Crockpot White Chicken Chili

Delicious bowl of creamy white chicken chili made in a crockpot

This hearty dish combines tender chicken, creamy beans, and zesty spices, making it a delightful meal to warm your soul.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 8 servings

Course: dinner, Main Course

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

Main Protein

1.5–2 lbs boneless, skinless chicken breasts or thighs Thighs are juicier, while breasts are leaner.

Starch/Pasta

2 cans Great northern or cannellini beans Rinse thoroughly before adding.

Seasoning/Spice Blend

1 tbsp ground cumin Can toast for more flavor.
1 tbsp dried oregano
1 tbsp chili powder
1 tsp kosher salt
1 tsp black pepper Smoked paprika can be used for variation.

Liquids/Dairy

4 cups low-sodium chicken broth Use vegetable broth for vegetarian option.
8 oz cream cheese Cube for even melting.

Aromatics & Vegetables

1 medium yellow onion Dice finely.
4 cloves garlic Mince finely.
1 medium jalapeño Mince if using.
2 cups frozen corn

Optional Finishing Ingredients

2 tbsp fresh lime juice Squeeze before serving.
0.5 cup fresh cilantro Chopped for garnish.

Method

Preparation

Gather all your ingredients.
Place the boneless chicken breasts or thighs at the bottom of the crockpot.
Add the diced onions, minced garlic, and jalapeño on top of the chicken.
Pour in the drained beans, corn, and spices. Gradually add the chicken broth.
Top everything with the cubed cream cheese.
Cover and set your crockpot to low for 6-8 hours or high for 3-4 hours.

Serving

Once cooked, shred the chicken in the pot.
Stir in lime juice and adjust seasoning as needed.
Ladle into bowls and top with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in individual portions for up to 3 months. Sautéing onions and garlic beforehand can enhance flavors.