Some nights you just need dinner to cook itself while you get everything else done. That’s why I love this creamy, cozy white chicken chili. It’s one of those dump and go crock pot recipes that tastes like you worked way harder than you actually did.
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Plus, my family eats it up every single time with no complaints, just empty bowls.
🛒 Ingredients
- Chicken – I usually go with chicken breasts, but thighs are amazing if you want extra flavor and tenderness.
- White beans – They make it hearty and filling. Cannellini or Great Northern beans work best, but honestly, any white beans you have on hand will do.
- Green chilies – These bring that mild, smoky, verde flavor without being too spicy. If you can’t find canned, a spoonful of salsa verde is a great swap.
- Cream cheese – The secret to that rich, creamy broth. Low fat works fine if that’s what you’ve got.
- Corn – Adds just the right amount of sweetness to balance the spice and creaminess. Frozen corn works too if that’s easier.
- If you like more cozy crock pot dinners, try slow cooker beef stroganoff, crock pot mac and cheese, or chicken pot pie soup.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make White Chicken Chili
- Load it up: Add chicken, beans, corn, green chilies, onion, broth, and all the seasonings into your slow cooker.
- Let it cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender.
- Shred the chicken: Pull it out, shred with two forks, and pop it back in.
- Make it creamy: Stir in cream cheese cubes and heavy cream or milk. Cover for 10–15 minutes so it melts, then stir until smooth.
- Taste test: Add salt and pepper if needed, then serve it up warm.
Rita's Tip
Don’t forget to stir the cream cheese in at the end, that’s what makes the chili silky and rich.
📋 Tips
- Thinly shred the chicken so every bite gets coated in that creamy broth.
- Don’t skip the cream cheese, it’s what makes this chili so comforting.
- If you like extra heat, toss in a chopped jalapeño or a splash of hot sauce at the end.
- Using thighs instead of breasts gives a richer flavor and keeps the meat juicy.
- If the broth feels too thin, mash a few beans right into the pot to thicken it up naturally.
- Don’t overthink toppings, chips, cheese, sour cream, or avocado slices are all perfect.
- A squeeze of lime before serving makes the flavors pop even more.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge.
- 🔥To Reheat. Warm gently on the stove or in the microwave, stirring often so it stays creamy.
What To Serve With White Chicken Chili
- Butternut squash casserole to add sweetness and comfort
- Taco slaw for crunch and zing
- Steamed rice to make it extra hearty
- Cherry tomato salad to keep things bright and juicy
FAQ
Yes, simmer everything in a large pot for about 30 to 40 minutes, until the chicken is cooked through and shreds easily.
Yes, add shredded rotisserie chicken along with the cream cheese near the end of cooking so it just warms through instead of simmering for hours.
Mash a few of the white beans right in the pot, it thickens the broth naturally without needing cornstarch or flour.
Fun Variations to Try
- Spicy White Chicken Chili - add a diced jalapeno or extra green chilies for more heat.
- Smoky Version - stir in a can of chipotle peppers in adobo for a smoky, spicy kick.
- Extra Hearty - add a cup of corn and an extra can of beans to stretch the recipe further.
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📖Recipe
Slow Cooker White Chicken Chili
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 can, 15 ounce white beans, drained and rinsed
- 1 can, 15 ounce sweet corn, drained
- 1 can, 4 ounce mild diced green chilies
- 1 small onion, diced
- 3 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 4 ounce cream cheese
- ½ cup heavy cream or milk, added at end
Instructions
- Load the slow cooker: Add chicken, beans, corn, green chilies, onion, broth, garlic powder, cumin, oregano, plus a pinch of salt and pepper. Stir gently to combine.1½ pounds boneless, 1 can, 1 can, 1 can, 1 small onion, 3 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon cumin, Salt and pepper to taste, ½ teaspoon dried oregano
- Cook until tender: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fork-tender and cooked through.
- Shred the chicken: Remove the chicken from the pot, shred with two forks, then return it to the slow cooker.
- Make it creamy: Add cubed cream cheese and heavy cream (or milk). Cover again for 10–15 minutes so the cream cheese melts, then stir until smooth and creamy.4 ounce cream cheese, ½ cup heavy cream or milk
- Taste and finish: Adjust seasoning with extra salt and pepper if needed, then ladle into bowls and serve warm.
Nutrition
Before You Go
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