Crockpot White Chicken Chili is the perfect mix of creamy, hearty, and flavorful, with tender chicken, white beans, corn, and green chiles in every bite. It is a simple recipe that lets the slow cooker build rich flavor while you get a comforting bowl of chili that’s worth the wait.
Why You Need To Make This Creamy White Chicken Chili
- Rich flavor without standing over the stove: The slow cooker gives the chicken, spices, and green chiles time to blend together into a creamy, flavorful chili while you spend your time on other things.
- Simple pantry ingredients: This recipe uses ingredients that are easy to find, including canned beans, corn, green chiles, and cream cheese. There is no long shopping list or hard to find ingredients.
- Creamy without being heavy: Cream cheese creates a smooth, rich broth that coats every bite without overpowering the chicken, beans, and spices. The result is a balanced chili that is hearty and full of flavor.
My Stovetop White Chicken Chili has always been one of my favorite easy dinners. When I have a little more time, though, I almost always make this Crockpot White Chicken Chili instead. The slow cooker gives the chicken and spices time to build even more flavor while keeping the recipe simple.
My Red Chicken Chili is another family favorite that uses rotisserie chicken, but you can easily swap in fresh chicken and cook it in the slow cooker just like this recipe.
Ingredients and Substitutions
- Cannellini beans – Great Northern beans or navy beans are excellent substitutes.
- Whole corn kernels – Frozen corn can be used instead. There is no need to thaw it first.
- Chicken broth – Chicken stock also works well in this recipe.
- Yellow onion – White onion works well if that is what you have.
- Garlic – Fresh garlic gives the best flavor. Garlic powder can be used in a pinch.
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Ground coriander – If needed, you can leave it out.
- Sea salt – No substitutions.
- Ground white pepper – Black pepper is a good substitute if you do not have white pepper.
- Boneless, skinless chicken breasts – Boneless, skinless chicken thighs can be used for a richer flavor.
- Cream cheese – Half and half or 1/2 cup of heavy cream can be stirred in instead, though the broth will not be quite as thick or creamy.
Mandy’s Top Tip
Let the cream cheese soften to room temperature before you begin. Whisk it with a scoop of the chicken broth until smooth, then pour it into the slow cooker to help it blend evenly into the chili as it cooks.
Tips for Success
Shred the chicken while it is still warm – Warm chicken is much easier to shred and mixes back into the chili more evenly.
Taste for seasoning before serving – Chicken broth can vary in saltiness, so taste the chili before serving and adjust the seasoning if needed.
Do not drain the green chiles – The liquid in the can adds extra flavor to the broth, so pour the entire can into the slow cooker.
How to Make Slow Cooker White Chicken Chili
This Crockpot White Chicken Chili is simple to make. Add the ingredients to the slow cooker and let everything cook until the chicken is tender. Shred the chicken, stir in the cream cheese until the broth is smooth and creamy, then let the chili rest for a few minutes before serving.
Add the broth, veggies, and seasonings.
Cover and cook.
Stir in the cream cheese.
Submerge the chicken
Make a cream cheese slurry.
Add back the shredded chicken.
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More Slow Cooker Recipes
If you enjoyed this Crockpot White Chicken Chili, here are more easy slow cooker recipes to add to your menu.
Did you try this slow cooker chicken white chili ? Let me know how it turned out by leaving a comment and ⭐ rating below!
White Chicken Chili Crockpot Recipe
Ingredients
- 2 (15-ounce) cans cannellini beans drained and rinsed
- 1 (15-ounce) can whole corn kernels drained
- 2 cups chicken broth
- 1 (7-ounce) can diced green chiles do not drain
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese softened
Instructions
- Add the cannellini beans, corn, chicken broth, green chiles, onion, garlic, chili powder, cumin, coriander, salt, and white pepper to the slow cooker. Stir to combine.
- Nestle the chicken breasts into the mixture, making sure they are mostly submerged in the broth.
- Cover and cook on LOW for 5 to 7 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it.
- Whisk the softened cream cheese with a scoop of the hot cooking broth in a small bowl until smooth.
- Stir the cream cheese mixture into the slow cooker until fully combined.
- Return the shredded chicken to the slow cooker and stir well.
- Cover and cook for another 10 to 15 minutes, or until the cream cheese is fully melted and the chili is smooth and creamy.
- Taste for seasoning, then serve warm with your favorite toppings.
Notes
- Cooking times can vary depending on your slow cooker. Start checking the chicken around the 4-hour mark and cook just until it reaches 165°F.
- Refrigerate: Store leftover Crockpot White Chicken Chili in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the chili cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm the chili in a saucepan over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each, until hot.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.