Have you ever needed a meal that just hugs you?

Oh man, this Slow Cooker White Chicken Chili is basically my go-to when life’s got that grey, drizzly thing going—weather, mood, whatever! I remember the first time I tried it, I was honestly just trying to clean out the pantry and avoid a grocery run. Accidentally left the beans out the first attempt (don’t recommend, unless you want soup), but my family still inhaled it and asked for more. Plus there’s nothing like coming home to that slightly spicy, super comforting smell wafting through the house—honestly, you could probably bottle it and sell it as Candle: Real Dinner.

Anyway, if you’re looking for a low-key, crowd-pleasing dinner that lets you basically ignore it all afternoon, you’re in the right place. (And if you make a mess with the toppings at the end, that’s half the fun in my opinion.)

Why I keep making this (even on chaos days)

I make this chili when I’m too tired to deal with a fussy mess of pots or when I want something that feels like a cozy sweater in a bowl. My family somehow always demolishes a whole pot in a single night—my husband, who claims he’s “not a bean guy,” goes for seconds every time. (Secret? The cheese topping totally wins him over.)

But also, it’s one of those rare recipes that doesn’t mind if you get distracted or if you… accidentally throw in an extra handful of corn (me, last Tuesday). Honestly, the slow cooker does the heavy lifting—and if you forget an ingredient, just pop it in halfway, no big drama.

My only real beef with this recipe is that I always underestimate how good it is as leftovers. They usually disappear before I get to see if it really does taste better on day two. Pro-tip: hide a bowl in the back of the fridge just for yourself.

Let’s talk about the ingredients (with my usual swaps)

2 to 3 boneless, skinless chicken breasts (or use thighs, honestly, if that’s what you have—or a store-bought rotisserie chicken in a real pinch)
1 medium yellow onion, diced (Red works too. Sometimes I just use half an onion if I’m running low.)
2 to 3 cloves garlic, minced (Or a generous squeeze of that jarred stuff. Shh, don’t tell my grandmother!)
2 cans (15 oz each) white beans, drained and rinsed (Great Northern or cannellini are classic, but navy beans totally work. I even tried black beans once. Was weird.)
1 can (4 oz) diced green chiles (Sometimes I use jalapenos; sometimes I skip it because of the kids—do you.)
1 cup frozen corn (A can works in a rush, or sometimes I just eyeball it. My son swears by extra corn—go wild.)
4 cups low-sodium chicken broth (Stock is a bit richer, or just use a bouillon cube and water if you forgot to buy broth. Been there.)
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you can swing it; if not, don’t stress)
1/2 tsp chili powder (Or more if you want to live dangerously)
Salt and pepper, to taste
4 oz cream cheese (I actually love whisking in a spoonful of sour cream instead, but that’s me)
1 cup shredded Monterey Jack or cheddar cheese, plus extra for serving (Literally any melty cheese—once I used pre-shredded taco blend, worked fine)

Rough and Ready Directions (with my actual workflow)

Plop the chicken into your slow cooker. (No need to pre-chop—unless raw chicken weirds you out. In that case, cube it first, it’s your chili.)
Add diced onions, garlic, beans, green chiles, corn, all your spices, and pour in the broth. Give it a casual stir; don’t worry if it seems soupy.
Cover and cook on low for about 6-7 hours (8 if you forget, it’s all good), or on high for 3-4 hours if you’re short on time.
This is where I sneak a taste and sometimes decide to add more cumin. If the chicken shreds easily with a fork, you’re golden. Shred it right in the slow cooker—yes, I use two forks and get aggressive about it.
Now, toss in the cream cheese and shredded cheese. Cover and let it melt for about 10ish minutes, then stir like you mean it until everything is nice and creamy.
Taste and add salt & pepper if you remember. If it’s too thick, splash in a bit more broth or water—been there a few times.
Serve hot with a mountain of toppings (see below), and don’t feel guilty if you eat it straight form the pot. No judgment here.

Just a few notes from my own (slightly messy) kitchen

Actually, I find it works better if you let the cream cheese come to room temp before adding—it melts quicker and doesn’t clump up as much.
Forgot to defrost the chicken? Just toss it in frozen. It might need an hour longer, but it’s fine.
I once tried using Greek yogurt instead of cream cheese. It…was edible. But yeah, cream cheese really hits the spot.

Variations I’ve bumbled my way through

Swapped in a can of chickpeas for some of the beans—surprisingly good.
Added chopped spinach in the last half hour—major color, little flavor (but hey, greens!)
Tried throwing in brown rice toward the end—turned kind of mushy. Wouldn’t repeat, but maybe if you’re a fan of rice porridge?
Spicy life: A chipotle pepper in adobo sauce made this smoky and hot. Kids ran away, but I loved it.

What if I don’t have (or want) a slow cooker?

I mean, a slow cooker is kind of the star, but you can totally do this in a big Dutch oven on low heat on the stovetop. Or even in a heavy-bottomed soup pot—just keep it barely simmering (and keep an eye on it, unlike with the slow cooker where you can, ya know, wander off and forget for a bit.)

Storing leftovers…If you’re lucky enough to have some

This keeps in the fridge for about 3 days. Sometimes I actually think it’s better the next day, honestly. You can freeze it too (just let it cool and pop it in a lidded container)—the dairy might separate a bit, but a brisk stir or a splash of milk on reheating usually smooths it out. That said, mine rarely sticks around long enough for any of that.

How I love to serve it (and the topping mountain)

We do a full-on toppings bar—sliced avocado, crushed tortilla chips, chopped cilantro, diced red onion, lime wedges, more cheese, even hot sauce for the brave souls. Personally, I like to load up on potato chips and a nearly excessive dollop of sour cream. My kids? They just want the cheese and chips (I think they believe it’s nacho night, not chili night, half the time).

Little lessons—and why you shouldn’t rush

Once, I rushed shredding the chicken and ended up with uneven hunks. Now I use two forks and channel my inner wildcat. Worth it.
If you put in the cream cheese too soon, it kinda vanishes into the broth. Hold off until the end for max creaminess.
Don’t freak if it looks a bit bland when you open the lid, stir in that cheese and give it a couple minutes; it transforms.

Real people, real questions (from my actual texts/Facebook DMs!)

Can I use leftover cooked chicken?
Absolutely, just shred it and add it in about the last hour; otherwise it dries out, which is a bummer.

Can I make this vegetarian?
Yup! I’ve used veggie broth and doubled up the beans. Throw in extra veggies if you want—a poblano pepper is really good here.

What if I don’t like spicy?
Skip the chili powder and use mild green chiles, or leave ’em out—all the flavor, just a bit less zing.

How do I thicken it up?
Take out a cup of beans, mash ’em, then stir back in. Or throw in a handful of crushed tortilla chips. (I didn’t believe this trick worked, but it does.)

Do I have to use cream cheese?
Nope, but I love the richness it gives. You can skip it or use sour cream, like I mentioned earlier. Or ignore both—your chili, your rules.

Anyway, gotta dash—the slow cooker just beeped at me. Enjoy your chili!

Slow Cooker White Chicken Chili