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cheesecake factory copycat white chicken chili
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Cheesecake Factory White Chicken Chili

This Cheesecake Factory white chicken chili dupe is made completely in the slow cooker — dump everything in, cook all day, and come home to a thick, creamy, restaurant-quality chili with no cream cheese and no heavy cream. A quick pass with the immersion blender thickens it naturally using the beans. Clean ingredients, cozy flavor, and it freezes easily for future busy nights.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: chicken, white chicken chili
Servings: 6
Calories: 248kcal

Equipment

  • 1 slow cooker

Ingredients

  • 2 TBSP. EVOO
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. dried oregano
  • 1.5 lbs. chicken breasts cubed
  • 1 yellow onion diced
  • 32 oz. organic chicken broth
  • 1 can 4.5 oz. green chiles
  • 1 15 oz. can great northern beans
  • Juice of 1/2 lime

Instructions

  • Blend the 1 tsp. chili powder, 1 tsp. ground cumin, 1 tsp. onion powder, 1 tsp. garlic powder, 1 tsp. salt, and 1/2 tsp. dried oregano in a small bowl.
  • Turn your slow cooker to high.
  • Add in the 2 TBSP. EVOO, 1.5 lbs. chicken breasts cubed, 1 yellow onionPour in the blend of seasonings, 32 oz. organic chicken broth, 1 can 4.5 oz. green chiles and 1 15 oz. can great northern beans.
  • Finally, squeeze in the Juice of 1/2 lime.
  • Cook on High for 2-4 hours.
  • You can cook on low 6-8 hours and the last hour turn to high if it needs thickening for the sauce.
  • Serve with your favorite toppings= cheese, sour cream, salsa

Notes

Immersion blender tip: After cooking, use 4–5 pulses of an immersion blender directly in the slow cooker to thicken the chili naturally using the beans. Don't fully blend — you want texture, not puree.
Low setting = more flavor: 6–8 hours on low produces a slightly deeper flavor than 2–4 hours on high. Both work.
Add lime at the end: Squeeze in the lime juice right before serving, not at the start — this keeps the citrus flavor bright and fresh.
Freeze: Cool completely, pour into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a splash of chicken broth.
Do not add frozen chicken. Always start with fully thawed chicken breasts for food safety in the slow cooker.
Dairy-free as written — no cream cheese or sour cream in the base.

Nutrition

Serving: 1bowl | Calories: 248kcal | Carbohydrates: 13g | Protein: 31g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 75mg | Sodium: 560mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Calcium: 55mg | Iron: 2mg