This Crockpot White Chicken Chili is one of those cozy, set-it-and-forget-it meals that hits the spot every single time. It’s creamy, hearty, and has just the right amount of spice. I love how everything goes into the slow cooker, and a few hours later, you’ve got a warm, flavorful bowl of comfort waiting for you. No fancy steps, no fuss.
What You’ll Need
- 1.5 lbs boneless skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp black pepper
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, cut into cubes
- ½ cup sour cream
- Optional toppings: shredded Monterey Jack cheese, chopped cilantro, lime wedges, avocado, tortilla chips
Why I Love This Recipe
I’ve been making this white chicken chili for years, especially during chilly months or when I need something comforting but easy. It’s a go-to for family get-togethers, lazy Sundays, and cozy weeknights. Here’s why I keep coming back to it:
- All-day flavor with almost no work: Just toss it all in the crockpot!
- Creamy and satisfying: That mix of cream cheese and sour cream is magic.
- Great for meal prep: Makes a big batch and reheats like a dream.
- Balanced spice: Just enough heat without being too much.
- Freezer-friendly: It stores so well.
Servings & Cook Time
Serves: 6
Cook Time: 6–8 hours on Low or 4 hours on High
Macros (Per Serving)
Approximate values (based on 6 servings):
- Calories: 390
- Protein: 34g
- Carbs: 26g
- Fat: 17g
- Fiber: 6g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- Slow cooking breaks down the chicken, making it fall-apart tender.
- Beans and corn add texture and heartiness without needing cream or flour to thicken.
- Cream cheese emulsifies into the broth, making it creamy without curdling.
- Cumin, chili powder, and oregano bloom slowly over time, layering in rich flavor.
Common Mistakes
- Not draining the beans or corn: Makes the chili too watery.
- Adding dairy too early: Can curdle—always wait until the end.
- Undercutting the seasoning: Taste and adjust before serving.
- Not shredding the chicken well: You want it fully mixed for best texture.
- Overcooking: Too long and beans can get mushy, so set a timer!
What to Serve With
- Crusty bread or cornbread
- Tortilla chips for scooping
- Side salad with lime vinaigrette
- Sliced avocado or guacamole
- A wedge of lime for squeezing on top
FAQ
Can I use rotisserie chicken?
Yes! Just skip adding raw chicken and stir in shredded rotisserie chicken during the last hour of cooking.
Can I make this dairy-free?
Sure. Use dairy-free cream cheese and sour cream alternatives or leave them out—it’ll still be tasty, just less creamy.
Can I freeze leftovers?
Yep. Let it cool, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this on the stove instead?
Totally. Just simmer everything in a large pot for 30-40 minutes, then add the dairy and finish it off.
Pro Tips
- Use low-sodium broth so you can control the salt.
- Cut cream cheese into small cubes so it melts evenly.
- Wait to stir in sour cream until just before serving.
- Use a fork to shred the chicken right in the crockpot to keep clean-up easy.
- Add extra toppings like sliced jalapeños or hot sauce if you like more heat.
Tools Needed
- 6-quart slow cooker
- Cutting board
- Sharp knife
- Can opener
- Measuring spoons & cups
- Ladle
- Forks (for shredding chicken)
Substitutions & Variations
- Swap chicken breasts for chicken thighs if you want it extra juicy.
- Use pinto beans instead of one of the white beans.
- Add extra veggies like diced bell peppers or zucchini.
- Go spicy: use jalapeños or hot green chiles for a kick.
- Make it cheesy: stir in shredded cheese at the end.
Make Ahead Tips
- You can prep everything the night before: just layer it all (except cream cheese and sour cream) in the crockpot insert, cover, and refrigerate overnight.
- In the morning, pop it into the crockpot base and start cooking.
How to Make Crockpot White Chicken Chili
Step 1: Add Chicken and Veggies to Crockpot
Place 1.5 lbs boneless skinless chicken breasts in the crockpot. Add 1 diced onion, 3 cloves minced garlic, 1 (15 oz) can of corn (drained), 1 (4 oz) can diced green chiles, and both drained beans (15 oz each of great northern and cannellini).
Step 2: Add Seasonings and Broth
Sprinkle in 1 tsp salt, 1 tsp cumin, 1 tsp dried oregano, ½ tsp chili powder, and ½ tsp black pepper. Pour in 4 cups of low-sodium chicken broth over everything.
Step 3: Slow Cook
Cover and cook on Low for 6–8 hours or High for 4 hours until chicken is tender and cooked through.
Step 4: Shred the Chicken
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
Step 5: Add Cream Cheese and Sour Cream
Add 4 oz of cream cheese (cut into cubes) and ½ cup sour cream. Stir until everything is melted and creamy.
Step 6: Serve and Top
Ladle into bowls and top with shredded Monterey Jack cheese, chopped cilantro, lime wedges, crushed tortilla chips, and slices of fresh avocado.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Freeze up to 3 months. Thaw overnight and reheat gently to prevent the dairy from separating.
- Add a splash of broth if it thickens too much after storing.
Hope You Enjoy It!
This Crockpot White Chicken Chili is one of those recipes that just sticks with you. It’s easy, cozy, and full of flavor. Give it a try, then come back and leave a comment — I’d love to hear how it turned out or help with any questions you’ve got!
