When the weather turns cool, nothing beats a bowl of creamy white chicken chili. This crockpot version is the ultimate dump and go dinner: tender shredded chicken, creamy white beans, and mild green chiles simmered low and slow until every spoonful tastes like pure comfort.
It is also one of the most searched fall recipes right now, and for good reason. You need about 10 minutes of prep in the morning, and dinner practically makes itself.
Why You Will Love This Recipe
- One pot and 10 minutes of prep, no browning needed
- Rich and creamy without any heavy cream
- Mild enough for kids, easy to spice up for heat lovers
- Tastes even better the next day, so it is great for meal prep
- Freezer friendly for easy future dinners
Ingredients
For the chili:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (4 oz) diced green chiles
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 3 cups low sodium chicken broth
- 4 oz cream cheese, softened and cut into cubes
- 1/2 cup frozen corn (optional)
- Juice of 1 lime
For serving:
- Shredded Monterey Jack cheese
- Sour cream
- Fresh cilantro
- Diced avocado
- Crispy tortilla strips
- Sliced jalapenos
How to Make White Chicken Chili in the Crockpot
- Load the slow cooker. Add the chicken, white beans, green chiles, onion, garlic, cumin, oregano, chili powder, salt, pepper, and chicken broth to a 6 quart slow cooker and give it a gentle stir.
- Cook low and slow. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
- Shred the chicken. Lift the chicken out of the cooker, shred it with two forks, and stir it back into the pot.
- Make it creamy. Stir in the cubed cream cheese and the corn. Cover and cook on HIGH for 15 to 20 more minutes, until the cream cheese melts completely into the chili.
- Finish and serve. Stir in the lime juice, taste, and add more salt if needed. Ladle into bowls and pile on your favorite toppings.
Tips for the Best White Chicken Chili
- Chicken thighs stay extra juicy if you prefer dark meat.
- Soften the cream cheese at room temperature first so it melts smoothly with no lumps.
- For a thicker chili, mash a cup of the beans with a fork before adding them.
- Like heat? Add a diced jalapeno with the onion or a pinch of cayenne.
- No slow cooker? Simmer everything in a Dutch oven for about 40 minutes, then stir in the cream cheese off the heat.
Storage and Freezing
Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool the chili completely and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently on the stove over medium low heat, stirring often. If the chili thickens in the fridge, loosen it with a splash of chicken broth.
What to Serve With White Chicken Chili
Warm cornbread, tortilla chips for scooping, or a simple green salad all pair perfectly. If you love cozy slow cooker dinners, try our crockpot chicken pot pie and crockpot chicken noodle soup next.
FAQs
Can I make white chicken chili on the stovetop? Yes. Simmer everything except the cream cheese and lime in a large pot for 30 to 40 minutes, shred the chicken, then stir in the cream cheese off the heat until melted.
Is white chicken chili spicy? This version is mild. The green chiles add flavor more than heat. Add jalapeno or cayenne if you want a kick.
Can I use rotisserie chicken? Yes. Skip the long cook time: simmer the beans, broth, and seasonings for 20 minutes, stir in shredded rotisserie chicken with the cream cheese, and heat through.
