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White Chicken Chili in Crockpot Recipe

Avatar photoByBertha
Jump to Recipe· 4.8 from 145 reviews

If you’re craving comfort food that’s cozy, flavorful, and effortlessly hands-off, this White Chicken Chili in Crockpot Recipe is going to be your new go-to. I absolutely love how the slow cooker brings out all those warm spices and tender chicken, making this chili creamy and satisfying without much fuss. Whether it’s a busy weeknight or a lazy weekend, you’ll find that this recipe is a perfect crowd-pleaser that feels like a hug in a bowl.

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Why You’ll Love This Recipe

  • Hands-Off Cooking: Just toss everything in your crockpot and forget about it until it’s ready.
  • Rich, Creamy Texture: The cream cheese blended in gives it a velvety, indulgent finish.
  • Crowd-Friendly Flavor: Mild heat with layered spices means even picky eaters will enjoy it.
  • Perfect for Meal Prep: It tastes even better the next day, making great leftovers or freezer meals.
The image shows a close-up of a creamy stew inside a black slow cooker. The stew has three main layers: a base of creamy beige sauce with a smooth texture, shredded white chicken pieces scattered throughout, and mixed beans of light brown and reddish colors along with yellow corn kernels evenly spread. Some small bits of green herbs are sprinkled on top for a touch of color. A wooden spoon lifts a portion of the stew, showing all the layers clearly in the spoon's bowl. The background features a bunch of fresh green herbs slightly blurred, and the scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili in Crockpot, White Chicken Chili, Crockpot Chicken Chili, Easy White Chicken Chili, Creamy Chicken Chili this …

Ingredients You’ll Need

Every ingredient in this White Chicken Chili in Crockpot Recipe has its part to play — from the tender chicken breasts that soak up spices, to the beans and corn adding texture and sweetness. I always grab fire roasted green chiles when possible for that extra smoky kick that really makes this chili pop.

Flat lay of fresh boneless skinless chicken breasts, a small mound of ground cumin powder, a small mound of salt crystals, a small mound of black peppercorns, a small mound of chili powder, a small mound of cayenne pepper, a small mound of dried oregano leaves, a small mound of ground coriander, a simple white ceramic bowl filled with golden chicken broth, a whole large yellow onion, three cloves of fresh garlic, a small white bowl with chopped fire roasted green chilies, a single fresh bay leaf, a small white bowl of white cannellini beans, a small white bowl of light brown pinto beans, a small white bowl of thawed yellow frozen corn, a wedge of fresh cream cheese, a small bunch of fresh green cilantro sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - White Chicken Chili in Crockpot, White Chicken Chili, Crockpot Chicken Chili, Easy White Chicken Chili, Creamy Chicken Chili
  • Boneless skinless chicken breasts: Choose fresh or thawed chicken for tender, shred-able meat.
  • Ground cumin: Adds that classic earthy warmth crucial for chili flavor.
  • Salt: Essential to bring all the flavors together.
  • Black pepper: Gives subtle heat and depth.
  • Chili powder: Balanced spice to keep things flavorful but not overwhelming.
  • Cayenne pepper: A little extra kick — adjust to taste if you prefer milder.
  • Dried oregano: Adds an herbal note that complements the spices perfectly.
  • Ground coriander: Offers a slightly citrusy undertone to brighten the chili.
  • Chicken broth: Keeps everything moist and infuses savory flavor throughout.
  • Large onion: Diced for sweetness and body in the chili.
  • Garlic cloves: Minced fresh garlic for that unmistakable aroma and depth.
  • Fire roasted mild diced green chiles: Adds smoky flavor with just a touch of heat.
  • Bay leaf: Infuses subtle complexity during slow cooking.
  • Cannellini beans (white kidney beans): Creamy texture that blends beautifully in chili.
  • Pinto beans: Earthy and hearty bean variety adding balance.
  • Frozen corn: Sweet bursts that contrast the spices nicely.
  • Cream cheese: This is the secret to that amazing creamy chili texture.
  • Fresh cilantro (optional): Brightens up the finished dish with fresh herbal notes.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this White Chicken Chili in Crockpot Recipe depending on the season or what’s in my pantry. Don’t hesitate to tweak it — it’s super forgiving and versatile!

  • Spicy Upgrade: When I’m craving more heat, I toss in some diced jalapeños or increase the cayenne slightly — just be careful to adjust gradually.
  • Dairy-Free Version: I’ve swapped out cream cheese for coconut cream when cooking for dairy-sensitive friends, and it still turned out creamy and delicious.
  • Vegetarian Twist: You can replace the chicken with hearty veggies like sweet potatoes or additional beans — cook a bit longer to soften the veggies.
  • Loaded Chili: Stir in shredded Monterey Jack or Pepper Jack cheese at the end for an extra melty, rich chili experience.

