Ccreamy White Chicken Chili (Slow Cooker, High-Protein): A Comforting Meal You’ll Keep Coming Back To

When the air turns crisp and cozy meals call your name, creamy white chicken chili is just the kind of recipe that delivers. It’s hearty, warming, and incredibly easy to prepare—thanks to the slow cooker doing most of the work. This version keeps it simple and high in protein, featuring tender shredded chicken, soft white beans, sweet corn, and a lusciously smooth base.

The slow cooking process brings out deep, mellow flavors while keeping the ingredients perfectly tender. It’s creamy without being too rich and just spicy enough to keep things interesting. And with a few smart ingredients like Greek yogurt and cream cheese stirred in at the end, it finishes with a velvety texture that turns every bite into comfort food bliss.

Whether you’re serving a family dinner or prepping meals for the week, this chili fits right in. If you’ve only ever had classic red chili, this white version might just win you over.

---

Ingredient Overview

Let’s take a closer look at what goes into this slow cooker favorite—and why each ingredient matters.

Chicken breasts: Lean, protein-packed, and ideal for slow cooking. They shred beautifully and soak up all the savory flavors. You can substitute chicken thighs if you prefer a slightly richer taste.

White beans: Creamy beans like cannellini or Great Northern are the perfect base. They’re soft, neutral in flavor, and help thicken the chili naturally. Navy beans can work if that’s what you have.

Chicken broth: Adds moisture and flavor while tying everything together. Low-sodium broth is a good choice for controlling salt levels. Bone broth is a great swap for added depth and nutrition.

Green chilies: These provide a mild heat and a bit of tang. Go for mild if you want a gentle flavor, or spicy if you like more kick.

Corn: Adds a little sweetness and a welcome pop of texture. Both frozen and canned corn work well, so use what’s convenient.

Onion and garlic: These two aromatics lay the flavor foundation. Diced onions melt into the chili during cooking, while garlic brings a warm, savory note.

Spices: A blend of cumin, paprika, oregano, and a touch of cayenne gives this dish a subtle but satisfying warmth.

Cream cheese: Once stirred in, it creates a silky, rich consistency. Full-fat cream cheese offers the best texture, but reduced-fat versions can work if you prefer.

Greek yogurt: Swirled in at the end, this boosts the protein content and adds a creamy, tangy finish without overpowering the other flavors.

Lime juice: A small squeeze at the end wakes up the dish, balancing out the richness.

Cilantro: Optional, but adds freshness and color when sprinkled on top.

---

How to Make It: Step-by-Step

1. Start with the base: In your slow cooker, combine the diced onion, garlic, white beans, corn, green chilies, and seasonings. Give it all a stir to blend the flavors.

2. Add the chicken and broth: Lay the chicken breasts over the mixture, then pour the chicken broth evenly over everything.

3. Slow cook: Cover and cook on low for about 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.

4. Shred the chicken: Take the cooked chicken out of the slow cooker and shred it using two forks. Return the shredded meat to the pot.

5. Stir in the cream cheese: Add the cubed cream cheese and stir gently. It may take about 10–15 minutes to fully melt and blend into the chili.

6. Add yogurt and lime juice: Reduce the heat to warm and mix in the Greek yogurt and fresh lime juice. This step adds a final layer of creaminess and brightness.

7. Taste and adjust: Season with more salt or pepper if needed. The creaminess can mellow the spices, so adjust accordingly.

8. Serve and garnish: Scoop into bowls and top with your favorite toppings like fresh cilantro, shredded cheese, or a few slices of jalapeño.

What to avoid:

• Don’t add the dairy ingredients too early—they may separate or curdle under long heat.

• Avoid overcooking, especially on high, which can dry out the chicken.

• Stir in the cream cheese completely before adding yogurt to keep the texture smooth.

---

Tips, Swaps, and Flavor Variations

Helpful tips:

• Want a thicker chili? Use a potato masher to gently crush some of the beans once the chili is cooked.

• Stir frequently after adding the cream cheese to ensure it melts smoothly.

• A liner in the slow cooker makes cleanup fast and easy.

Variations to try:

• Add heat: Toss in diced jalapeños or chipotle powder for extra spice.

• Low-dairy version: Replace the cream cheese and yogurt with coconut cream or skip them entirely for a lighter broth-based chili.

• Extra veggies: Stir in chopped kale or spinach during the last hour of cooking for added greens.

Ingredient swaps:

• Yogurt: Sour cream or dairy-free yogurt are fine alternatives.

• Beans: Mix in chickpeas for a slightly different texture and flavor.

• Corn: Roasted corn kernels add a smoky depth if you want to level up.

---

Serving Suggestions

This chili is hearty enough to be a full meal, but you can round it out with a few complementary sides or toppings.

What goes well with it:

• Buttery cornbread or jalapeño cheddar biscuits

• A light green salad with citrus dressing

• Tortilla chips or strips for a crunchy topping

Perfect occasions:

• Weeknight dinners with little prep

• Potlucks, tailgates, or casual parties

• Meal prepping for busy weekdays

• A warm, comforting option for cold weekends

It’s versatile enough for family dinners and impressive enough to share with guests.

---

Nutrition Notes

This dish offers a great balance of protein, fiber, and satisfying fats. Chicken and Greek yogurt provide a solid protein base, while white beans offer fiber and slow-burning carbs. With minimal processed ingredients and plenty of whole foods, it’s a smart choice that still feels indulgent.

Those watching sodium or fat can easily adjust the recipe with low-sodium broth and reduced-fat dairy. It’s also gluten-free by nature, making it friendly for a variety of dietary needs.

---

Frequently Asked Questions

1. Can I cook this on the stovetop?
Yes, simply sauté the onion and garlic in a large pot, then add the rest of the ingredients (except dairy). Simmer until the chicken is cooked through, then shred it and stir in the cream cheese and yogurt just before serving.

2. Is this recipe freezer-friendly?
Definitely. Once it cools completely, store it in freezer-safe containers. Thaw in the fridge overnight and reheat gently to keep the creamy texture smooth.

3. How spicy is this dish?
It’s mildly spiced, but very adaptable. Add more cayenne or chopped hot peppers if you like more heat, or keep it as-is for a mellow flavor.

4. Can I skip the cream cheese or yogurt?
Yes, though it will change the texture. For a lighter or dairy-free version, omit both or replace with coconut milk or a vegan cream alternative.

5. What’s the best way to make this thicker?
You can mash a portion of the beans, add a little cornstarch mixed with water, or cook it uncovered for the last 30 minutes to let some of the liquid evaporate.

6. Does this work well for meal prep?
Absolutely. It keeps for several days in the fridge and reheats beautifully. The flavors often become richer after a day or two.

7. What toppings go best with white chicken chili?
Popular toppings include shredded cheddar, diced avocado, cilantro, green onions, or crushed tortilla chips. A squeeze of lime adds a great finishing touch.

Print