White Chicken Chili Crockpot – Cozy, Creamy, and Simple

Looking for a comforting weeknight dinner that basically makes itself? This white chicken chili delivers big flavor with minimal effort. Toss everything into your slow cooker in the morning and come home to a warm, creamy bowl that tastes like you cooked all day.

It’s hearty but not heavy, and the toppings let everyone customize their bowl. Whether you’re feeding family or meal prepping for the week, this recipe is a reliable crowd-pleaser.

Why This Recipe Works

This crockpot version keeps things simple while building layers of flavor. The slow cooker gently cooks the chicken until it’s tender enough to shred with a fork.

Cannellini or Great Northern beans make the chili creamy without needing a ton of dairy. A blend of mild green chiles, cumin, and coriander adds Southwestern warmth without overwhelming heat. Finally, a splash of cream and a squeeze of lime at the end brings everything together for a silky finish.

What You’ll Need

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
• Beans: 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• Green chiles: 2 cans (4 oz each) mild diced green chiles
• Corn: 1 cup frozen or canned corn (drained)
• Onion: 1 medium yellow onion, finely chopped
• Garlic: 3–4 cloves, minced
• Broth: 3–4 cups low-sodium chicken broth
• Spices: 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp chili powder, 1/2 tsp dried oregano
• Seasoning: 1–1.5 tsp kosher salt, 1/2 tsp black pepper
• Creaminess: 4 oz cream cheese (room temp) and 1/2 cup half-and-half or heavy cream
• Acidity: Juice of 1 lime
• Optional boosters: 1 jalapeño (seeded and diced) for more heat, 1/2 tsp smoked paprika for depth
• Toppings: Fresh cilantro, sliced avocado, shredded Monterey Jack or Pepper Jack, crushed tortilla chips, sliced green onions, extra lime wedges, sour cream

Instructions

1. Prep the base: Add the onion, garlic, beans, green chiles, corn, and spices to the crockpot.
   

   Pour in 3 cups of broth and stir.

   
   
2. Add chicken: Nestle the chicken breasts or thighs into the mixture. Sprinkle with salt and pepper.
3. Slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is easily shredded.
4. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot.
5. Make it creamy: Stir in the cream cheese (cut into small cubes) until mostly melted.
   

   Add the half-and-half or cream. If you prefer it thinner, add up to 1 more cup broth.

   
   
6. Brighten it up: Stir in the lime juice. Taste and adjust seasoning with more salt, pepper, or spices as needed.
7. Serve: Ladle into bowls and top with cilantro, cheese, avocado, tortilla chips, and a squeeze of lime.

How to Store

Let the chili cool to room temperature, then transfer to airtight containers.

It keeps in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if it thickens.

If the dairy separates slightly after freezing, whisk while warming to bring it back together.

Health Benefits

• Lean protein: Chicken provides a satisfying protein boost that supports muscle repair and steady energy.
• Fiber-rich beans: Cannellini or Great Northern beans add fiber for digestion and help keep you full.
• Balanced carbs: Beans and corn offer complex carbs without the blood sugar spikes of ultra-refined ingredients.
• Nutrient-dense add-ins: Onions, garlic, and green chiles contribute antioxidants and flavor with minimal calories.
• Customizable richness: You can choose lighter dairy or skip it entirely and blend a portion of the beans to keep things creamy.

Pitfalls to Watch Out For

• Overcooking the chicken: If it cooks too long, it can dry out. Check for doneness at the early end of the time range.
• Too salty: Canned beans, chiles, and broth can add up. Use low-sodium broth and salt at the end.
• Curdled dairy: Add cream cheese and cream at the end on Low heat and stir well to avoid separating.
• Flat flavor: Don’t skip the lime.
  

  Acid brightens the chili and balances the creaminess.

  
  
• Too thin or too thick: Adjust with extra broth if it’s too thick. If too thin, mash some beans in the pot or simmer uncovered for a few minutes.

Alternatives

• Dairy-free: Skip the cream and cream cheese. Blend 1 cup of the beans with a ladle of broth and stir back in for creaminess.
  

  Add 1–2 tbsp olive oil for richness.

  
  
• Spicier version: Use hot green chiles, add a diced jalapeño, and swap Pepper Jack for extra heat. A pinch of cayenne works too.
• Veggie version: Replace chicken with 2 extra cans of beans (pinto or chickpeas work) and use vegetable broth.
• Thigh lovers: Chicken thighs stay juicy and are hard to overcook. They’re a great swap for breasts.
• No-corn option: Leave out the corn if you prefer.
  

  Add diced bell pepper or extra beans instead.

  
  
• Stovetop or Instant Pot: For stovetop, simmer 25–30 minutes until chicken is cooked, then shred and add dairy. For Instant Pot, cook 12 minutes on High Pressure, quick release, shred, then stir in dairy on Sauté (Low).

FAQ

Can I put frozen chicken in the crockpot?

For food safety, it’s best to thaw chicken before slow cooking. Frozen chicken can stay too long in the temperature danger zone.

If you need speed, use the Instant Pot instead.

How can I make it thicker without adding flour?

Mash some of the beans directly in the pot with the back of a spoon or a potato masher. You can also remove a cup of chili, blend it, and stir it back in.

What cheese melts best for topping?

Monterey Jack or Pepper Jack melts smoothly and complements the mild heat. Shred it yourself for the creamiest texture.

Can I prep this the night before?

Yes.

Add everything except the dairy and lime to the crock insert, cover, and refrigerate. In the morning, place it in the base, add 30 minutes to the cook time, then finish with dairy and lime.

Is this gluten-free?

It generally is, as long as your broth and canned ingredients are certified gluten-free. Always check labels to be safe.

What if I don’t have green chiles?

Use a small can of mild salsa verde or a few tablespoons of jarred green chile salsa.

Adjust salt and liquid as needed.

Can I use rotisserie chicken?

Yes. Skip the long cook. Simmer the base for 2 hours on Low, then stir in shredded rotisserie chicken and dairy for the last 15 minutes.

How do I make it lower in calories?

Use chicken breasts, skip the cream cheese, and swap the cream for unsweetened cashew milk or extra broth.

Load up with fresh toppings like cilantro and lime.

In Conclusion

This white chicken chili crockpot recipe is cozy, creamy, and weeknight-friendly. It’s flexible enough to match your pantry and your heat tolerance, and it reheats like a dream. With a few smart tweaks, you can make it lighter, dairy-free, or extra spicy.

Keep this one in your rotation for busy days when you still want dinner to feel special.