Contest-Winning Crockpot White Chicken Chili
I first made this crockpot white chicken chili on a busy weeknight and the house smelled like a cozy taquería by the time we sat down. It’s a creamy, tender, slightly tangy chili that feels indulgent but is easy enough for a weekday. Use breasts or thighs depending on budget and texture preference — thighs stay juicier — and let a long, low slow-cook do the work. If you like a version with more richness, you’ll also enjoy this slow-cooker version that leans into extra creaminess.
Why you’ll love this dish
This recipe hits a sweet spot: minimal hands-on time, pantry-friendly ingredients, and big, crowd-pleasing flavor. It’s dairy-forward (cream cheese or sour cream) to make a silky broth, but the beans and green chiles give it body and brightness. It’s perfect for:
- Weeknight dinners when you want dinner ready without babysitting the stove.
- Game-day feeding — it stretches to serve a crowd.
- Family meals where picky eaters will often spoon a second bowl.
"Contest-worthy flavor with zero fuss — rich, bright, and every spoonful felt like home." — a happy tester
I also recommend the creamier spin in this cream cheese twist if you want a thicker, more velvety finish.
How this recipe comes together
Quick overview so you know what to expect:
- Soften aromatics (if your slow cooker can’t sauté) to build base flavor.
- Layer beans, chiles, spices, and raw chicken in the slow cooker.
- Add broth and cook long and low until the chicken is fall-apart tender.
- Shred the chicken in the pot, then swirl in cream cheese or sour cream for creaminess.
- Finish with lime and fresh cilantro; top any way you like.
This simple flow means most of the time is hands-off. If you want a slightly different technique, check an alternate easy crockpot method that emphasizes browning the chicken first for extra depth.
What you’ll need
- 1½–2 pounds boneless skinless chicken breasts or thighs (thighs stay moister)
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½–1 tsp chili powder (adjust for heat)
- Salt and black pepper to taste
- 4 oz cream cheese or ½ cup sour cream (softened)
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Optional: 1–2 jalapeños, seeded and sliced, for extra zip
- Optional toppings: shredded Monterey Jack or cheddar, tortilla chips, avocado, sliced green onions
Ingredient notes:
- Swap navy beans if you prefer a denser bean.
- Use low-sodium broth to control salt — canned beans add salt already.
- If dairy-free, use a full-fat coconut milk (stir in at the end) or a dairy-free cream cheese.
How to prepare it
- If your slow cooker lacks a sauté function, warm a splash of oil in a skillet over medium heat. Cook the chopped onion and garlic until translucent and fragrant, 3–4 minutes. This step deepens the base flavor.
- Put the drained beans, sautéed onion and garlic, diced green chiles, cumin, oregano, chili powder, and a generous grind of pepper into the slow cooker.
- Nestle the raw chicken pieces on top of the bean mixture. Pour the chicken broth over everything so the chicken is partially submerged.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. The chicken should be cooked through and easily shred with two forks.
- Remove the chicken onto a cutting board, shred it with forks, then return the shredded meat to the pot.
- Soften the cream cheese (or stir in sour cream) and blend into the chili until smooth and creamy. Taste and adjust with salt, more chili powder, or lime juice.
- Serve in bowls with chopped cilantro and your choice of toppings.
For another set of technique notes and timing tips, these award-winning tips offer tweaks to seasoning and finish.
Best ways to enjoy it
- Serve with warm corn or flour tortillas for scooping.
- Top with diced avocado, shredded cheese, crushed tortilla chips, and sliced green onions for texture contrasts.
- Pair with a simple side salad or cilantro-lime rice to make a fuller meal.
- For a lighter bowl, skip the cheese and add extra lime and fresh cilantro.
Plating idea: ladle the chili into wide bowls, add a dollop of sour cream, scatter cheese, and finish with crushed chips on one side — it gives every bite a different texture.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Gently warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if it has thickened. Microwave in 1-minute bursts, stirring between, until hot.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: dairy (especially sour cream) can separate after freezing; for best texture, stir in fresh sour cream or cream cheese after reheating.
Food safety: Don’t leave the chili at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use thighs if you want richer flavor and a moister texture. Breasts are leaner and still work well.
- Soften the cream cheese ahead of time (microwave 15–20 seconds) to avoid lumps when stirring it in.
- If you prefer a thicker chili, mash about a cup of beans against the side of the pot before adding the dairy.
- Add lime juice at the end — acid brightens the whole pot and balances the richness.
- For more depth, brown the chicken quickly in a hot skillet before adding to the slow cooker (optional).
If you like experimenting, try the techniques in this cream cheese-focused page for alternate finish ideas.
Creative twists
- Green chile & corn: Add a cup of frozen or fresh corn with the broth for sweetness.
- Spicy chipotle: Replace half the chili powder with chipotle powder for smoky heat.
- Low-carb: Omit the beans and add extra shredded chicken and diced green chiles; serve over cauliflower rice.
- Instant Pot: Use the sauté function for aromatics, then pressure-cook for 10–12 minutes with a natural release.
- Vegetarian: Omit chicken and use extra beans, roasted butternut squash, or jackfruit for texture; use vegetable broth.
Your questions answered
Q: Can I use frozen chicken?
A: Yes. Add about 30–60 minutes to the cook time on low; ensure the internal temperature reaches 165°F and the meat shreds easily.
Q: Can I make this dairy-free?
A: Swap in full-fat coconut milk or a dairy-free cream cheese. Add coconut milk at the end and warm gently; flavor will be slightly different but still creamy.
Q: Is it safe to shred the chicken in the slow cooker?
A: Yes — remove with tongs to shred on a cutting board to avoid burns, then return the shredded chicken to the pot. Use clean utensils to prevent cross-contamination.
Q: How can I reduce sodium?
A: Use low-sodium broth and rinse canned beans thoroughly. Hold off on extra salt until after the cream is added and you’ve tasted.
Conclusion
This Contest-Winning Crockpot White Chicken Chili is a weeknight hero: forgiving, flavorful, and easy to scale. If you want another slow-cooker perspective on a creamy white chili, see Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef for a closely related take. For more variations and an award-winning angle, check out Award-Winning White Chicken Chili Recipe which offers additional tips and crowd-pleasing tweaks.
Crockpot White Chicken Chili
Ingredients
Method
- If your slow cooker lacks a sauté function, warm a splash of oil in a skillet over medium heat. Cook the chopped onion and garlic until translucent and fragrant, about 3–4 minutes.
- Put the drained beans, sautéed onion and garlic, diced green chiles, cumin, oregano, chili powder, and a generous grind of pepper into the slow cooker.
- Nestle the raw chicken pieces on top of the bean mixture. Pour the chicken broth over everything so the chicken is partially submerged.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is cooked through and easily shreds with two forks.
- Remove the chicken onto a cutting board, shred it with forks, and return the shredded meat to the pot.
- Soften the cream cheese (or stir in sour cream) and blend into the chili until smooth and creamy. Taste and adjust with salt, more chili powder, or lime juice.
- Serve in bowls with chopped cilantro and your choice of toppings.
