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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
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings

Ingredients  

  • 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.
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