Slow Cooker White Chicken Chili With Spinach – Cozy, Creamy, And Easy

Skip the fuss and let your slow cooker do the heavy lifting. This white chicken chili is creamy, comforting, and loaded with tender chicken, white beans, and a big handful of fresh spinach for a bright pop of color and nutrition. It’s mild enough for the whole family but easy to spice up if you like heat.

The best part? You can toss everything in before work and come home to a pot of cozy goodness. It’s the kind of recipe that makes weeknights feel effortless.

What Makes This Recipe So Good

• Set-it-and-forget-it: The slow cooker does all the work.

  Minimal prep, no babysitting.

• Balanced and creamy: A touch of cream cheese and yogurt gives it body without feeling heavy.
• Spinach boost: Stirring in spinach at the end adds color, nutrients, and freshness.
• Flexible flavors: Keep it mild or add jalapeños and cayenne for more heat.
• Meal prep friendly: Stores well, reheats beautifully, and freezes like a dream.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans great northern beans or cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 cup frozen corn (optional, for a touch of sweetness)
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but recommended)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup plain Greek yogurt or sour cream
• 3 to 4 cups fresh baby spinach, roughly chopped
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Sliced jalapeño, avocado, shredded Monterey Jack, crushed tortilla chips (optional toppings)

Instructions

1. Load the slow cooker: Add the chicken, onion, garlic, beans, green chiles, corn (if using), broth, cumin, chili powder, oregano, coriander, salt, pepper, and cayenne. Stir to combine.
2. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and tender.
3. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
4. Make it creamy: Add the cream cheese and Greek yogurt.

   Stir until the cream cheese melts and the chili turns creamy. If needed, cover and let it sit for 5–10 minutes to fully incorporate.

5. Add the spinach: Stir in the spinach and cook for 2–3 minutes until wilted but still vibrant.
6. Finish with lime: Squeeze in the lime juice and taste. Adjust salt, pepper, or heat as needed.
7. Serve and garnish: Ladle into bowls and top with cilantro, jalapeño slices, avocado, shredded cheese, or crushed tortilla chips.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

  The flavors develop and get even better by day two.

• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally. If it gets too thick, add a splash of broth or water.

Why This is Good for You

• Lean protein: Chicken provides a satisfying, protein-rich base that keeps you full.
• Fiber from beans: White beans add fiber for gut health and steady energy.
• Greens, made easy: Spinach adds iron, folate, and antioxidants without overpowering the flavor.
• Customizable fat: Using Greek yogurt and a modest amount of cream cheese keeps it creamy without going overboard.
• Low effort, high payoff: Nutritious comfort food that fits into busy schedules.

What Not to Do

• Don’t add spinach too early: It will overcook and lose its bright color.

  Stir it in at the end.

• Don’t skip seasoning: Taste before serving. A pinch of salt or an extra squeeze of lime can make a big difference.
• Don’t boil dairy: Once the cream cheese and yogurt are in, avoid high heat to prevent curdling.
• Don’t overcook the beans: Canned beans can get mushy if cooked excessively. The low-and-slow method avoids this, but resist going beyond the suggested time.
• Don’t forget texture: Toppings like tortilla chips, avocado, or cheese add crunch and creaminess that take it over the top.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken and cook everything else for 2–3 hours on Low.

  Stir in chicken for the last 20 minutes.

• Dairy-free: Swap cream cheese and yogurt for canned coconut milk or a dairy-free cream cheese. Add extra lime to balance richness.
• Extra veggies: Add diced bell pepper, zucchini, or a handful of frozen peas toward the end of cooking.
• Spicier version: Use hot green chiles, add a minced jalapeño, and bump the cayenne to 1/2 teaspoon.
• Thicker chili: Mash some of the beans against the side of the slow cooker before adding dairy, or stir in 1–2 tablespoons masa harina.
• Herby finish: Swap lime for a splash of apple cider vinegar and add fresh chopped cilantro and green onions before serving.
• Thighs instead of breasts: Chicken thighs stay tender and are more forgiving if you cook on High.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion and garlic in a little oil, add spices, then stir in beans, chiles, corn, broth, and chicken.

Simmer gently for 20–25 minutes, shred the chicken, and return it to the pot. Off the heat, stir in cream cheese, yogurt, spinach, and lime.

How can I make it gluten-free?

This recipe is naturally gluten-free as written. If you thicken it with masa harina or add toppings, just verify they are certified gluten-free.

What can I use instead of cream cheese?

Try Neufchâtel for a lighter option, or use coconut milk for a dairy-free version.

You can also blend a cup of the beans with some broth for creaminess without dairy.

Will frozen spinach work?

Yes, but thaw and squeeze out excess water first. Stir in about 1 cup of thawed, drained spinach near the end to avoid watering down the chili.

Can I use dried beans?

You can, but cook them separately first since dried beans need longer than the chicken. Aim for about 3 cups cooked beans to replace the canned beans.

How do I keep it from curdling?

Stir in dairy off heat or on Low and avoid boiling once it’s added.

Softened cream cheese blends more smoothly, and Greek yogurt holds up better than regular yogurt.

What if the chili is too thin?

Simmer with the lid off for 10–15 minutes (use the High setting), mash some beans, or stir in a little masa harina. Start small and build to your preferred thickness.

What toppings go best?

Monterey Jack or pepper jack, sliced avocado, cilantro, lime wedges, jalapeño, green onions, and crushed tortilla chips all add great flavor and texture.

Final Thoughts

Slow Cooker White Chicken Chili with Spinach is weeknight cooking at its best: easy, hearty, and endlessly flexible. It’s creamy without being heavy, packed with protein and fiber, and brightened by a handful of fresh greens.

Keep it mild for a family-friendly bowl or amp up the heat and toppings if that’s your style. Make a big batch, stash some in the freezer, and you’ve got comfort in a bowl ready whenever you need it.