Easy crockpot white chicken chili
235
18
1.30k
I remember the first time I made this crockpot white chicken chili on a blustery December evening — the whole house filled with a warm, cumin-tinged aroma and the kids asked for seconds before the bowls were cold. This is a creamy, protein-packed chili that uses pantry staples and a slow cooker to do the heavy lifting. It’s perfect for weeknights, easy entertaining, or anytime you want a low-effort meal that still feels like comfort food. If you enjoy comforting soups, you might also like a hearty meatball soup for another hands-off dinner option.
Why you’ll love this dish
This crockpot white chicken chili hits a sweet spot: minimal prep, big flavor, and plenty of protein. Unlike tomato-based chilis, the white version leans on white beans, green chiles, and a touch of creaminess (cream cheese or sour cream) for a silky texture. It’s an economical way to feed a crowd, freezes and reheats well, and is flexible — swap canned beans, use rotisserie chicken, or bulk it up with extra vegetables for picky eaters.
“We served this at our family game night and everyone came back for more — cozy, mildly spicy, and so simple to make.” — a happy home cook
This is an ideal recipe for:
- Weeknight dinners where you want to set it and forget it.
- Potlucks — cooks in one crockpot and travels well.
- Cold nights when you want something comforting but not heavy.
The cooking process explained
Quick overview: you layer aromatics, spices, beans, chiles, and chicken in the slow cooker, pour in broth, and let it simmer on low for 4–6 hours. Near the end you shred the chicken, stir in cream cheese (or sour cream) for body, and finish with fresh lime and cilantro to brighten it. The slow, gentle heat melds flavors and keeps the chicken tender without drying.
What to expect while it cooks:
- Low: gentle melding of flavors and fall-apart chicken in 4–6 hours.
- High: reduces total time to 2–3 hours but watch the beans if you’re using dry.
- Final step: thicken slightly with cream cheese or mash a few beans against the side for a creamier mouthfeel.
Gather these items
- 2 pounds boneless skinless chicken breasts (or thighs for richer flavor) — rotisserie chicken can be substituted.
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed (or one can white beans + one can pinto for texture).
- 1 (4 oz) can diced green chiles (mild or hot, to taste).
- 1 medium onion, finely chopped.
- 3 cloves garlic, minced.
- 4 cups low-sodium chicken broth.
- 1 teaspoon ground cumin.
- 1 teaspoon dried oregano.
- 1/2–1 teaspoon chili powder (adjust to heat preference).
- 1/2 teaspoon cayenne (optional).
- Salt and freshly ground black pepper to taste.
- 4 oz cream cheese (softened) or 1/2 cup sour cream for finishing.
- Juice of 1 lime and a handful of chopped cilantro for garnish.
- Optional: shredded cheddar or pepper jack, avocado slices, tortilla chips.
Substitution notes: If you want a dairy-free version, omit the cream cheese and stir in 1/2 cup of full-fat coconut milk at the end and add an extra splash of lime. For a thicker chili, use one more can of beans or mash 1/2 the beans before adding.
Also, if you’re in the mood for a cozy dessert after dinner, try my easy apple crumble for a warm finish.
How to prepare it
- Sauté the onion and garlic briefly in a skillet with a tablespoon of oil until translucent and fragrant (optional but deepens flavor).
- Place the sautéed onion and garlic in the crockpot. Add the chicken breasts, drained beans, green chiles, cumin, oregano, chili powder, and chicken broth.
- Cover, and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in softened cream cheese a few tablespoons at a time until fully incorporated and silky. Adjust salt and pepper.
- Finish with lime juice and cilantro. Serve hot with toppings.
If you’re using shredded rotisserie chicken, add it in the last 30–45 minutes to warm through and avoid overcooking.
Directions to follow
- Prep: Chop onion and mince garlic; rinse beans.
- Layer: Put aromatics and dry spices in the bottom of the crockpot for the best flavor distribution.
- Cook: Keep the lid closed to preserve heat; only stir once or twice to check doneness.
- Finish: Temper the cream cheese by stirring in a little hot broth first to avoid lumps.
