Easy Crockpot White Chicken Chili

I’ve made this white chicken chili so many times I’ve lost count—and I still get excited every time it’s on the menu. It’s the kind of meal you throw together in the morning with minimal effort, then come home to find dinner basically cooked itself. What’s not to love? It’s hearty, flavorful, a little creamy, and just spicy enough to keep you coming back for seconds (or thirds—no judgment here).

The first time I made this, I was honestly just trying to use up some leftover rotisserie chicken and a can of white beans. I didn’t expect it to become a staple. But the way the flavors come together in the crockpot… it tastes like you spent hours simmering it on the stove—even though you really didn’t.

So, What Is White Chicken Chili?

White chicken chili is like the cozy cousin of traditional chili. Instead of the usual ground beef and red beans, this version uses shredded chicken, white beans, green chiles, and warm spices in a creamy broth. It’s still hearty and comforting, but it’s a little lighter and has a totally different flavor profile.

Why This Recipe is Special

There are a ton of white chicken chili recipes out there, but this one has a few things going for it:

• You can toss everything into your slow cooker in 10 minutes flat.
• It’s made with pantry staples.
• It tastes even better the next day.
• It’s flexible—use what you’ve got!
• And most importantly, it delivers serious flavor without a lot of fuss.

Why You’ll Love This Recipe

Here’s why this chili might just become your new favorite cozy-day meal:

• 🕒 Effortless Cooking – You just toss everything into the crockpot and let it do the work.
• 🍗 Flavor-Packed – Smoky, spicy, creamy, and comforting—all in one bowl.
• 🥣 One-Pot Wonder – Fewer dishes means more time for you (and less cleanup).
• 💛 Family-Friendly – Not too spicy, super customizable, and kid-approved.
• 🥦 Nutritious and Hearty – Packed with protein, fiber, and feel-good ingredients.
• 🧊 Freezer-Friendly – Make a double batch and save half for a busy weeknight.

Tools You’ll Need

Here’s everything you need to make this happen, no fancy equipment required:

• Crockpot / Slow Cooker (at least 4-6 quarts): This is the magic machine that turns simple ingredients into slow-simmered deliciousness.
• Can Opener: For all those beans and green chiles.
• Cutting Board + Knife: To chop your onion and garlic. A small job, but it makes a big difference in flavor.
• Measuring Cups & Spoons: Even if you eyeball most things (like I do), it helps to measure the spices the first time.
• Forks or Tongs: To shred the chicken once it’s cooked.
• Mixing Spoon or Ladle: For stirring and serving.

Ingredients (US + Metric)

Here’s what you’ll need for about 6 hearty servings:

• 1 ½ lbs (680g) boneless skinless chicken breasts (or thighs for richer flavor)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz / 425g each) white beans, drained and rinsed (Great Northern, Cannellini, or Navy beans)
• 1 can (4 oz / 115g) diced green chiles, undrained
• 1 ½ cups (360ml) chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp chili powder (optional if you like a little kick)
• Salt + pepper to taste
• 4 oz (115g) cream cheese, softened
• ½ cup (120ml) heavy cream or whole milk
• Juice of 1 lime
• Optional toppings: shredded cheese, avocado, cilantro, tortilla strips, sour cream, jalapeños

Step-by-Step Instructions

1. Layer Ingredients in the Crockpot

Start by placing your chicken breasts at the bottom of the crockpot. Then add the onion, garlic, beans, green chiles, and pour in the chicken broth. Sprinkle the cumin, oregano, smoked paprika, and chili powder over the top. Season with a bit of salt and pepper, but go light—you can always add more later.

Tip: Don’t stir it all together yet—let the seasonings hang out on top so they don’t sink to the bottom and burn (yes, it can happen!).

2. Slow Cook to Perfection

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked through.

You’ll start smelling all those cozy, chili-ish aromas around hour two, and it only gets better from there.

3. Shred the Chicken

Once the chicken is cooked, use two forks (or tongs) to shred it right in the crockpot. It should basically fall apart without any effort—if it doesn’t, give it another 30 minutes.

Personal note: I like to leave some larger chunks of chicken for texture, but go with what feels right to you.

4. Add the Creamy Stuff

Stir in the cream cheese and heavy cream. If your cream cheese is still cold, cut it into small cubes so it melts more easily.

Give everything a good stir until it’s creamy and well combined. Let it cook for another 15–20 minutes, uncovered, to thicken slightly.

5. Finish with Lime Juice

Just before serving, squeeze in fresh lime juice. This brightens everything up and balances the richness. Don’t skip this part—it’s a game-changer.

Serving Ideas

Dress it up or keep it simple—here are a few of my go-to toppings and sides:

• Tortilla strips or chips for crunch
• Shredded cheese (pepper jack is my favorite!)
• Fresh cilantro for brightness
• Sliced avocado or guac
• Sour cream or Greek yogurt for a cool contrast
• Serve with warm cornbread, rice, or just a big spoon

Variations & Customizations

Make it your own! Here are some swaps and ideas:

• Make it dairy-free: Skip the cream cheese and use coconut milk or a dairy-free alternative.
• Add veggies: Corn, diced bell pepper, or even zucchini can bulk it up.
• Spice it up: Add a diced jalapeño or more chili powder.
• Use rotisserie chicken: Add it during the last hour of cooking to avoid overcooking.

Storage & Make-Ahead Tips

This chili tastes even better the next day. Here’s how to keep it:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently.
• Make ahead: Assemble all ingredients (except cream and cream cheese) in a zip-top bag and freeze. Dump into crockpot when ready to cook—easy meal prep!

Pro Tips & Mistakes to Avoid

Let me share a few secrets to make sure your chili comes out perfect:

Pro Tips:

• Use soft cream cheese so it blends easily. Cold cream cheese clumps—ask me how I know.
• Don’t skip the lime juice—it seriously makes the dish pop.
• Stir after shredding the chicken so all the creamy goodness gets evenly distributed.

Mistakes to Avoid:

• ❌ Overcooking the chicken – It’ll get dry if it cooks too long, especially on high.
• ❌ Adding dairy too early – Wait until the end or it could curdle.
• ❌ Forgetting to taste and adjust seasoning – Every batch of broth and beans is different, so taste before serving.

Quick Facts

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: 6 hours 10 minutes
• Calories: ~350 per serving (varies by toppings)

Final Thoughts

If you’re looking for an easy, delicious, crowd-pleasing recipe that practically cooks itself, this is it. It’s become a weeknight favorite and a go-to comfort food around here—and I hope it becomes that for you too.

If you give it a try, I’d love to hear how it turned out! Did you make any fun variations? Share your version, tag a friend who needs a cozy meal idea, or drop a comment—I’d be thrilled to chat with you about it.