Last Updated on September 11, 2025 by Souhail
There’s something magical about coming home to the aroma of Crockpot White Chicken Chili bubbling away in the slow cooker. To me, this dish is the ultimate definition of cozy, creamy, hearty, and loaded with tender chicken, white beans, and just the right kick of spice. It’s the kind of recipe that feels like a warm hug on a chilly evening, yet it’s easy enough to toss together on a busy weekday morning before heading out the door.
What I love most about this chili is its versatility. It’s hearty enough to be a standalone meal, but it also pairs beautifully with cornbread, tortilla chips, or even a crisp green salad if you’re craving balance. The flavors are bold yet comforting, with a creamy base that makes it feel indulgent without being over-the-top. This recipe is one of my go-to crockpot meals when I want dinner ready with zero fuss, and I promise, it never disappoints.
Table of contents
Why This Recipe Works (And Why You’ll Love It)
One of the reasons I keep coming back to this Crockpot White Chicken Chili is how effortlessly it balances comfort with convenience. It’s the type of recipe that delivers big flavor with very little hands-on time, which makes it perfect for weeknights, game days, or even lazy Sundays when you don’t feel like hovering over the stove. Here’s what makes it so special:
- Set it and forget it – Your slow cooker does the heavy lifting while you go about your day.
- Creamy and hearty – A touch of cream cheese or sour cream transforms the broth into something velvety and indulgent.
- Protein-packed – With tender shredded chicken and hearty beans, this chili keeps you full and satisfied.
- Customizable spice level – Add jalapeños, extra chili powder, or keep it mild for little ones.
- Family-friendly – It’s a crowd-pleaser that appeals to kids and adults alike.
- Perfect for meal prep – Leftovers reheat beautifully, making it great for lunches or freezer meals.
And the best part? You can easily tweak it to fit your lifestyle—make it dairy-free, skip the beans, or even swap chicken for turkey if that’s what you have on hand.
What to Prep Ahead (So You’re Not Rushing Later)
I’m all about recipes that make life easier, and a little prep can go a long way here. Spending just 10 minutes ahead of time means all you need to do later is dump everything in the crockpot and walk away. Here’s what you can get done in advance:
- Chop your onions and garlic – Store them in an airtight container in the fridge.
- Measure your spices – Mix chili powder, cumin, paprika, and any extras in a small jar so they’re ready to toss in.
- Drain and rinse beans – If using canned beans, have them ready in the fridge.
- Cube cream cheese – If using, cut into smaller chunks so it melts evenly at the end.
- Pre-trim chicken – Remove excess fat from chicken breasts or thighs so they’re crockpot-ready.
Doing these quick steps means your morning routine won’t get interrupted, you’ll just layer everything into the crockpot, set the timer, and let the magic happen.
How to Make It
Crockpot White Chicken Chili
6
servings10
minutes6
hours360
kcalA creamy, hearty, and flavor-packed chili that cooks low and slow while you go about your day. This Crockpot White Chicken Chili is a family-friendly comfort food you’ll want to make again and again.
Ingredients
1.5 lb boneless, skinless chicken breasts (or thighs)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chiles
4 cups low-sodium chicken broth
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt (adjust to taste)
0.5 tsp black pepper
0.5 tsp dried oregano
0.5 tsp cayenne pepper (optional, for spice)
0.5 cup sour cream (or Greek yogurt)
4 oz cream cheese, cubed
Fresh cilantro and lime wedges for serving
Directions
- Start by layering your chicken right into the bottom of the crockpot, no need to cut it up, since it will shred beautifully later. Toss in the diced onion, minced garlic, beans, corn, and green chiles. Then pour the chicken broth over everything and sprinkle in the spices: chili powder, cumin, smoked paprika, oregano, salt, and pepper. If you like things spicy, go ahead and add a pinch of cayenne pepper too.
- Cover your crockpot and cook on low for 6 hours or high for 3 hours, until the chicken is tender and cooked through. Once the chicken is ready, remove it with tongs and shred it using two forks. Add the shredded chicken back into the crockpot.
- Now for the creamy magic, stir in the cream cheese and sour cream until everything is smooth and velvety. Let it warm for another 10 minutes so the flavors blend together.
- Serve hot, topped with fresh cilantro and a squeeze of lime juice. For extra flair, add shredded cheese, sliced jalapeños, or crunchy tortilla strips on top.
Notes
- For extra creaminess, swap the sour cream with ½ cup heavy cream.
- Like it spicy? Stir in a diced jalapeño or a dash of hot sauce before cooking.
- To lighten it up, use Greek yogurt instead of sour cream and skip the cream cheese.
