Crockpot White Chicken Chili

I make a double batch of this chili every Sunday to power through our busy week. It reheats beautifully for lunches and its flavor only improves, making your future self very grateful. There’s something about a slow-simmered pot of comfort that feels like a warm hug at the end of a long day, and this Crockpot White Chicken Chili is exactly that. It’s the kind of meal that fills the house with the most inviting aroma, promising a cozy dinner with minimal effort.

This recipe is my go-to for those days when I want something deeply satisfying but don’t want to be tied to the stove. It’s a perfect example of how simple ingredients can create something truly special. Tender chicken, creamy beans, and a gentle kick of green chiles all come together in your slow cooker, leaving you free to tackle the rest of your day. Whether you’re feeding a crowd on game day or just need a reliable family dinner, this Crockpot White Chicken Chili delivers every single time. It’s comfort food, made easy.

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Ingredients List

Crockpot White Chicken Chili starts with a simple, wholesome lineup. You likely have most of these ingredients in your pantry right now, which is part of what makes this recipe such a lifesaver.

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 2 (15.5 oz) cans Great Northern beans, drained and rinsed
• 1 (15.5 oz) can cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (or more to taste)
• Salt and freshly ground black pepper
• 1 cup frozen corn kernels
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or pepper jack cheese

For Serving (optional):

• Fresh cilantro, chopped
• Lime wedges
• Diced avocado
• Tortilla chips or strips
• Sour cream or Greek yogurt

Smart Swaps & Dietary Notes:

• Chicken: Thighs will give you a richer, more forgiving result, but breasts work perfectly for a leaner option. For another easy chicken crockpot recipe, try my Slow Cooker Lemon Herb Chicken.
• Beans: Feel free to use all Great Northern or all cannellini beans. For a thicker chili, you can mash one can of beans slightly before adding.
• Cream Cheese: Use full-fat for the creamiest result, but reduced-fat works. For a dairy-free version, blend 1 cup of raw cashews soaked in hot water until very smooth, or use a plain, unsweetened dairy-free cream cheese alternative.
• Broth: Using a low-sodium broth lets you control the salt level perfectly. You can always add more, but you can’t take it out!
• Spice Level: The diced green chiles are mild. For more heat, add a diced jalapeño (seeds removed) with the onion, or use pepper jack cheese for topping.

Timing

One of the best things about this Crockpot White Chicken Chili is how it respects your time. The hands-on work is minimal, letting the slow cooker do the heavy lifting.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes

That’s less than 20 minutes of active prep for a meal that tastes like you simmered it all afternoon. Compared to many stovetop chilis that require frequent stirring, this hands-off method is about 80% less work. It’s the definition of crockpot recipes easy.

Step-by-Step Instructions

1. Layer the Foundation

In your 6-quart or larger slow cooker, combine the diced onion, minced garlic, drained green chiles, drained and rinsed beans, cumin, oregano, chili powder, and a good pinch of salt and pepper. Pour in the chicken broth and give everything a gentle stir. This creates a flavorful base for your chicken to cook in.

2. Add the Chicken

Nestle the chicken breasts or thighs into the bean mixture, ensuring they’re mostly submerged. There’s no need to brown the chicken first—the slow cooker will make it incredibly tender. This is the beauty of chicken crockpot recipes easy.

3. Slow Cook to Perfection

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with two forks. If you’re using thighs, they may be ready closer to the 6-hour mark on low.

4. Shred and Creamify

Once the chicken is cooked, remove it to a cutting board and shred it with two forks. Return the shredded chicken to the pot. Stir in the frozen corn, the cubed cream cheese, and the shredded cheese. Cover again and cook on HIGH for an additional 20-30 minutes, stirring once or twice, until the cheeses are fully melted and the chili is creamy and heated through.

Pro Tip: For an extra creamy and thick Crockpot White Chicken Chili, you can use an immersion blender to very briefly pulse a small portion of the beans and broth right in the pot before adding the cream cheese. Just 2-3 pulses will do—you’re not making soup, just creating a natural thickener.

5. Final Seasoning and Serve

Give the chili a final taste. This is the most important step! Adjust the seasoning with more salt, pepper, or chili powder as needed. The flavors need a minute to marry after adding the dairy. Ladle into bowls and top with all your favorites.

Nutritional Information

A serving of this Crockpot White Chicken Chili (approximately 1.5 cups) provides a balanced and satisfying meal. Please note, this is an estimate and can vary based on specific ingredients and toppings used.

• Calories: ~420
• Protein: 38g (Excellent for keeping you full and supporting muscle)
• Carbohydrates: 35g (A good source of fiber from the beans and corn)
• Fat: 18g (Provides richness and helps absorb fat-soluble vitamins)
• Fiber: 8g (Great for digestive health)

This chili is a fantastic source of lean protein from the chicken and fiber from the beans, making it a hearty and health-conscious choice for a cozy dinner. The beans also offer plant-based protein and iron.

