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This slow cooker white chicken chili recipe has tender shredded chicken nestled in a creamy, tangy broth! It’s an easy family recipe that hits the spot on chilly days.
You may also like my Chicken Enchilada Soup or Quick Chili Recipe next.
Why you’ll love it
This Crockpot white chicken chili has a cozy, mellow cream cheese broth with warm seasonings like cumin and oregano. Mild green chilies give it an extra pop of flavor! I crave this chicken chili when only hearty comfort food will do, and it’s great for game day.
The slow-simmered flavors are irresistible, and your slow cooker does most of the work in this easy white chicken chili. The hardest part is deciding which toppings you’re going to use to make it the perfect satisfying hug in a bowl. I love a squeeze of lime juice!
What you’ll need
- Chicken broth – the base layer of flavor
- White beans – I use cannellini beans
- Green chilies – we’re going with mild
- Spice blend – chili powder (most varieties are mild), ground cumin, onion powder, and dried oregano
- Garlic – another punch of savory goodness
- Chicken – we’re using boneless skinless chicken breasts
- Cream cheese – for that crave-worthy richness
- Toppings – see my suggestions below!
Helpful tips
- For food safety reasons, never put frozen chicken in the Crockpot. Since slow cookers heat up gradually, bacteria can rapidly multiply. It’s not about whether the chicken will eventually cook; it’s the unsafe temperatures along the way.
- I have a Stovetop version of the recipe and Instant Pot version too!
- If you prefer, you can cut the chicken up vs. shredding it.
How to make Crockpot white chicken chili
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the broth, beans, green chilies, seasonings, and garlic to your slow cooker, then give it a stir. Arrange the chicken side by side. Cover, and cook on high or low depending on preference until fall-apart tender.
Transfer the chicken to a cutting board, shred/cut it up, then return it to the slow cooker. Microwave the cream cheese until softened, then cut it into cubes. Add to the Crockpot.
Stir until it’s melted in with the slow cooker set to high. Taste, and season with salt & pepper as needed. Dish it up, and add any of the suggested toppings.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my Crockpot model.
- Use these nested magnetic measuring spoons for the spices and this reliable can opener for the canned goods.
- Here’s my go-to garlic press (no peeling needed).
Substitutions and variations
- You could use sour cream instead of the cream cheese. Or, if using heavy cream instead of the cream cheese, you may want to add in some lime juice too to give it a bit of tanginess. If you’re not a fan of it being as creamy, start with 4 oz cream cheese and work your way up.
- Try using chicken thighs instead of chicken breasts, especially if you’re planning on doing an 8 hour cook time as chicken breasts tend to dry out!
- You can use navy beans or great northern if you prefer them to cannellini beans.
What to serve with Crockpot white chicken chili
- I’m a big fan of plenty of toppings. I recommend a generous splash of lime juice for acidity, avocado, scallions, cilantro, tortilla strips, and Mexican blend cheese or Monterey Jack.
- If you want to add a little heat, chopped jalapeños or crushed red pepper flakes when serving will do the trick.
- Round out the meal with some fresh crusty bread and a salad like my Avocado Corn Salad.
Leftovers and storage
- Store any leftovers of this chicken chili for 3-4 days in the fridge in a sealed container.
- Reheat slowly in a saucepan over a low heat (my preference), or microwave it in short intervals.
- You could freeze leftovers. The texture may change a bit because of the dairy, though.
If you made this creamy Crockpot chicken chili, please leave me a star rating and review below! Or tag me in your photos on Instagram to be featured in my stories.
Slow Cooker White Chicken Chili
Ingredients
- 2 cups chicken broth
- 2 (14 ounce) cans white beans drained
- 2 (4 ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic minced
- 2 pounds boneless skinless chicken breasts about 4 medium chicken breasts
- 8 ounces cream cheese softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice, diced avocado, chopped cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- Add the chicken broth, beans, green chilies, chili powder, cumin, onion powder, oregano, and garlic to your Crockpot and give it a stir.
- Place the chicken breasts side-by-side in the slow cooker, cover, and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is fall-apart tender.
- Take the chicken breasts out of the slow cooker and transfer them to a cutting board. Shred with two forks (or cut it up if you prefer), then return the chicken to the slow cooker.
- Microwave the cream cheese in 20-30 second intervals until very soft, cut it into smaller pieces, and add it to the Crockpot. Stir until it's melted in (this may take a few minutes, and you will want to ensure the slow cooker is set to "high"). Give it a taste and season with salt & pepper as needed.
- Dish the chili into bowls and serve with desired toppings.
Notes
- If you don’t want it to be as creamy, start with half a block of cream cheese and add more if needed.
- Try my stovetop Creamy White Chicken Chili or Instant Pot White Chicken Chili if you prefer.
- Nutrition info is for 1/6 of the recipe and does not include toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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