Let Me Tell You About This Chili (It’s a Story!)

Alright, here’s the thing—I didn’t grow up with Slow Cooker Creamy White Chicken Chili in my recipe box. My mom was more of a “dump everything in and hope for the best” kind of cook (love you, Mom!). The first time I made this chili, it was a snow day, and I honestly just wanted to be lazy, binge-watch old detective shows, and have something warm bubbling away that didn’t mind being ignored. Well, the house smelled like comfort itself, and when my partner finally came home, he declared it “better than whatever’s in town.” We’ve made it a tradition ever since, usually when we want something soul-soothing or, you know, when I forgot to go grocery shopping for anything more ambitious. Cold Saturday? This is what I make.

Why You’ll Love This (Or At Least Why I Do)

I make this when I want to feel smugly organized but actually put in, like, ten minutes of effort. And my family goes crazy for this because it’s creamy and a little bit spicy and—let’s be honest—who doesn’t love anything topped with mountains of shredded cheese? (My partner insists it’s even better the next day, but honestly, it never lasts that long in our house!) Oh, and if you hate chopping onions as much as I do, you’ll be happy to know you can just chuck them in rough-cut. No judgment here.

What You’ll Need (Plus Some Swaps)

About 2 pounds (900g) boneless, skinless chicken breasts (I sometimes use thighs if they’re on sale, or even shredded rotisserie chicken if I’m in a hurry. Just adjust the cook time!)
1 big onion, chopped (Yellow, white, red—honestly, whatever’s lurking in your pantry is fine. My grandma swore by Vidalia, but do your thing.)
2 cans (425g each) Great Northern or cannellini beans, drained and rinsed (Pinto beans work in a pinch. Navy beans are decent too.)
1 or 2 cans mild green chiles (about 4oz / 115g total)
3 garlic cloves, minced (Or a heaping spoonful of the jarred stuff, which I do when I’m feeling lazy. No shame.)
1 teaspoon cumin
1 teaspoon dried oregano (Mexican oregano is nice, but regular works—don’t overthink it.)
1/2 teaspoon chili powder (Or more, if you like it fiery. I don’t, my tastebuds are cowards.)
1/2 teaspoon ground coriander (Optional, but I think it adds something lovely.)
1/2 teaspoon salt (Start here, you can always add more later.)
1/2 teaspoon black pepper
4 cups (just under a liter) chicken broth (Bouillon cubes + water is fine, I promise.)
1 block (8oz/225g) cream cheese, cubed and softened (If you forget to soften it, like I always do, just microwave it for 20 seconds.)
1 cup (around 120g) shredded Monterey Jack cheese (Cheddar is fine if that’s what you’ve got.)

Optional "extras" I sometimes throw in: corn (a handful from the freezer), chopped cilantro, or a squeeze of lime juice at the end.

How To Make It (Mostly Easy, Occasionally Messy)

Layer it up: Pop the chicken breasts right into your slow cooker. I usually just toss ‘em in without finesse. Dump in the beans, onion, chiles, garlic, all your spices, and pour over the broth. Give it a quick stir. (This is where I usually sneak a taste of the broth just for fun—it’s never right at this stage, but hey, curiosity.)
Let it do its thing: Cover and cook on LOW for about 7–8 hours or HIGH for 3–4 hours, depending on how much of a hurry you’re in (I think low-and-slow makes the chicken juicier, but nobody’s judging if you speed things up.)
Shred-a-palooza: Pull out the chicken with tongs—careful, it might try to fall apart on you. Shred it up with two forks (or, pro tip, use a hand mixer for about 30 seconds if you don’t mind a little mess) and chuck it back in.
Creamy magic time: Add the cream cheese and shredded cheese. I sometimes cube the cream cheese small so it melts faster, but honestly, it always looks a bit weird and gloopy at this point. Don’t panic. Cover and let it melt into creamy goodness for another 10–15 minutes, then give it all a really good stir.
Taste and tweak: This is your moment. Add more salt, a squeeze of lime, or whatever you think it needs. (Sometimes I just stand there, spoon in hand, “testing” for five minutes—call it quality control.)

