Why You’ll Love This Recipe
- Easy to make with minimal prep time
- Hearty and filling with a creamy texture
- Mildly spicy with room to adjust heat levels
- Perfect for meal prep and leftovers
- A great alternative to traditional red chili
- Family-friendly and customizable with toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- White beans (such as Great Northern or cannellini), drained and rinsed
- Diced green chiles
- Chicken broth
- Onion, chopped
- Garlic, minced
- Ground cumin
- Dried oregano
- Chili powder
- Cream cheese
- Sour cream or heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapeños, tortilla chips
Directions
- Place the chicken, white beans, green chiles, onion, garlic, chicken broth, and all seasonings into the crockpot.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the pot. Add cream cheese and sour cream (or heavy cream), stirring until melted and fully combined.
- Let cook for an additional 10–15 minutes on low to allow the chili to thicken and flavors to meld.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Servings and timing
This recipe yields approximately 6 servings.
Prep time: 10 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6–8 hours (hands-off)
Variations
- Make it spicier with diced jalapeños or extra chili powder
- Use rotisserie chicken to cut down on cooking time
- Add corn for a touch of sweetness and texture
- Stir in spinach or kale for extra greens
- Swap sour cream with Greek yogurt for a lighter option
- Make it dairy-free by using coconut cream or omitting dairy altogether
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in a pot over medium heat until hot, stirring occasionally
- Microwave individual portions for 1–2 minutes, stirring halfway through
- Freeze in airtight containers for up to 3 months; thaw in the fridge overnight before reheating
FAQs
Can I use frozen chicken in this recipe?
Yes, frozen chicken can be used in the crockpot, but make sure the internal temperature reaches 165°F before shredding.
Is this chili spicy?
It’s mildly spicy due to the green chiles, but you can adjust the heat with more or less spice.
Can I make this white chicken chili without dairy?
Yes, omit the cream cheese and sour cream or use dairy-free alternatives for a dairy-free version.
What kind of beans are best for white chicken chili?
Great Northern, cannellini, or navy beans work well for their creamy texture and mild flavor.
Can I cook this on the stovetop instead?
Absolutely. Simmer all ingredients (except dairy) for about 30 minutes, then stir in the cream cheese and sour cream.
What toppings go well with white chicken chili?
Shredded cheese, avocado, lime, cilantro, tortilla chips, and jalapeños all pair well.
Can I double this recipe?
Yes, just make sure your crockpot is large enough to handle the increased volume.
How do I thicken the chili?
Let it simmer with the lid off or mash some of the beans for a thicker consistency.
Is it okay to use pre-cooked chicken?
Yes, stir in shredded rotisserie chicken during the last 30 minutes of cooking.
Can I add vegetables to this chili?
Yes, corn, bell peppers, or spinach are great additions for more nutrition and flavor.
Conclusion
Crockpot White Chicken Chili is a simple, satisfying dish that’s ideal for busy days and chilly nights. With its rich, creamy texture and customizable flavor, it’s bound to become a favorite in your household. Whether you’re making it for a family dinner or prepping meals for the week, this chili delivers comfort and ease in every bowl.
PrintCrockpot White Chicken Chili
Crockpot White Chicken Chili is a creamy, hearty slow cooker meal made with tender chicken, white beans, green chiles, and warming spices. It’s perfect for busy weeknights and cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 6–8 hours
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 oz cream cheese
- 1/2 cup sour cream or heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- Place chicken, white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, chili powder, salt, and pepper into the crockpot.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is fully cooked and tender.
- Remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the pot. Add cream cheese and sour cream or heavy cream, stirring until fully melted and combined.
- Cook on low for an additional 10–15 minutes to thicken and meld flavors.
- Taste and adjust seasoning if needed.
- Serve hot with desired toppings like shredded cheese, cilantro, jalapeños, or tortilla chips.
Notes
- Use rotisserie chicken for a faster version—just reduce cook time accordingly.
- For a spicier chili, add diced jalapeños or extra chili powder.
- Make it dairy-free with coconut cream or skip the cream and cheese altogether.
- To thicken the chili, mash some of the beans or cook uncovered at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
