Updated
I know I have a surefire hit on my hands any time I make this crockpot white chicken chili! This slow cooker recipe is filled with shredded chicken, white beans, green chiles, an array of spices, and both heavy cream and cream cheese, making a creamy chicken chili that’s oh-so comforting and ideal for those cold fall and winter days. With just 15 minutes of prep and a hands-off cook time of around 3½ hours, I know that whether I whip up this white bean chili for a weeknight dinner with the family or for guests, everyone finishes their bowls with a smile.
5-Star Review
“Such delicious flavors and so easy to make! Added a can of corn (drained) per daughter request. It’s her favorite meal once soup season hits. Also favorite for friends gatherings, very rarely have leftovers when I bring this over. Thanks so much!” -Heidi
Creamy Crockpot White Chicken Chili
I always get asked for my creamy white chicken chili recipe—it’s one of those comfort foods that everyone loves. So I knew I had to come up with a slow cooker version that would be just as delicious but even easier to make with hands-off time so I could tend to other tasks.
Turns out, making this white bean and chicken chili in my crockpot couldn’t be simpler. I toss in a few pantry staples—like canned beans, green chiles, broth, and spices—along with chicken breasts, then let the slow cooker do all the work. A few hours later, when the house is filled with the warm, savory aroma of chili, I stir in cream cheese and a splash of heavy cream, and it turns into the coziest, creamiest dish. It’s perfect for busy weeknights, chilly weekends, or anytime I want a hearty meal without hovering over the stove. I find this recipe is ideal for those busy weeknights or when I’m feeding a hungry crowd on game day.
Tips for Beginners
- For a thicker consistency. When I’m looking to thicken up the chili and give it a bit more bulk, I’ll throw in a can of corn or a cup and a half of frozen corn. If corn is in season, fresh cooked also works. Or, I’ll use the immersion blender until I get the consistency I want.
- To make a double batch. Sometimes, I’ll double the recipe and freeze half to have on hand for another meal. If I’m using a 6 qt slow cooker, it can accommodate a double batch.
- Use canned beans. For simplicity and ease of preparation, rinsed canned beans work well in this recipe. If you want to use dried beans, soak them overnight and then boil them until they are soft. Any white bean will work.
- Substitute the chicken. If I have leftover chicken, I’ll shred it and add it to the crockpot, or sometimes I’ll pick up a rotisserie chicken at the grocery store and throw it in. Turkey also works. And boneless thighs are also an option. If using frozen chicken, thaw first.
- Adjust the spice. I find the two cans of green chiles add just the right amount of spice, but you can add more or less to your liking. Or, use jalapeño peppers or a spoonful of chipotle peppers in adobo sauce instead.
- Use an instant-read thermometer. If you aren’t quite sure the chicken is cooked, it’s always best to use an instant-read thermometer to confirm doneness. Cooked chicken should read 165°F.
- Add your favorite toppings. I like to top my chili with sour cream, tortilla chips, and cheese, but feel free to add your favorites: creamy guacamole, homemade salsa, a flavorful pico de gallo, or pickled red onions would all taste great.
- The cream cheese and heavy cream are optional. I love making this chili nice and creamy, but if you prefer a thinner/brothier chili, skip Step 4 and add the shredded chicken back into the crockpot to serve.
Crockpot White Chicken Chili Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 yellow onion diced
- 3 garlic cloves minced
- 30 oz. great northern beans drained and rinsed (2 standard cans), cannellini also work
- 8 oz. diced green chiles drained (2 4 oz. cans)
- 3 cups chicken broth
- 4 oz. cream cheese cut into cubes, room temperature
- ½ cup heavy cream room temperature
- ¼ cup chopped cilantro
- sour cream optional, for garnish
- tortilla strips optional, for garnish
- cheese optional, for garnish
Video
Instructions
- Spray the slow cooker insert with nonstick spray.
- Arrange the chicken in a single layer in the bottom of the crockpot. Sprinkle the chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.4 boneless skinless chicken breasts, 1 tsp salt, ½ tsp pepper, 1 tsp cumin, 1 tsp dried oregano, ½ tsp chili powder, ¼ tsp cayenne pepper
- Top evenly with onion, garlic, great northern beans, and green chiles. Pour over the chicken broth.1 yellow onion, 3 garlic cloves, 30 oz. great northern beans, 8 oz. diced green chiles, 3 cups chicken broth
- Cover and cook on high for 2-3 hours or on low for 5-7 hours until the chicken is cooked through.
- Remove the chicken from the slow cooker and place on a cutting board. Shred the chicken and return it to the pot.
- Add the cream cheese and heavy cream. Stir, cover, and cook on high for 15-20 minutes until the cream cheese has melted and the chili is warmed through.4 oz. cream cheese, ½ cup heavy cream
- Stir in the cilantro and serve!¼ cup chopped cilantro, sour cream
Equipment
- 1 Crockpot
Becky’s Tips
- Throw in a can of corn to add more substance or to thicken.
- Double the recipe and freeze half.
- Rinsed canned beans are best; if you use dried beans, soak overnight and then boil them until they have softened. Use the white bean of your choice.
