Crockpot White Chicken Chili Recipe

4.55 from 109 votes

This creamy white chicken chili is so easy to make in a Crockpot with just a few simple ingredients and almost no work!

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

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course, Soup

Cuisine: American, Mexican

Servings:

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 teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon 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 ounces great northern beans, 8 ounces 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 ounces cream cheese, ½ cup heavy cream
Stir in the cilantro and serve!
¼ cup chopped cilantro, Sour cream, tortilla strips, and cheese for garnish

Storage: Store Crockpot white chicken chili in an airtight container in the fridge for 4 days, or freezer for 3 months.