This Slow Cooker White Chicken Chili in the CrockPot is destined to become one of your favorite soups ever!  It’s wonderfully hearty, comforting, creamy (without any heavy cream!), and the layers of flavors are out of this world – and almost “dump and run!”

Serve this easy chili recipe with a slice of Homemade Cornbread for the perfect easy meal!

Overhead shot of White Chicken Chili in a black crockpot with a wooden spoon

Crockpot White Chicken Chili

We have almost officially entered soup season – my favorite food season of the year!  Not only are soups satisfyingly delicious – they generally only require one pot, are a meal in one, boast layers of complex flavors from simmering, reheat beautifully for leftovers, and require hardly any “hands on” pep time – winning!  And my absolutely favorite types of soups – slow cooker soups!

Slow Cooker soups are almost effortless, prepped in advance and fill your home with the aroma of savory anticipation. Some of my favorite slow cooker soups are Slow Cooker French Onion Soup, Slow Cooker SKINNY Potato Soup, Slow Cooker BEST EVER Beef Stew – and now I’m adding this Slow Cooker Creamy White Chicken Chili to the top of the list.  It’s epic.

Overhead shot of chicken chili ingredients in a blender

What Makes This White Chicken Chili So Delicious?

This Slow Cooker Creamy White Chicken Chili is bursting with all your White Chicken Chili faves:  tender shredded chicken, creamy, hearty beans, warm fiestalicious spices, tangy bright green chilies and aromatic fresh cilantro.  But to make this truly epic White Chicken Chili – its creamified!  Because nothing says ultimate comfort food like warm, creamilicious soup.  And because this soup is so knock your socks of delicious – you are going to want to eat bowl after bowl after bowl – which is why I’ve used a “skinny” method to make this soup rich and creamy.

Pouring cream into a crockpot full of chicken chili

How to Make Crockpot White Chicken Chili

  • Use a can of cream-style corn as part of the soup base instead of broth – its natural creaminess is a life-changing secret ingredient.
  • Use Homemade Chili Powder or store bought.
  • After this white chicken chili has been cooking and the chicken is tender enough to shred, you remove 1/2 cup broth and add it to your blender along with beans, cilantro, cream cheese and. Blend to create a smooth puree then add this back to the soup along with your chicken.  Cook for another 30 minutes and your soup will emerge soooooo wonderfully creamy.

White Chicken Chili in a white bowl with a spoon and tortilla chips

Indulge With Toppings

And because we’ve saved a load of calories by not using heavy cream, we can afford to indulge in toppings.  Lots and lots of toppings…cheese, avocado, cilantro, tomatoes, sour cream, tortilla chips etc – all your favorites in one bowl.  An epically delicious bowl.

More Chili Recipes You’ll Love

White Chicken Chili in a white bowl with a spoon and tortilla chips
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Creamy White Chicken Chili (CrockPot)

Easy Slow Cooker Creamy White Chicken Chili is super easy made in your slow cooker and packed with fiestalicious spices! This is about to become your new favorite chili recipe!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 -12 servings
Author Jen
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  • 1 pound chicken breasts boneless skinless
  • 2 14.5-ounce cans Great Northern Beans, rinsed and drained*
  • 2 cups low sodium chicken broth
  • 1 large yellow onion diced
  • 8 ounces mild diced green chilies
  • 15 ounces petite diced tomatoes drained
  • 15 ounces cream-style corn
  • 1-2 jalapeños seeded and minced
  • 4 garlic cloves minced
  • 1 tablespoon chicken bouillon
  • 2 teaspoons ground cumin
  • 1 teaspoon EACH chili powder, ancho chili powder, salt
  • ½ teaspoon EACH smoked paprika, dried oregano

Blender Ingredients (Add Later)

  • 14 ½ ounces Great Northern Beans rinsed and drained*
  • 2 tablespoons cornstarch
  • 4 ounces cream cheese softened (I use ⅓ less fat)
  • ¼ cup loosely packed cilantro
  • ½ cup soup “broth” removed from slow cooker after cooking, see directions for details


  • cheese
  • sour cream
  • tomatoes
  • avocados
  • tortilla chips
  • cilantro
  • lime juice
  • hot sauce


