Easy Crockpot White Chicken Chili Recipe
I made this creamy, cozy crockpot white chicken chili on a rainy Tuesday and it immediately became the kind of dinner the whole family asks for again and again. It’s a simple slow-cooker recipe that turns boneless chicken, white beans, mild green chiles, and a few pantry spices into a silky, comforting chili finished with cream cheese and a squeeze of lime. Perfect for busy weeknights, potlucks, or a no-fuss weekend meal.
Why you’ll love this dish
This chili hits the sweet spot between comfort food and convenience. It’s mostly hands-off: throw everything into the slow cooker in the morning and come back to a rich, flavorful meal hours later. The white beans add body and protein without overpowering the dish, while cream cheese and heavy cream make the broth luxuriously creamy without the need for a roux.
- Budget-friendly: inexpensive pantry staples stretch a little chicken into multiple servings.
- Kid-friendly: mild heat from green chiles and warm, creamy texture appeal to picky eaters.
- Make-ahead friendly: it reheats beautifully for lunches or busy weeknights.
- Flexible: swap proteins, dairy, or beans to fit diets and what’s in your fridge.
“I love how it feels special but requires zero babysitting—just set it and forget it. The cream cheese finish makes this chili dangerously good.” — a quick reader review
How this recipe comes together
Quick overview before you cook:
- Layer raw chicken, beans, aromatics, chiles, broth, and spices in the slow cooker.
- Slow-cook until the chicken is tender and easily shreds (low 6–7 hours or high 3–4 hours).
- Remove and shred the chicken, then return it to the pot.
- Stir in softened cream cheese and heavy cream until silky and smooth.
- Serve with bright cilantro and lime for contrast.
This short roadmap helps you track progress: no sautéing required, no complicated steps—just assemble, cook, shred, and finish.
What you’ll need
- 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth (use low-sodium if preferred)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Notes/substitutions:
- Swap chicken thighs for juicier results and slightly richer flavor.
- For dairy-free, replace cream cheese with a dairy-free cream cheese and heavy cream with coconut cream (expect a subtle coconut note).
- Use rotisserie chicken to skip slow-cooking: add shredded cooked chicken in the last 30 minutes instead.
Step-by-step instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the drained white beans, diced green chilies, diced onion, minced garlic, and all the spices. Pour in the chicken broth. Stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. Chicken should reach 165°F and shred easily.
- Remove the chicken to a cutting board. Shred with two forks. Return the shredded chicken to the crockpot and stir.
- Turn the slow cooker to warm. Add the softened cream cheese in chunks and the heavy cream. Stir until the cream cheese melts and the chili is smooth and creamy.
- Taste and adjust salt, pepper, or lime juice. Serve hot, garnished with chopped cilantro and lime wedges.
Best ways to enjoy it
This chili is versatile—pair it to suit the mood:
- Classic bowl: top with cilantro, a squeeze of lime, diced avocado, and tortilla chips.
- Tex-Mex platter: serve with warm corn tortillas, pickled red onions, and shredded cheddar.
- Hearty sides: cornbread, rice, or a simple green salad balance the creaminess.
- For a lighter meal: serve over roasted spaghetti squash or with a side of lime-dressed slaw.
- Drinks: a crisp lager, zesty margarita, or an unoaked Chardonnay complements the dish.
How to store & freeze
- Refrigerate: Cool chili to room temperature no more than 2 hours after cooking. Store in an airtight container for 3–4 days.
- Reheat: Gently warm on the stovetop over medium-low, stirring occasionally. Add a splash of broth if it’s too thick. Heat until steaming and reach 165°F. Microwave in covered portions, stirring every minute.
- Freeze: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Thaw overnight in the fridge and reheat as above.
Food safety tip: always discard if left out more than 2 hours. Reheated leftovers should reach 165°F for safety.
Pro chef tips
- Soften cream cheese at room temperature for easier blending—cold chunks can clump.
- If you prefer a thicker chili, mash a cup of beans in the pot or stir in a small cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until thickened.
- For extra depth, sauté the onion and garlic in a tablespoon of oil until translucent before adding to the slow cooker. It’s optional but adds flavor.
- Use bone-in chicken for a richer broth—remove bones before shredding.
- To avoid curdling when using yogurt instead of cream, cool the chili slightly and fold the yogurt in off heat.
Recipe variations
- Spicy version: Add a diced jalapeño at the start, or stir in chipotle in adobo for smoky heat.
- White bean and turkey chili: Substitute shredded turkey for chicken—great with Thanksgiving leftovers.
- Vegetarian swap: Omit chicken and use an extra can of white beans plus cubed sweet potato or jackfruit; use vegetable broth and dairy-free cream.
- Southwest corn and poblano: Add 1 cup frozen corn and roasted poblano strips for sweetness and color.
- Lighter finish: Replace cream cheese and heavy cream with full-fat Greek yogurt stirred in off heat for tang and fewer calories.
Your questions answered
Q: Can I use frozen chicken breasts?
A: Yes—cook on low for an extra 30–60 minutes. Make sure internal temp reaches 165°F before shredding.
Q: Can I use dried beans instead of canned?
A: You can, but they must be pre-soaked and fully cooked before adding. Dried beans require much longer cooking to soften and won’t reach tenderness in the same time as canned.
Q: How can I make this less rich?
A: Substitute half-and-half for heavy cream or use plain Greek yogurt stirred in off heat (cool chili slightly first to prevent curdling). Reduce cream cheese or use light cream cheese.
Q: Is it okay to cook this on high?
A: Yes—high for 3–4 hours works. The low setting yields slightly more tender chicken and deeper flavor.
Q: How do I keep the chili from becoming too thin?
A: Mash some beans against the pot to thicken naturally. A cornstarch slurry or simmering with the lid off for 15–20 minutes also concentrates the broth.
Conclusion
If you loved this slow-cooker, creamy white chicken chili and want to explore other variations or award-winning takes, check out this contest-winning crockpot white chicken chili for a slightly different creamy approach. For another trusted slow-cooker version with helpful tips and photos, see this Slow Cooker White Chicken Chili (Creamy + Easy!).
Crockpot White Chicken Chili
Ingredients
Method
- Place the chicken breasts in the bottom of the crockpot.
- Add the drained white beans, diced green chilies, diced onion, minced garlic, and all the spices. Pour in the chicken broth. Stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. Chicken should reach 165°F and shred easily.
- Remove the chicken to a cutting board. Shred with two forks. Return the shredded chicken to the crockpot and stir.
- Turn the slow cooker to warm. Add the softened cream cheese in chunks and the heavy cream. Stir until the cream cheese melts and the chili is smooth and creamy.
- Taste and adjust salt, pepper, or lime juice. Serve hot, garnished with chopped cilantro and lime wedges.
