Welcome to your new favorite weeknight meal! This comforting white chicken chili crockpot recipe brings together tender chicken, creamy beans, and a blend of savory spices for a truly satisfying dish. Preparing it in the crockpot means minimal effort and maximum flavor, making it perfect for busy schedules. Get ready for a rich, creamy, and hearty meal that will become a family staple.

Why You’ll Love This Crockpot White Chicken Chili

This easy white chicken chili crockpot recipe is designed to simplify your life without compromising on taste.

Effortless, Hands-Off Cooking: Simply add ingredients to your slow cooker, and let it do all the hard work.
Delicious, Creamy, and Flavorful: The blend of spices and cream cheese creates an incredibly rich and satisfying taste.
Hearty and Satisfying Family Meal: It’s packed with protein and fiber, ensuring everyone at the table feels full and happy.
Customizable with Simple Ingredients: Easily adjust spices or add extra vegetables to suit your family’s preferences.
Perfect for Meal Prep and Freezing: Make a large batch and enjoy leftovers or freeze portions for quick future meals.

Ingredients

Making a delicious white chicken chili crockpot starts with a few simple, wholesome ingredients. You likely have many of these staples in your pantry already. This recipe calls for boneless, skinless chicken breasts, but you can easily adapt it.

2½ cups low sodium chicken broth (divided)
1 can canned white kidney beans (540 ml or 19oz) drained and rinsed, divided
1 can sweet corn (341 ml or 12oz) drained
½ medium onion (finely diced)
1 can canned green chiles (127 ml or 4.3oz)
2 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
4 boneless skinless chicken breasts (about 2 lb)
4 oz cream cheese room temperature (125 grams) room temperature

Notes & Substitutions

You have flexibility with many of these ingredients. Feel free to use boneless, skinless chicken thighs instead of breasts for an even richer flavor. Cannellini beans are a great alternative if you can’t find white kidney beans. Remember that low sodium broth gives you more control over the salt content of your dish. For the creamiest chili, always opt for full-fat cream cheese. You can adjust the chili powder and cumin to make it milder or spicier.

Equipment

You don’t need much specialized equipment for this amazing white chicken chili crockpot recipe.

3-5 quart slow cooker (crockpot)
Blender or food processor
Cutting board
Sharp knife
Meat shredder claws or two forks
Ladle

Instructions

Follow these simple steps to create a hearty and comforting white chicken chili crockpot that your whole family will adore. This recipe is designed to be beginner-friendly and uses minimal hands-on time, perfect for busy weeknights.

Prepare the Thickening Base: In a blender or food processor, combine ½ cup of the chicken broth with ½ cup of the drained and rinsed white beans. Blend until the mixture is completely smooth. Pour this creamy mixture directly into your 3-5 quart slow cooker. This step helps to naturally thicken the chili.
Combine Remaining Ingredients: Add the remaining chicken broth and white beans to the slow cooker. Next, incorporate the drained sweet corn, finely diced onion, canned green chiles, minced garlic, chili powder, ground cumin, and salt. Stir all these ingredients together well to ensure they are evenly distributed.
Add Chicken: Gently nestle the boneless, skinless chicken breasts down into the liquid mixture in the slow cooker. Make sure the chicken is mostly submerged to cook evenly.
Slow Cook: Cover your crockpot with its lid. Cook the chili on the low setting for 4-5 hours, or on the high setting for 2-3 hours. The chicken should reach an internal temperature of 165 degrees F, and the onion should be tender.
The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (73.9°C) to ensure food safety.
The chicken should be cooked through in about 3 hours on low, but longer cooking helps the flavors meld.
Remove Chicken: Carefully remove the cooked chicken breasts from the slow cooker and set them aside on a clean plate or cutting board.
Melt Cream Cheese: Add the cubed, room temperature cream cheese directly into the chili remaining in the crockpot. Stir it gently until the cream cheese is fully melted and smoothly incorporated into the chili, making it wonderfully creamy. Cover the crockpot briefly to help it melt.
Shred Chicken: Using two forks or meat shredder claws, shred the cooked chicken breasts into bite-sized pieces. The chicken should be very tender and easy to shred.
Return Chicken and Adjust: Return the shredded chicken to the slow cooker and stir it into the creamy chili. Taste the chili and adjust seasonings as desired, adding more salt, cumin, or chili powder if needed.
Serve Warm: Ladle the hot white chicken chili crockpot into bowls and serve immediately with your favorite toppings.

