Crockpot White Chicken Chili

Crockpot White Chicken Chili is the ultimate comfort food—creamy, hearty, and packed with flavor. With tender shredded chicken, white beans, green chiles, and a blend of warming spices, it’s a cozy meal made easy thanks to the slow cooker. Whether you’re feeding a crowd or prepping for the week, this chili is a satisfying, no-fuss solution.

Why You’ll Love This Recipe

• Easy dump-and-go crockpot meal
• Creamy and hearty with minimal effort
• Packed with protein from chicken and beans
• Family-friendly and customizable
• Perfect for meal prep or freezing for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Diced onion
• Minced garlic
• Great Northern or cannellini beans, drained and rinsed
• Diced green chiles
• Corn (canned or frozen)
• Chicken broth
• Ground cumin
• Dried oregano
• Chili powder
• Salt and pepper
• Cayenne pepper (optional)
• Cream cheese (softened)
• Half and half or heavy cream
• Fresh cilantro (optional)

Directions

1. Place the chicken breasts in the bottom of the crockpot.
2. Add onion, garlic, beans, green chiles, corn, broth, and seasonings. Stir to combine.
3. Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until chicken is cooked through.
4. Remove the chicken, shred it with two forks, then return it to the pot.
5. Stir in cream cheese and half and half. Cover and cook for 15 more minutes until creamy and smooth.
6. Adjust seasoning if needed and serve with optional toppings.

Servings and timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 7–8 hours on LOW or 3–4 hours on HIGH
• Total Time: 7 hours 10 minutes to 8 hours 15 minutes

Variations

• Spicy: Add diced jalapeños or extra cayenne
• Dairy-Free: Use dairy-free cream cheese and coconut cream
• Vegetarian: Skip chicken and use vegetable broth and extra beans or tofu
• Extra Creamy: Stir in shredded cheese at the end
• Low-Carb: Omit the corn and reduce beans if needed

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days
• Freezing: Freeze cooled chili in bags or containers for up to 3 months
• Reheating: Reheat on the stovetop over medium heat, or microwave in 1-minute intervals until hot

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and offer more flavor and tenderness.

Do I have to add cream cheese?

It adds creaminess, but you can omit it or use a lighter substitute if preferred.

Can I make this ahead of time?

Yes, it’s ideal for make-ahead meals and tastes even better the next day.

What beans work best?

Great Northern or cannellini beans are ideal for texture and flavor.

Can I cook this on the stovetop?

Yes—simmer all ingredients until chicken is cooked, shred, then stir in dairy.

How spicy is this recipe?

It’s mild as written. You can increase spice with jalapeños, hot sauce, or extra chili powder.

What toppings go well with this chili?

Sour cream, shredded cheese, avocado, cilantro, tortilla chips, or lime juice.

Is this chili gluten-free?

Yes, as long as your ingredients (like broth) are certified gluten-free.

Can I use frozen corn?

Yes, frozen or canned corn both work well.

How do I thicken the chili?

Mash some beans before adding or simmer uncovered for a few minutes after adding cream.

Conclusion

Crockpot White Chicken Chili is a no-stress meal that brings warmth, flavor, and satisfaction to the table. Whether you’re serving it on a chilly evening or meal-prepping for the week, it’s a creamy and delicious dish everyone will love. Try it once, and it just might become a staple in your home.

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