Crockpot White Chicken Chili Recipe
Jump to Recipe·4 from 76 reviews

If you’re looking for a comforting, flavorful, and downright addictive meal that requires minimal hands-on time, this Crockpot White Chicken Chili Recipe is your new best friend. It’s a creamy, lightly spicy chili packed with tender shredded chicken, hearty beans, and fresh herbs, all slowly simmered to develop deep, rich flavors. Whether you’re feeding a crowd or craving cozy solo dinners, this recipe delivers an incredible balance of warmth and zest that will have everyone asking for seconds. Plus, it’s perfect for busy days when you want home-cooked goodness with zero fuss.

/Imagine a clean, bright white surface with an artful flat lay arrangement of the main ingredients for a hearty Crockpot White Chicken Chili. Centered are plump boneless skinless chicken breasts, raw and fresh with a subtle sheen. Surrounding the chicken are three open cans showing their contents: creamy white Great Northern beans, vibrant yellow creamed corn, and bright red petite diced tomatoes (drained). Nearby, a large diced yellow onion with glossy translucent pieces contrasts with a freshly minced heap of garlic cloves and a small pile of minced seeded jalapeño, both fresh and aromatic. An opened can of mild diced green chilies reveals its green bits. A medium chicken bouillon cube rests unwrapped nearby. Small scattered piles of spices—cumin, chili powder, ancho chili powder, smoked paprika, dried oregano, and salt—are artistically arranged in miniature wooden spoons or little ceramic bowls, their rich reds, tans, and browns adding warm earth tones. A small bowl holds softened cream cheese with a smooth, creamy texture. A bunch of fresh cilantro leaves adds a pop of bright green freshness, with a quarter cup portion delicately fanned out. A measuring cup of reduced sodium chicken broth, golden and clear, sits at the edge. Two tablespoons of fine white cornstarch in a small dish complete the array. The composition is balanced with plenty of negative space, styled with natural light casting soft shadows to enhance texture and color vibrancy. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

This Crockpot White Chicken Chili Recipe uses simple ingredients that come together beautifully to create layers of flavor, texture, and a pop of color. Each element plays a starring role, from the creamy beans and rich cream cheese to the fresh jalapeño and cilantro that brighten the dish up.

  • 1 pound boneless skinless chicken breasts: The tender protein base that soaks up all the delicious spices while cooking.
  • 3 (14.5 ounce) cans Great Northern beans (divided, rinsed and drained): These add a creamy texture and gentle earthiness that complements the chicken perfectly.
  • 2 cups reduced sodium chicken broth: Keeps the chili moist and infuses gentle savory notes throughout.
  • 1 large yellow onion (diced): Adds a sweet, aromatic foundation to the dish.
  • 1 (8 ounce) can mild diced green chilies: Provides subtle heat and a fresh, slightly tangy flavor.
  • 1 (15 ounce) can canned petite diced tomatoes (drained): Adds a hint of acidity and vibrant color.
  • 1 (15 ounce) can creamed corn: A secret ingredient that contributes silky texture and subtle sweetness.
  • 1 jalapeño (seeded and minced): Brings a mild kick that can be adjusted to your taste.
  • 4 cloves garlic (minced): Offers a pungent, savory depth that enriches every spoonful.
  • 1 chicken bouillon cube: Amplifies the chicken flavor intensely and enhances the broth.
  • 2 teaspoons cumin: Adds smoky warmth and complexity.
  • 1½ teaspoon chili powder: Delivers classic chili spice flavor without overwhelming heat.
  • 1 teaspoon ancho chili powder: Brings a subtle fruity smokiness that’s utterly delicious.
  • 1 teaspoon salt: Balances all the flavors perfectly.
  • ½ teaspoon smoked paprika: Infuses a gentle smoky aroma and rich color.
  • ½ teaspoon dried oregano: Adds an earthy, herbaceous note to round out the spice profile.
  • 2 tablespoons cornstarch: Thickens the chili to a luscious consistency without heaviness.
  • 4 ounces cream cheese (softened, preferably ⅓ less fat): Makes the chili irresistibly creamy and comforting.
  • ¼ cup cilantro: A fresh herb kick that brightens the finished dish and adds color.

