Creamy White Chicken Chili with White Beans

Savor the warming, bright flavors of this Slow Cooker White Chicken Chili. Toss the ingredients into a Crock Pot in the morning and come home to a comforting, ready-to-serve dinner. This easy slow cooker chili is full of flavor from fresh jalapeño, canned green chiles, herbs and spices—perfect for chilly evenings and a family favorite all season long.

This recipe has been a go-to slow cooker meal since it first appeared on the blog. It takes about 15 minutes of hands-on prep, then the slow cooker finishes the work—making it ideal for busy weeknights or effortless weekend dinners.

White chicken chili differs from traditional tomato-based chili. The broth is light and flavorful, built from chicken broth, lime juice, and green chiles, seasoned with cumin, oregano, and chili powder. The base uses ground chicken, fresh jalapeño, and two varieties of white beans—cannellini and great northern—giving the chili a hearty texture and a distinctive, savory profile.

This dish strikes a great balance: light and wholesome, yet comforting and filling. Serve with your favorite toppings and a side of cornbread or tortilla chips for a satisfying meal your family will ask for again and again.

Ingredients

Below are the main ingredients that make this white chicken chili flavorful and easy to prepare. Exact measurements and the full recipe are listed in the recipe card further down the page.

• Olive oil
• Yellow onion, diced — a mild, neutral option; red onion can be used for more bite
• Garlic, minced
• Jalapeño, seeded and minced — omit for a milder chili
• Ground chicken
• Spices: ground cumin, dried oregano, chili powder, black pepper, salt
• Cannellini beans (white kidney beans) — drained and rinsed; if unavailable, substitute another white bean
• Great northern beans — drained and rinsed; they pair nicely with cannellini beans
• Diced mild green chiles (canned)
• Chicken broth
• Frozen corn — canned corn works too
• Fresh lime juice — adds brightness at the end

Instructions

These steps outline both the slow cooker method and the stovetop option. Scroll to the recipe card for precise measurements and serving information.

1. Sauté onion and jalapeño. Heat the olive oil in a large skillet over medium-high heat. Cook the diced onion and jalapeño for 4–5 minutes, then add the minced garlic and cook for one more minute. Transfer the mixture to the slow cooker.
2. Brown the ground chicken. In the same skillet over medium-high heat, add the ground chicken and cook, breaking it up, until it is no longer pink (about 7–9 minutes). Season with cumin, oregano, chili powder, salt and pepper. Transfer to the slow cooker.
3. Add beans, chiles and broth. Drain and rinse the cannellini and great northern beans. Add them and the can of diced green chiles to the slow cooker. Pour in the chicken broth and add the frozen corn. Stir to combine.
4. Slow cook. Cover and cook on low for 6–8 hours, or on high for 3–4 hours.
5. Finish with lime. When cooking is complete, stir in fresh lime juice and adjust seasoning before serving.

How to make it on the stove

If you don’t have hours to use a slow cooker, you can make this chili on the stovetop in under an hour by following these steps.

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion and jalapeño; cook 4–5 minutes. Add garlic and cook 1 minute more.
3. Add ground chicken and cook until no longer pink, about 7–9 minutes.
4. Season with cumin, oregano, chili powder, salt and pepper; stir to combine.
5. Add drained beans, diced green chiles, chicken broth and frozen corn; stir.
6. Reduce heat to medium-low, cover and simmer 20–30 minutes to allow flavors to meld.
7. Stir in fresh lime juice before serving.

Substitutions and variations

• Creamy version: Stir in 8 ounces of cubed cream cheese during the last 30 minutes of cooking. Let it melt, then stir until fully incorporated.
• Keto / low-carb option: Omit the two cans of beans and the corn. The flavor remains excellent though the texture will be less bean-forward.
• Shredded chicken: Use boneless, skinless chicken breasts instead of ground chicken. Sear seasoned breasts, slow cook with the other ingredients, then shred the cooked breasts and return them to the pot.
• White turkey chili: Substitute ground turkey for ground chicken for a leaner alternative.

What to serve with it

Top each bowl with sliced avocado, tortilla strips, chopped cilantro, sliced jalapeño, a dollop of sour cream or shredded cheese if desired. Fresh lime wedges add brightness. Cornbread is a classic pairing—regular or jalapeño cheddar cornbread works beautifully. Tortilla chips, salsa, guacamole, or queso blanco are also excellent accompaniments.

More slow cooker recipes

Try other popular slow cooker meals for easy weeknight dinners: Slow Cooker Buffalo Chicken Chili, Slow Cooker Chicken Enchilada Soup, Slow Cooker Beef Ragu, and Pasta Fagioli Soup. These dishes are great companions to a busy schedule and pair well with this white chicken chili for menu variety.