This Crockpot white chicken chili is a family-friendly slow cooker meal that is simple to put together and full of comfort. It’s perfect for feeding a crowd or filling the freezer for easy weeknight dinners.
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Holly’s Recipe Highlights
- Flavor: Creamy and comforting with tender chicken, hearty beans, sweet corn, and a gentle, smoky spice in every bite.
- Skill Level: Made with pantry staples, this easy slow cooker white chicken chili comes together in minutes with minimal prep.
- Recommended Tools: This recipe works best in a 6-quart slow cooker so the chili cooks evenly and there’s room to stir in the creamy bean mixture at the end. An immersion blender makes the bean mixture extra smooth and creamy.
- Make Ahead: It’s even better the next day when flavors have a chance to meld. This recipe makes about 12 cups of chili, so you can enjoy it all week long!
- Freezer-Friendly: Freeze single portions for easy lunches or quick dinners you can reheat anytime.
Crockpot Chili Ingredients
- Chicken: Use boneless, skinless chicken breasts for this recipe. For a slightly richer and more flavorful chili, boneless, skinless chicken thighs can also be used.
- Beans: Add only 2 cans of beans to the slow cooker and reserve the third for blending to boost creaminess. Great Northern beans are classic, but cannellini or navy beans will work.
- Corn: Cream-style corn adds sweetness and helps make the broth thick and creamy. It acts like part of the soup base instead of more broth.
- Cream Cheese: Cream cheese creates a creamy base. I opt for ⅓ less fat cream cheese, but full-fat cream cheese can be used to create a richer, creamier chili.
- Green Chilies: Mild diced green chilies add flavor without too much heat. Use medium or hot green chilies for a spicier chili.
Add Ins and Toppings:
- Creamy & Cheesy: Shredded cheese, a dollop of sour cream or plain Greek yogurt, or a splash of half and half, adds some extra richness.
- Fresh & Bright: Diced avocado, extra cilantro, fresh tomatoes, or green onions can be added before serving.
- Add Some Heat: Extra jalapenos, a pinch of cayenne, hot green chilies, or a drizzle of hot sauce can be added for a spicier bowl.
- Crunchy Toppers: Top each serving with tortilla strips, crushed tortilla chips, crispy fried onions, or roasted corn kernels for a bit of crunch.
How To Make White Chicken Chili in the Slow Cooker
This White Chicken Chili Crockpot recipe is mostly hands-off while still turning out extra creamy.
- Prep the ingredients for the slow cooker (full recipe below).
- Cook until the chicken is tender, shred, then return to the slow cooker.
- Blend the reserved bean mixture and add to the slow cooker.
- Cook until thick and creamy.
Add your favorite toppings before serving.
Storing Leftovers
Keep leftover white chicken chili in an airtight container in the fridge for up to 4 days. Freeze in labeled, freezer-safe containers or bags for up to 3 months
The chili may thicken slightly once thawed. Add a splash of broth or milk if it has thickened too much. Then reheat gently on the stovetop over medium-low heat, stirring often.
Cozy Fall and Winter Chili Night
Did you enjoy this Crockpot White Chicken Chili? Leave a rating and comment below.
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 (14.5 ounce) cans Great Northern beans divided, rinsed and drained
- 2 cups reduced sodium chicken broth
- 1 large yellow onion diced
- 1 (8 ounce) can mild diced green chilies
- 1 (15 ounce) can canned petite diced tomatoes drained
- 1 (15 ounce) can creamed corn
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1 cube chicken bouillon
- 2 teaspoons cumin
- 1½ teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons cornstarch
- 4 ounces cream cheese softened, I use ⅓ less fat
- ¼ cup cilantro
Instructions
- To a 6-quart slow cooker, add chicken, followed by 2 cans of beans (drained and rinsed), chicken broth, onion, green chilies, petite diced tomatoes, creamed corn, jalapeno, and garlic. Season with the crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. 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 the chicken to a cutting board, shred it, and return it to the slow cooker. Turn the slow cooker to HIGH (if it had been on LOW).
- Add the remaining can of beans, cornstarch, cream cheese, and cilantro to a blender, including 1 cup of broth from the slow cooker. Blend until smooth. Add puree back to the slow cooker and stir to combine. Cook on HIGH for 30 minutes.
- Season chili with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Slow Cooker, Soup
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So much flavor! The only thing I did different was substituting creamed corn for fire roasted corn. Just a preference! Also, I didn’t know about the third can of beans until I scrolled past the recipe and read the notes. This was when everything was already in the crock pot. Maybe change the recipe card for better clarification?
Can you omit cream cheese and use heavy cream? I have people in my family that do not care for cream cheese?
I haven’t tried it so I can’t say for sure Krista, but that should work just fine. You may want to add a little cornstarch slurry at the end to help thicken it. If you try it I would love to hear how it turns out!
is there a stove top version of this recipe?
Hi Liz, you can find the stove top version here. Enjoy!
Any suggestions for a subsidies they cream cheese? I’m lactose intolerant but love chili recipes. Thank you
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!
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:)
You’re very welcome Erin! So glad you love this chicken chili recipe!
Looks delicious! Can’t wait to try it!
Looks so good! Can it be made in the instant pot, and if so, any ideas on how to modify the recipe? Thanks!
Hi Erica, We have not attempted to adapt this recipe for the Instant Pot yet. But we have a bunch of delicious Instant Pot recipes you may be interested in!
Thanks for the great recipes!!!!!
I really enjoy receiving your recipes, please keep up the great work!
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!
Congrats on the win Caren! So happy you loved it.
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.
I have and it’s delicious! Have you tried it Rena?
Awesome !
Thanks Ann!
Made this today. So very good! A definite keeper.
I am so glad that you enjoyed this chili recipe Michelle!
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.
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!
This was so delicious and different. A true new find for the crockpot. Consistency is perfect. Rich but not decadent. Spicy bit not fiery.
So glad you loved it Corrine, it’s definitely a great chili!
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.
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.
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!
You’re welcome, so glad you enjoy the chili! Thank you for sharing your ideas.
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!
I am so glad you loved it!
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.
You do not have to add it, the blender part just helps thicken the consistency.
Can you freez leftovers?
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!
Has anyone tried omitting the chicken? I have a vegetarian in the family.