If you are craving a comforting, hearty bowl of chili that’s creamy, zesty, and packed with protein, then this Crockpot White Chicken Chili Recipe is your new best friend. It’s the perfect blend of tender shredded chicken, mild beans, and just the right kick from green chiles. Easy to assemble and effortlessly cooked low and slow, this dish delivers rich flavor and a satisfying texture with minimal hands-on time. Whether it’s a cozy weeknight dinner or a crowd-pleasing meal for friends, this chili fills your kitchen with warmth and your belly with happiness.

Crockpot White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key for this Crockpot White Chicken Chili Recipe. Each element plays an important role in creating the dish’s creamy texture, vibrant flavor, and beautiful color that makes each spoonful so irresistible.

Boneless, skinless chicken breasts (1 ½ lbs): The lean protein base that becomes tender and shreddable after slow cooking.
Yellow onion (1 medium, diced): Adds a natural sweetness and aromatic undertone.
Great northern beans (2 cans, 15 oz each, drained and rinsed): Creamy beans that bulk up the chili and provide earthy depth.
Sweet corn (1 can, 15 oz, drained): Adds bursts of sweetness and color contrast.
Diced green chiles (1 can, 4 oz): Offers gentle heat and smoky complexity without overwhelming spice.
Low-sodium chicken broth (3 cups): Keeps the chili moist while adding savory richness.
Ground cumin (1 tsp): A warm, slightly nutty spice fundamental to chili flavor.
Dried oregano (1 tsp): Brings a subtle herbal note that complements cumin nicely.
Chili powder (½ tsp): Provides mild heat and chili flavor layers.
Garlic powder (½ tsp): Enhances overall savory depth without overpowering freshness.
Salt (½ tsp) and black pepper (¼ tsp): Essential seasonings that balance and brighten every bite.
Cream cheese (4 oz, cubed): Melts in for the signature creamy texture and tang.
Sour cream (½ cup): Adds silkiness and a subtle tang to finish the chili perfectly.
Juice of 1 lime: A fresh, zesty touch that lifts all the flavors just before serving.
Chopped fresh cilantro (for garnish): Bright, herbaceous notes that add a pop of color and freshness.

How to Make Crockpot White Chicken Chili Recipe

Step 1: Layer the Ingredients

Start by placing your boneless, skinless chicken breasts right in the bottom of the crockpot. This creates a flavorful base as the chicken slowly cooks in the broth and spices. Next, pile on the diced onion, rinsed great northern beans, drained sweet corn, and green chiles. Pour in the low-sodium chicken broth. Now sprinkle in all the spices — cumin, oregano, chili powder, garlic powder, salt, and black pepper. This layering allows every ingredient to meld together beautifully during the slow cooking process.

Step 2: Slow Cook to Perfection

Cover the crockpot and choose your cooking speed: low for 6 to 7 hours or high for 3 to 4 hours. This slow-cooking method breaks down the chicken until it is tender and juicy while letting the flavors fully infuse into each other. The result is a deeply satisfying chili base that’s infused with spice and subtle sweetness from the vegetables and beans.

Step 3: Shred the Chicken

Carefully remove the cooked chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. This step transforms the chicken into an easy-to-eat, tender addition that blends perfectly with the creamy broth and beans. Return the shredded chicken back into the crockpot right away to keep it warm and ready for the finishing touches.

Step 4: Add Creaminess

Add the cubed cream cheese and sour cream to the crockpot and stir gently. Allow the chili to cook on high for an additional 15 to 20 minutes until the cream cheese is fully melted and everything is well combined. The chili will become luxuriously creamy and velvety with a rich mouthfeel you’ll love.

Step 5: Finish with Lime and Cilantro

Right before serving, stir in the fresh lime juice. This final touch adds a bright pop of acidity that balances the richness and spices perfectly. Garnish the chili with a generous sprinkle of freshly chopped cilantro to bring an herbaceous freshness and beautiful color contrast to your bowl.

How to Serve Crockpot White Chicken Chili Recipe

Garnishes

While the cilantro brings freshness, top your bowl with shredded cheese, diced avocado, or a dollop of sour cream for extra creaminess and texture contrast. Crunchy tortilla chips or crushed tortilla strips make a fun, salty addition that complements the creamy chili beautifully. Fresh lime wedges on the side encourage everyone to add just the right amount of zest.

Side Dishes

This Crockpot White Chicken Chili Recipe shines best when paired with light, complementary sides like a crisp green salad or a simple coleslaw to add crunch and freshness. Cornbread or warm tortillas are classic accompaniments that soak up every creamy drop and add warmth to the meal. You could also serve it with steamed rice for a heartier option.

