Crock-Pot white chicken chili is a hearty, soul-warming dish that transforms simple ingredients into a creamy, flavorful meal with minimal effort. This lighter alternative to traditional red chili features tender chicken, white beans, green chiles, and aromatic spices in a creamy broth base. The slow cooker does all the work, melding flavors over several hours while you go about your day. What emerges is a comforting bowl of chili that’s both satisfying and slightly lighter than beef versions, with a beautiful creamy appearance and complex flavors from cumin, oregano, and a touch of heat. Whether you’re meal prepping for the week, feeding a crowd, or just want to come home to a delicious dinner already made, this white chicken chili delivers big flavor with zero fuss and minimal cleanup.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 6 to 8 hours on low or 3 to 4 hours on high, plus 15 minutes prep time
1. Ingredients
- One and one-half to two pounds boneless, skinless chicken breasts or thighs
- Three cans white beans (15 ounces each, Great Northern or cannellini), drained and rinsed
- Two cans diced green chiles (4 ounces each)
- One medium onion, diced
- Four cloves garlic, minced
- Four cups chicken broth
- Two teaspoons ground cumin
- One and one-half teaspoons dried oregano
- One teaspoon ground coriander
- Half teaspoon cayenne pepper (adjust to taste)
- One teaspoon salt
- Half teaspoon black pepper
- One cup frozen corn kernels (optional)
- Four ounces cream cheese, cubed and softened
- One cup heavy cream or half-and-half
- Juice of one lime
- Optional toppings: shredded Monterey Jack cheese, sour cream, avocado, cilantro, tortilla chips, jalapeños
2. Choose Your Chicken
You can use either chicken breasts or thighs for this recipe. Breasts are leaner and more traditional, while thighs are more forgiving in the slow cooker and stay juicier with less risk of drying out. You can use fresh or frozen chicken. If using frozen, add an extra hour to the cooking time. The chicken will cook in the liquid and then be shredded before serving. Either boneless skinless breasts or thighs work perfectly. About one and a half to two pounds provides the right chicken-to-bean ratio.
3. Prepare Your Ingredients
Before assembling, do all your prep work. Dice the onion into small, uniform pieces. Mince the garlic finely. Drain and rinse all three cans of white beans in a colander, shaking off excess water. Open the cans of green chiles. Measure out all your spices into a small bowl so they’re ready to add together. Cube the cream cheese into small pieces so it melts more easily later. Having everything prepped makes assembly quick and prevents you from forgetting ingredients.
4. Layer the Base
Place the diced onion in the bottom of your slow cooker. Add the minced garlic on top. This creates an aromatic base that will flavor everything as it cooks. Add the drained and rinsed white beans, spreading them evenly. The beans provide protein, fiber, and that signature creamy texture when some break down during cooking. Add the cans of diced green chiles, which provide mild heat and essential flavor. If using corn, add it now.
5. Add the Chicken
Place the chicken breasts or thighs directly on top of the bean mixture. You can place them whole and shred them later, which is the easiest method and prevents the chicken from drying out. If you prefer, you can cut the chicken into large chunks before adding, which will cook faster and be easier to shred. Season the chicken lightly with a pinch of salt and pepper. The chicken will release juices as it cooks, adding flavor to the chili.
6. Add Spices and Broth
Sprinkle all the spices over the chicken and beans: cumin, oregano, coriander, cayenne pepper, salt, and black pepper. The cumin is essential for that warm, earthy chili flavor. Pour the chicken broth over everything, making sure the liquid covers most of the ingredients. You want enough liquid to create a soup-like consistency. The beans and chicken will absorb some liquid, and you’ll add cream later, so don’t worry if it looks like a lot of broth initially.
7. Set and Forget
Put the lid on the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Low and slow is better if you have the time, as it allows flavors to develop more deeply and keeps the chicken more tender. Resist the urge to lift the lid during cooking, as this releases heat and extends cooking time. The slow cooker will do all the work while you’re at work, running errands, or relaxing. Your house will smell amazing.
8. Check the Chicken
After the minimum cooking time, carefully open the lid. The chicken should be completely cooked through and very tender. Check by inserting a fork into the thickest piece. It should easily pull apart and register at least 165 degrees on an instant-read thermometer. If the chicken isn’t quite done, re-cover and cook for another 30 minutes. Once cooked, use tongs or a slotted spoon to remove the chicken pieces from the slow cooker and place them on a cutting board.
9. Shred the Chicken
Use two forks to shred the chicken into bite-sized pieces. The cooked chicken should pull apart very easily. You want shredded pieces, not tiny shreds. Larger chunks make for a heartier chili. Once shredded, return all the chicken to the slow cooker, stirring it back into the bean and broth mixture. The shredded chicken will distribute throughout the chili and absorb more flavor from the broth.
