If you’re looking for the ultimate easy, cozy meal, this Creamy Crockpot White Chicken Chili is exactly what you need.
With just 10 minutes of prep time and no pre-cooking required, it’s the perfect recipe for busy weekdays, lazy weekends, or game day gatherings. Simply toss all the ingredients into your slow cooker, and let it do all the work while you kick back and relax.
The combination of tender chicken, creamy broth, white beans, green chiles, and zesty seasonings makes this dish incredibly hearty and satisfying. It’s rich, flavorful, and comforting without being overly heavy.
Even better, this chili is super customizable. You can tweak the spice levels, toppings, or even the thickness to match your preference. Plus, it’s a guaranteed crowd-pleaser — perfect for potlucks, parties, or a family dinner.
Whether you’re a slow cooker pro or a beginner, this recipe will quickly become a go-to favorite!
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- Servings: 6 -8 servings
- Calories: 305 kcal
Ingredients:
- 2 cans (4 ounces EACH) diced fire-roasted green chiles (we use mild), undrained
- 3/4 teaspoon ground oregano
- 1 tablespoon ground chili powder
- 1 tablespoon ground cumin
- 3/4 teaspoon paprika
- 1 can (10 ounces) green enchilada sauce (we use mild)
- 2 cans (15 ounces EACH) white (great Northern) beans, drained and rinsed
- 1 pound boneless skinless chicken thighs or breasts, thawed not frozen, cut into large pieces
- 1 can fire-roasted corn, drained
- 3-4 tablespoons fresh cilantro
- Freshly cracked pepper and fine sea salt
- 2 cups chicken broth or stock (I like stock best)*
- 1 package (8 ounces) cream cheese, softened
- Pick your favorite add-ins: sour cream (we use low fat), fresh lime juice, additional cilantro,
- fresh avocados, jalapeños, Monterey Jack cheese, tortilla strips
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Instructions:
1 ) In a 6 quart Crock-Pot® Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).
2 ) Add in the fire-roasted corn, diced fire-roasted green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.
3 ) Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
4 ) Remove the chicken from the crockpot and place in another bowl. Shred with two forks. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the Crock-Pot Slow Cooker.
5 ) Using a whisk, briskly whisk the cream cheese until it is smooth and completely incorporated. Add the shredded chicken back into the soup.
6 ) Serve with desired toppings. sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, Monterey Jack cheese, and/or tortilla strips.
Recipe Notes: Cook time will vary depending on which setting you use (low or high). *If you want this chili to be SUPER thick, just add one cup, but we like it best with 2 cups.
Pro Tips for the Best Crockpot White Chicken Chili
- Use boneless, skinless chicken breasts or thighs — thighs stay extra juicy.
- Drain and rinse canned beans before adding for the cleanest flavor.
- Set the slow cooker on LOW for the most tender chicken (about 6–8 hours).
- Shred the chicken inside the pot during the last 30 minutes to absorb all the flavor.
- Stir in softened cream cheese or heavy cream right before serving for extra creaminess.
- Add spice with jalapeños or a dash of cayenne if you like it hotter.
- Thicken if needed — mash a few beans or use a little cornstarch slurry.
- Top it off with avocado, shredded cheese, sour cream, fresh cilantro, or crushed tortilla chips.
- Use fresh lime juice to brighten the flavors before serving.
- Double the batch — it freezes beautifully for future easy meals.
FAQs:
Can I use frozen chicken in the crockpot?
- It’s safest to thaw chicken first for even cooking, but if needed, cook frozen chicken on HIGH and allow extra time.
How can I make crockpot white chicken chili spicier?
- Add diced jalapeños, green chile peppers, or a pinch of cayenne pepper.
Can I make this chili ahead of time?
- Yes! It reheats beautifully and actually tastes even better the next day as the flavors meld together.
Can I freeze leftover white chicken chili?
- Definitely! Let it cool, then freeze it in airtight containers for up to 3 months.
How do you thicken crockpot white chicken chili?
- Mash some of the beans with a fork or stir in a cornstarch and water slurry at the end.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 4 hours (high)
- Total Time: About 6–8 hours
- Calories per serving: Approx. 380 kcal
- Yield: 6 servings
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