White Chicken Chili Crockpot recipes – Cozy, Creamy, and Easy

If you’re craving a comforting, no-fuss meal, white chicken chili in the slow cooker is a winner. It’s creamy, gently spiced, and packed with tender chicken and hearty beans. Best of all, you can toss everything in the crockpot and get on with your day.

Whether you want a weeknight dinner or something cozy for game day, this recipe hits the sweet spot. Plus, it’s easy to customize with what you have on hand.

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White Chicken Chili Crockpot Recipes – Cozy, Creamy, and Easy

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts (thighs work too)
• 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
• 1 can (4–7 oz) diced green chiles, mild or hot
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional, but great for brightness)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 4 oz cream cheese, softened and cubed
• 1/2 cup heavy cream (or half-and-half; Greek yogurt for a lighter option)
• 1 cup frozen corn (optional)
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Toppings: sliced avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, jalapeño slices, sour cream

Method

 

1. Prep the slow cooker: Add the onion, garlic, beans, green chiles, corn (if using), and spices to the crockpot. Stir to combine.
2. Add chicken and broth: Nestle the chicken breasts into the mixture. Pour in the broth. Cover the slow cooker.
3. Cook low and slow: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily with two forks.
4. Shred the chicken: Remove the chicken to a cutting board and shred. Return the shredded chicken to the crockpot.
5. Make it creamy: Stir in the cream cheese cubes until melted. Add the heavy cream (or Greek yogurt off heat to prevent curdling). Let it warm through for 10–15 minutes.
6. Finish with lime and taste: Stir in lime juice. Taste and adjust salt, pepper, or cumin as needed.
7. Serve with toppings: Ladle into bowls and top with cilantro, cheese, avocado, jalapeño, and tortilla chips.

Why This Recipe Works

• Set-it-and-forget-it ease: The slow cooker does the work, ensuring the chicken turns out juicy and shreddable.
• Balanced flavor: Mild green chiles, cumin, and garlic build warmth without overwhelming heat.
• Creamy without fuss: A quick blend of cream cheese and a splash of cream (or Greek yogurt) finishes it off silky and rich.
• Family-friendly: Mild enough for kids, customizable for spice lovers.
• Make-ahead friendly: Keeps well and tastes even better the next day.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (thighs work too)
• 2 cans (15 oz each) great northern beans or cannellini beans, drained and rinsed
• 1 can (4–7 oz) diced green chiles, mild or hot
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional, but great for brightness)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 4 oz cream cheese, softened and cubed
• 1/2 cup heavy cream (or half-and-half; Greek yogurt for a lighter option)
• 1 cup frozen corn (optional)
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Toppings: sliced avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, jalapeño slices, sour cream

Instructions

1. Prep the slow cooker: Add the onion, garlic, beans, green chiles, corn (if using), and spices to the crockpot. Stir to combine.
2. Add chicken and broth: Nestle the chicken breasts into the mixture.
   

   Pour in the broth. Cover the slow cooker.

   
   
3. Cook low and slow: Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken shreds easily with two forks.
4. Shred the chicken: Remove the chicken to a cutting board and shred. Return the shredded chicken to the crockpot.
5. Make it creamy: Stir in the cream cheese cubes until melted.
   

   Add the heavy cream (or Greek yogurt off heat to prevent curdling). Let it warm through for 10–15 minutes.

   
   
6. Finish with lime and taste: Stir in lime juice. Taste and adjust salt, pepper, or cumin as needed.
7. Serve with toppings: Ladle into bowls and top with cilantro, cheese, avocado, jalapeño, and tortilla chips.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
  

  Thaw overnight in the fridge. Note: dairy can separate slightly; stir well when reheating.

  
  
• Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or milk to loosen. Avoid boiling once dairy is added.

Benefits of This Recipe

• Protein-packed: Chicken and beans make it satisfying and filling.
• Budget-friendly: Uses pantry staples and stretches easily to feed a crowd.
• Hands-off cooking: Minimal prep with big flavor.
• Versatile: Works with thighs, leftover rotisserie chicken, or even turkey.
• Crowd-pleaser: Mild base that’s easy to customize with toppings and spice level.

Common Mistakes to Avoid

• Overcooking the dairy: Add cream cheese and cream at the end to avoid curdling or graininess.
• Skipping salt adjustments: Broths vary in saltiness.
  

  Taste and adjust before serving.

  
  
• Using only breasts on high too long: Breasts can dry out if overcooked. Check for doneness earlier, or use thighs for extra forgiveness.
• Not rinsing beans: Rinsing removes excess starch and salt, keeping the chili from getting gluey.
• Forgetting acidity: A squeeze of lime brightens the entire pot. Don’t skip it.

Variations You Can Try

• Spicy Hatch version: Use hot green chiles and add 1 diced jalapeño.
  

  Finish with pepper jack.

  
  
• Southwest corn and poblano: Swap green chiles for roasted poblano strips and add extra corn.
• Tomatillo twist: Add 1 cup salsa verde for tang and depth; reduce broth by 1/2 cup.
• Dairy-light: Use 1/2 cup Greek yogurt instead of cream. Stir it in off heat to prevent splitting.
• Extra hearty: Stir in 1/2 cup uncooked quinoa during the last 1–1.5 hours on Low; add more broth if needed.
• Rotisserie shortcut: Use shredded rotisserie chicken. Cook the base (beans, broth, spices) for 2–3 hours on High, then add chicken and dairy in the last 20 minutes.
• Vegetarian swap: Replace chicken with 2 extra cans of beans and add 1 cup diced mushrooms or cauliflower.
  

  Use vegetable broth.

  
  

FAQ

Can I make this on the stovetop instead?

Yes. Sauté onion and garlic in a little oil, add spices, beans, chiles, and broth, then simmer the chicken until cooked through (about 20 minutes). Shred the chicken, return it to the pot, and stir in the dairy and lime at the end.

What’s the best cheese for topping?

Monterey Jack melts smoothly and keeps the flavor mild.

Pepper jack adds a nice kick if you like heat.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding to a slow cooker. If you only have frozen, thaw in the fridge overnight or use an Instant Pot to pressure cook from frozen.

How do I thicken the chili without extra cream?

Mash some of the beans against the side of the pot, or blend 1 cup of the chili and stir it back in. It adds body without extra dairy.

Is this chili gluten-free?

Yes, as written it’s naturally gluten-free.

Just double-check labels on broth, canned chiles, and toppings.

Can I meal prep this?

Absolutely. Add everything except dairy and lime to a freezer bag. Thaw overnight, cook in the crockpot, then finish with cream cheese, cream, and lime.

Wrapping Up

White chicken chili in the crockpot is simple, cozy, and reliable.

It’s a great base recipe you can tweak to fit your taste, your pantry, and your schedule. With tender chicken, creamy broth, and warm spices, it’s the kind of bowl everyone asks for again. Keep it mild or turn up the heat either way, it’s a keeper.