- Taste: Always taste before serving — adjust salt, spices, or acidity (lime) at the end.
Short action tips: Use a slotted spoon for serving to control liquid, and reserve some beans whole for texture.
Best ways to enjoy it
Serve this white chicken chili straight from the pot into bowls and offer a toppings bar:
- Shredded cheddar or pepper jack
- Sliced avocado or diced tomatoes
- Fresh cilantro and lime wedges
- Crushed tortilla chips or warm corn tortillas For sides, consider a simple green salad, cornbread, or cheese quesadillas for kids. For a heartier meal, ladle chili over steamed rice or baked potatoes.
How to store & freeze
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Leave a little headspace in containers for expansion.
- Reheating: Thaw overnight in the fridge. Reheat gently on the stove over medium-low, stirring occasionally. Add a splash of broth if it’s too thick. In the microwave, reheat in 1–2 minute intervals, stirring between. Food safety: Don’t leave the chili at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Tricks for success
- Use thighs for extra flavor and juiciness; breasts are leaner and still work great in a slow cooker.
- Sautéing the onion and garlic first builds a deeper base; if you skip this, increase the aromatics slightly.
- For creamier texture without dairy, mash 1/2 cup of the beans and stir them in, or use a splash of full-fat coconut milk.
- If the chili tastes flat, add a teaspoon of apple cider vinegar or a squeeze of fresh lime — acidity brightens the whole dish.
- To avoid broken beans and cloudy broth, rinse canned beans well and add them during the last 1–2 hours of cooking if you prefer them firmer.
For another creamy, savory comfort dish that uses pantry staples, see this classic creamed chipped beef for inspiration on creamy finishes.
Creative twists
- Spicy Verde: Add a chopped jalapeño and use hot green chiles; top with pepper jack.
- Southwestern: Stir in a cup of frozen corn and a handful of chopped red bell pepper during the last hour.
- Vegetarian: Replace the chicken with cubed, roasted sweet potatoes and use vegetable broth; add an extra can of beans.
- Low-carb: Omit beans and increase chicken, sautéed mushrooms, and diced zucchini.
- Tex-Mex Creamy: Mix in a spoonful of taco seasoning with the cumin and oregano for a bolder profile.
Helpful answers
Q: How long does it take to make this in a crockpot? A: Plan for 4–6 hours on low or 2–3 hours on high. If using pre-cooked rotisserie chicken, heat for 30–45 minutes.
Q: Can I use dried beans instead of canned? A: Yes, but pre-soak and cook them separately first. Adding dry beans directly can result in undercooked beans or overly long cook times; for safety and consistency, use canned or soaked-and-cooked beans.
Q: Is this freezer-friendly? A: Absolutely. Cool completely, portion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make this in an Instant Pot? A: Yes. Sauté onions and garlic with the Instant Pot’s sauté function, add other ingredients, and cook on high pressure for 12 minutes (natural release for 10 minutes). Finish by shredding chicken and stirring in cream cheese.
Q: How can I adjust the heat level? A: Use mild or hot green chiles, vary chili powder and cayenne, or add diced jalapeños. Always start conservative — you can add more heat at the end.
Conclusion
If you want additional slow-cooker inspiration and variations, the Crockpot White Chicken Chili – StoneGable recipe offers a classic take with helpful tips. For a creamier, contest-winning style, see the detailed method at Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. And for another reliable slow-cooker version with different spice tweaks, check out Crockpot White Chicken Chili – Small Town Woman for more serving ideas and user-tested notes.
Crockpot White Chicken Chili
Ingredients
Method
- Sauté the onion and garlic briefly in a skillet with a tablespoon of oil until translucent and fragrant (optional but deepens flavor).
- Place the sautéed onion and garlic in the crockpot. Add the chicken breasts, drained beans, green chiles, cumin, oregano, chili powder, and chicken broth.
- Cover, and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and cooked through.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in softened cream cheese a few tablespoons at a time until fully incorporated and silky. Adjust salt and pepper.
- Finish with lime juice and cilantro. Serve hot with toppings.
