If you’re craving a comforting, flavorful dish that practically makes itself, this Crockpot White Chicken Chili Recipe is going to be your new go-to. I absolutely love how tender the chicken turns out and how the flavors blend into this perfect creamy chili that’s just the right mix of spicy and cozy. Plus, it’s so easy to throw together and let your crockpot do the hard work while you get on with your day. Stick around—I’m sharing all my best tips to help you nail this recipe and wow your family or friends.
Why You’ll Love This Recipe
- Hands-off cooking: Toss everything in the crockpot and let it simmer all day for a no-fuss dinner.
- Comfort food with a kick: The blend of spices and roasted green chiles gives a subtle heat that never overwhelms.
- Creamy and hearty: The cream cheese and beans create a luscious texture that feels indulgent but is actually simple.
- Family favorite: My crew always asks for seconds, and leftovers are just as good the next day.
Ingredients You’ll Need
These ingredients come together so well because they bring a balance of spice, creaminess, and warmth. When you’re shopping, pick fire-roasted green chiles for that smoky depth and fresh garlic for a punch of flavor.
- Boneless skinless chicken breasts: They shred easily and cook perfectly tender over hours in the crockpot.
- Ground cumin: Adds that earthy, slightly nutty warmth that’s essential for chili.
- Salt: Don’t skip it—brings out all the other flavors beautifully.
- Black pepper: Freshly ground gives a nice peppery bite.
- Chili powder: Balances the heat and adds complexity.
- Cayenne pepper: Just a touch to bring a gentle spicy kick.
- Dried oregano: Adds a subtle herbaceous note.
- Ground coriander: I love how it brightens the overall flavor.
- Chicken broth: Use a good-quality broth for richer flavor—homemade is even better.
- Onion: Diced, it softens and melds into the chili’s base.
- Garlic: Fresh minced garlic adds much more aroma and flavor than pre-minced jarred garlic.
- Fire roasted mild diced green chiles: These give a great smoky backdrop and a bit of texture.
- Bay leaf: A simple addition that adds depth while cooking.
- Cannellini beans: Creamy white beans that make the chili extra hearty.
- Pinto beans: Add a slightly earthy flavor and nice color contrast.
- Frozen corn: Thawed, it provides a touch of sweetness and texture.
- Cream cheese: This is the secret weapon that makes the chili luxuriously creamy.
- Fresh cilantro (optional): A fresh garnish that brightens the entire dish.
Variations
I love making this Crockpot White Chicken Chili Recipe my own by switching up the veggies or adjusting the heat. Feel free to make it your own—you might be surprised how a little tweak can make it even better for your taste buds!
- Spicy variation: When I want more heat, I add a diced jalapeño or increase cayenne just a pinch. It wakes up the flavors without overpowering.
- Vegetarian version: Swap chicken for extra beans and veggie broth; it’s surprisingly satisfying.
- Cheese swap: Sometimes I use Mexican blend cheese instead of cream cheese for a different texture and a little tang.
- Using fresh corn: In summer, cutting fresh corn off the cob brightens the chili wonderfully.
How to Make Crockpot White Chicken Chili Recipe
Step 1: Layer Your Chicken and Spices
Start by placing your chicken breasts directly in the bottom of the crockpot—that way, they’ll soak up all those beautiful spices. Sprinkle evenly with cumin, salt, black pepper, chili powder, cayenne, oregano, and coriander. Trust me, this spice mix is what gives the chili its signature flavor and warmth.
Step 2: Add Broth, Veggies, and Chiles
Next, pour in the chicken broth, then add diced onion, minced garlic, and those fire-roasted green chiles. Toss in the bay leaf to infuse some herbal depth as everything slowly cooks. This mix will build the chili’s rich and flavorful base.
Step 3: Slow Cook Until Tender
Set your crockpot to low for 6–8 hours or high for 3–4 hours. You’ll know it’s ready when the chicken is so tender it practically falls apart at the touch of a fork. This long, slow cooking is key to unlocking the delicious, melt-in-your-mouth meat.
Step 4: Add Beans and Corn
About two hours before serving, stir in the drained cannellini and pinto beans along with the thawed corn. This gradual addition helps keep the beans intact and the corn fresh-tasting rather than mushy or overcooked.
Step 5: Blend and Enrich
Before shredding the chicken, scoop out about two cups of chili—including beans—and blend it with cream cheese until smooth and creamy. I like using an immersion blender right in the crockpot—it saves dishes and works like a charm. Pour this velvety mix back in for that classic chili creaminess.
Step 6: Shred and Mix
Remove the chicken breasts, shred them well with two forks (this is very satisfying, by the way), and return the shredded meat to the pot. Stir everything to distribute the flavors and creaminess evenly. Give it a taste and adjust salt or spices as needed.
Step 7: Garnish and Serve
Top your Crockpot White Chicken Chili Recipe with fresh cilantro if you like, and bring out shredded cheese, sour cream, lime wedges, crunchy tortilla strips, or sliced avocado. Serving it with all these toppings feels like a celebration at the dinner table and makes it even better.
Pro Tips for Making Crockpot White Chicken Chili Recipe
- Timing your beans: I learned that adding beans later prevents them from turning mushy—keeping that nice texture is key.
- Using an immersion blender: This saves you from dirtying a blender and helps you control the consistency perfectly.
