By: Becky Hardin
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Warm, delicious, and flavor packed Crockpot White Chicken Chili is as easy to make as it is to eat! Made with simple, inexpensive ingredients and easy to follow steps, this hearty chili is sure to become a staple in your weeknight dinner routine.
Table of Contents
Slow Cooker White Chili Perfection
When it’s cold outside and you want something delicious to warm you up, chili is always a great option! It’s even better when it’s this creamy white chicken chili that’s slowly cooked to perfection. Richly flavored and decadently creamy, this white chicken chili is true comfort food.
It’s not just downright delicious, either. It’s also a total cinch to whip up! That’s my favorite aspect of using my slow cooker – it’s dependable and always makes cooking that much easier. Instead of sweating over a hot pot of chili on the stove top, let your Crockpot do the work for you!
Why You’ll Love this White Chicken Chili Recipe:
- CREAMY: This chili is made rich and creamy by the additions of cream cheese and heavy whipping cream.
- FLAVORFUL: There’s a bounty of seasonings and herbs in this chili that make it simply mouthwatering!
- FILLING: With 4 chicken breasts and plenty of beans in the mix, you definitely won’t still be hungry after devouring a bowl of this hearty chili.
This easy to make white chicken chili really does have it all! After making it once, it’s hard not to want to make it over and over and over again.
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How to Make Crockpot White Chicken Chili
You can jump to the recipe card for full ingredients & instructions!
- Spray your slow cooker with nonstick spray.
- Place the chicken in a single layer at the bottom of the Crockpot.
- Sprinkle the chicken with seasonings.
- Top the chicken with onion, garlic, great northern beans, and green chiles. Add chicken broth too.
- Cover and cook on high for 2-3 hours or low for 5-7 hours.
- Shred the chicken.
- Stir in the cream cheese and heavy cream.
- Stir in the fresh cilantro, serve, and enjoy!
Recipe Notes
- Always rinse cilantro before using, as it tends to sometimes be a little dirty.
- Removing the chicken from the Crockpot to shred it is easier than trying to shred it directly in the Crockpot.
Can I use chicken thighs?
I recommend using chicken breasts, as they’re more conventionally used in white chicken chili recipes across the board.
Can I use frozen chicken?
Yes, but make sure it’s thawed before tossing into the Crockpot.
How long does white chicken chili last?
In an airtight container in the fridge, this chili will stay fresh for about 3-4 days.
Can I freeze leftover white chicken chili?
Yes! Place room temperature white chicken chili into an airtight food storage container and pop it into the freezer, where it’ll stay fresh for up to 3 months.
Serving Suggestions
Here’s how to best serve this chili!
- Garnish this chili with even more fresh cilantro, a dollop of sour cream, crunchy tortilla strips, and a sprinkle of shredded cheese.
- Consider making some Homemade Dinner Rolls to serve on the side. That way, you can soak up every last drop of this chili!
No matter how you serve it up, this white chicken chili is sure to be a huge hit.
Tips!
- Trim any excess fat off of the chicken breasts before placing them into the Crockpot.
- For the BEST flavor, use Homemade Chicken Broth!
- Cubing the cream cheese before placing it in the Crockpot will help it melt a lot faster.
I just can’t get enough of this simple and scrumptious white chicken chili!
Can I make this chili in an Instant Pot?
You can! Follow this recipe for Instant Pot White Chicken Chili for detailed instructions on how to do this.
What toppings go well with white chicken chili?
My favorites include tortilla strips, shredded cheese, sour cream, and an extra sprinkle of fresh cilantro.
What size should my Crockpot be?
An average sized Crockpot of 5-6 oz works perfectly.
More Crockpot Recipes We Love
- Crockpot Queso Cheese Dip
- Crockpot Buffalo Wings
- Crockpot Chicken Wild Rice Soup
- Crockpot Swedish Meatballs
- Crockpot Chili Mac
When the temperature outside is low and you need to warm up, do so deliciously with this easy Crockpot white chicken chili!
More Cozy Chili Recipes to Try:
- Turkey Chili
- Instant Pot Chili
- Easy Vegan Chili
- White Chicken Chili with Cream Cheese
- Instant Pot Turkey White Bean Chili
- Buffalo Chicken Chili
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Crockpot White Chicken Chili Recipe
4.56 from 107 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 3 hours hours 30 minutes minutes
Serves6
Print Rate
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Warm, delicious, and flavor packed Crockpot White Chicken Chili is as easy to make as it is to eat! Made with simple, inexpensive ingredients and easy to follow steps, this hearty chili is sure to become a staple in your weeknight dinner routine.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 yellow onion diced
- 3 garlic cloves minced
- 30 ounces great northern beans drained and rinsed (2 standard cans)
- 8 ounces diced green chiles drained (2 standard cans)
- 3 cups chicken broth
- 4 ounces cream cheese cut into cubes
- ½ cup heavy cream
- ¼ cup chopped cilantro
- Sour cream, tortilla strips, and cheese for garnish
Recommended Equipment
Instructions
Spray the slow cooker insert with nonstick spray.
Arrange the chicken in a single layer in the bottom of the crockpot. Sprinkle the chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.
4 chicken breasts, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper
Top evenly with the onion, garlic, great northern beans, and green chiles. Pour over the chicken broth.
1 yellow onion, 3 garlic cloves, 30 ounces great northern beans, 8 ounces diced green chiles, 3 cups chicken broth
Cover and cook on high for 2-3 hours or on low for 5-7 hours until the chicken is cooked through.
Remove the chicken from the slow cooker and place on a cutting board. Shred the chicken and return it to the pot.
Add the cream cheese and heavy cream. Stir, cover, and cook on high for 15-20 minutes until the cream cheese has melted and the chili is warmed through.
4 ounces cream cheese, ½ cup heavy cream
Stir in the cilantro and serve!
¼ cup chopped cilantro, Sour cream, tortilla strips, and cheese for garnish
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 497kcal (25%) Carbohydrates: 36g (12%) Protein: 47g (94%) Fat: 19g (29%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 144mg (48%) Sodium: 1072mg (47%) Potassium: 1371mg (39%) Fiber: 11g (46%) Sugar: 2g (2%) Vitamin A: 779IU (16%) Vitamin C: 18mg (22%) Calcium: 172mg (17%) Iron: 5mg (28%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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