Equipment Needed

You don’t need any fancy gadgets for this Crockpot White Chicken Chili. Just a few basics:

• A 6-quart or larger slow cooker (This size is perfect for family meals and leftovers).
• A good cutting board and chef’s knife.
• A can opener.
• Measuring spoons.
• Two forks for shredding the chicken.
• A ladle for serving.

That’s it! This recipe proves you don’t need a kitchen full of equipment to make incredible, from-scratch meals. For another set-it-and-forget-it favorite, check out my recipe for Crockpot Chicken Dumplings.

Why You’ll Love This Recipe

This Crockpot White Chicken Chili earns a permanent spot in your dinner rotation for so many reasons.

• The Ultimate Hands-Off Dinner: Dump, set, and forget. It’s the perfect solution for busy weekdays, busy weekends, or any day you’d rather not cook.
• Meal Prep Champion: It makes a large batch, tastes even better the next day, and freezes beautifully. Your future lunches are solved.
• Crowd-Pleasing Comfort: Mildly spiced and creamy, it’s a hit with both adults and kids. The customizable toppings let everyone build their perfect bowl.
• Pantry-Friendly Staple: It’s built on cans, spices, and freezer staples, making it a budget-friendly and practical choice any time of year.
• Versatile and Forgiving: You can swap beans, adjust heat, or lighten it up without fuss. It’s a template for your own perfect chili.

Healthier Alternatives for the Recipe

You can easily tailor this Crockpot White Chicken Chili to fit different dietary needs without sacrificing the cozy, creamy factor.

• Dairy-Free/Lighter Cream: Swap the cream cheese and shredded cheese for 1 (13.5 oz) can of full-fat coconut milk. Add it during the last 30 minutes of cooking. It adds a lovely richness and a subtle sweetness.
• Higher Protein/Lower Carb: Increase the chicken to 2.5 pounds and use only one can of beans. You can also add an extra cup of broth to keep it soupy.
• Gluten-Free: This recipe is naturally gluten-free! Just always double-check your chicken broth and canned green chile labels to ensure no hidden gluten.
• Lower Sodium: Use no-salt-added canned beans and a no-sodium chicken broth. You control all the seasoning, so you can keep the flavor high without the salt.

Serving Suggestions

A bowl of this chili is a complete meal, but the right toppings and sides turn it into a feast.

• The Topping Bar is Key: Set out bowls of diced avocado, fresh cilantro, lime wedges, sliced jalapeños, extra shredded cheese, sour cream (or plain Greek yogurt), and a big pile of tortilla chips for crushing. Let everyone customize!
• Perfect Sidekicks: A simple side salad with a bright lime vinaigrette cuts through the richness perfectly. Warm cornbread or fluffy dinner rolls are also classic, can’t-go-wrong partners.
• For a Different Twist: Love the flavors but want a different format? My Chicken Tortilla Soup offers a similar Mexican-inspired comfort in a brothier form. Or, for a leaner chili option, my Turkey Chili Soup is a fantastic alternative.

Common Mistakes to Avoid

A few simple tips will guarantee your Crockpot White Chicken Chili turns out perfect every single time.

1. Using Cold Cream Cheese: Adding a cold, hard block of cream cheese will result in lumps. Let it sit on the counter for 30-60 minutes before cubing it. Small, soft cubes melt seamlessly into the hot chili.
2. Overcooking the Chicken: On the LOW setting, 6-8 hours is the sweet spot. If you cook chicken breasts for 10+ hours, they can become dry and stringy, even in all that liquid. Thighs are more forgiving if you need a longer cook window.
3. Skipping the Final Seasoning: The dairy mellows and absorbs the spices. Always, always taste and adjust the salt and pepper at the very end. This single step transforms a good chili into a great one.
4. Not Draining and Rinsing the Beans: The liquid in canned beans is starchy and salty. Draining and rinsing them gives you control over the texture and saltiness of your final dish.
5. Forgetting to Shred the Chicken In-Bowl: Shredding the chicken directly in the slow cooker can be messy and might break up the beans. Taking it out to a board or plate is cleaner and gives you more control.

Storing Tips for the Recipe

This chili is arguably better on day two or three, making it a meal prep superstar.

• Refrigerating: Let the chili cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Freezing: This Crockpot White Chicken Chili freezes exceptionally well. Cool completely and portion into freezer-safe bags or containers, leaving about an inch of space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot. You can also reheat single portions in the microwave, stirring every 60 seconds. If the chili seems too thick after storage, stir in a splash of chicken broth or water to loosen it up.

Conclusion

This Crockpot White Chicken Chili recipe is more than just a meal; it’s a reliable kitchen friend. It’s there for you on the craziest days, promising a warm, hearty, and delicious dinner with almost no effort. It embodies everything I love about home cooking: simple ingredients, warm memories, and food that truly feels like home.

I hope this recipe finds its way into your regular rotation and brings as much comfort to your table as it does to mine. If you’re looking for a similar flavor profile without the slow cooker, my stovetop Creamy White Chicken Chili is a fantastic option. And if you give this one a try, I’d love to hear how it turned out! Share your photos or tell me your favorite topping combo in the comments. Don’t forget to tag @HarmonyMeal on Pinterest so I can see your cozy creations. Happy, easy cooking.

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