Notes (Stuff I Figured Out the Hard Way)

If you forget to soften the cream cheese, don’t worry—it’ll still melt, just give it a few extra stirs. I used to stress about this, but turns out it’s fine.
Resist the urge to add more broth unless you really like it soupy; it thickens up a lot at the end. (I learned this after making chicken-bean soup instead of chili. Oops.)
Chili powder strength varies a ton. Start with less if you’re not sure; you can always add more heat later, but you can’t really take it out.

Variations (Mostly Good, One Not So Much)

Sometimes I swap in leftover rotisserie chicken and add it with the cheese at the end—saves a ton of time, but it does change the flavor a bit. Still good though.
I tried subbing Greek yogurt for the cream cheese once. Wouldn’t recommend—ended up tangy and weird. If you try it and like it, let me know!
A vegan friend once brought over some plant-based chicken and it actually worked (with coconut milk instead of cream cheese). Different vibe, but surprisingly tasty.

Equipment (Or, What to Do If You Don’t Have Stuff)

Slow cooker—any size from 4-quart up. (If you’re using an Instant Pot, the slow cook setting does work, but I once forgot to seal the lid. Still edible.)
Two forks for shredding chicken (or if you’re feeling wild, a hand mixer—just beware, it can get a little chaotic.)
Ladle or big spoon—but honestly, I’ve poured it straight from the crock once or twice. Carefully.

How to Store It (If You’re Lucky Enough to Have Leftovers)

Let it cool, then scoop into airtight containers. Should keep in the fridge for up to 3 days, but in my house, it’s usually gone before then! You can also freeze it, but the texture goes a bit odd from the dairy. Still, reheat it slow and give it a good stir, and it’s pretty decent for a quick lunch.

How I Like To Serve It (And a Quirky Family Habit)

Big bowls, topped with more cheese (obviously), diced avocado if I’m feeling fancy, chopped cilantro, and a generous handful of tortilla strips or crumbled corn chips. My partner likes to squeeze extra lime over his; my kid just dumps in hot sauce until it’s nearly radioactive. Oh, and sometimes we do chili nights where we put out all the toppings and let everyone build their own bowl. Makes dinner feel like less of a routine and more of a party (well, a party with pajamas and slippers, anyway).

Little Things I’ve Learned (Otherwise Known as “Pro Tips”)

I once tried to rush the cheese-melting step and regretted it—ended up with weird clumps. Just let it melt slowly; it’s worth the wait.
Don’t skip rinsing your beans! I learned the hard way that the extra liquid can make the final chili kinda muddy-looking (though it still tastes fine if you’re in a bind).
Actually, I find it works better if you taste for salt right at the end. Some broths are saltier than others, so it’s not an exact science.

FAQ—Real Questions I’ve Gotten (And My Rambling Answers)

Q: Can I make this spicy?: A: Oh, totally. Just add more chili powder or even a diced jalapeño. I usually keep it mild for everyone, but you do you!
Q: What if I don’t have cream cheese?: A: You could try using sour cream or even mascarpone. It’s a bit different, but it’ll still be creamy-ish. But honestly, cream cheese is what gives it that cozy vibe.
Q: Can I use dried beans instead of canned?: A: Sure, but you’ve got to soak and cook them first—otherwise, you’ll end up with bean rocks. I learned that the hard way. Not fun. Canned is just easier.
Q: Do I need to brown the chicken first?: A: Nope! That’s the beauty of the slow cooker. Just chuck everything in. (But if you want those fancy browned bits, go for it—just more washing up.)
Q: Can I double this recipe?: A: Yep, as long as your slow cooker can handle it. Mine’s about 6 quarts and it fits a double batch with a little room to spare.

By the way, if you want to check out full slow cooker guides and more chili ideas, The Kitchn has great resources. And if you ever need help finding reasonably priced slow cookers (I got mine on sale after reading this review), maybe peek at those too.

Anyway, hope you love this as much as we do! Let me know if you come up with any wild variations—I’m always game for a kitchen experiment, as long as it doesn’t involve too much washing up…

Slow Cooker Creamy White Chicken Chili