There’s nothing quite like a warm bowl of Easy Crockpot White Chicken Chili to cozy up with on a chilly evening. This hearty, comforting dish is bursting with tender chicken, creamy beans, and a zesty kick from green chiles, all simmered to perfection in your slow cooker.
I first discovered this recipe when looking for a no-fuss meal to serve on game day. Since then, it’s become a household favorite, loved for its rich flavors and the simplicity of tossing everything into a crockpot. Let’s dive into what makes this recipe so irresistible!
Why You’ll Love This Easy Crockpot White Chicken Chili
Get ready to fall head over heels for your next go-to comfort meal. This Easy Crockpot White Chicken Chili is not just flavorful; it’s a lifesaver for busy cooks.
First and foremost, this recipe is ridiculously easy. With minimal prep and your trusty crockpot, you can have a delicious dinner ready with almost no effort. Just set it and forget it!
It’s also incredibly flavorful. The combination of tender shredded chicken, creamy white beans, and spicy green chiles creates a dish that’s both hearty and perfectly spiced. It’s mild enough for kids but easily adjustable for those who like more heat.
This recipe is wonderfully versatile, too. You can customize it with your favorite toppings like shredded cheese, sour cream, or crispy tortilla strips for added texture and flavor.
Finally, it’s perfect for meal prep. Make a big batch, and you’ll have lunch or dinner ready for days. It freezes beautifully, so you can enjoy a bowl of this delicious chili anytime you crave it.
Ingredients Notes

The magic of this chili lies in its simple, wholesome ingredients that come together to create an unforgettable dish.
Chicken Breasts are the star of the show here. They cook up tender and juicy in the slow cooker, then shred effortlessly with a fork. You could also use chicken thighs if you prefer a richer flavor.
White Beans add the creamy, hearty texture that makes this chili so satisfying. I like to use a mix of great northern and cannellini beans for a bit of variety, but any white bean will work.
Green Chiles bring just the right amount of spice and a burst of flavor to the chili. If you prefer a milder version, opt for mild green chiles or reduce the quantity.
Chicken Broth forms the base of the chili, providing a rich, savory depth to the dish. Low-sodium broth is a great option if you’re watching your salt intake.
Cream Cheese is what makes this chili extra creamy and luxurious. It melts into the broth, creating a velvety texture that’s hard to resist.
You won’t need any special equipment besides a reliable slow cooker, making this an accessible and stress-free recipe.
How to Make This Easy Crockpot White Chicken Chili

Making this chili is as easy as it gets. With just a few simple steps, you’ll have a hearty, flavorful meal ready to enjoy.
Start by placing chicken breasts, white beans, green chiles, chicken broth, and a mix of seasonings like cumin, garlic powder, and onion powder into your crockpot. Stir everything together to combine.
Set your slow cooker to low for 6-8 hours or high for 3-4 hours. During this time, the chicken will cook through, and the flavors will meld beautifully.
About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot, then add cream cheese. Stir until the cream cheese melts into the chili, creating a creamy, smooth consistency.
Taste the chili and adjust the seasonings as needed. If you prefer a thicker consistency, you can mash some of the beans against the side of the pot to release their starches.
Serve the chili hot with your favorite toppings. Some great options include shredded cheese, a dollop of sour cream, diced avocado, or a handful of tortilla chips.
Storage Options
This chili is a fantastic make-ahead meal, as it stores and reheats beautifully.
For leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
If you want to freeze it, portion the chili into freezer-safe containers or resealable bags. It will stay fresh in the freezer for up to 3 months. To reheat, thaw the chili overnight in the fridge and warm it on the stove or in the microwave until heated through.
When reheating, you may need to add a splash of chicken broth or water to thin the chili if it has thickened during storage.
Variations and Substitutions
One of the best things about this recipe is how easy it is to adapt to your taste preferences or dietary needs.
If you’re looking for a vegetarian version, simply swap the chicken for diced sweet potatoes or extra beans. Use vegetable broth in place of chicken broth for a plant-based option.
For extra heat, add diced jalapeños or a dash of cayenne pepper to the mix. Spicy lovers will appreciate the extra kick!
Want to make it heartier? Stir in cooked corn or diced bell peppers for added texture and sweetness.
If you’re short on time, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add it to the crockpot during the last hour of cooking to absorb the flavors.
For a dairy-free version, skip the cream cheese and instead blend a portion of the beans with some of the broth to create a creamy texture.
Experiment with these variations to make this recipe your own!
With this Easy Crockpot White Chicken Chili, you’re guaranteed a comforting, crowd-pleasing meal that’s perfect for any occasion. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe will quickly become a favorite in your household. Enjoy!
PrintEasy Crockpot White Chicken Chili Recipe
Make this Easy Crockpot White Chicken Chili recipe for a creamy, flavorful dinner packed with tender chicken, white beans, and spices. Perfect for weeknights!
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 4 oz cream cheese
- ½ cup heavy cream
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add diced onion, garlic, white beans, corn, green chilies, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken in the crockpot using two forks, then stir it back into the mixture.
- Add cream cheese and heavy cream, stirring until fully incorporated. Cook for an additional 15-20 minutes on high.
- Serve hot with your favorite toppings.
Notes
- For a spicier kick, add diced jalapeños or more chili powder.
- Substitute cream cheese with Greek yogurt for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
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