This crockpot white chicken chili is your new weeknight MVP. It’s hearty, creamy, and slow-cooked to perfection with barely any prep. Just toss everything in the pot and let your kitchen fill with cozy, chili-simmering goodness.
Why This Crockpot Chili Works
What makes this chili a repeat favorite? It’s the hands-off ease, rich flavor, and creamy finish that tastes like you worked all day (but didn’t). Here’s why we keep coming back to it:
- Dump and Go: No sautéing required.
- Creamy & Comforting: Slow-cooked white beans, chicken, and broth meet cream cheese at the end.
- Perfect for Meal Prep: Makes enough for lunch leftovers or freezer-friendly portions.
- Crowd Friendly: Great for game days, potlucks, or picky eaters.
Ingredients You’ll Need
Everything goes right into the slow cooker:
- Chicken Breasts – Boneless and skinless for easy shredding.
- White Beans – Creamy cannellini or Great Northern.
- Corn – Fresh, frozen, or canned (drained).
- Green Chiles – Mild heat and zesty flavor.
- Onion & Garlic – Chopped, no need to pre-cook.
- Chicken Broth – Builds that savory base.
- Cream Cheese – Added at the end for that signature richness.
- Spices – Cumin, chili powder, oregano, salt, pepper.
How to Make Crockpot White Chicken Chili
Here’s the simple breakdown:
- Load the Pot: Add chicken, beans, corn, green chiles, onion, garlic, broth, and spices to the slow cooker. Stir.
- Cook Low and Slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4.
- Shred & Stir: Shred the chicken with two forks and return it to the pot. Stir in cubed cream cheese until smooth and creamy.
- Serve: Spoon into bowls and top with avocado, cilantro, shredded cheese, or tortilla strips.
Tips and Variations
- Make It Spicy: Add jalapeños or hot sauce to taste.
- Use Rotisserie Chicken: Stir it in during the last hour of cooking.
- No Dairy?: Sub with dairy-free cream cheese or omit for a lighter version.
- Add a Fresh Finish: Stir in fresh lime juice or cilantro right before serving.
Serving Ideas
Toppings
Think shredded cheese, sour cream, chopped green onion, lime wedges, or avocado.
On the Side
Cornbread muffins, tortilla chips, or a crunchy slaw are perfect companions.
Leftover Love
Serve it over rice or baked potatoes the next day—or freeze it for a no-cook night down the road.
Crockpot White Chicken Chili
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~6 hours 10 minutes
Servings: 6
This crockpot white chicken chili is hearty, creamy, and slow-cooked to perfection with barely any prep. Just toss everything in the pot and let your kitchen fill with cozy, chili-simmering goodness.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned and drained)
- 1 can (4 oz) diced green chiles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 block (8 oz) cream cheese, cubed
Instructions
- Add chicken, beans, corn, green chiles, onion, garlic, broth, and spices to the crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in cream cheese until fully melted and chili is creamy.
- Taste and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, avocado, lime wedges, or cilantro.
Notes
Leftover Remix: Spoon over baked potatoes or turn it into chili nachos.
Spicy Twist: Add jalapeño or hot sauce if you want extra heat.
Time Saver: Use rotisserie chicken—add it in the last hour of cooking.
Dairy-Free: Use non-dairy cream cheese or skip it for a brothier finish.