How to Make White Chicken Chili in Crockpot Recipe

Step 1: Layer in Your Chicken and Spices

I usually start by laying the chicken breasts right into the bottom of my slow cooker. Then I sprinkle over all those aromatic spices — cumin, salt, pepper, chili powder, cayenne, oregano, and coriander — which is where the magic begins. Make sure you evenly coat the chicken so all the flavors seep in during cooking.

Step 2: Add the Broth, Veggies, and Aromatics

Next, pour in your chicken broth to keep everything juicy. Toss in diced onions, minced garlic, and those fire roasted green chiles that give a subtly smoky edge. Don’t forget the bay leaf — it’s easy to overlook but adds so much depth. At this point, I usually hold off on adding beans and corn until later, unless you prefer ultra-soft beans.

Step 3: Slow Cook Until Tender

Pop the lid on and set it to cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH. When I first tried this, I was amazed how the chicken turns out so tender you can shred it straight with two forks. About two hours before it’s done, I add the rinsed beans and thawed corn so they stay intact without getting mushy.

Step 4: Blend to Thicken, Then Shred Chicken

Here’s a game changer: scoop out about two cups of chili — beans and all — and blend it with the cream cheese until silky smooth. Pour that back in to create the rich, creamy body the chili is famous for. Then remove the chicken, shred it well, and stir it all back in. This last step ensures every bite is perfectly tender and mixed.

Step 5: Taste and Adjust Before Serving

Give your chili a good taste at the end. Sometimes I add a pinch more salt or a touch more chili powder, depending on mood and spice level. Fresh cilantro is my go-to garnish for a bright finish, but that’s totally up to you.

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Pro Tips for Making White Chicken Chili in Crockpot Recipe

  • Timing is Everything: Add the beans and corn in the last 2 hours to avoid mushy texture.
  • Cream Cheese Magic: Blend with some chili to create creamy thickness without extra heavy cream.
  • Use Fresh Garlic: Minced fresh garlic adds vibrant flavor compared to powders or pre-minced jars.
  • Don’t Skip Shredding: Shredding the chicken after cooking helps it absorb the chili broth better for every bite.

How to Serve White Chicken Chili in Crockpot Recipe

A white bowl filled with creamy chicken and bean soup, showing a mix of shredded light brown chicken, light beige and reddish beans, yellow corn kernels, and small bits of green herbs all mixed in a thick light orange broth. On top, there is a round dollop of smooth white sour cream in the center, two bright green jalapeño slices to the left, three light green avocado slices fanned out on the right, and two fresh lime wedges placed near the bottom left edge of the bowl. The bowl sits on a white marbled surface with a blue and white towel near the bottom left, a small bowl of green jalapeño slices at the bottom right, and fresh green cilantro on a wooden board in the top right background. Photo taken with an iphone --ar 2:3 --v 7 - White Chicken Chili in Crockpot, White Chicken Chili, Crockpot Chicken Chili, Easy White Chicken Chili, Creamy Chicken Chili

Garnishes

I always top this chili with shredded cheddar or Monterey Jack cheese and a dollop of sour cream — it adds creaminess and a sharp contrast. A squeeze of fresh lime juice brightens the flavors wonderfully, and sliced avocado on top makes it feel indulgent and fresh. If you like a bit of crunch, baked tortilla strips or crushed tortilla chips are my favorite finish.

Side Dishes

For sides, I usually keep it simple with warm cornbread or garlic bread — they’re perfect for soaking up every last spoonful. A crisp green salad can balance the richness and keep things lighter if you want to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this chili in mini bread bowls, which always impress guests and make it extra cozy. Another fun idea is to set up a chili bar with various toppings—think jalapeños, diced onions, cheeses, and crunchy tortilla chips—so everyone customizes their bowl how they like it.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge for up to 4 days. It tastes even better after a day as the flavors meld together nicely overnight — perfect for easy lunches or quick dinners.

Freezing

This White Chicken Chili in Crockpot Recipe freezes really well. I portion it into freezer-safe containers or heavy-duty freezer bags, and it keeps for about 3 months. Just thaw overnight in the fridge before reheating, and you’re good to go.

Reheating

When reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally so it doesn’t stick or scorch. If it seems too thick, a splash of chicken broth or water brings it back to a perfect consistency. The creaminess stays rich and satisfying every time.

