Crockpot White Chicken Chili

This Creamy Crockpot White Chicken Chili is a true slow cooker superstar. Rich, hearty, and packed with bold flavor, it’s everything a cozy bowl of chili should be—just with a lighter, creamy twist. And it all comes together effortlessly in your slow cooker.

Made with shredded chicken, white beans, green chiles, and cream cheese, this chili delivers big Tex-Mex flavor without any heavy or processed ingredients. It’s naturally pork-free, alcohol-free, and made with real, wholesome ingredients you probably already have in your pantry.

Whether you’re meal-prepping for the week, hosting a game-day gathering, or just warming up on a cold night, this white chicken chili will win hearts and fill bellies.

Why You’ll Love This White Chicken Chili

• Creamy and spicy – A perfect balance of mild heat and rich texture

• Effortless – Toss everything in the crockpot and walk away

• Meal prep magic – Stores and freezes beautifully

• Naturally gluten-free – With clean, simple ingredients

• Bacon-free and alcohol-free – Just comfort and flavor

Ingredients

This chili uses fresh, pantry-friendly ingredients that come together in a smooth and satisfying broth.

For the Chili Base

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 2 (15 oz) cans Great Northern or cannellini beans, drained and rinsed

• 1 (15 oz) can corn, drained (optional for added sweetness)

• 2 (4 oz) cans diced green chiles (mild or hot depending on preference)

• 3 cups low-sodium chicken broth

• 1½ teaspoons ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon chili powder

• ½ teaspoon ground coriander (optional, for citrusy depth)

• Salt and black pepper, to taste

Creamy Finish

• ½ cup sour cream or plain Greek yogurt

• 4 oz cream cheese, softened and cubed

• 1 tablespoon fresh lime juice

Optional Toppings

• Shredded Monterey Jack or cheddar cheese

• Fresh cilantro

• Sliced jalapeños

• Crushed tortilla chips

• Lime wedges

• Diced avocado

Instructions

Step 1: Prep and Layer Ingredients

• Place chicken breasts at the bottom of your crockpot.

• Add onions, garlic, beans, corn (if using), green chiles, and all spices.

• Pour in chicken broth and stir gently to combine the ingredients around the chicken.

Step 2: Slow Cook to Perfection

• Cover and cook on Low for 6–7 hours or High for 3–4 hours.

• Chicken should be fully cooked and tender enough to shred.

Step 3: Shred and Creamify

• Remove chicken from the crockpot and shred it using two forks.

• Return shredded chicken to the pot.

• Stir in cream cheese cubes and sour cream (or Greek yogurt).

• Switch to High and cook uncovered for 10–15 minutes, or until cream cheese is fully melted and chili is smooth.

Pro Tip: For an even creamier texture, mash some of the beans before returning the shredded chicken.

Step 4: Add Fresh Lime and Adjust

• Stir in fresh lime juice.

• Taste and adjust salt, spice, or acidity as needed.

• Thin out with a splash of broth if desired.

Step 5: Serve and Garnish

• Ladle into bowls and top with your favorite garnishes.

• Serve with tortilla chips, cornbread, or a crisp green salad.

Tips for Success

Best Chicken for the Job

• Breasts give a leaner result and shred easily

• Thighs are juicier and add more depth of flavor

• You can even use leftover rotisserie chicken (add it in the last hour)

Amp Up the Heat

• Use hot green chiles or add ½ teaspoon cayenne pepper

• Top with fresh jalapeños or hot sauce

• Stir in pepper jack cheese for a spicy kick

Make It Lighter

• Use Greek yogurt instead of sour cream

• Use reduced-fat cream cheese

• Skip the cheese topping and add more lime juice or fresh herbs

Make It Dairy-Free

• Replace cream cheese and sour cream with unsweetened coconut cream or a plant-based alternative

• Use avocado or blended cashew cream for richness

Variations

Vegetarian White Bean Chili

• Swap chicken for canned white beans or chickpeas

• Use vegetable broth

• Add extra corn, diced zucchini, or bell peppers

Southwest-Style

• Add diced tomatoes and black beans

• Stir in taco seasoning instead of individual spices

• Top with corn salsa and cotija cheese

Extra Hearty Version

• Add ½ cup cooked quinoa or brown rice at the end

• Use three types of beans (Great Northern, cannellini, and chickpeas)

• Stir in roasted sweet potatoes or butternut squash cubes

Storage and Meal Prep

Storing

• Let chili cool completely

• Store in an airtight container in the fridge for up to 4 days

• Reheat on stovetop over medium heat or in microwave

Freezing

• Freeze in individual portions or one large container

• Store for up to 3 months

• Thaw overnight in the fridge and reheat gently

Meal Prep Tips

• Portion into grab-and-go containers

• Pack toppings separately for best texture

• Pair with a simple salad or wrap for a full meal

Nutritional Info (Estimated Per Serving)

• Calories: 350–400

• Protein: 30g

• Carbs: 22g

• Fat: 15g

• Fiber: 5g

• Sugar: 3g

Great source of lean protein, fiber, and satisfying fats. Naturally gluten-free and easily modified to fit many diets.

Frequently Asked Questions

Can I make this chili without cream cheese?

Yes. The cream cheese adds body and creaminess, but you can leave it out or replace it with plain Greek yogurt, coconut cream, or cashew cream. The chili will still be flavorful and thick.

Is it spicy?

Mildly. The green chiles give it a gentle warmth, not a fiery burn. To make it spicier, use hot chiles, add cayenne, or garnish with jalapeños.

Can I cook this on the stovetop instead?

Yes! Use a large pot. Sauté onion and garlic in olive oil, then add chicken and other ingredients. Simmer until chicken is cooked through (about 25–30 minutes), then shred and follow the same creamy finish steps.

Can I use frozen chicken?

Yes, but make sure the internal temperature reaches 165°F (74°C). Add 1 extra hour to cook time on Low and be sure to shred and stir thoroughly.

Can I make this ahead for a party?

Absolutely! Make it a day ahead, store in the fridge, and reheat in the crockpot on Low for 1–2 hours before serving.

Final Thoughts

This Creamy Crockpot White Chicken Chili is more than just a recipe—it’s a weeknight savior, game day favorite, and comfort-in-a-bowl. It checks all the boxes: rich, creamy, just the right amount of spice, and made with real ingredients. No canned shortcuts. No pork or alcohol. Just honest, hearty food.

From cozy dinners to crowd-pleasing potlucks, it’s easy to see why this chili has become a slow cooker classic. Save it, share it, and make it again and again—because this is one comfort food recipe you’ll crave all season long.