I make this Crockpot White Chicken Chili whenever I crave something warm, creamy, and filling without spending hours in the kitchen. It’s a comforting slow-cooked meal made with tender shredded chicken, white beans, green chilies, and a perfectly seasoned creamy broth that develops incredible flavor as it simmers.
Why You’ll Love This Recipe
I love how simple this recipe is because I can add everything to the crockpot and let it slowly cook while I focus on other things. The flavors blend beautifully over time, creating a rich and hearty chili that tastes like I spent all day cooking. I also enjoy how customizable it is, whether I want it spicier, thicker, or extra creamy. It’s one of my favorite go-to meals for busy days and cozy evenings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts (about 1½ pounds / 680 g) 2 cans (15 ounces / 425 g each) white beans, drained and rinsed 1 can (4 ounces / 115 g) diced green chilies 1 small yellow onion (about 1 cup / 150 g), diced 3 cloves garlic (about 1 tablespoon), minced 2 cups (480 ml) low-sodium chicken broth 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon dried oregano ½ teaspoon paprika ½ teaspoon salt ¼ teaspoon black pepper 4 ounces (113 g) cream cheese, softened ½ cup (120 ml) sour cream ¼ cup (60 ml) heavy cream
Optional toppings: ½ cup shredded Monterey Jack cheese, 2 tablespoons chopped cilantro, sliced jalapeños, tortilla strips, lime wedges
directions
I place the 2 large chicken breasts (about 1½ pounds) into the bottom of the crockpot.
I add the 2 cans of white beans, 1 can of diced green chilies, 1 diced small onion, and 3 minced garlic cloves.
I pour in 2 cups of chicken broth.
I sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon oregano, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
I cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
I remove the chicken, shred it with two forks, and return it to the crockpot.
I stir in 4 ounces of softened cream cheese, ½ cup sour cream, and ¼ cup heavy cream until the chili becomes smooth and creamy.
I let it cook for another 15–20 minutes on low until everything is heated through, then I taste and adjust seasoning if needed.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes Cook time: 6–7 hours on low or 3–4 hours on high Additional time after adding dairy: 15–20 minutes Total time: Approximately 6 hours 15 minutes on low
Variations
I sometimes swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor. When I want a thicker chili, I mash about ½ cup of the white beans before adding them to the crockpot. If I’m in the mood for extra heat, I add ¼ teaspoon cayenne pepper or an extra diced jalapeño. For a lighter version, I use Greek yogurt instead of sour cream and reduce the heavy cream slightly.
storage/reheating
I store leftover chili in an airtight container in the refrigerator for up to 4 days. When I reheat it on the stovetop, I warm it gently over medium-low heat and stir occasionally. If it thickens too much, I add a splash of chicken broth to loosen it.
For freezing, I place cooled chili in freezer-safe containers and freeze for up to 3 months. I thaw it overnight in the refrigerator before reheating gently on the stove or in the microwave.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, I can use about 3 cups of cooked shredded rotisserie chicken. I add it during the last 30–40 minutes of cooking just to heat through before stirring in the dairy.
Can I make this dairy-free?
I can replace the cream cheese, sour cream, and heavy cream with dairy-free alternatives or use full-fat coconut milk for creaminess.
How do I make the chili thicker?
I mash some of the beans, reduce the broth slightly, or let the chili cook uncovered for the last 20–30 minutes to allow it to thicken.
Is this recipe spicy?
As written, I find it mild. If I want more heat, I add jalapeños, cayenne pepper, or extra green chilies.
Can I cook this on the stovetop instead?
Yes, I simmer everything (except the dairy) in a large pot over medium-low heat for about 25–30 minutes until the chicken is cooked through, then shred the chicken and stir in the creamy ingredients before serving.
Conclusion
I find this Crockpot White Chicken Chili to be one of the easiest and most satisfying comfort meals I make. The slow cooking process creates deep, blended flavors while keeping the preparation simple. Whether I serve it for dinner, prepare it ahead for the week, or freeze it for later, it always turns out creamy, hearty, and comforting.
A warm, creamy, and hearty Crockpot White Chicken Chili made with tender shredded chicken, white beans, green chilies, and a perfectly seasoned broth that slowly develops rich flavor in the slow cooker.
