Recipe

Crockpot White Chicken Chili

A creamy, cozy slow cooker chili with tender shredded chicken, white beans, green chiles, corn, and a bright lime finish.

By Matt Campbell

•

4.8

A rustic bowl of creamy white chicken chili topped with cilantro, sliced jalapeno, and shredded cheese on a wooden table with a spoon beside it

Jump to Recipe

This is my kind of dinner: the slow cooker does the heavy lifting, your kitchen smells like you tried harder than you did, and the payoff is a creamy, comforting bowl with just enough zing to keep you coming back for one more bite. This crockpot white chicken chili is loaded with tender shredded chicken, white beans, green chiles, a little corn sweetness, and a finishing squeeze of lime that wakes the whole thing up.

It is a true weeknight hero, but it also holds its own for game day, potlucks, or any moment when you want something warm and low-drama.

A kitchen counter with bowls of diced onion, minced garlic, white beans, green chiles, corn, spices, and raw chicken laid out for making white chicken chili

Why It Works

Set-it-and-forget-it flavor: Slow cooking gives the chicken time to get tender and lets the spices bloom without babysitting.
Creamy without being heavy: Cream cheese melts in at the end for a silky texture, while lime keeps it bright.
Easy to customize: Make it mild, make it spicy, add veggies, or swap the beans based on what is in your pantry.
Great leftovers: It reheats like a dream and tastes even better the next day.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Freeze in freezer-safe containers for up to 3 months. Tip: dairy can sometimes separate after freezing, so if you are planning to freeze, you can hold the cream cheese and stir it in after reheating.

Reheat: Warm gently on the stovetop over medium-low heat, stirring often, or microwave in 60-second bursts. Add a splash of broth if it thickens up.

A glass meal prep container filled with leftover white chicken chili on a kitchen counter with a lid nearby

Common Questions

Can I use frozen chicken?

Most food-safety guidance recommends starting with thawed chicken in a slow cooker so it heats through quickly and evenly. Since heating performance can vary by appliance, it is also smart to check your slow cooker manufacturer’s guidance. If you forgot to thaw, use the stovetop or Instant Pot instead, then transfer to the slow cooker to keep warm.

How do I thicken crockpot white chicken chili?

Three easy options: (1) mash some of the beans right in the pot, (2) after shredding the chicken, cook on High with the lid slightly ajar to reduce (timing varies by slow cooker, plan on 20 to 40 minutes), or (3) stir in 1 to 2 tablespoons masa harina mixed with a little warm broth. You can thicken before or after adding the cream cheese, but I like doing it before the dairy so it stays extra smooth.

Do I have to add cream cheese?

Nope. It adds that cozy, creamy finish, but you can swap in sour cream or Greek yogurt at the end (off heat) or leave it out for a brothier chili.

What toppings go best?

My favorites: cilantro, shredded Monterey Jack, sliced jalapeno, diced avocado, tortilla strips, and extra lime wedges. A little hot sauce never hurt anybody either.

Can I make this dairy-free?

Yes. Skip the cream cheese and finish with a splash of full-fat coconut milk or a dairy-free cream cheese alternative. Keep the lime. It makes everything pop.

How do I know the chicken is done?

It should shred easily and reach an internal temperature of 165°F in the thickest part.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker (Crock-Pot)
Cutting board and knife
Can opener
Measuring spoons
Large spoon or ladle
Two forks (for shredding chicken)

This is the recipe I make when I want dinner to feel like I have my life together even if my day says otherwise. I have tossed everything in before work, come home to a house that smells like comfort, and then made it my own with a borderline irresponsible amount of lime and cilantro. It is forgiving, it is cozy, and it is exactly the kind of meal that makes everyone hover near the kitchen asking when it will be ready.

Crockpot White Chicken Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 6

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (or thighs)
1 medium yellow onion, diced
4 cloves garlic, minced
2 (15-ounce) cans cannellini beans or great northern beans, drained and rinsed
1 (4-ounce) can diced green chiles
1 cup frozen or canned corn (drained if canned)
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional but excellent)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
8 ounces cream cheese, cut into cubes
1 lime, juiced (plus wedges for serving)
1/2 cup chopped cilantro (optional, for serving)
Shredded Monterey Jack, sliced jalapeno, avocado, and tortilla strips (optional toppings)

A cutting board with diced onion, minced garlic, and small bowls of cumin, chili powder, oregano, salt, and pepper ready for cooking

Instructions

Load the slow cooker. Add the chicken, onion, garlic, beans, green chiles, corn, chicken broth, cumin, chili powder, oregano, smoked paprika (if using), salt, and pepper to the slow cooker. Stir to combine, then nestle the chicken under the liquid so it cooks evenly.
Cook. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is very tender and easily shreddable (and reaches 165°F in the thickest part).
Shred the chicken. Transfer the chicken to a plate and shred with two forks, or shred directly in the slow cooker if you like living a little. Return the shredded chicken to the pot.
Make it creamy. Add the cubed cream cheese. Cover and cook on High for 10 to 15 minutes, then stir well until fully melted and creamy. Depending on how cold your cream cheese is, full incorporation can take a few minutes of stirring. If a few small bits remain, give it a few more minutes and stir again.
Finish and taste. Stir in the lime juice. Taste and adjust salt, pepper, and lime. For more heat, add diced jalapeno, a pinch of cayenne, or hot sauce. (As written, this is mild-to-medium depending on your chili powder and green chiles.)
Serve. Ladle into bowls and top with cilantro, cheese, avocado, jalapeno, and crunchy tortilla strips.

Tips and Variations

Want it thicker? Mash about 1 cup of beans with a fork and stir back in. You can also reduce on High with the lid slightly ajar after shredding (timing varies by slow cooker, plan 20 to 40 minutes).
Rotisserie chicken shortcut: Cook everything (except cream cheese and lime) on High for 2 to 3 hours or Low for 4 to 6 hours. Stir in about 3 cups shredded rotisserie chicken plus the cream cheese for the last 20 to 30 minutes, just to warm through and get creamy.
Extra veggie add-ins: Add 1 diced bell pepper at the start, or stir in a few handfuls of baby spinach at the end until wilted.
Spicy version: Add 1 to 2 chopped chipotles in adobo (or 1 to 2 teaspoons adobo sauce) for smoky heat.
Stovetop finish option: If you want crisp edges on the chicken, quickly sear the chicken in a skillet before adding to the slow cooker. Totally optional, but tasty.

A cozy dinner table setting with two bowls of white chicken chili, lime wedges, cilantro, and tortilla strips in small bowls

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes