Crockpot White Chicken Chili

There is nothing quite like walking into the kitchen at dinnertime to the aroma of white chicken chili bubbling away in the crockpot. This recipe has become my weeknight lifesaver on chilly evenings when I want something hearty but do not have hours to fuss at the stove. Juicy shreds of chicken, tender beans, mild green chilies, and a creamy base make every bowl both soothing and satisfying.

I made this for a friend’s new baby meal train and it was such a hit she begged for the recipe. Now, I double it and freeze half for busy weeks because my picky eaters always go back for seconds.

Gather Your Ingredients

• Boneless skinless chicken breasts: Generous lean protein that turns tender and juicy in the crockpot (choose fresh or frozen packed without extra additives)
• White beans: Cannellini or great northern for creamy texture (rinse well to remove excess sodium)
• Medium onion: Finely chopped to build savory base (choose fresh firm onions for best flavor)
• Diced green chilies: For mild heat and flavor (look for fire-roasted or with no added sugar)
• Chicken broth: Gives the chili its depth (opt for low sodium and organic if possible)
• Ground cumin: Essential for earthy warmth (make sure your spices are fresh for full flavor)
• Dried oregano: Adds brightness (use Mexican oregano if available)
• Chili powder: Optional for a touch of smoky spice (select a high quality chili powder blend for heat without bitterness)
• Salt and black pepper: Adjust to taste (use kosher salt and freshly cracked pepper for pure flavor)
• Cream cheese: For a smooth velvety chili (let it soften to blend easily; choose full fat or Neufchâtel for a lighter version)
• Sour cream: Makes the chili extra silky (plain Greek yogurt also works)
• Shredded sharp cheddar cheese: For tangy creaminess (grate your own for best melting)
• Fresh cilantro: For garnish (brightens and freshens each bowl; use crisp vibrant leaves and avoid stems)
• Optional toppings: Avocado slices, lime wedges, tortilla chips for crunch (use ripe avocado and fresh lime for the best experience)

How to Make It

Prep and Layer:

Place chicken breasts in the base of your slow cooker. Add the drained white beans, chopped onion, diced green chilies, and pour in chicken broth. Sprinkle cumin, oregano, chili powder if using, salt, and pepper evenly over the top.

Slow Cook the Base:

Cover the crockpot and cook on low for six to seven hours or high for three to four hours. The chicken should become completely tender and easily shredded with two forks.

Shred the Chicken:

Lift out the cooked chicken breasts to a cutting board. Use two forks to pull them into bite-size shreds. Return all the chicken back to the crockpot and stir carefully to combine.

Melt in the Creaminess:

Add the softened cream cheese and sour cream directly into the hot chili. Stir slowly and patiently until the cream cheese melts completely and the broth becomes smooth and creamy.

Cheesy Finishing Touch:

Sprinkle the shredded cheddar cheese into the crockpot. Stir gently until the cheese is fully melted and incorporated throughout.

Final Adjustments:

Taste the chili at this stage and adjust with extra salt or pepper as needed. If you want more kick add a little more chili powder or a dash of cayenne.

Serve and Garnish:

Ladle chili into bowls and top each with extra cheese, sour cream, chopped cilantro, ripe avocado slices, a squeeze of lime, and crunchy tortilla chips if you like.

My favorite part of this dish is the moment you stir in the cream cheese and watch the chili turn lusciously smooth. Every time I make it for Sunday football my family stands around the crockpot spooning sneak tastes—no one can wait for dinner to dig in.

Flavor Boosters

Let leftover chili cool fully before refrigerating in an airtight container. It will keep for three to four days and the flavors deepen as it rests. To reheat just warm gently on the stove or in the microwave adding a splash of broth if it is thicker than you prefer. This chili also freezes very well for up to two months—thaw overnight in the fridge before reheating.

Serving Suggestions

This chili is filling on its own but even better with crunchy toppings. Serve with warm corn tortillas, a pile of tortilla chips, or a crusty hunk of bread to sop up the creamy broth. For a bright fresh side add a simple napa cabbage slaw with lime or chopped cucumbers in vinegar.

Creative Twists

You can swap out the chicken for cooked turkey, pulled pork, or even lean ground beef depending on what you have. If you prefer a lighter base use Greek yogurt instead of sour cream and Neufchâtel in place of cream cheese. For extra veggies add in frozen corn or diced bell peppers with the beans and onion. If you love heat use hot green chilies or add a pinch of cayenne.

This Crockpot White Chicken Chili is comfort in a bowl and a true crowd-pleaser. Make extra—it always disappears fast!

Common Questions About This Recipe

→ Can I substitute the chicken with another protein?

Yes, turkey, pork, or beef work well. Adjust cooking time if needed to ensure tenderness.

→ How do I make this dish spicier?

Add extra diced green chilies, cayenne pepper, or your favorite hot sauce to increase heat.

→ Can I use frozen chicken breasts?

Frozen chicken can be used. Just increase cooking time by about 1-2 hours for full doneness.

→ What vegetables can I add?

Corn or diced bell peppers make tasty additions, complementing the creamy and savory flavors.

→ How should leftovers be stored?

Transfer leftovers to an airtight container and refrigerate for up to 3-4 days for best freshness.

→ Can I lighten up this dish?

Swap cream cheese and sour cream for Neufchâtel cheese or Greek yogurt to reduce richness.