- Cooked leftover chicken or rotisserie chicken also work. Or sub for turkey.
- Add more or fewer chilies to your liking. Jalapeño peppers also work.
- Cooked chicken should be at 165°F, so use an instant-read thermometer if you are not sure.
- Add guacamole, salsa, or a dollop of chili in adobo sauce for other topping options.
- Omit the dairy by skipping Step 4 and then add the shredded chicken back into the crockpot.
- Store in an airtight container for 3-4 days in the refrigerator.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make White Chicken Chili in a Crockpot Step by Step
Prepare chicken: Spray the slow cooker insert with nonstick spray, and arrange 4 chicken breasts in a single layer in the bottom of the crockpot; some overlap is okay. Then sprinkle the chicken with 1 tsp of salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp dried oregano, ½ tsp chili powder, and ¼ tsp cayenne pepper. Make sure each piece of chicken has a good amount of seasoning.
Add the other chili ingredients: Next, add 1 diced yellow onion, 3 cloves of minced garlic, 2 cans of drained and rinsed Great Northern Beans (30 oz.), and 2 cans of drained green chiles (8 oz.). Then pour 3 cups of chicken broth on top.
Cook: Cover the slow cooker and cook chili on HIGH for 2-3 hours or on LOW for 5-7 hours (until the chicken is cooked through). Use an instant-read thermometer to confirm the chicken is cooked to 165°F.
Shred the chicken: Remove the cooked chicken breasts from the slow cooker and place on a cutting board. Then shred the chicken and return it to the pot of white bean chili. I like to use the two-fork method of pulling the forks through the chicken in opposite directions.
Make it creamy: Add 4 oz. cubed room temperature cream cheese and ½ cup of room temperature heavy cream. Stir, cover, and cook on HIGH for 15-20 minutes until the cream cheese has melted and the chicken chili is warmed through. The chili should have a cohesive look to it without any chunks of cream cheese visible.
Serve: Set the cooker to WARM, and serve bowls of creamy white chicken chili straight from the crockpot, topped with fresh cilantro, tortilla strips, sour cream, jalapeños, or whatever toppings you like. Enjoy!
How to Store
Let crockpot white chicken chili cool to room temperature before storing. Store it in an airtight container in the refrigerator for 3-4 days.
Freeze
Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Reheat
Reheat gently on the stovetop over medium-high heat until fully warmed through. Give it a good stir, as the dairy may separate once frozen and thawed.
My Favorite Way To Serve White Chicken Chili
I always serve bowls of this creamy crockpot white chicken chili with fresh cilantro, a dollop of sour cream, crumbled tortilla chips, and a sprinkle of shredded cheese. It’s perfect served up with fresh cornbread for the ultimate comfort food meal!
This recipe is great for a fall or winter weeknight. I’ll prep everything in the morning, set the crockpot for 6-8 hours, and go about my day. What I end up with is a creamy, comforting meal to feed my family of 4, with leftovers for lunch the next day. I find this chili is also great for feeding a crowd on game days. If I’m expecting a fair number of people, I’ll double the recipe.
More Crockpot Meals to Enjoy
- This Crockpot Chicken Breasts recipe is a tried-and-true favorite, great to have on hand for tacos, sandwiches, salad bowls, and more.
- This Crockpot Chicken and Rice serves up creamy rice and tender chicken for an easy hands-off weeknight meal.
- With just 15 minutes of prep, this Crockpot Stuffed Pepper Soup comes in handy for busy weeknights, game day celebrations, or freezer stash.
Absolutely love this recipe! The combination of spices is so good! We love a good thick chili so I also add a cup of shredded pepper jack cheese with the heavy cream and cream cheese. It’s amazing served with tortilla chips/strips. Great job!
Great recipe. We loved it. The only thing I changed was white meat turkey instead of chicken.
We liked this better thsn some of the other white chicken chili recipes I have tried . I Sprinkled in chopped jalapeno when I served it.
Made it on a below 0 temperature day! So good & great comfort food😋
Very good! I used dark meat and cooked it first. Very delicious. It’s more like soup.
Sounds yummy! Can you use rotisserie chicken in this recipe?
Yes :)
Every white bean chicken chili we’ve made is soup, not Chile. Chili is thicker, so won’t be making any more.
Sorry this didn’t turn out for you Jerrie
I want to make a larger batch for a big group. So how big is the crockpot you use to make 6 servings?
From the pictures it’s not obvious how much excess room you have left over – how much “head room” you have in that pot. Could I double the recipe & still use your crockpot size?
Hi Tomorrow, if you have a 6-qt size or bigger, you should have room to double it.
I have all ingredients BUT the cream cheese will that be okay?
Hi Tracy, it won’t turn out as creamy!
I want to make this for 6 adults … will this recipe above be enough for 6 adults/ Where do you get the slivered tortilla chips ? Do you buy them or make them ? I assume these are corn chips and ou could make them by cutting corn tortillas and frying them in oil and drain?
Hi Ruth, it is 6 servings. You can buy strips or make your own!