If you’re looking for a comforting, flavorful, and downright addicting dish to cozy up with, this Crockpot White Chicken Chili Recipe is an absolute winner. Imagine tender chicken swimming in a creamy, mildly spiced broth with hearty beans, sweet corn, and a hint of lime freshness—all slow-cooked to perfection with minimal fuss. It’s a perfect meal to set and forget while your home fills with irresistible aromas that invite you to dig in. Whether you’re feeding a hungry family or prepping for a casual dinner, this recipe hits all the right notes and never disappoints.
Ingredients You’ll Need
The beauty of this Crockpot White Chicken Chili Recipe is how the simple, wholesome ingredients come together to create layers of flavor, texture, and color. Each component plays a special role—from the creamy cheese to the zesty lime—making every spoonful unforgettable.
- 1 ½ lbs boneless, skinless chicken breasts: Provides lean protein and becomes tender after slow cooking.
- 1 (15 oz) can great northern beans (drained and rinsed): Adds creaminess and fiber, balancing the dish nicely.
- 1 (15 oz) can cannellini beans (drained and rinsed): Brings a subtle nutty texture complementing the other beans.
- 1 (4 oz) can diced green chiles: Imparts gentle smoky heat without overpowering the flavors.
- 1 cup frozen or canned corn (drained if canned): Adds sweet, crisp bursts of texture throughout.
- 1 small yellow onion (diced): Builds a savory foundation for the chili’s depth.
- 3 garlic cloves (minced): Elevates the aromatic profile with its warm pungency.
- 1 teaspoon ground cumin: Essential for that earthy, classic chili flavor.
- 1 teaspoon dried oregano: Adds subtle herbal brightness to the mix.
- ½ teaspoon chili powder: Controls the mild warmth needed for perfect balance.
- ½ teaspoon salt: Enhances all the natural flavors without being salty.
- ¼ teaspoon black pepper: Offers a gentle kick of heat and a peppery nuance.
- 4 cups low-sodium chicken broth: Forms the flavorful, light base for slow cooking.
- 4 oz cream cheese (cubed): Melts into luscious creaminess that rounds out the texture.
- ½ cup sour cream: Adds tang and silkiness, making every bite rich and satisfying.
- Juice of 1 lime: Provides bright acidity that wakes up the chili’s flavors.
- Chopped fresh cilantro (for garnish): Brings a fresh, herbal finish to the dish.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Layer Your Ingredients in the Crockpot
Start by placing the chicken breasts right at the bottom of your 6-quart slow cooker. This ensures they cook slowly and absorb the flavors. Then add the beans, green chiles, corn, diced onion, minced garlic, and seasonings right on top. Finally, pour in the chicken broth, giving everything a little stir to combine evenly. This simple layering sets the stage for deep, rich flavor development as it cooks.
Step 2: Slow Cook with Patience
Cover your crockpot and cook on LOW for 6 to 8 hours, or if you’re pressed for time, use HIGH for 3 to 4 hours. The magic here is low and slow—the chicken will become incredibly tender while the flavors melt together beautifully without you having to babysit the pot. When the cooking time is up, the chicken should be cooked through and easily shreddable with a fork.
Step 3: Shred the Chicken and Add Creaminess
Carefully remove each chicken breast to a plate and shred them using two forks. Pop the shredded chicken back into the crockpot, then add the cubed cream cheese and sour cream. Give everything a good stir until those creamy ingredients melt completely, transforming the chili into a silky, dreamy bowl of comfort. Finish by stirring in the fresh lime juice and check if you need to adjust salt or seasoning to your taste.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
The beauty of serving this Crockpot White Chicken Chili Recipe is that you can dress it up any way you like. Fresh cilantro sprinkled on top adds a pop of herbal brightness, while tortilla strips lend a pleasing crunch. A scattering of shredded cheese or some creamy slices of avocado provide extra indulgence and vibrant texture contrast. Feel free to get creative and personalize your bowl.
Side Dishes
This chili shines beautifully on its own but also pairs wonderfully with simple sides. A warm cornbread or soft flour tortillas make perfect companions, helping you scoop every last bit. For a fresh counterpoint, a crisp garden salad or even a tangy slaw offers a delightful balance of flavors and textures alongside the creamy chili.
