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White chicken chili with beans, corn, and lime

Slow-Cooker Dinners

Slow Cooker White Chicken Chili

Creamy without being heavy, loaded with beans, corn, green chiles, and a lime finish that wakes up the whole bowl.

Developed for DishGal · Updated 2026-08-17

Prep15 min
Cook420 min
Total435 min
Cost$2.60

Directions

  1. Combine

    Add chicken, one can beans, corn, green chiles, onion, garlic, broth, cumin, oregano, paprika, and 1 teaspoon salt to the slow cooker.

  2. Thicken

    Blend the second can of beans with 1 cup of the broth mixture until smooth, then stir it into the cooker.

  3. Cook

    Cover and cook on LOW for 5 to 7 hours or HIGH for 3 to 4 hours.

  4. Shred and enrich

    Remove and shred chicken. Stir it back in with cream cheese. Cover 10 minutes, then stir until smooth.

  5. Finish

    Add lime juice and black pepper. Adjust salt and serve with cilantro and tortilla strips.

Why this works

Why it worksBlended beans create creaminess with less dairy.
Why it worksCream cheese is added after the long cook so it stays smooth.
Why it worksLime cuts through the rich broth.

Swaps & notes

Easy swaps

  • Use leftover turkey and cook the base for only 3 hours on LOW.
  • Replace cream cheese with 1/2 cup sour cream added after cooking.
  • Add a minced jalapeño with the onion for more heat.

Cook notes

  • Soften cream cheese first for easier mixing.
  • Salt after the broth and cheese are in; both can be salty.

Storage

Refrigerate up to 4 days or freeze up to 2 months. For the smoothest frozen texture, omit cream cheese and add it when reheating.

Questions

Can I make it on the stove?

Simmer the base 25 minutes, poach the chicken until cooked, shred it, then finish with cream cheese and lime.

How can I make it thicker?

Mash more beans or simmer uncovered for 15 minutes.

Is it spicy?

It is mild. Add jalapeño, cayenne, or hot sauce to increase heat.

Slow Cooker White Chicken Chili
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1. CombineAdd chicken, one can beans, corn, green chiles, onion, garlic, broth, cumin, oregano, paprika, and 1 teaspoon salt to the slow cooker.
2. ThickenBlend the second can of beans with 1 cup of the broth mixture until smooth, then stir it into the cooker.
3. CookCover and cook on LOW for 5 to 7 hours or HIGH for 3 to 4 hours.
4. Shred and enrichRemove and shred chicken. Stir it back in with cream cheese. Cover 10 minutes, then stir until smooth.
5. FinishAdd lime juice and black pepper. Adjust salt and serve with cilantro and tortilla strips.