Creative Ways to Present

For a fun twist, turn this chili into a loaded nacho platter by spooning it over tortilla chips and melting cheese on top. Another idea is to serve it inside warm bread bowls for a cozy, rustic presentation. For gatherings, serve the chili as a DIY bar with toppings in separate bowls so everyone can customize their own bowls just the way they like.

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot White Chicken Chili Recipe is a dream to save! Just transfer it into an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, making the next meal just as delicious, if not better.

Freezing

This chili freezes wonderfully. Let it cool completely before portioning into freezer-safe containers or heavy-duty freezer bags. For best quality, consume within 3 months. Thaw overnight in the fridge before reheating to keep the texture creamy and luscious.

Reheating

Gently reheat your chili on the stovetop over medium-low heat, stirring often to prevent sticking and to re-incorporate the creaminess evenly. If it thickens too much, simply add a splash of chicken broth or water to loosen it up. Microwaving in shorter intervals with stirring in between also works perfectly for quick reheats.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add a bit more fat and flavor, making your chili even richer and more tender. Just adjust the cooking time if needed; thighs can cook slightly faster.

Is this recipe spicy enough or can I make it hotter?

This chili is mild by design to appeal to most palettes, but you can easily amp up the spice by adding diced jalapeños, cayenne pepper, or hot sauce during cooking.

Can I make this chili on the stove instead of a crockpot?

Yes, you can! Sauté the onions and spices in a pot first, then add the other ingredients and simmer gently for about 45 minutes to an hour until the chicken is cooked and the beans are tender.

What can I substitute for cream cheese and sour cream?

For a dairy-free option, try using coconut milk or cashew cream to maintain creaminess. Greek yogurt can also be a tangy substitute for sour cream if added at the end off heat.

How do I prevent the chili from being too watery?

Drain canned ingredients well and avoid adding too much broth. If it’s too thin after cooking, thicken it by cooking uncovered on high for a short period or stir in a small amount of cornstarch slurry.

Final Thoughts

This Crockpot White Chicken Chili Recipe is a true gem that combines ease, comfort, and mouthwatering flavor in one pot. It’s a perfect meal to warm you up after a busy day, impress your guests, or cozy up with on chilly evenings. I promise once you try it, it will become a staple in your rotation. So grab your slow cooker and get ready to enjoy every creamy, zesty spoonful!

Crockpot White Chicken Chili Recipe

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3.9 from 83 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Crockpot White Chicken Chili is a hearty and creamy slow-cooked dish perfect for chilly days. Made with tender shredded chicken, great northern beans, sweet corn, and a blend of spices, it’s comfort food that’s both flavorful and easy to prepare. The addition of cream cheese and sour cream gives it a rich, velvety texture, while fresh lime juice and cilantro brighten every bite.

Ingredients

Scale

Main Ingredients

1 ½ lbs boneless, skinless chicken breasts
1 medium yellow onion, diced
2 (15 oz) cans great northern beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 (4 oz) can diced green chiles
3 cups low-sodium chicken broth

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Dairy & Garnish

4 oz cream cheese, cubed
½ cup sour cream
Juice of 1 lime
Chopped fresh cilantro, for garnish

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Instructions

Prepare Ingredients: Gather all ingredients and dice the yellow onion. Drain and rinse the beans and corn, and cube the cream cheese.
Layer Ingredients in Crockpot: Place the chicken breasts in the bottom of a large slow cooker. Add the diced onion, great northern beans, sweet corn, diced green chiles, and chicken broth on top.
Add Spices: Sprinkle ground cumin, dried oregano, chili powder, garlic powder, salt, and black pepper over the ingredients in the crockpot.
Cook: Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks.
Combine Chicken and Dairy: Return the shredded chicken back to the crockpot. Add the cubed cream cheese and sour cream, stirring well until melted and fully combined.
Heat Thoroughly: Cook on high for an additional 15 to 20 minutes to allow the chili to become creamy and heated through.
Add Lime and Garnish: Stir in the fresh lime juice. Garnish with chopped cilantro before serving. Optionally serve with tortilla chips, avocado, or shredded cheese.

Notes

For a spicier chili, add chopped jalapeños or a pinch of cayenne pepper.
This chili freezes well; allow it to cool completely before transferring to freezer-safe containers.
Adjust salt and spices to taste before serving.
Leftovers can be reheated gently on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American