Crockpot White Chicken Chili Recipe

4.52 from 116 votes

This Crockpot Creamy White Chicken Chili is easy to make with just a few simple ingredients. This hands-off meal does not disappoint.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course, Soup

Cuisine: American, Mexican

Difficulty: Easy

Servings:

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

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

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.