I still remember the first time I made this Crockpot creamy white chicken chili: the house smelled like a warm, citrusy hug and everyone fought over the last bowl. It’s the kind of slow-cooker comfort food that’s creamy without being heavy, bright from lime and cilantro, and easy enough for a busy weeknight — or a crowd-pleasing dish for game day.

Why you’ll love this dish

This crockpot white chicken chili is a win because it combines convenience with flavor. Toss everything in the slow cooker, walk away, and come back to tender chicken, creamy beans, and a zesty finish from lime and cilantro. It’s budget-friendly (canned beans and pantry spices), kid-friendly if you keep the heat mild, and easy to scale up for potlucks.

“Velvety, tangy, and completely foolproof. Perfect for a no-fuss weeknight dinner.” — a satisfied home cook

The cooking process explained

Before you dive into the ingredients, here’s the quick process so you know what to expect:

Build a creamy, savory base in the crockpot with beans, broth, chiles, aromatics, spices, and cream cheese.
Nestle in the raw chicken so it cooks slowly and soaks up the flavors.
Slow-cook until chicken is tender, shred it in the pot, and finish with lime and cilantro for brightness.
This is mostly hands-off — you’ll do a little prep up front and a bit of shredding at the end.

What you’ll need

1 lb. chicken breasts or thighs (boneless, skinless) — thighs stay juicier; breasts work fine
1 (4 oz.) can diced green chiles
1 (15 oz.) can cannellini beans, drained
1 (15 oz.) can great northern beans, drained
2 tbsp fresh cilantro, chopped (plus more for garnish)
2 tbsp lime juice (fresh is best)
2 cups chicken broth
1 cup onion, chopped
3 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 tsp chili powder (use more for heat)
8 oz cream cheese, softened

Notes/substitutions:

Swap rotisserie chicken to cut cooking time — add shredded chicken in the last 30 minutes to meld flavors.
For a lighter version, use reduced-fat cream cheese or replace half the cream cheese with plain Greek yogurt (stir in at the end to avoid curdling).
If you want more texture, add a cup of frozen or fresh corn in the last 30 minutes.

Step-by-step instructions

Prep: Chop the onion, mince the garlic, juice the lime, and soften the cream cheese at room temperature. Drain and rinse the canned beans.
Combine the base: In the slow cooker, add the diced green chiles, both cans of drained beans, chopped onion, minced garlic, cumin, oregano, salt, pepper, chili powder, chicken broth, lime juice, cilantro, and the softened cream cheese. Stir to combine so the cream cheese is distributed.
Add the chicken: Nestle the raw chicken breasts or thighs into the mixture and press them down so they’re covered by the sauce and beans.
Cook: Cover and cook on LOW for 7 hours or HIGH for 4 hours. The chicken should reach an internal temperature of 165°F and be easy to shred.
Shred and finish: Remove the chicken and shred with two forks, or shred it directly in the slow cooker by breaking it up with two forks. Stir shredded chicken back into the chili so it absorbs the sauce.
Taste and adjust: Check seasoning — add more salt, lime, or chili powder if needed. Serve hot with sour cream and chips.

Best ways to enjoy it

Toppings: dollop with sour cream or plain Greek yogurt, sprinkle chopped cilantro, shredded cheddar or Monterey Jack, sliced avocado, and a squeeze of fresh lime. Crunchy tortilla chips or strips add a nice texture contrast.
Sides: cornbread, warm flour tortillas, or a simple green salad. For drinks, a light beer or margarita pairs well.
Presentation: ladle into bowls and garnish with chips or crispy tortilla strips for an attractive, family-style look.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature for no more than 2 hours before refrigerating.
Freezer: Freeze in airtight containers for up to 3 months. Portion into lunch-sized containers for easy thawing.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low, stirring frequently, until just simmering. Microwave in covered containers, stirring every 60–90 seconds to heat evenly. If the chili thickens after refrigeration, loosen with a splash of chicken broth or water.
Food safety: Ensure reheated chicken reaches 165°F before serving.

Pro chef tips

Softening cream cheese: Let it sit at room temperature 30 minutes before starting for smoother integration, or cube it so it melts faster in the crockpot.
Even melting: If you notice chunks of cream cheese after cooking, use an immersion blender for a few seconds to smooth the base (avoid pureeing the chicken).
Thickness control: Mash a few beans against the side of the pot with a spoon to thicken naturally. To thicken faster, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 15–20 minutes on HIGH.
Spice balance: Start with 1 tsp chili powder. Taste at the end and add more if you like it hotter. Add chopped jalapeño if you want fresh heat.
Timing: For the most tender chicken, use the LOW setting. For weeknight speed, cook on HIGH, or use pre-cooked rotisserie chicken added in the last 20–30 minutes.

Creative twists

Dairy-free: Replace cream cheese with 1 cup full-fat coconut milk and 1/2 cup cashew cream or a dairy-free cream cheese alternative. Add lime and cilantro for brightness.
Vegetarian: Omit chicken, add an extra can of beans and a mix of roasted squash or mushrooms for texture. Simmer until vegetables are tender.
Spicy southwest: Add a chipotle pepper in adobo or 1 tsp smoked paprika for smoky heat.
Tex-Mex bowl: Serve over rice or quinoa and top with pico de gallo, sliced radishes, and pickled onions.
Cheat’s quick version: Use shredded rotisserie chicken and instant pot for a fast alternative (sauté aromatics, add liquids and beans, then add chicken at the end).

Common questions

Q: Can I use frozen chicken?
A: Yes — but if you use frozen chicken, increase the HIGH time and check for doneness. It’s safer and more predictable to thaw chicken overnight first so it reaches 165°F reliably.

Q: How can I thicken the chili if it’s too soupy?
A: Mash a few beans to release starch, simmer uncovered for 15–20 minutes to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until thickened.

Q: Can I make this ahead for a party?
A: Absolutely. Make it a day ahead, refrigerate, and gently reheat before serving. Flavors often meld and improve overnight. If frozen, thaw overnight in the fridge before reheating.

Q: Is this dish freezer-friendly?
A: Yes. Cool completely, portion into airtight containers, and freeze up to 3 months. Thaw in the fridge overnight before reheating.

Q: What if I don’t have cream cheese?
A: Substitute with 1 cup heavy cream plus 1/2 cup plain Greek yogurt (stir in at the end), or use a dairy-free cream cheese alternative for a non-dairy option.

Conclusion

If you want more inspiration or a slightly different take on the crockpot creamy white chicken chili, check out this flavorful, contest-winning version: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. For another slow-cooker spin and serving ideas, this guide is helpful too: Crockpot Creamy White Chicken Chili – Amanda Cooks & Styles.

Enjoy the cozy, creamy comfort — and don’t forget the lime and cilantro at the end for the brightest flavor.