Pro Tips & Troubleshooting

Achieving the perfect consistency and flavor in your slow cooker white chicken chili is simple with these tips.

Optimal Chili Thickness: The blended beans naturally thicken the chili. If you prefer it even thicker, you can mash a few more beans directly into the crockpot, or mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the hot chili during the last 30 minutes of cooking.
Perfectly Tender Chicken: Avoid dry chicken by not overcooking. Monitor the internal temperature. Remove chicken once it reaches 165°F; it will continue to cook slightly while resting.
Adjusting Spice Levels: For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder flavor, reduce the chili powder slightly.
Making Ahead for Busy Days: This chili is fantastic for making ahead. Prepare it the day before, then reheat gently on the stovetop or in the microwave. The flavors actually deepen overnight.

Serving, Storage & Variations

This white chicken chili crockpot is incredibly versatile, both in how you enjoy it and how you store it.

Serving Suggestions

Toppings: Offer a selection of shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, diced avocado, or crunchy tortilla chips.
Bread Pairings: Serve alongside warm cornbread muffins or crusty dinner rolls for dipping.
Side Dishes: A simple green salad or a scoop of white or brown rice can complement the chili beautifully.

Storage

Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in individual portions until warmed through. Add a splash of broth if it seems too thick.

Freezing

Method: Allow the chili to cool completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. Lay freezer bags flat for easy stacking.
Duration: Freeze for up to 3 months.
Thawing & Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave as directed above.

Variations

Spicier Version: Add finely diced jalapeños (seeded for less heat, unseeded for more) or a pinch of cayenne pepper with the other spices.
Vegetable Additions: Include diced bell peppers, zucchini, or mushrooms when you add the onion for extra nutrients and flavor.
Cheese Variations: Stir in shredded Monterey Jack or a blend of Mexican cheeses along with the cream cheese for an extra cheesy touch.
Smoky Flavor: A teaspoon of chipotle powder can add a wonderful smoky depth to your chili.

Nutrition Information

This white chicken chili crockpot is a hearty and wholesome meal. Here’s an estimated nutritional breakdown per serving.

Nutrition Name	Nutrition Value
Serving Size	525 grams
Calories	323 kcal
Carbohydrates	25 g
Protein	36 g
Fat	9 g
Saturated Fat	4 g
Trans Fat	0.01 g
Cholesterol	88 mg
Sodium	1295 mg
Fiber	8 g
Sugar	5 g
Unsaturated Fat	4 g

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

FAQ

Can I use frozen chicken? Yes, you can use frozen boneless, skinless chicken breasts in this white chicken chili crockpot. Increase the cooking time on low by about 1-2 hours, ensuring the chicken reaches 165°F.
How can I make this chili spicier? To add more heat, include a diced jalapeño or serrano pepper when adding the onion, or stir in a pinch of cayenne pepper with the other spices. A dash of your favorite hot sauce at the end also works well.
Can I make this on the stovetop or Instant Pot? While designed for the slow cooker, you could adapt it. For the stovetop, simmer ingredients for 30-45 minutes. For an Instant Pot, cook chicken and other ingredients on high pressure for 10-12 minutes, then shred chicken and stir in cream cheese.
What kind of white beans work best? White kidney beans (cannellini beans) or Great Northern beans are both excellent choices for their creamy texture and mild flavor in this chili.
How do I thicken the chili further? If you prefer a thicker chili, you can mash some of the whole beans against the side of the crockpot, or create a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it into the hot chili during the last 30 minutes.
Can I add other vegetables? Absolutely! Diced bell peppers, zucchini, or even a handful of spinach can be added with the other vegetables during the initial cooking phase for extra nutrition and flavor.

Conclusion

This easy white chicken chili crockpot recipe truly delivers on simplicity, flavor, and comfort. It’s the perfect solution for busy parents and beginners looking for a hearty, hands-off meal that tastes like you spent hours in the kitchen. We hope you and your family enjoy this creamy, delicious chili as much as we do. Give it a try soon! Don’t forget to rate this recipe and share your experience in the comments below!