White Chicken Chili Crockpot Recipe

Wooden spoon with creamy crockpot chicken white chili over a slow cooker; blurred toppings in background.

White Chicken Chili Crockpot Recipe

Author Mandy

This creamy Crockpot White Chicken Chili is filled with tender shredded chicken, cannellini beans, corn, and green chiles in a rich, flavorful broth. It is an easy slow cooker recipe that cooks low and slow for a comforting bowl of chili.

Prep Time 10

Cook Time 6

Total Time 6 10

Serving Size Servings

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.