This creamy White Chicken Chili is a flavorful slow-cooker recipe made with tender shredded chicken, white beans, green chiles, and a silky cottage-cheese blend that adds richness without the heaviness. It’s an easy, reliable dinner that uses simple pantry ingredients and delivers bold, satisfying flavor every time.

If you love warm, comforting meals that practically make themselves, this White Chicken Chili is going to be a new go-to. It’s creamy, flavorful, and loaded with tender chicken, white beans, green chiles, and all those mellow spices that make a bowl feel extra satisfying. I’ve been on such a chili-and-soup kick lately, and this one fits right in with those easy weeknight staples like my Red Wine Beef Stew and homemade Tomato Soup—simple ingredients, big flavor, zero fuss.

What I love most is how this chili starts out light and broth-y, then turns velvety once you blend a little of the warm broth with cottage cheese and Greek yogurt. It gives you the same comforting finish you get from my Vegetarian Chili, but with its own creamy twist that keeps everyone going back for seconds. Pair it with tortilla chips, warm bread, or a crisp side salad and you have the easiest dinner that feeds a crowd or makes amazing leftovers for the week.

How to Make

Add chicken and seasonings to your slow cooker. Then add in onion, garlic, beans, green chiles, corn, and bone broth. 

Cook until chicken is tender. Shred with two forks, (or use your stand mixer with the whisk attachment) and return it to the crockpot.

In a blender, combine: cottage cheese, Greek yogurt and the hot broth. Blend until silky smooth. Pour it back into the chili and stir to combine.

Stir in fresh lime juice and chopped cilantro. Serve with toppings: avocado, shredded white cheddar, tortilla chips (I like the lime ones from siete), jalapeños, extra cilantro, dollop of cottage cheese or sour cream.

Tips and Tricks

• Use chicken thighs for extra tenderness — they stay juicier and shred beautifully.
• Don’t skip the blended mixture — blending hot broth with cottage cheese + Greek yogurt is what makes this chili extra creamy without heavy cream.
• Adjust thickness easily — add more broth for a thinner chili, or mash a few beans before serving to thicken it naturally.
• Add the lime at the end — fresh citrus brightens the whole pot and keeps the flavor from tasting flat.
• Taste and re-season — slow cooker meals often need a pinch more salt or seasoning right at the end.

How to Save and Store

Store in an airtight container for 3–4 days in fridge. To reheat, warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens.

This recipe freezes great! Store for up to 3 months. Thaw overnight in the fridge before reheating.

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Slow Cooker White Chicken Chili

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Hannah Kling

A creamy, protein-packed white chicken chili made with tender shredded chicken, white beans, green chiles, and a silky cottage-cheese blend that keeps it light but satisfying.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 servings

Ingredients  

1x2x3x

• 1 ½-2 lbs boneless skinless chicken breasts (can sub thighs)
• 1 yellow onion (diced)
• 3-4 cloves garlic (minced)
• 2 cans white beans (drained & rinsed (great northern or cannellini))
• 1 can diced green chiles (4 oz)
• 1 cup frozen corn (or roasted for extra flavor)
• 2 ½-3 cups chicken bone broth (for extra protein + richness)
• 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
• 1 tbsp taco seasoning (I used mild from siete)
• Juice of 1 lime
• ½ cup cottage cheese
• ½ cup Greek yogurt (or ⅓ cup cream cheese for richer version)
• ½ cup of the hot chili broth (from the crockpot once it’s cooked)

Instructions

• Into your slow cooker. add: chicken and top with seasonings. Then add in onion, garlic, beans, green chiles, corn, bone broth.
• Cook on LOW 4–6 hours or HIGH 2–3 hours until chicken is tender.
• Remove chicken from crockpot as well as one ladle of broth (about ½ cup) and set aside.
• Shred the chicken with two forks, (or use your stand mixer with the whisk attachment) and return it to the crockpot.
• In a blender, combine: cottage cheese, Greek yogurt and the hot broth. Blend until silky smooth. Pour it back into the chili and stir to combine.
• Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed. Add more lime juice if needed.
• Serve with toppings: avocado, shredded white cheddar, tortilla chips (I like the lime ones from siete), jalapeños, extra cilantro, dollop of cottage cheese or sour cream.

Notes

• White beans like Great Northern or cannellini both work well.
• Roasted corn adds a subtle smoky flavor if you want more depth.
• Mild, medium, or hot green chiles all work depending on spice level preference.
• Cottage cheese helps the chili stay creamy without curdling — just be sure to blend it well.
• Toppings make it: tortilla chips, avocado, white cheddar, extra lime.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!