This crockpot white chicken chili is creamy, cozy, and incredibly easy to make. Made with tender chicken, white beans, green chiles, and warm spices, it’s the perfect slow cooker dinner for busy weeknights or meal prep. Save this easy white chicken chili recipe for a comforting family favorite.
Why You’ll Love This Recipe
- Quick & easy – just dump, cook, and shred
- Family-friendly – mild, creamy, and comforting
- Budget-friendly – made with simple pantry staples
- Customizable – adjust spice level and toppings to taste
Ingredients
For the Chili
- 1½ lbs boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained & rinsed
- 1 (10 oz) can diced tomatoes with green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
For Creaminess
- 4 oz cream cheese, cubed
- ½ cup heavy cream or sour cream
Optional Toppings
- Shredded Monterey Jack or cheddar cheese
- Fresh cilantro
- Tortilla strips
- Sliced jalapeños
- Lime wedges
Step-by-Step Instructions
- Add chicken breasts to the crockpot.
- Pour in chicken broth, beans, diced tomatoes with green chiles, onion, garlic, and spices.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return it to the crockpot.
- Stir in cream cheese and heavy cream.
- Cover and cook for 20–30 minutes, stirring occasionally, until creamy and smooth.
- Taste and adjust seasoning before serving.
Equipment
- Slow cooker (4–6 quart)
- Cutting board
- Knife
- Measuring cups & spoons
- Two forks (for shredding chicken)
- Ladle
Tips & Variations
- Spicier version: Add cayenne pepper or diced jalapeños
- Lighter option: Use Greek yogurt instead of heavy cream
- No cream cheese? Use extra sour cream or half-and-half
- Thicker chili: Mash some of the beans before serving
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
Reheat gently on the stovetop or microwave, stirring often.
Serving Suggestions
- Serve with cornbread, tortilla chips, or crusty bread
- Pair with a simple green salad or Mexican-style rice
- Set up a toppings bar for family dinners or parties
Nutrition Facts (Approximate per Serving)
- Calories: 420
- Protein: 38g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 6g
Conclusion
This Crockpot White Chicken Chili is the ultimate comfort food creamy, filling, and incredibly easy to make. Whether you’re meal prepping for the week or feeding a hungry crowd, this slow cooker recipe is always a win. Save it, print it, and share it with fellow chili lovers!
FAQ: Crockpot White Chicken Chili
Can I freeze white chicken chili?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.
How do I make this recipe ahead of time?
Cook the chili fully, refrigerate, and reheat when ready to serve. Add a splash of broth if needed.
Can I use rotisserie chicken?
Absolutely. Add shredded rotisserie chicken during the last 30 minutes of cooking.
Can I make this dairy-free?
Yes, skip the cream cheese and use coconut milk or dairy-free cream.
What beans work best for white chicken chili?
Great Northern beans are classic, but cannellini or navy beans also work well.