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Crockpot White Chicken Chili

A creamy and comforting white chicken chili made in a slow cooker, perfect for busy weeknights and family meals.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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)

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the crockpot.
  2. 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.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours. Chicken should reach 165°F and shred easily.
  4. Remove the chicken to a cutting board. Shred with two forks. Return the shredded chicken to the crockpot and stir.
  5. 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.
  6. Taste and adjust salt, pepper, or lime juice. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

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. Use rotisserie chicken to skip slow-cooking: add shredded cooked chicken in the last 30 minutes instead.