Why You’ll Love This Recipe

Crockpot White Chicken Chili is a comforting and flavorful dish made with tender chicken, creamy beans, and a blend of spices, all slow-cooked to perfection. This hearty meal is incredibly easy to prepare—just set it and forget it—making it perfect for busy weeknights or cozy weekends. It’s creamy, mildly spicy, and packed with protein, offering a delicious twist on traditional chili.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breast or thighswhite beans (such as Great Northern or cannellini)chicken brothgreen chiliesoniongarlicground cuminoreganochili powdercream cheeseheavy cream or sour creamlime juicefresh cilantrooptional toppings: shredded cheese, avocado, jalapeños, tortilla strips

directions

Place the chicken breasts at the bottom of the crockpot.

Add the drained white beans, green chilies, chopped onion, minced garlic, and all the spices (cumin, oregano, chili powder).

Pour in the chicken broth and stir to combine.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.

Remove the chicken and shred it with two forks, then return it to the crockpot.

Stir in the cream cheese and heavy cream (or sour cream) until melted and the chili is creamy.

Add lime juice and fresh chopped cilantro, stirring well.

Adjust seasoning to taste and let everything heat through for another 10–15 minutes.

Serve hot with your favorite toppings.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 6–8 hours (low) or 3–4 hours (high)
Finishing time: 15 minutes
Total time: 6–8 hours 15 minutes

Variations

Use rotisserie chicken for a shortcut—add it during the last hour.

Add corn kernels for a pop of sweetness and color.

Use half-and-half instead of cream for a lighter version.

Add diced jalapeños or cayenne pepper for extra heat.

Make it dairy-free by skipping the cream cheese and using coconut milk.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.
Freeze for up to 3 months in freezer-safe containers—thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken?

Yes, but ensure it’s fully cooked and reaches a safe internal temperature. Cooking time may increase.

Is this chili spicy?

It’s mildly spicy. Adjust the heat level by modifying the amount of green chilies or chili powder.

Can I use canned beans?

Absolutely, just be sure to drain and rinse them before adding to the crockpot.

Can I make this vegetarian?

Yes, substitute chicken with extra beans or tofu and use vegetable broth.

What if my chili is too thick?

Add a bit more broth or water until the desired consistency is reached.

What kind of toppings go well with this?

Shredded cheese, sour cream, diced avocado, fresh cilantro, and tortilla strips are all great options.

Can I use a different kind of meat?

Yes, turkey or pork can be used as alternatives to chicken.

Do I need to sauté the onions first?

Not necessary in a crockpot recipe, but sautéing can add depth of flavor.

Can I double the recipe?

Yes, just make sure your crockpot has enough capacity.

How long does it last in the freezer?

Up to 3 months when stored in an airtight, freezer-safe container.

Conclusion

Crockpot White Chicken Chili is the ultimate combination of ease, flavor, and comfort. With minimal prep and maximum reward, it’s the perfect go-to recipe for any occasion. Whether you’re feeding a crowd or meal prepping for the week, this creamy, cozy chili is sure to satisfy every time.