How to Make Crockpot White Chicken Chili Recipe

Step 1: Combine the Base Ingredients

Start by placing the chicken breasts in your slow cooker and layering in two cans of the rinsed and drained Great Northern beans. Pour in the chicken broth and add the diced yellow onion, mild green chilies, drained petite diced tomatoes, creamed corn, minced jalapeño, and garlic. Then crumble the chicken bouillon cube over the top and sprinkle all the spices—cumin, chili powder, ancho chili powder, salt, smoked paprika, and oregano. Give everything a good stir to make sure those flavors start mingling evenly.

Step 2: Let the Slow Cooker Work Its Magic

Set your crockpot on LOW and cook for 6 to 8 hours, or switch to HIGH for 3 to 4 hours if you’re short on time. The goal here is to gently cook the chicken until it becomes so tender that shredding it is effortless. The slow simmer helps all those spices and veggies release their flavors, melding into a comforting, aromatic base.

Step 3: Shred the Chicken

When the cooking time is up, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker. This step ensures every bite has tender chicken spread throughout the chili, making the texture wonderfully satisfying and consistent.

Step 4: Blend the Creamy Puree

Now, add the remaining can of rinsed beans, cornstarch, softened cream cheese, and fresh cilantro to a blender along with one cup of the hot broth from the slow cooker. Blend this mixture until silky smooth, then pour it back into the crockpot. Stir it in thoroughly and let the chili cook on HIGH for an extra 30 minutes. This not only thickens the chili but brings out a rich, creamy depth that takes this dish from great to unforgettable.

Step 5: Final Seasoning and Serving Prep

Before serving, taste your chili and adjust the seasoning with salt, pepper, and if you like, a dash of your favorite hot sauce for an extra kick. Top each bowl with your preferred garnishes and enjoy the hearty, creamy comfort that this Crockpot White Chicken Chili Recipe offers with every spoonful.

How to Serve Crockpot White Chicken Chili Recipe

Garnishes

One of the joys of this Crockpot White Chicken Chili Recipe is how customizable it is with toppings. Freshly chopped cilantro brings brightness, while shredded cheese adds a melty creaminess. A dollop of sour cream or Greek yogurt cools down the mild spice. And if you like crunch, add some crushed tortilla chips or sliced avocado to give exciting texture contrasts.

Side Dishes

This chili pairs beautifully with simple sides that help round out the meal. Warm cornbread or crusty bread is made for soaking up every last bit of creamy chili. A light green salad with a citrusy dressing can provide a fresh counterpoint. You could also serve it over steamed rice or alongside roasted vegetables for a complete, satisfying dinner.

Creative Ways to Present

For a fun twist, serve this chili in bread bowls to combine soup and bread in one cozy package. You can even turn leftovers into a loaded chili dip by topping it with cheese and baking until bubbly, perfect for parties or game days. Or scoop it over baked potatoes for a hearty loaded spud that’s bursting with flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot White Chicken Chili Recipe keeps well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve as it sits overnight, making it a great make-ahead weeknight meal.

Freezing

This chili freezes beautifully, perfect for meal prep. Just portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

Reheat gently on the stove or in the microwave, stirring occasionally to warm it evenly and prevent sticking. You might want to add a splash of broth or water if the chili thickens too much during storage.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work wonderfully in this Crockpot White Chicken Chili Recipe and can add a bit more moisture and richness. Just cook them the same way—slow and low for tender shredding.

How spicy is this chili?

This recipe has a mild to medium heat level, thanks to the jalapeño and various chili powders. You can easily adjust the spice by adding more jalapeños, including the seeds, or topping with hot sauce.

Can I make this recipe vegetarian?

