Crock Pot White Chicken Chili
There's nothing quite like walking into a kitchen filled with the smell of a slow-cooked comfort meal, and this Crock Pot White Chicken Chili delivers exactly that. Creamy, hearty, and packed with tender shredded chicken, white beans, and green chiles, it's the ultimate set-it-and-forget-it dinner.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Crock Pot White Chicken Chili
A creamy, hearty slow cooker chili made with tender shredded chicken, white beans, green chiles, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 1x
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup frozen or fresh corn kernels
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Optional toppings: sour cream, diced avocado, shredded cheese, tortilla strips, sliced jalapeños
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Add the white beans, green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, oregano, smoked paprika, cayenne (if using), salt, and pepper. Stir gently to combine.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the softened cream cheese, shredded Monterey Jack cheese, and corn. Cover and cook for an additional 20 to 30 minutes on LOW, stirring occasionally, until the cheese is fully melted and the chili is creamy.
- Stir in the lime juice and chopped cilantro. Taste and adjust seasoning as needed.
- Ladle into bowls and top with your favorite garnishes such as sour cream, avocado, extra cheese, or tortilla strips. Serve warm.
Notes
For a thicker chili, mash about a cup of the white beans before adding them to the pot. Chicken thighs can be used in place of chicken breasts for extra tenderness. This chili freezes well for up to 3 months — thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make Crock Pot White Chicken Chili with frozen chicken?
Yes, you can add frozen chicken breasts directly to the crock pot, but plan for slightly longer cooking time and always confirm the chicken reaches 165°F internally before shredding.
How do I thicken white chicken chili in a crock pot?
Mash a portion of the white beans before adding them, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.
Can I make this crock pot white chicken chili spicier?
Absolutely — add extra cayenne pepper, diced jalapeños, or a dash of hot sauce to increase the heat level to your liking.
How long does leftover white chicken chili last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for longer storage.
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