Crockpot White Chicken Chili Recipe

Today I’m bringing you a truly luscious and creamy chili that requires almost zero effort, thanks to the magic of the slow cooker! This Crockpot White Chicken Chili is my absolute favorite way to conquer a busy weeknight. It’s packed with tender chicken, savory beans, a subtle kick of green chilies, and a wonderfully silky, creamy broth that makes every spoonful feel like comfort food heaven. Toss everything in the pot, set it, and come back hours later to a perfect meal—trust me, this one’s a game-changer.

Why You’ll Love This Recipe

• Ultimate Comfort Food: This isn’t just soup; it’s a rich, hearty chili that perfectly warms your soul on a chilly day (or any day, really!).
• The Power of the Crockpot: It’s practically hands-off cooking! Just 10 minutes of prep, and your slow cooker does the heavy lifting, giving you back hours of your day.
• Creamy Without the Heavy Cream: We achieve that wonderful, thick texture by stirring in cream cheese and sour cream at the end. It melts beautifully into the broth, adding richness without being heavy.
• High-Protein & Flavorful: Loaded with lean chicken and protein-rich beans, this recipe tastes amazing and keeps you feeling satisfied.

Ingredients

All you need for this incredible White Chicken Chili is about 10 minutes of chopping and gathering! But first, let’s talk about the stars of the show and why we use them:

• Boneless, Skinless Chicken Breasts: This is our hearty, lean protein base. They cook beautifully right in the chili broth and shred easily once tender.
• Onion and Garlic: The classic dynamic duo! They create the essential savory aromatic base for the entire dish. Don’t skip the fresh garlic for that deep flavor.
• Great Northern or Cannellini Beans: These white beans are buttery and mild, helping to thicken the chili while providing texture and fiber. Remember to drain and rinse them!
• Diced Green Chilies: The key to that signature “white chili” flavor! They add a mild, earthy heat without being spicy—just a lovely warmth.
• Frozen or Canned Corn: Brings a pop of sweetness and a nice chewiness that contrasts beautifully with the savory broth.
• Low-Sodium Chicken Broth: This is the liquid base for our chili. Using low-sodium allows us to control the final saltiness.
• Ground Cumin, Chili Powder, Oregano, and Ground Coriander: The seasoning blend that creates that complex, cozy, chili flavor. Cumin is a must for warmth!
• Salt and Black Pepper: Essential flavor enhancers! We start with a base amount, but you should always taste test before serving to adjust.
• Cream Cheese (Softened): The secret weapon for incredible creaminess! It melts right into the broth, making it thick, rich, and velvety.
• Sour Cream or Greek Yogurt: Added at the end with the cream cheese, this provides a nice tangy finish and boosts that signature creamy texture.
• Lime Juice: That little squeeze of fresh acid at the end is crucial! It brightens all the slow-cooked flavors and makes the whole dish sing.
• Fresh Cilantro and Avocado Slices: The perfect, fresh, and visually appealing garnishes to finish the bowl.

Note: The exact measurements for all ingredients will be provided right under the article in the recipe card!

How to Make the Crockpot White Chicken Chili

This recipe truly couldn’t be easier. Once the prep is done, your slow cooker takes over, leaving your kitchen smelling absolutely amazing!

Step 1: Load the Slow Cooker

Place the chicken breasts in the bottom of your crockpot. Toss in the diced onion, minced garlic, the drained and rinsed beans, green chilies, corn, and the chicken broth. Sprinkle in the cumin, chili powder, oregano, coriander, salt, and pepper.

Step 2: Set and Cook

Give everything a gentle stir to combine, making sure those chicken breasts are submerged in the broth. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is super tender and shreds easily.

Step 3: Shred the Chicken and Add Creaminess

Carefully remove the cooked chicken from the crockpot and place it on a cutting board. Use two forks to shred it quickly (it should practically fall apart!). Return the shredded chicken to the crockpot. Now, stir in the softened cream cheese and the sour cream (or Greek yogurt). Keep stirring until the mixture is beautifully creamy and fully blended into the chili broth.