- Balance the spice: Start with less cayenne, you can always add more later to avoid surprises.
- Don’t skip shredding: Shredded chicken blends so much better into the chili than chunks, and the texture just sings.
How to Serve Crockpot White Chicken Chili Recipe
Garnishes
I always go for fresh cilantro because its bright, herbaceous notes really lift the dish. To add creaminess and crunch, shredded cheddar or Monterey Jack cheese and crunchy tortilla strips are unbeatable. Squeezing a wedge of lime right before eating adds that perfect zing, and sliced avocado gives it a lovely buttery texture that makes each bite extra special.
Side Dishes
My favorite sides with this chili are warm cornbread or a simple green salad dressed lightly with lime vinaigrette. Sometimes, I serve it alongside Spanish rice or even crispy roasted potatoes for a heartier meal.
Creative Ways to Present
For a fun twist during game day or parties, I’ve served this chili in individual bread bowls—everyone loves tearing into them. You can also offer a chili bar setup with all the toppings spread out, so guests can customize their bowls—which always gets great feedback!
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers in the fridge and find it’s even better the next day, after the flavors have had time to meld. Be sure to cool it fully before refrigerating to keep that fresh taste and texture.
Freezing
This chili freezes beautifully—I portion it out in freezer-safe containers or zip-top bags. When you thaw and reheat, the texture remains creamy and the flavors just shine. It’s a lifesaver for busy weeks when you need a quick meal.
Reheating
When reheating, I like to warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, a splash of chicken broth or water helps loosen it up without losing the creamy consistency.
FAQs
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Can I use chicken thighs instead of chicken breasts in this Crockpot White Chicken Chili Recipe?
Absolutely! Chicken thighs are juicier and tend to stay moist during slow cooking, which can make the chili even more flavorful. Just keep in mind that thighs may take a little less time to cook—check for tenderness around the 5–6 hour mark on low setting.
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Do I need to soak or pre-cook the beans for this recipe?
Nope! This recipe uses canned beans that are already cooked. Just be sure to drain and rinse them to reduce sodium and any canning liquid flavors. Adding the beans later in the cooking process helps keep their texture intact.
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Can I make this Crockpot White Chicken Chili Recipe in an Instant Pot?
Yes! You can adapt this recipe to an Instant Pot by sautéing the onions and garlic first, then pressure cooking the chicken with spices and broth for about 15 minutes. Add beans and corn afterward and use the sauté function to finish. Adjust cook times based on your Instant Pot model.
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How spicy is this Crockpot White Chicken Chili Recipe?
This chili has a gentle warmth thanks to the combination of chili powder and cayenne pepper, plus the mild fire-roasted green chiles. If you’re sensitive to spice, you can reduce or omit the cayenne, or add more in small amounts if you prefer heat.
Final Thoughts
This Crockpot White Chicken Chili Recipe holds a special place in my kitchen because it’s so welcoming and easy—perfect for busy days when you want a homemade, satisfying meal with minimal effort. I hope you enjoy making it as much as my family and I do. Give it a try this week; I promise you’ll find yourself coming back to it again and again!
Print
Crockpot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot White Chicken Chili is a comforting and flavorful slow-cooked meal perfect for a hearty lunch or dinner. Tender chicken breasts simmered with spices, beans, corn, and green chiles create a rich and satisfying chili. Cream cheese is blended in to add creaminess and depth, making this dish both tasty and easy to prepare.
Ingredients
Proteins and Dairy
- 2 pounds boneless skinless chicken breasts
- 6 ounces (¾ block) cream cheese
Vegetables and Beans
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 2 (4 oz) cans fire roasted mild diced green chiles
- 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 ½ cups frozen corn, thawed
- Fresh cilantro for garnish (optional)
Seasonings and Broth
- 1 ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- 4 cups chicken broth
- 1 bay leaf
Instructions
- Layer the Chicken and Spices: Place the boneless skinless chicken breasts into the bottom of your slow cooker. Evenly sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander over the chicken.
- Add Liquids and Vegetables: Pour in the chicken broth, then add the diced onion, minced garlic, and fire roasted green chiles. Place a bay leaf on top to infuse additional flavor. For softer beans, you can add them now, otherwise wait to add them later.
- Cook the Chili: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and falls apart easily.
- Add Beans and Corn: About 2 hours before the cooking time ends, add the drained cannellini and pinto beans along with the thawed corn. Allow the chili to continue simmering and develop flavors.
- Blend for Creaminess: Scoop out about 2 cups of the chili, including some beans and broth, and place it into a blender or food processor with the cream cheese. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the slow cooker to thicken the chili.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and transfer them to a cutting board. Shred the meat into bite-sized pieces using two forks, then return the shredded chicken to the slow cooker and stir everything to combine.
- Adjust and Serve: Taste the chili and adjust seasoning if necessary. Garnish with fresh cilantro if desired. Serve hot with optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy your hearty white chicken chili!
Notes
- For a thicker chili, blend more of the chili with cream cheese or use an immersion blender longer.
- If you prefer super-soft beans, add them with the chicken at the beginning of cooking.
- Customize spice levels by adjusting cayenne pepper and chili powder according to your taste.
- Leftover chili keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- For a dairy-free version, omit the cream cheese or substitute with a dairy-free cream cheese alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
