Crockpot White Chicken Chili

Introduction

Crockpot White Chicken Chili is a warm, hearty, and creamy chili made with tender shredded chicken, white beans, corn, green chilies, and a rich, slightly spicy broth. Unlike traditional red chili, this dish features a lighter, creamy base enhanced with cream cheese or heavy cream, making it both comforting and flavorful.

This recipe is a lifesaver for busy weeknights because the crockpot does most of the work. Just toss in the ingredients, let it cook slowly, and come home to a bowl of pure comfort. It’s great for family dinners, meal prepping, or even serving at gatherings when you want something cozy yet unique.

Why I Love This Recipe

I absolutely love this recipe because it’s a perfect balance of flavors and textures—the tender chicken melts in your mouth, the beans add heartiness, the corn brings sweetness, and the green chilies give it a kick without overpowering spice. Plus, it’s creamy, filling, and healthy!

It’s also incredibly versatile and customizable. You can make it mild for kids, spicier for heat-lovers, or load it up with toppings like avocado, cilantro, and tortilla chips for an extra flavor boost. Best of all, it reheats beautifully, so leftovers are always a win.

Why It’s a Must-Try Dish

• A cozy, creamy chili perfect for cold days.
• Uses simple pantry staples.
• Slow cooker makes it low-effort and hands-off.
• Crowd-pleasing comfort food for families and parties.
• Great balance of protein, fiber, and flavor.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 4–6 hours
• Total Time: 4–6 hours 10 minutes
• Servings: 6
• Course: Main Course
• Cuisine: American (Southwestern-inspired)
• Calories: ~380 per serving (depending on toppings and dairy used)

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 (4 oz) can diced green chilies (mild or hot)
• 1 (32 oz) carton chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon oregano
• 8 oz cream cheese, cubed (or substitute ½ cup heavy cream)
• ½ cup shredded Monterey Jack or cheddar cheese (optional, for extra creaminess)
• Juice of 1 lime

For Serving (Optional):

• Fresh cilantro, chopped
• Avocado slices
• Crushed tortilla chips or strips
• Shredded cheese
• Sour cream

Step-by-Step Preparation Method

1. Prepare the crockpot base:
   • Place chicken breasts in the crockpot.
   • Add onion, garlic, beans, corn, green chilies, chicken broth, and spices (cumin, chili powder, paprika, oregano, salt, and pepper).
2. Cook the chicken:
   • Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
3. Shred the chicken:
   • Remove chicken from the crockpot, shred it using two forks, then return it to the pot.
4. Add creaminess:
   • Stir in cubed cream cheese (or heavy cream) and shredded cheese if using.
   • Mix until melted and creamy.
5. Final touch:
   • Squeeze in lime juice and stir well.
6. Serve hot:
   • Ladle into bowls and top with your favorite garnishes like cilantro, avocado, or tortilla strips.

How to Serve

• Serve in bowls with warm cornbread or crusty bread.
• Garnish with fresh cilantro, avocado slices, shredded cheese, or tortilla chips for crunch.
• Pair with a fresh green salad for a balanced meal.

Recipe Tips

• For extra flavor, sauté the onion and garlic in a pan before adding to the crockpot.
• If you want a thicker chili, mash some of the beans before adding them.
• Use rotisserie chicken for a shortcut version—just add it in during the last 30 minutes with the cream cheese.
• Adjust spice level by using mild or hot green chilies.

Variations

1. Spicy White Chicken Chili: Add jalapeños or cayenne pepper.
2. Dairy-Free Version: Use coconut milk instead of cream cheese for creaminess.
3. Healthy Version: Use Greek yogurt instead of cream cheese.
4. Vegetarian Version: Swap chicken for extra beans and add more vegetables like zucchini or bell peppers.
5. Cheesy Version: Stir in extra shredded cheese before serving.

Freezing & Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave. Stir in a little extra broth or cream if it thickens too much.

Special Equipment Needed

• 6-quart crockpot or slow cooker
• Two forks (for shredding chicken)
• Ladle for serving

Frequently Asked Questions (FAQ)

Q1: Can I make this without cream cheese?
Yes! Use heavy cream, half-and-half, or coconut milk for creaminess.

Q2: Can I make this ahead of time?
Yes, it reheats well and tastes even better the next day as flavors meld.

Q3: Can I use frozen chicken?
It’s not recommended for food safety reasons. Thaw chicken first before adding to the crockpot.

Q4: Can I make this in an Instant Pot?
Yes, cook on Manual High Pressure for 15 minutes, then shred chicken and stir in cream cheese.

Q5: Is this chili spicy?
It’s usually mild to medium, but you can adjust by using mild chilies or adding more spice.

Conclusion

Crockpot White Chicken Chili is the ultimate comfort food in a bowl—creamy, flavorful, hearty, and so easy to make. With its tender chicken, beans, and rich broth, it’s perfect for cozy nights, busy weeknights, or entertaining a crowd.

Whether you make it mild for the family or spicy for heat lovers, this chili is endlessly customizable and always satisfying. Once you try it, you’ll see why it’s a must-have recipe in your crockpot rotation!