Creative Ways to Present
Why not go beyond the bowl? Serve this chili over steamed rice for a heartier meal or drizzle a bit of chipotle mayo on top for an added smoky kick. You could even turn it into a fun taco bar, offering all your favorite toppings so everyone can customize their creation. The possibilities with this Crockpot White Chicken Chili Recipe are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Leftover chili will keep beautifully in an airtight container in the refrigerator for up to 4 days. Its flavors actually deepen overnight, making it a perfect make-ahead meal that tastes just as good or better the next day.
Freezing
If you want to stash some for later, this chili freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
Reheat your Crockpot White Chicken Chili Recipe gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick, add a splash of chicken broth to loosen it up. You can also reheat in the microwave in short bursts, stirring in between to keep it smooth and creamy.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken cuts down on cooking time drastically. Add the shredded chicken in the last hour of cooking or stir it in after the beans and broth are heated. This is a great shortcut without losing flavor.
How spicy is this chili?
This Crockpot White Chicken Chili Recipe is mild with just a gentle kick from the green chiles and chili powder. If you like more heat, toss in some diced jalapeños or use hot green chiles for an extra spicy punch.
Can I make this recipe in an Instant Pot or on the stove?
While designed for the crockpot, you can adapt this to an Instant Pot by using the manual setting for about 20 minutes and then releasing pressure naturally. On the stove, simmer gently for 1 to 1 ½ hours until chicken is tender, stirring occasionally.
Is this recipe gluten-free?
Yes! All ingredients used are naturally gluten-free, making it a safe and satisfying choice for those avoiding gluten.
What can I substitute for cream cheese and sour cream?
If you want to lighten it up or avoid dairy, Greek yogurt is a great substitute for sour cream, added at the end off heat. For cream cheese, try a mild, creamy blended tofu or a dairy-free cream cheese alternative to keep that luscious texture.
Final Thoughts
This Crockpot White Chicken Chili Recipe has become a go-to meal for busy nights and lazy weekends alike. It’s effortless, reassuringly flavorful, and endlessly adaptable to fit your preferences. I can’t recommend it enough for anyone craving that perfect bowl of warm, creamy goodness with just the right touch of zest and spice. Give it a try—you’re going to fall in love with every spoonful.
Print
Crockpot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on low or 3–4 hours on high
- Total Time: 8 hours 10 minutes (max)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot White Chicken Chili is a creamy, comforting dish perfect for busy weeknights. Tender chicken breasts slow-cooked with white beans, green chiles, and spices create a flavorful and hearty chili. Cream cheese and sour cream add a rich, velvety texture, while fresh lime juice and cilantro provide bright finishing notes. Easy to prepare and ideal for meal prep, this chili offers a satisfying protein-packed meal that’s both gluten-free and delicious.
Ingredients
Chicken and Beans
- 1 ½ lbs boneless, skinless chicken breasts
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
Vegetables and Aromatics
- 1 (4 oz) can diced green chiles
- 1 cup frozen or canned corn, drained if canned
- 1 small yellow onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- ½ cup sour cream
- Juice of 1 lime
Garnish
- Chopped fresh cilantro
- Optional: tortilla strips, shredded cheese, or avocado
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker. Add the drained and rinsed great northern and cannellini beans, diced green chiles, corn, diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, black pepper, and low-sodium chicken broth. Stir all ingredients gently to combine evenly.
- Cook the chili: Cover the slow cooker with its lid and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chicken should be thoroughly cooked and tender when done, absorbing the flavors of the beans and spices.
- Shred the chicken: Carefully remove the cooked chicken breasts from the slow cooker. Use two forks to shred the meat finely, then return the shredded chicken back into the crockpot with the other ingredients.
- Add cream cheese and sour cream: Add cubed cream cheese and sour cream into the chili. Stir continuously until the cream cheese melts completely and incorporates smoothly, creating a creamy texture throughout the chili.
- Finish and season: Stir in the fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt or chili powder if needed.
- Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro. Optionally, serve with tortilla strips, shredded cheese, or slices of avocado for added texture and flavor.
Notes
- For a spicier chili, add diced jalapeños or use hot green chiles instead of mild.
- You can substitute with rotisserie chicken to reduce cooking time by half; add shredded cooked chicken during the last hour of cooking.
- Use low-sodium broth to control salt levels in the chili.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- To make it dairy-free, omit cream cheese and sour cream or replace with dairy-free alternatives.
