High-Protein Slow Cooker White Chicken Chili (25g)

This creamy slow cooker white chicken chili is a practical weeknight dinner made with shredded chicken, white beans, mild green chiles, and a smooth cream-cheese finish. The existing nutrition estimate provides about 25 grams of protein per serving, making it a satisfying option for meal prep without protein powder or specialty ingredients.

At a glance: use a 6-quart slow cooker, add the dairy near the end, and choose LOW for the best texture. Because this version starts with cooked chicken, it needs less slow-cooker time than recipes that begin with raw poultry.

Why You’ll Love This Slow Cooker White Chicken Chili

• Meal-prep friendly: it portions and reheats well for lunches.
• Pantry-based: canned white beans and green chiles keep prep simple.
• Easy to customize: mash some of the beans for a thicker chili or add jalapeño for more heat.
• Protein-packed: chicken and beans provide a balanced, filling bowl.

Ingredients

• 2 cups cooked, shredded chicken
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 4 cups chicken broth
• 1 cup frozen corn, optional
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 ounces cream cheese, softened and cubed
• 1/2 cup heavy cream
• Salt and black pepper, to taste

How to Make White Chicken Chili in a Slow Cooker

1. Build the base. Add the beans, green chiles, broth, corn, onion, garlic, cumin, chili powder, smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper to a 6-quart slow cooker. Stir to combine.
2. Slow cook. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the onion is tender and the flavors have blended.
3. Add the chicken. Stir in the cooked shredded chicken during the final 30 minutes so it heats through without drying out.
4. Make it creamy. Whisk a ladle of hot broth with the softened cream cheese in a small bowl. Stir that mixture and the heavy cream into the slow cooker. Cover for 10 to 15 minutes, then stir until smooth.
5. Finish and serve. Taste and adjust the salt, pepper, or lime juice. Serve hot with your favorite toppings.

Option for Raw Chicken

Instead of cooked chicken, place 1 1/2 pounds of thawed boneless, skinless chicken breasts or thighs in the slow cooker with the base ingredients. Cook on LOW for about 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, depending on your cooker. The thickest part of the chicken must reach 165°F. Shred it, return it to the pot, and add the dairy at the end.

Food-safety note: thaw frozen poultry in the refrigerator before putting it in a slow cooker. Do not cook frozen chicken directly in the appliance.

Tips for the Best Texture

• Thicken without flour: mash 1 cup of the beans before adding them.
• Prevent curdling: soften the cream cheese and add all dairy after the main cooking time.
• Control the salt: use low-sodium broth, then season after the chili has cooked.
• Add heat carefully: start with one diced jalapeño or a pinch of cayenne.
• Do not overcook cooked chicken: add it near the end, just long enough to heat through.

Serving Ideas

Top each bowl with cilantro, sliced avocado, shredded Monterey Jack, crushed tortilla chips, jalapeño, or a squeeze of lime. Cornbread or a crisp green salad makes an easy side. For a higher-protein serving, add a spoonful of plain Greek yogurt instead of sour cream.

Meal Prep, Storage, and Reheating

• Refrigerate: cool promptly and store in airtight containers for up to 4 days.
• Reheat: warm gently on the stovetop or in the microwave until the center reaches 165°F. Add a splash of broth if needed.
• Freeze: for the smoothest texture, freeze the chili before adding cream cheese and cream. Thaw overnight in the refrigerator, reheat, then add the dairy.

Frequently Asked Questions

Can I make this dairy-free?

Yes. Use an unsweetened dairy-free cream cheese and a neutral, unsweetened cooking cream. Coconut milk works, but it will change the flavor.

Which white beans work best?

Cannellini beans are creamy and hold their shape, while great northern beans are slightly firmer. Navy beans also work and will make the chili a little thicker.

Is this chili very spicy?

No. Canned green chiles are usually mild. Add jalapeño, cayenne, or hot sauce if you want more heat.

Can I double the recipe?

Only if the ingredients stay below the slow cooker’s safe fill line. A slow cooker generally works best when it is between one-half and two-thirds full.

More Slow Cooker Dinners

• High-Protein Crockpot Recipes for Easy Weeknight Dinners
• High-Protein Crockpot Chicken Recipes
• High-Protein Crockpot Chicken Taco Soup
• High-Protein Crockpot Chicken and Rice
• Freezer Meals for Two

Nutrition information is an estimate and varies by brand, serving size, and toppings.

Slow Cooker White Chicken Chili (25g Protein)

---

5 from 1 review

• Author: Clara Bennett
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Creamy slow cooker white chicken chili made with shredded chicken, white beans, mild green chiles, and a smooth cream-cheese finish. A practical protein-forward dinner for meal prep.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 cup frozen corn (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add the beans, green chiles, broth, corn, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to a 6-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the onion is tender.
3. Stir in the cooked shredded chicken during the final 30 minutes.
4. Whisk a ladle of hot broth with the softened cream cheese. Stir that mixture and the heavy cream into the slow cooker. Cover for 10 to 15 minutes, then stir until smooth.
5. Taste, adjust the seasoning, and serve with cilantro, avocado, lime, or shredded cheese.

Notes

• Mash 1 cup of the beans for a thicker chili.
• Add dairy only after the main cooking time to prevent curdling.
• For raw chicken, use 1 1/2 pounds of thawed boneless chicken and cook until the thickest part reaches 165°F.
• Thaw frozen poultry in the refrigerator before slow cooking.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 320 kcal (est.)
• Sugar: 3 g (est.)
• Sodium: 740 mg (est.)
• Fat: 15 g (est.)
• Saturated Fat: 7 g (est.)
• Unsaturated Fat: 6 g (est.)
• Trans Fat: 0 g (est.)
• Carbohydrates: 23 g (est.)
• Fiber: 6 g (est.)
• Protein: 25 g (est.)
• Cholesterol: 65 mg (est.)