To make a vegetarian version, omit the chicken and substitute vegetable broth. Add extra beans or vegetables like zucchini or bell peppers to keep it hearty and delicious.

What if I don’t have a slow cooker?

You can recreate this recipe on the stovetop using a large pot, simmering gently for about 1 to 1½ hours until the chicken is tender and the flavors meld together.

Is there a dairy-free version?

Yes! Replace the cream cheese with a dairy-free alternative or coconut cream for richness, and use dairy-free sour cream or yogurt if you want toppings. This way, everyone can enjoy the comforting flavors.

Final Thoughts

This Crockpot White Chicken Chili Recipe is more than just a dinner; it’s a cozy hug in a bowl that’s perfect for any day you want a satisfying, flavorful meal with minimal effort. Trust me, once you make this, it will become a staple in your kitchen rotation. So grab those ingredients, start your slow cooker, and get ready to fall in love with chili all over again!

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Crockpot White Chicken Chili Recipe

Crockpot White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 76 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat
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Description

This Crockpot White Chicken Chili is a hearty, creamy, and flavorful dish perfect for easy weeknight dinners. Featuring tender shredded chicken, white beans, corn, and a blend of spices cooked slowly to develop rich flavors, it’s finished with a smooth cream cheese puree for extra creaminess and topped with fresh cilantro. Ideal for comforting meals with minimal hands-on time.

Ingredients

Meat and Beans

  • 1 pound boneless skinless chicken breasts
  • 3 (14.5 ounce) cans Great Northern beans, divided, rinsed and drained

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 1 (8 ounce) can mild diced green chilies
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 (15 ounce) can creamed corn
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced

Liquids and Seasoning

  • 2 cups reduced sodium chicken broth
  • 1 chicken bouillon cube, crumbled
  • 2 teaspoons cumin
  • 1½ teaspoons chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano

Thickening and Finishing

  • 2 tablespoons cornstarch
  • 4 ounces cream cheese, softened (⅓ less fat recommended)
  • ¼ cup fresh cilantro

Instructions

  1. Add Ingredients to Slow Cooker: To a 6-quart slow cooker, add the chicken breasts first, followed by 2 cans of rinsed and drained Great Northern beans. Pour in the chicken broth, then add the diced onion, green chilies, drained diced tomatoes, creamed corn, minced jalapeño, and minced garlic. Sprinkle in the crumbled chicken bouillon cube along with cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir gently to combine all ingredients evenly.
  2. Cook the Chili: Set the slow cooker to LOW and cook for 6 to 8 hours, or alternatively, cook on HIGH for 3 to 4 hours until the chicken is tender and easily shreds with a fork. This slow cooking allows the flavors to meld beautifully.
  3. Shred Chicken: Once the chicken is cooked, carefully remove the breasts to a cutting board. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker. Increase the slow cooker setting to HIGH to prepare for the finishing steps.
  4. Prepare Cream Cheese Puree: In a blender or food processor, combine the remaining third can of rinsed beans, cornstarch, softened cream cheese, fresh cilantro, and 1 cup of broth taken from the slow cooker. Blend this mixture until smooth. Pour the creamy puree back into the slow cooker and stir well to incorporate.
  5. Finish Cooking: Let the chili cook on HIGH for an additional 30 minutes to thicken and meld the flavors together. This step also warms the cream cheese mixture thoroughly.
  6. Season and Serve: Taste the chili and adjust the seasoning as needed with additional salt, pepper, and hot sauce to your preference. Serve hot with your favorite toppings such as extra cilantro, shredded cheese, avocado, or sour cream.

Notes

  • For a spicier chili, leave the seeds in the jalapeño or add additional hot sauce.
  • If you prefer a thinner chili, reduce the cornstarch or the blending step.
  • Using reduced-fat cream cheese helps lower calories while maintaining creaminess.
  • Leftovers keep well refrigerated for up to 4 days and also freeze well.
  • This recipe is easily adaptable to a stovetop by simmering in a large pot over low heat until chicken is tender.

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