Go Back
A close-up shot of creamy white chicken chili in a light bowl, topped with shredded cheddar cheese, a dollop of sour cream, sliced green jalapeños, and fresh cilantro.

Crockpot White Chicken Chili

This creamy Crockpot White Chicken Chili is hearty, flavorful, and perfect for chilly days. Packed with tender chicken, white beans, and green chiles, it's an easy set-it-and-forget-it comfort meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

White Chicken Chili
  • 1.5 lb boneless skinless chicken breasts
  • 2 cans white beans drained and rinsed (15 oz each)
  • 1 can diced green chiles (4 oz)
  • 1 cup corn frozen or canned
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth low sodium preferred
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 4 oz cream cheese softened
  • 1/2 cup sour cream

Equipment

  • Crockpot
  • Mixing Spoon

Method
 

  1. Place chicken breasts, beans, green chiles, corn, onion, garlic, chicken broth, and spices into the Crockpot.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
  3. Remove the chicken, shred it with two forks, and return it to the Crockpot.
  4. Add cream cheese and sour cream. Stir well until melted and fully combined.
  5. Cook for an additional 15 minutes on low, stirring occasionally, until creamy. Serve warm with your favorite toppings like shredded cheese, cilantro, or avocado.

Notes

This chili is great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. To make it spicier, add a diced jalapeño or extra green chiles.