Step 4: Warm Through and Brighten

Let the chili cook for an additional 10-15 minutes to ensure the creamy additions are fully warmed through. Right before you’re ready to serve, stir in the fresh lime juice to add that essential bright, zesty lift.

Step 5: Garnish and Serve

Ladle the hot chili into bowls. Don’t forget the fun part—garnish lavishly with chopped cilantro, creamy avocado slices, or some crunchy tortilla chips!

Pro Tips for Making the Recipe

• Shredding Hack: If you hate shredding chicken with forks, place the cooked chicken in a large bowl and use a hand mixer on low speed for about 30 seconds. It shreds the chicken perfectly in seconds!
• Taste and Adjust: After you add the cream and lime juice, always taste the broth. You might want to add a pinch more salt, a dash more cumin, or even another squeeze of lime to hit your perfect flavor balance.
• Soften the Cream Cheese: Make sure your cream cheese is truly softened! If you use it straight from the fridge, it will create small lumps in your chili. Take it out 30 minutes before you start.
• Make it Spicier: If you love heat, add a pinch of cayenne pepper with the spices, or throw in a finely diced jalapeño with the onion and garlic at the start.

How to Serve

This chili is a star on its own, but the toppings are what really take it over the top!

• Classic Toppings: Offer a bowl full of chopped fresh cilantro, diced avocado, a dollop of extra sour cream or Greek yogurt, and some crunchy tortilla chips or strips.
• Cheesy Goodness: Sprinkle the top with some shredded Monterey Jack, Colby, or Pepper Jack cheese right before serving.
• Side Pairing: Pair a big bowl of chili with a light, crisp side salad or some buttery cornbread for dipping!

Make Ahead and Storage

This is one of those recipes that genuinely tastes even better the next day! It’s perfect for meal prep.

Storing Leftovers

Allow the chili to cool completely, then transfer it to an airtight container. It can be stored safely in the refrigerator for up to 3–4 days.

Freezing

White chicken chili freezes beautifully! Once completely cooled, transfer it to freezer-safe bags or containers (leaving a little headspace). Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat single servings easily in the microwave. For a large batch, reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of broth or water if it seems too thick.

FAQs

1. Can I use a different cut of chicken for this chili?

Absolutely! You can easily swap the chicken breasts for boneless, skinless chicken thighs. Thighs are naturally fattier and will result in an even more tender, succulent shred of chicken. The cooking time should remain roughly the same, but always ensure the chicken is falling-apart tender before shredding.

2. Why did my chili look too soupy before I added the cream cheese?

Since this is a broth-based chili that uses the starch from the beans to thicken, it will naturally look quite liquidy while cooking. The magic happens in Step 5! Once you shred the chicken (which adds volume) and stir in the cream cheese and sour cream/yogurt, the fat emulsifies and the chili transforms into that creamy, thick texture you’re looking for. Don’t worry about the liquid until you’ve added the final creamy ingredients.

3. I don’t have a crockpot. Can I make this on the stovetop?

Yes, you can! Use the same ingredients, but chop the chicken into 1-inch pieces before starting. Sauté the onion and garlic in a large pot, then add the chicken and cook until browned. Add the remaining ingredients (except cream cheese, sour cream, and lime) and bring to a simmer. Cover and let it simmer gently for about 45-60 minutes, or until the chicken is cooked through. Then proceed with the final creamy additions and lime juice.

4. Can I make this chili lighter or dairy-free?

To make this chili lighter, you can skip the cream cheese and sour cream entirely, though the texture will be thinner (more like a soup). To keep the creaminess while remaining dairy-free, you can try stirring in a few tablespoons of a dairy-free cream cheese alternative or using full-fat coconut milk (start with 1/4 cup) instead of sour cream/Greek yogurt at the end.