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Easy Slow Cooker White Chicken Chili for a Crowd

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A creamy, soul-warming white chicken chili made in the slow cooker, perfect for feeding a crowd with minimal effort. The secret trick of blending beans creates a luxurious texture without heavy cream.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs for extra flavor)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • 2 (4 oz) cans diced green chiles (mild or hot)
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and black pepper to taste
  • 1 cup frozen corn
  • 1/2 cup heavy cream or full-fat coconut milk
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Prep the aromatics: Dice your onion and mince your garlic. Place the chicken breasts at the bottom of your slow cooker. Season them with a pinch of salt, pepper, and half of the cumin and oregano.
  2. Build the base: Add the diced onion, minced garlic, drained beans, diced green chiles, and frozen corn to the slow cooker. Pour in the chicken broth. Stir everything gently to combine, making sure the chicken is mostly submerged.
  3. Season it up: Sprinkle the remaining cumin, oregano, smoked paprika, and chili powder over the top. Give it another gentle stir.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be tender enough to shred easily with two forks.
  5. Shred the chicken: About 30 minutes before serving, carefully remove the chicken breasts to a cutting board. Shred them with two forks. Return the shredded chicken to the slow cooker.
  6. Create the creamy texture: Ladle about 1 1/2 cups of the chili (beans and broth) into a blender or use an immersion blender directly in the pot. Blend until smooth. Stir this creamy mixture back into the slow cooker.
  7. Finish with cream and lime: Stir in the heavy cream (or coconut milk) and lime juice. Let it cook for another 10-15 minutes on LOW so the flavors meld. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
  8. Serve and garnish: Ladle the chili into bowls. Top with fresh cilantro, a dollop of sour cream, shredded cheese, or sliced avocado. Serve with warm tortilla chips or crusty bread.

Notes

Don’t skip the blending step—it creates the creamy texture. Season in layers for deeper flavor. Use chicken thighs for extra richness. Watch the salt due to canned beans and broth. For a thicker chili, reduce broth to 3 cups or add a cornstarch slurry.

Nutrition

Keywords: white chicken chili, slow cooker, crowd-pleasing, easy, creamy, gluten-free, dairy-free option

Find it online: https://prismtaste.com/easy-slow-cooker-white-chicken-chili-for-a-crowd/