Go Back Email Link
–+ servings
A beautifully plated bowl of Crockpot White Chicken Chili topped with shredded chicken, a dollop of sour cream, sliced jalapeños, fresh cilantro, and tortilla strips, photographed in warm natural light on a rustic wooden table

Crockpot White Chicken Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 2 lbs boneless skinless chicken breasts about 3 medium breasts
  • 2 cans cannellini beans 15 oz each, drained and rinsed
  • 2 cans diced green chiles 4 oz each, mild or hot
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 can white corn 15 oz, drained — or 1 cup frozen corn
  • 8 oz cream cheese softened and cubed
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 avocado (sliced or diced)
  • fresh cilantro (roughly chopped)
  • sour cream or Greek yogurt for serving
  • shredded Monterey Jack cheese for serving
  • tortilla chips or strips for serving
  • lime wedges (for squeezing)
  • sliced jalapeños (fresh or pickled)

Instructions
 

  • Add the diced onion, minced garlic, drained cannellini beans, diced green chiles, and drained corn to the bottom of a 6-quart slow cooker.
  • Sprinkle in the cumin, oregano, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir to combine the vegetables and spices evenly.
  • Pour in the chicken broth and stir everything together.
  • Nestle the raw chicken breasts on top of the bean and broth mixture, pressing them gently down so they are mostly submerged.
  • Place the lid on the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fully cooked through and tender enough to shred easily with two forks.
  • Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  • While the chicken is out, use the back of a large spoon or a potato masher to gently mash about 1 cup of the beans directly in the slow cooker. This naturally thickens the chili without any added starch.
  • Add the softened, cubed cream cheese to the slow cooker and stir it into the hot broth until fully melted and incorporated — about 3–5 minutes of stirring. If it needs help melting, replace the lid and let it sit for 10 minutes, then stir again.
  • Return the shredded chicken to the slow cooker and stir everything together. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice as needed.
  • Ladle the chili into bowls and pile on your favorite toppings — sliced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, tortilla chips, and a lime wedge are all highly recommended. Serve immediately and enjoy.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools — add a splash of broth when reheating to loosen it up. FREEZER: Freeze in portioned freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. DAIRY-FREE: Substitute the cream cheese with dairy-free cream cheese or 1/2 cup full-fat coconut milk. THICKER CHILI: Mash more beans for a thicker result, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes. CHICKEN THIGHS: Boneless skinless chicken thighs work equally well and add slightly richer flavor. ROTISSERIE SHORTCUT: Skip raw chicken and add 3 cups of shredded rotisserie chicken in the last 30 minutes of cooking.
No ratings yet