Crockpot White Chicken Chili – Cozy, Creamy, and Weeknight Easy

This Crockpot White Chicken Chili is the kind of comforting bowl you crave on a chilly night. It’s hearty without being heavy, creamy without a ton of cream, and full of bright Southwestern flavor. Everything simmers low and slow while you go about your day, and by dinner you’ve got tender chicken, soft beans, and a silky broth.

The toppings are half the fun—think lime, cilantro, avocado, and crunchy tortilla chips. It’s simple, reliable, and great for feeding a crowd or stocking your fridge for the week.

Crockpot White Chicken Chili - Cozy, Creamy, and Weeknight Easy

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (or thighs for extra richness)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles (mild or hot)
• 2 cans (15 ounces each) white beans such as cannellini or Great Northern, drained and rinsed
• 3 cups low-sodium chicken broth
• 1 cup frozen corn (optional but nice for sweetness)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional, for citrusy notes)
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped
• Toppings: sliced avocado, shredded Monterey Jack or pepper jack, tortilla chips, extra lime wedges, jalapeño slices

Instructions

 

• Load the crockpot: Add onion, garlic, green chiles, white beans, corn, cumin, oregano, chili powder, coriander, cayenne (if using), salt, and pepper. Pour in the chicken broth and stir to combine.
• Nestle in the chicken: Place chicken breasts (or thighs) on top. They’ll cook gently and soak up flavor as they simmer.
• Set and forget: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
• Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return it to the slow cooker.
• Make it creamy: Stir in the cream cheese and sour cream (or Greek yogurt) until fully melted and smooth. You can cover and let the residual heat do the work for 10–15 minutes.
• Brighten it up: Stir in lime juice and a handful of cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
• Serve: Ladle into bowls and top with avocado, cheese, tortilla chips, jalapeño, and more cilantro. Add a squeeze of lime for extra zip.

Why This Recipe Works

This slow cooker chili builds layers of flavor without extra effort. Chicken cooks gently until it shreds easily, which gives the chili body and richness.

Canned green chiles and spices bring warmth and depth without being too spicy. A touch of creaminess at the end rounds everything out and makes it feel special. It’s a flexible formula that welcomes swaps and pantry shortcuts.

What You’ll Need

• 2 pounds boneless, skinless chicken breasts (or thighs for extra richness)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles (mild or hot)
• 2 cans (15 ounces each) white beans such as cannellini or Great Northern, drained and rinsed
• 3 cups low-sodium chicken broth
• 1 cup frozen corn (optional but nice for sweetness)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional, for citrusy notes)
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped
• Toppings: sliced avocado, shredded Monterey Jack or pepper jack, tortilla chips, extra lime wedges, jalapeño slices

Instructions

1. Load the crockpot: Add onion, garlic, green chiles, white beans, corn, cumin, oregano, chili powder, coriander, cayenne (if using), salt, and pepper.

   Pour in the chicken broth and stir to combine.

2. Nestle in the chicken: Place chicken breasts (or thighs) on top. They’ll cook gently and soak up flavor as they simmer.
3. Set and forget: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
4. Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return it to the slow cooker.
5. Make it creamy: Stir in the cream cheese and sour cream (or Greek yogurt) until fully melted and smooth.

   You can cover and let the residual heat do the work for 10–15 minutes.

6. Brighten it up: Stir in lime juice and a handful of cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
7. Serve: Ladle into bowls and top with avocado, cheese, tortilla chips, jalapeño, and more cilantro. Add a squeeze of lime for extra zip.

Keeping It Fresh

White chicken chili keeps well and tastes even better the next day.

Store it in airtight containers in the fridge for up to 4 days. For longer storage, freeze in meal-size portions for up to 3 months.

Reheating tip: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. If you used Greek yogurt, avoid boiling to prevent curdling.

Make-ahead: Add all ingredients except the dairy and lime to a freezer bag.