  • Lightly spray slow cooker with nonstick cooking spray. Add chicken in an even layer followed by all remaining slow cooker ingredients. Give the top ingredients a stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
  • Remove chicken to a cutting board, shred chicken and return chicken to slow cooker. Turn Slow Cooker to High (if it had been on Low).
  • Add all Blender Ingredients to a blender including ½ cup soup from slow cooker (try to just scoop out broth). Blend until smooth. Add puree back to slow cooker and stir to combine. Cook on HIGH for 30 minutes.
  • Season soup with salt, pepper and hot sauce to taste. Top individual servings with desired toppings. Enjoy!


*You will need a total of THREE (14.5-ounce) cans Great Northern Beans for this recipe
5 from 40 votes

Nutrition Information

Calories: 146 | Carbohydrates: 6g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 240mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 5.7mg | Calcium: 30mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Any suggestions for a subsidies they cream cheese? I’m lactose intolerant but love chili recipes. Thank you

    1. You could try a dairy free cream cheese (I have seen a lactose-free Philadelphia cream cheese). If that’s not an option, you could try adding dairy-free cream and thicken with a cornstarch slurry. I haven’t tried that so I can’t say for sure how it would work. Let us know how it goes!

  2. I love this!! It is so easy to make and I prefer it over any other slow cooker chicken chili/soup recipe I’ve come across. The cilantro/cream cheese/bean blend to thicken is genius and so delicious. Thank you for this recipe:)5 stars

  3. This was the first chili I’ve ever made, in my first big crockpot, in my first ever chili cookoff in which I won! Thanks for this delicious recipe!5 stars

  4. Have you ever heard of Pesole before? I had heard of it, but didn’t really know what it was. I knew it as a Mexican soup with hominy in it. But I also didn’t really know what hominy was. Apparently I am a sheltered food blogger.

  5. I just looked at your which chicken crockpot chili recipe and it looks delicious. Since my husband and I don’t eat a lot of red meat, I am going to try to make it this weekend.

    I have a question for you – do you also accept recipes to try and if they pass your test, you post them on your website? I have a beef chili recipe that I won a contest for a number of years ago and I was thinking of sending it to you.

    1. Hi Carole,
      I hope you enjoy the chicken chili recipe!
      You are very sweet to share your award winning chili recipe with me! I would love to give it a try sometime!

  6. This was so delicious and different. A true new find for the crockpot. Consistency is perfect. Rich but not decadent. Spicy bit not fiery.5 stars

  7. Can anyone give me an idea of serving size? On a strict diet and have to watch calories and carbs, so I need to know how much I can eat at one time.

    1. This recipe serves 8-12 people so based on that serving sizes can vary. If you are on a strict diet I might suggest plugging it into a nutritional calculator with the brands of products you use (My Fitness Pal is free and works great) so you can get an accurate reading.

      1. I left out the blended ingredients and the chilies and jalapeno, since that third can of beans would have put it way over my carb allowance and peppers trigger my acid reflux. I ended up with a total of 10 cups of chili – 391 calories for a generous 2-cup serving. Thanks for the yummy recipe!5 stars

  8. This was by far one of the best chicken chili recipes we have tried. This is a keeper and my go to from now on. Thank you!5 stars

  9. Would you have to add the blender portion to the white chicken chili soup? I do not like the texture of blended or pureed soups, which stops me from even considering most cream soup recipes, though some do sound interesting. Also I must admit that I am not a lover of cooking so additional steps are not a favourite either.

    1. I haven’t tried freezing this recipe so I can’t say for sure. If you try it, please let us know how it goes!

  10. I’ve tried 4-5 WCC recipes in the past, but yours is hands down the best – easy, clear directions, and 5* delicious! Needed no extra salt/pepper and nor hot sauce for my taste. Just perfect! I look forward to trying your other recipes. Thank you!5 stars

  11. I made this for an office Christmas party. It was a huge hit. I made a couple modifications by not using the food processor or chicken broth, but added a can of rinsed black beans, white chili powder packet, and a poblano pepper. Still creamy and delicious! YUM!!!5 stars