Name: Crockpot White Chicken Chili
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 1/2 lb boneless skinless chicken breasts ((680 g)); 2 cans great northern beans (15 oz each, drained and rinsed); 1 can corn (15 oz, drained (or 1 1/2 cups frozen)); 2 cans diced green chiles (4 oz each); 1 medium onion (diced); 3 cloves garlic (minced); 3 cups chicken broth ((720 ml)); 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder; 1 tsp salt; 4 oz cream cheese (cubed (115 g)); 1/2 cup sour cream ((120 g)); to serve lime wedges, cilantro, tortilla chips, avocado

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This crockpot white chicken chili is creamy, gently spiced and made almost entirely from pantry staples. Raw chicken breasts cook in broth with white beans, green chiles, corn and cumin, then you shred the chicken and stir in cream cheese and sour cream for a rich, velvety finish.

There is no browning and no pre-cooking, so it is a true dump and go chili for busy fall weeknights.

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Why You Will Love This Crockpot White Chicken Chili

Creamy without heavy cream. Cream cheese and sour cream make it rich with less fat.
Mild and family friendly. Green chiles add flavor, not heat.
Pantry staples. Canned beans, chiles and corn do most of the work.
Freezer friendly. Freeze before adding the dairy.

Ingredients for Crockpot White Chicken Chili

Chicken breasts: 1 1/2 lb (680 g) boneless skinless, fully thawed. Thighs work too and stay juicier.
Great northern beans: 2 cans (15 oz), drained and rinsed. Cannellini or navy beans are good swaps.
Green chiles: 2 cans (4 oz) diced mild green chiles. Add a diced jalapeño for more heat.
Cream cheese and sour cream: Stirred in at the end for the creamy white chili texture.

How to Make Crockpot White Chicken Chili

Step 1: Dump everything in

Add the chicken to a 6-quart slow cooker, then the beans, corn, green chiles, onion, garlic, broth and spices.

Step 2: Slow cook

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).

Step 3: Shred the chicken

Remove the chicken, shred with 2 forks, and return it to the pot.

Step 4: Make it creamy

Stir in the cream cheese until melted, then the sour cream. Cover for 10 minutes. For thicker chili, mash a cup of the beans against the side of the crock.

Step 5: Serve

Squeeze in lime juice and top with cilantro, avocado and crushed tortilla chips.

Tips for the Best Crockpot White Chicken Chili

Mash some beans. It is the easiest way to thicken white chili without flour.
Add dairy last. Cream cheese and sour cream can curdle if cooked for hours.
Use thighs for meal prep. Thighs stay moist when reheated all week.
Wake it up with lime. A squeeze of fresh lime brightens the whole pot.

What to Serve with Crockpot White Chicken Chili

Serve with cornbread, tortilla chips, or over rice. For more bowls like this, browse our crockpot soup recipes.

Easy Variations

Spicier. Add 1 diced jalapeño and 1/4 tsp cayenne.
Lighter. Swap the sour cream for plain Greek yogurt.
Rotisserie shortcut. Use 3 cups cooked shredded chicken and cook 3 hours on LOW.
Dairy-free. Skip the cream cheese and mash extra beans.

How to Store and Reheat

Refrigerate up to 4 days. To freeze, cool the chili before adding the dairy and freeze up to 3 months; stir in the cream cheese and sour cream when reheating.

Equipment I Used

6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
Teak wood soup ladle: will not scratch the ceramic crock insert.
Large airtight food storage container: for leftovers and freezer portions.

Planning a busy week? The Slow Cooking for Busy Days guide covers time-saving slow cooker recipes and meal planning.

Crockpot White Chicken Chili

Creamy white chicken chili made in the crockpot with chicken breasts, white beans, green chiles, corn and warm spices, finished with cream cheese and sour cream.

Print Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Main Course

Cuisine: Tex-Mex

Ingredients Method Notes

Ingredients

1 1/2 lb boneless skinless chicken breasts (680 g)
2 cans great northern beans 15 oz each, drained and rinsed
1 can corn 15 oz, drained (or 1 1/2 cups frozen)
2 cans diced green chiles 4 oz each
1 medium onion diced
3 cloves garlic minced
3 cups chicken broth (720 ml)
2 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
1 tsp salt
4 oz cream cheese cubed (115 g)
1/2 cup sour cream (120 g)
to serve lime wedges, cilantro, tortilla chips, avocado

Method

Add the chicken to a 6-quart slow cooker, then the beans, corn, green chiles, onion, garlic, broth and spices.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F (74°C).
Remove the chicken, shred with 2 forks, and return it to the pot.
Stir in the cream cheese until melted, then the sour cream. Cover for 10 minutes. For thicker chili, mash a cup of the beans against the side of the crock.
Squeeze in lime juice and top with cilantro, avocado and crushed tortilla chips.

Notes

Cook time is for LOW. On HIGH, cook 3 to 4 hours. Freeze before adding dairy.

Crockpot White Chicken Chili FAQ

Can you put raw chicken in the crockpot for white chicken chili?

Yes. Raw, thawed chicken breasts cook right in the chili and are shredded at the end once they reach 165°F.

How do you thicken white chicken chili?

Mash some of the beans against the side of the crock, stir in extra cream cheese, or add 2 tbsp cornstarch mixed with cold water and cook 15 minutes on HIGH.

Is white chicken chili spicy?

This version is mild. The green chiles add flavor rather than heat. Add jalapeño or cayenne if you like it spicy.

Can I freeze white chicken chili?

Yes, for up to 3 months. It freezes best before the cream cheese and sour cream go in.

Crockpot White Chicken Chili (Creamy)

Why You Will Love This Crockpot White Chicken Chili

Ingredients for Crockpot White Chicken Chili