Freeze flat, then thaw and cook. Stir in the creaminess and lime at the end.

Why This is Good for You

This chili offers a balanced mix of protein, fiber, and healthy fats. Chicken provides lean protein for staying power.

White beans bring fiber to support digestion and help keep you full. The spices and green chiles add flavor without excess calories or sugar.

Using Greek yogurt instead of all sour cream boosts protein and reduces saturated fat. Corn and lime brighten the bowl with a little vitamin C and antioxidants.

It’s comfort food with some solid nutrition behind it.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken happens when it goes too long on High. If you can, choose Low and give it the time it needs.
• Skipping the salt check: Broths and beans vary in saltiness. Taste at the end and adjust so the flavors pop.
• Adding dairy too early: Wait until after shredding the chicken.

  High heat can cause separation or a grainy texture.

• Going too thick or too thin: If it’s thick, add a splash of broth. If it’s thin, mash a few beans with the back of a spoon to thicken naturally.
• One-note flavor: Lime and cilantro at the end lift everything. Don’t skip that final squeeze and sprinkle.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken and cook everything else first.

  Stir in the chicken with the dairy at the end to warm through.

• Dairy-free: Skip cream cheese and sour cream. Blend 1 cup of the cooked beans with some broth and stir it back in for creaminess. Add a splash of coconut milk if you like.
• Extra veggies: Add diced bell pepper, poblano, or zucchini at the start.

  Stir in chopped spinach or kale in the last 10 minutes.

• Heat lovers: Use hot green chiles, add more cayenne, or finish with chopped pickled jalapeños.
• Thighs over breasts: Chicken thighs stay juicy and forgiving, especially on High.
• Bean swap: Try navy beans or pinto beans for a different texture. You can also add a can of hominy for a chewy bite.
• Cheesy finish: Stir in a handful of shredded pepper jack at the end for extra richness and spice.
• Pressure cooker: In an Instant Pot, cook everything (except dairy and lime) on High Pressure for 12 minutes, natural release 10 minutes. Shred, stir in dairy and lime, and serve.

FAQ

Can I make this on the stovetop?

Yes.

Sauté the onion and garlic in a bit of oil, add spices, then stir in beans, chiles, corn, broth, and chicken. Simmer covered for about 20–25 minutes until the chicken is cooked through. Shred, return to the pot, and stir in the dairy and lime.

How do I thicken the chili without dairy?

Mash some of the beans against the side of the pot or blend a cup of the soup and stir it back in.

A tablespoon of instant masa harina also adds body and a subtle corn flavor.

Is this spicy?

It’s typically mild if you use mild green chiles and skip the cayenne. For heat, add cayenne, hot chiles, or top with jalapeños and pepper jack.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding it to a slow cooker. If you only have frozen chicken, use an Instant Pot or thaw it in the fridge overnight.

What’s the best topping combo?

Try a handful of crushed tortilla chips, a sprinkle of pepper jack, avocado slices, cilantro, and a big squeeze of lime.

It adds crunch, creaminess, and brightness in every bite.

How can I make it lighter?

Use Greek yogurt instead of sour cream and reduce or skip the cream cheese. Stick with chicken breasts, and load up on veggies like zucchini or spinach.

What if I don’t have green chiles?

Use a small can of salsa verde or roasted tomatillo salsa. You can also sub diced jalapeños (seeded for less heat) and a splash of lime.

Can I double the recipe?

Yes, as long as your slow cooker can handle the volume.

Aim to keep it under three-quarters full for even cooking. You may need an extra 30–45 minutes on Low.

In Conclusion

Crockpot White Chicken Chili is a weeknight win: simple to prep, big on flavor, and endlessly customizable. It’s the kind of meal that welcomes whatever’s in your pantry and still tastes like you planned it.

Keep the basics the same, tweak the heat and toppings to your taste, and let the slow cooker do the rest. One pot, cozy bowls, and happy eaters—every time.