- Shredded rotisserie chicken works if you’re short on time—just reduce cook time to 2 hours on low.
- A squeeze of lime at the end really brightens the flavors, so don’t skip it!
Nutrition Facts
- Total number of serves: 6
- Calories: 360kcal
- Fat: 14g
- Sodium: 780mg
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 4g
- Protein: 32g
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Pro Tips for Crockpot White Chicken Chili Success
Here’s the thing about slow cooker recipes—they’re simple, but the little details can really take them from “pretty good” to “WOW, can I have seconds?” If you’re anything like me, you’ll want every bowl to taste like comfort in a spoon. Here are some of my go-to tips:
- Layer flavors – Sautéing the onions and garlic before adding them to the crockpot isn’t required, but it adds depth of flavor.
- Don’t skip the lime – That fresh squeeze of citrus right before serving brightens up all the creamy richness.
- Balance the heat – If you’re adding jalapeños or cayenne, stir in a little extra sour cream at the end to mellow things out if it’s too spicy.
- Shred chicken at the right time – Waiting until it’s fall-apart tender ensures the meat stays juicy instead of drying out.
- Use room temp dairy – Adding cold cream cheese straight from the fridge can cause lumps; let it sit out while the chili cooks so it blends smoothly.
If you’re curious to see how this version compares to other styles, you might love checking out this white chicken chili recipe for another take on this cozy classic.
Variations to Try (Because One Bowl Is Never Enough)
I always say chili is one of those recipes you can make your own, and white chicken chili is no exception. Once you master the base recipe, it’s so fun to experiment. Here are a few delicious twists:
- Spicy White Chicken Chili – Stir in diced jalapeños or an extra can of green chiles. For fire-lovers, add a splash of hot sauce before serving.
- No Bean Version – Skip the beans and bulk it up with extra corn or even diced zucchini for a lower-carb bowl.
- Turkey Swap – Use ground turkey instead of chicken breasts. Cook it in a skillet first, then add to the crockpot for a lighter twist.
- Dairy-Free Creaminess – Replace cream cheese and sour cream with coconut milk for a silky, dairy-free chili that’s just as cozy.
- Hearty Add-Ins – Mix in cooked quinoa or brown rice during the last hour for an extra filling, one-pot meal.
If you’re in the mood for another comforting bowl of goodness after this, I can’t recommend this cozy lasagna soup recipe enough—it’s like pasta night and soup night had the tastiest baby.
Serving Suggestions (Because Chili Deserves a Sidekick)
For me, no bowl of chili is complete without a little something on the side. The beauty of this Crockpot White Chicken Chili is that it pairs beautifully with so many different flavors and textures. You can go hearty, fresh, or even sweet depending on your mood.
Try serving it with warm cornbread or tortilla chips for dipping. If you’re craving something sweet to balance the spice, a slice of homemade pumpkin bread is the perfect cozy pairing in the fall. I also love topping each bowl with shredded cheese, diced avocado, or crunchy tortilla strips for extra texture. And if you want to keep things lighter, a crisp green salad on the side works wonders.
FAQs
Yes! If you’re not a fan of beans, simply leave them out and add more corn, diced zucchini, or even cauliflower florets to bulk it up. You’ll still get that hearty, creamy texture without the beans.
Definitely. Shred a rotisserie chicken and add it directly to the crockpot with the broth, beans, and seasonings. Since the chicken is already cooked, reduce the cook time to 2 hours on low just to let the flavors blend.
If you prefer a thicker chili, mash a cup of the beans before adding them to the crockpot. You can also stir in an extra spoonful of cream cheese or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) toward the end of cooking.
Not necessarily—it’s traditionally milder than red chili, but you can absolutely turn up the heat by adding diced jalapeños, extra cayenne, or a splash of hot sauce.
Yes, this chili freezes beautifully! Just let it cool completely, transfer into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stovetop.
Some of my favorites include shredded cheese, avocado slices, fresh cilantro, lime wedges, diced jalapeños, and tortilla strips. They add color, texture, and an extra punch of flavor.
Cozy Bowls Await
At the end of the day, Crockpot White Chicken Chili is one of those recipes that makes life easier while delivering maximum comfort. It’s creamy, hearty, and endlessly customizable, which is why it has a permanent spot in my slow cooker rotation. Whether you’re serving it for a weeknight dinner, meal prepping for the week, or feeding a hungry crowd, this recipe always hits the spot.
So go ahead, set it, forget it, and let your crockpot do the work. I promise that the first spoonful will have you wondering why you didn’t make this sooner.