10. Add Cream Cheese
Add the cubed cream cheese directly to the hot chili in the slow cooker. Stir continuously for 2 to 3 minutes until the cream cheese melts completely and incorporates into the liquid. The cream cheese adds richness and creates that signature creamy, white appearance. Make sure no lumps remain. The chili should become noticeably creamier and the color should lighten. This step transforms the brothy soup into a creamy, luxurious chili.
11. Stir in Heavy Cream
Pour the heavy cream or half-and-half into the chili, stirring to combine thoroughly. The cream adds even more richness and creates that beautiful creamy consistency that makes white chicken chili so satisfying. The color should now be pale and creamy. Taste the chili and adjust seasoning if needed. Add more salt, cumin, or cayenne if you want more spice. The flavors should be well-balanced with warmth from spices and richness from the cream.
12. Add Lime Juice
Squeeze the juice of one fresh lime into the chili and stir well. The lime juice is crucial as it brightens all the flavors and adds a subtle tang that cuts through the richness. Don’t skip this step. The acidity balances the cream and brings everything together. If you don’t have fresh lime, lemon juice works in a pinch, though lime is more traditional and provides better flavor. Taste again after adding lime and adjust if needed.
13. Final Adjustments
Let the chili sit on warm or low for another 10 to 15 minutes to allow the cream to fully incorporate and the flavors to meld together. Check the consistency. If it’s too thick, add more chicken broth a quarter cup at a time. If too thin, let it simmer uncovered for 10 minutes to reduce slightly. The perfect consistency is thick and creamy but still spoonable, coating the back of a spoon without being as thick as a stew.
14. Prepare Toppings
While the chili is finishing, prepare your toppings bar. Shred cheese, chop cilantro, dice avocado and toss with lime juice, slice jalapeños, and set out sour cream and tortilla chips. Having a variety of toppings allows everyone to customize their bowl. The toppings add texture, freshness, and additional flavors that complement the creamy chili. Don’t skip the toppings as they’re part of what makes this dish special and fun.
15. Serve Hot
Ladle the hot white chicken chili into individual bowls. The chili should be steaming, creamy, and loaded with shredded chicken and beans. Top each bowl with your chosen toppings. A classic combination includes shredded Monterey Jack cheese that melts into the hot chili, a dollop of sour cream, fresh cilantro, diced avocado, and crushed tortilla chips for crunch. Serve with cornbread, crusty bread, or tortilla chips on the side for a complete meal.
16. Storage and Reheating
Store leftover chili in airtight containers in the refrigerator for up to 4 days. The chili will thicken considerably as it cools due to the cream cheese and beans. When reheating, add a splash of chicken broth or cream to loosen it back to the proper consistency. Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in individual portions. The flavors actually improve the next day as they continue to develop.
17. Freezing Instructions
White chicken chili freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. For best results, freeze before adding the cream and cream cheese. When ready to serve, thaw overnight in the refrigerator, reheat, then stir in fresh cream and cream cheese. If you freeze it with the dairy already added, the texture may separate slightly upon reheating but will still taste delicious. Stir well when reheating and it will come back together.
18. Variations to Try
Make this chili your own with simple additions. Add a can of black beans along with the white beans for more protein and color. Stir in a cup of salsa verde for extra flavor and a slight green tint. Use rotisserie chicken for even easier prep, adding it shredded at the end. Make it spicier with extra cayenne, jalapeños, or hot sauce. Add diced bell peppers for more vegetables. Use coconut cream instead of dairy cream for a dairy-free version. Top with crushed tortilla chips mixed with lime zest for extra crunch.
19. Nutrition Information Per Serving
- Calories: 425
- Total fat: 18 grams
- Saturated fat: 10 grams
- Cholesterol: 105 milligrams
- Sodium: 980 milligrams
- Total carbohydrates: 35 grams
- Dietary fiber: 9 grams
- Sugars: 4 grams
- Protein: 34 grams
20. Helpful Tips for Perfect White Chicken Chili
- Use chicken thighs instead of breasts if you want meat that stays juicier and more tender in the slow cooker.
- Don’t skip draining and rinsing the beans as the canning liquid can make the chili too salty and thick.
- Add cream cheese and heavy cream at the end rather than at the beginning to prevent curdling or separation.
- Let the chili sit on warm for 10 to 15 minutes after adding cream for the best texture and flavor integration.
- Don’t lift the slow cooker lid during cooking as this releases heat and extends the cooking time significantly.
- Adjust the spice level by increasing or decreasing the cayenne pepper and green chiles to your preference.
- Add fresh lime juice at the very end to brighten flavors and cut through the richness of the cream.
- Make this ahead as the flavors improve after a day when everything has time to meld together.
- Freeze individual portions for quick, easy meals that reheat beautifully throughout the month.
- Set up a toppings bar so everyone can customize their bowl with their favorite garnishes and textures.
