, pile on the diced onion, minced garlic, drained beans, green chiles, corn, and that handful of fresh cilantro. Pour the chicken broth over everything – it should just barely cover the ingredients. Give it one gentle stir to distribute the spices, then walk away. No peeking!
Step 2: Slow Cooking
Now comes the easy part – let your slow cooker do its thing! Cover and cook on LOW for 8 hours (perfect for workdays) or HIGH for 3-4 hours (great for weekends when you’re impatient). Here’s the key: resist the urge to stir! The layers are working their magic, and lifting the lid lets heat escape.
You’ll know it’s ready when your kitchen smells amazing and the chicken shreds easily with a fork. That’s when the real fun begins!
Step 3: Shredding and Thickening
Carefully remove the chicken to a bowl – it’ll be fall-apart tender. Use two forks to shred it (or your fingers if you’re like me and can’t wait for it to cool). While you’re doing this, drop that softened cream cheese right into the slow cooker. Here’s my pro tip: whisk a few ladles of hot broth with the cream cheese first to prevent lumps, then stir it all back in with the half-and-half.
Return the shredded chicken, give everything a good stir, and let it cook on HIGH for 15 more minutes. This final step transforms the broth into that luxurious, velvety texture we’re after. Taste and adjust salt if needed – then get ready for the coziest bowl of comfort!
Tips for the Best Chunky Slow-Cooked White Chili
After making this chili more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “can I get your recipe?” level:
- Spice control: Mix one can hot and one mild green chiles for balanced heat—or go all mild if you’ve got spice-wary kids
- Cream cheese hack: Always soften it first! Cold cream cheese = lumpy chili. Whisk it with hot broth before adding for silky perfection
- Garnish fresh: Wait to add cilantro until serving—the bright flavor pops against the creamy base
- Bean boost: Mash a few beans against the pot when stirring to naturally thicken the broth
Oh, and always make extra—this chili tastes even better the next day when flavors really marry!
Print
Creamy 8-Hour Chunky Slow-Cooked White Chili Comfort
A hearty and creamy slow-cooked white chili with tender chicken, beans, and green chiles.
- Total Time: 8 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 (15 oz) cans great Northern beans drained and rinsed
- 2 (4 oz) cans diced green chiles (one hot, one mild)
- 1 (15 oz) can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- For smoother blending, whisk softened cream cheese with a few ladles of chili, then stir mixture back into slow cooker.
- Stir well and serve with desired toppings.
Notes
- Serve with toppings like jalapenos, avocado, sour cream, cilantro, tortilla strips, or shredded cheese.
- Adjust spice level by choosing mild or hot green chiles.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Serving Suggestions for Chunky Slow-Cooked White Chili
Here’s where the fun begins – make it a chili party! I set out little bowls of toppings so everyone can customize their perfect bowl:
- The classics: Diced avocado, shredded cheese, sliced jalapeños, and a dollop of sour cream
- The crunch: Crumbled tortilla chips or buttery cornbread for dipping (my kids fight over the last piece!)
- The bright finish: Extra cilantro and a squeeze of lime to cut through the creaminess
Pro tip: Warm your bowls first – it keeps the chili hot longer!
Storage and Reheating
This chili just gets better as it sits! Store leftovers in an airtight container in the fridge for 3-4 days – if they even last that long at my house. When reheating, I add a splash of broth to keep it creamy, whether you’re warming it gently on the stove or in the microwave (just stir every minute to prevent hot spots). Want to freeze it? Do it before adding the dairy – the cream cheese and half-and-half don’t freeze well. Just thaw in the fridge overnight and add fresh dairy when reheating for that just-made taste.
Chunky Slow-Cooked White Chili Variations
One of my favorite things about this recipe is how easily you can tweak it to suit what’s in your fridge or your mood! Here are some of my go-to swaps when I’m feeling creative:
- Protein power: Use leftover turkey after Thanksgiving (my secret move) or even pork tenderloin instead of chicken
- Bean switch-up: Black beans or cannellini beans bring different textures—just stick to the same drained amount
- Creamy alternatives: Greek yogurt or coconut milk work beautifully if you’re out of cream cheese (though the texture will be slightly lighter)
- Veggie boost: Toss in diced zucchini or spinach during the last 30 minutes for extra nutrition
The best part? All these variations still give you that same incredible creamy, chunky comfort we love!
Nutritional Information
Just so you know what you’re diving into (because let’s be real – you’ll want seconds!), here’s the nutritional breakdown per serving. Remember, these are estimates and can vary based on your specific ingredients and brands:
- Calories: 320
- Protein: 25g (hello, muscle fuel!)
- Carbs: 35g
- Fiber: 8g (those beans are working hard)
- Sugar: 5g
- Fat: 8g
- Sodium: 800mg
Not too shabby for a bowl that tastes this indulgent, right? The protein keeps you full, and those beans pack a fiber punch!
FAQs About Chunky Slow-Cooked White Chili
Can I use dried beans instead of canned?
Oh honey, I tried this once and learned the hard way—stick with canned! Dried beans need pre-soaking and way longer cooking, and they’ll turn your beautiful chili into a grainy mess. The canned ones are perfectly tender and ready to go (just don’t forget to rinse them!).
How can I make it spicier?
Want to turn up the heat? My favorite tricks: double the cayenne, use two cans of hot green chiles instead of mild, or toss in a diced jalapeño (seeds and all) when you add the onions. Taste as you go—you can always add more spice, but you can’t take it out! If you want more ideas, check out my spicy weeknight meal ideas.
Can I prep this ahead of time?
Absolutely! I often do the first cook (chicken and all the veggies) the night before, then refrigerate. Next day, just shred the chicken, stir in the cream cheese and half-and-half, and finish cooking. Pro tip: Wait to add the dairy until reheating—it keeps the texture perfect.
Share Your Chunky Slow-Cooked White Chili
I’d love to see your cozy creations! Snap a pic of your bowl (toppings and all) and tag me @FrostyRecipes – nothing makes me happier than seeing families enjoy this chili as much as mine does. Happy slow cooking! You can also follow along for more updates on Facebook.