FAQs

  1. Can I use chicken thighs instead of chicken breasts in this White Chicken Chili in Crockpot Recipe?

    Absolutely! Chicken thighs bring a bit more fat and tenderness, which makes the chili even richer. Just adjust your cooking time if the thighs are bone-in, and shred them like you would chicken breasts. I’ve tried it both ways and love them equally, so it’s up to your preference.

  2. Is it necessary to blend some of the chili with cream cheese?

    While it’s not mandatory, blending a portion with cream cheese transforms the chili’s texture from chunky to luxuriously creamy and thick. I discovered this trick after my first batch was a bit too watery. Using an immersion blender right in the crockpot works great, too, making it quick and easy.

  3. Can I prepare everything in advance and then cook it later?

    Yes! You can assemble all your ingredients in the crockpot insert the night before, cover it tightly, and keep it in the fridge overnight. Just pop it into the crockpot and start the cooking cycle in the morning. This saves loads of time and is perfect for busy days.

  4. How spicy is this chili and can I adjust the heat?

    This chili has a mild to medium heat level thanks to a balanced combination of chili powder and a touch of cayenne pepper. You can always dial the spice up or down by adjusting or omitting the cayenne based on your family’s taste buds. If you want more heat, adding fresh jalapeños or hot sauce works like a charm.

Final Thoughts

This White Chicken Chili in Crockpot Recipe is one of those dishes I constantly come back to when I want a meal that’s comforting but not fussy. It’s flexible, delicious, and feels like a warm embrace on the chilliest days. I really hope you give it a try and make it your own — trust me, your family will thank you, and you might just find it becomes a staple in your slow cooker rotation.

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White Chicken Chili in Crockpot Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 145 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Crockpot White Chicken Chili is a comforting, flavorful slow-cooked stew featuring tender chicken breasts simmered with spices, beans, fire-roasted green chiles, and cream cheese for a creamy texture. Perfect for easy meal prep, it’s packed with protein, mild heat, and fresh cilantro garnish for a delicious twist on traditional chili.

Ingredients

Meat & Poultry

  • 2 pounds boneless skinless chicken breasts

Spices & Herbs

  • 1 ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 1 bay leaf

Vegetables & Aromatics

  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 2 (4 oz) cans fire roasted mild diced green chiles
  • 1 ½ cups frozen corn, thawed

Beans

  • 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
  • 1 (15.5 oz) can pinto beans, drained and rinsed

Liquids

  • 4 cups chicken broth

Dairy

  • 6 ounces (¾ block) cream cheese

Garnish (Optional)

  • Fresh cilantro

Instructions

  1. Prepare Chicken and Spices: Lay the chicken breasts in the bottom of your slow cooker. Sprinkle evenly with ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander to season.
  2. Add Broth and Vegetables: Pour in the chicken broth. Add the diced onion, minced garlic, and fire-roasted diced green chiles. Place the bay leaf on top. (Optionally, you can add the beans now or wait for the last two hours for firmer beans.)
  3. Slow Cook the Chili: Place the lid on the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender and falls apart easily.
  4. Add Beans and Corn: During the last 2 hours of cooking, stir in the drained cannellini beans, pinto beans, and thawed corn. Let everything simmer together to meld flavors.
  5. Blend a Portion for Creaminess: Scoop about 2 cups of the chili including beans into a blender or food processor along with the cream cheese. Blend briefly to create a thicker, creamier texture. Return this mixture back to the slow cooker and stir well.
  6. Shred the Chicken: Remove the chicken breasts from the slow cooker and place them on a cutting board. Shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and mix thoroughly.
  7. Final Seasoning and Garnish: Taste the chili and adjust seasonings if necessary. Garnish with fresh cilantro if desired. Serve hot, optionally with shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy!

Notes

  • If you prefer very soft beans, add them at the start of cooking; otherwise, add them in the last two hours for more texture.
  • An immersion blender can be used instead of a blender or food processor for thickening the chili.
  • Adjust cayenne pepper quantity to control the spiciness level to your taste.
  • Leftovers store well refrigerated for up to 4 days or freeze for up to 3 months.
  • Consider serving with complementary toppings like shredded cheese, sour cream, or fresh lime for added flavor layers.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 7g
  • Protein: 32g
  • Cholesterol: 75mg
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Welcome to my cozy corner! I’m here to share old-fashioned, belly-warming recipes just like Grandma used to make. Grab your apron, darlin’, and let’s get cookin’!

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