Portions: 6 servings
Total time: 4 hours 30 minutes on Low (or 3 hours on High)
Difficulty: Easy
Description of White Chicken Chili Recipe
This slow cooker white chicken chili is a cozy, creamy, and gently spiced one-pot meal that simmers into comfort with almost no effort, making it ideal for busy weeknights or relaxed weekends alike. Tender chicken cooks low and slow with white beans, mild green chiles, onion, garlic, and warm spices like cumin and oregano, letting flavors mingle while the crock pot does the work for you. A finishing swirl of cream cheese and a splash of cream create a silky broth that clings to every bite without feeling heavy, and you can easily keep it dairy-free by omitting the dairy or swapping with your favorite alternatives for a lighter, brothy style.
The beauty of this chili is how flexible it is—use great Northern or cannellini beans, adjust the heat with jalapeño or cayenne, and add corn for sweetness and texture, all of which play beautifully with mild green chiles for that signature white chili profile. For extra body, mash a scoop of beans or blend a small portion with broth before returning to the pot; this trick naturally thickens the base while preserving a clean, bright flavor that makes white chili distinct from tomato-based reds. When the chicken is fall-apart tender, shred it back into the pot and let the cream cheese melt in gently for a luscious finish that feels restaurant-quality with pantry ingredients.
Toppings are where the bowl becomes your own—think cilantro, crunchy tortilla strips, sliced jalapeños, shredded Monterey Jack, avocado, and a cool dollop of sour cream to balance the gentle heat and creaminess. If you prefer a lighter version, skip the dairy and serve with lime wedges, hot sauce, and fresh herbs; the base stays vibrant and satisfying thanks to the green chiles and spices. Serve it game-day style with warm tortillas or cornbread, or portion into meal-prep containers—the flavors deepen overnight and reheat beautifully, making leftovers a coveted lunch.
In terms of timing, plan for 4–5 hours on Low or about 3–4 hours on High depending on your slow cooker; the key doneness cue is chicken that shreds easily and cream cheese that melts smoothly when stirred in at the end. If mixing dairy into a hot pot worries you, whisk softened cream cheese with a few ladles of hot chili in a bowl first, then return it to the cooker for a seamless, lump-free finish that keeps the base glossy and luxurious. Whether you love it mild and creamy or a touch spicier with jalapeño and cayenne, this crock pot white chicken chili is a reliable crowd-pleaser that scales up effortlessly and tastes like it simmered all day—in the best way.
Difficulty : Easy
Preparation time : 10–15 minutes
Cooking time : 3–4 hours on High or 4–5 hours on Low
Cooking method: Slow cooking
Resting time : 10 minutes for shredding and melting dairy
Total time : 4 hours 30 minutes (Low) or 3 hours 15 minutes (High)
Portions : 6 servings
Estimated cost : Budget-friendly, pantry-based
Calories : Approximately 350–450 per serving depending on dairy and toppings
Best time to eat : Dinner or game day
Best Season for eating: Fall and winter
Cuisine: American, Southwest
Course: Main course
Ingredients
For the White Chicken Chili
- 1.5–2 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) great Northern or cannellini beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or mix mild/hot)
- 1 can (15 oz) corn, drained (optional but recommended)
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 to 1.5 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Pinch 1/8–1/4 teaspoon cayenne pepper, optional
- 4 oz cream cheese, softened and cubed (or omit for dairy-free)
- 1/4–1/2 cup half-and-half or heavy cream (or omit for dairy-free)
- 2 tablespoons chopped fresh cilantro, plus more for serving
Optional toppings: Sliced jalapeños, avocado, sour cream, tortilla strips, shredded Monterey Jack or Mexican blend, lime wedges
Instructions
- Layer and season: Add chicken breasts to the slow cooker, then season evenly with salt, pepper, cumin, oregano, chili powder, and cayenne if using.
- Add aromatics and cans: Top with onion, garlic, beans, green chiles, and corn if using, then pour in chicken broth and stir to combine, tucking the chicken into the liquid.
- Cook: Cover and cook on Low for 4–5 hours or on High for 3–4 hours, until the chicken is cooked through and shreds easily and onions are tender.
- Shred: Remove chicken to a bowl or board, shred with two forks, and return to the slow cooker, stirring to distribute.
- Make it creamy: Add the softened cream cheese and the half-and-half or cream, then cover and cook on High for 15–20 minutes until the cream cheese fully melts and the chili turns silky and slightly thickened; stir in chopped cilantro.
- Adjust and serve: Taste and adjust salt or heat, then ladle into bowls and finish with your favorite toppings such as cilantro, tortilla strips, jalapeños, avocado, sour cream, and shredded Jack cheese.
✅ Quick Tips:
Soften cream cheese and whisk it with a ladle or two of hot chili in a separate bowl for a lump-free finish.
For natural thickness, mash a scoop of beans against the side of the pot or blend 1/2 cup beans with a little broth and stir back in.
Prefer it lighter: skip the dairy for a brothy style and serve with lime and hot sauce to brighten the flavors.
Add corn for sweetness and texture, or omit for a classic bean-and-chile profile.
Leftovers reheat well; flavors deepen by day two, so it’s great for meal prep.
Garnish generously—cilantro, tortilla strips, jalapeño, avocado, and Monterey Jack maximize contrast and crunch.
Scale easily by adding an extra can of beans and 1 cup broth; adjust seasoning to taste.
Cook times vary by slow cooker—use shreddability of chicken and smooth melting of cream cheese as your doneness cues.
White Chicken Chili Crock Pot Recipe
Description
This slow cooker white chicken chili is a cozy, creamy, and gently spiced one-pot meal that simmers into comfort with almost no effort, making it ideal for busy weeknights or relaxed weekends alike. Tender chicken cooks low and slow with white beans, mild green chiles, onion, garlic, and warm spices like cumin and oregano, letting flavors mingle while the crock pot does the work for you. A finishing swirl of cream cheese and a splash of cream create a silky broth that clings to every bite without feeling heavy, and you can easily keep it dairy-free by omitting the dairy or swapping with your favorite alternatives for a lighter, brothy style.
The beauty of this chili is how flexible it is—use great Northern or cannellini beans, adjust the heat with jalapeño or cayenne, and add corn for sweetness and texture, all of which play beautifully with mild green chiles for that signature white chili profile. For extra body, mash a scoop of beans or blend a small portion with broth before returning to the pot; this trick naturally thickens the base while preserving a clean, bright flavor that makes white chili distinct from tomato-based reds. When the chicken is fall-apart tender, shred it back into the pot and let the cream cheese melt in gently for a luscious finish that feels restaurant-quality with pantry
