Crockpot White Chicken Chili

By Becky Hardin

Updated Jul 18, 2025

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I know I have a surefire hit on my hands any time I make this crockpot white chicken chili recipe! This slow cooker recipe is filled with shredded chicken, white beans, green chiles, an array of spices, and cream cheese to make a creamy chicken chili that’s oh-so comforting. Whether I cook up this white bean chili for a weeknight dinner with the family or for guests, everyone finishes their bowls with a smile.

Easy Crockpot White Chicken Chili

I always get asked for my creamy white chicken chili recipe—it’s one of those comfort foods that everyone seems to love. So I knew I had to come up with a slow cooker version that would be just as delicious but even easier to make. Turns out, making this white bean and chicken chili in my crockpot couldn’t be simpler. I just toss in a few pantry staples—like canned beans, green chiles, broth, and spices—along with some chicken breasts, then let the slow cooker do all the work. A few hours later, I stir in some cream cheese and a splash of cream, and it turns into the coziest, creamiest chili ever. It’s perfect for busy weeknights, chilly weekends, or anytime I want a hearty meal without hovering over the stove.

Recipe Card

Crockpot White Chicken Chili Recipe

4.55 from 110 votes

Prep: 15 minutes mins

Cook: 3 hours hrs 30 minutes mins

Total: 3 hours hrs 45 minutes mins

Servings: 6

Author: Becky Hardin

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This crockpot creamy white chicken chili is easy to make with just a few simple ingredients. This hands-off meal does not disappoint.

Step-by-step photos can be seen below the recipe card.

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Equipment

• 1 Crockpot

Ingredients 

1x2x3x

• ▢ 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 standard cans)
• ▢ 3 cups chicken broth
• ▢ 4 oz. cream cheese cut into cubes
• ▢ ½ cup heavy cream
• ▢ ¼ cup chopped cilantro
• ▢ sour cream, tortilla strips, and cheese for garnish

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 the 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, tortilla strips, and cheese for garnish

Becky’s Tips

• The cream cheese and heavy cream are optional, but I love making this chili nice and creamy! If you prefer a thinner/brothier chili, skip Step 4 and add the shredded chicken back into the crockpot to serve.
• I rely on canned ingredients for convenience. Throwing in cans of white beans and green chiles is great for quick prep. I sometimes add a can of corn as well to bulk up the chili a little bit.

Calories: 497kcalCarbohydrates: 36gProtein: 47gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 144mgSodium: 1072mgPotassium: 1371mgFiber: 11gSugar: 2gVitamin A: 779IUVitamin C: 18mgCalcium: 172mgIron: 5mg

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. 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.

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).

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.

Make it creamy: Add 4 oz. cubed cream cheese and ½ cup of 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.

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, or freeze up to 3 months. Reheat gently on the stovetop over medium-high heat until fully warmed through. Thaw first if frozen.

Serving Suggestions

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!

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