If you’re craving a comforting, hearty meal that practically cooks itself, look no further than Crockpot White Chicken Chili. This creamy, mildly spicy twist on traditional chili is the perfect dump-and-go slow cooker recipe for cozy evenings, game days, or when you’re simply short on time but still want a flavorful homemade dinner.

Unlike traditional chili, which typically features ground beef and a tomato-based broth, white chicken chili uses tender shredded chicken, white beans, green chiles, and a creamy broth. The result is a slightly sweet, savory, and irresistibly creamy chicken chili that keeps you coming back for more. It’s also a great meal-prep option—just be sure to follow these chicken handling tips from the USDA for safety.

One of the best things about this chili is its versatility. Whether you’re looking to go dairy-free or want to pack in more veggies, the recipe can easily be adapted to suit your taste. Want to boost the nutritional value? Sweet corn adds natural sweetness and essential nutrients—just check out the nutritional benefits of corn for more good reasons to include it.

What Is Crockpot White Chicken Chili?

Crockpot White Chicken Chili is a creamy, Southwestern-inspired variation of chili that features:

Shredded chicken breast or thighs
Great Northern or Cannellini beans
Mild or spicy green chiles
Cream cheese and half and half for creaminess
Sweet corn, garlic, onion, and a warm spice mix

It’s comfort food at its finest—hearty, warming, and flavor-packed without being too heavy.

Ingredients That Make the Magic Happen

Here’s what you’ll need for the ultimate pot of white chicken chili:

1 lb boneless, skinless chicken breasts (or thighs)
2 cans Great Northern beans, rinsed and drained
1 can sweet corn, drained
2 cans green chiles (one hot, one mild for balance)
1 small onion, diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
4 oz cream cheese, softened
1/4 cup half and half
Spices:
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
Fresh cilantro for garnish

Step-by-Step: How to Make Crockpot White Chicken Chili

Follow these simple steps to bring everything together:

Add chicken to the bottom of the Crockpot.
Layer in spices, onions, garlic, beans, green chiles, corn, and chicken broth.
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Remove chicken, shred with forks, and return to the pot.
Stir in cream cheese and half and half.
Cook on HIGH for another 15 minutes until fully melted and creamy.
Garnish with toppings and serve hot.

Optional Toppings That Take It Over the Top

Make your bowl of chili even more indulgent with:

Shredded Monterey Jack or Mexican cheese
Sour cream or Greek yogurt
Sliced jalapeños
Chopped avocados
Fresh cilantro
Crispy tortilla strips

Flavor Variations and Add-Ons

This recipe is incredibly flexible. Try these variations:

Swap protein: Use leftover turkey or rotisserie chicken.
Make it vegetarian: Skip the chicken and add more beans or a meat substitute.
Dial up the spice: Add diced jalapeños or hot sauce.
Dairy-free: Use coconut cream or dairy-free alternatives.

Stovetop and Instant Pot Variations

No Crockpot? No problem!

Stovetop:

Sauté onions and garlic, add chicken and spices.
Add remaining ingredients (except dairy), simmer until chicken is cooked through.
Shred chicken, return to pot, stir in cream cheese and half and half.

Instant Pot:

Add all ingredients except cream cheese and half and half.
Pressure cook on HIGH for 20 minutes, natural release for 10.
Shred chicken, add dairy, stir, and serve.

Storage and Freezer Tips

Refrigerate in an airtight container for 4–5 days.
Freeze before adding dairy for best results. When ready, thaw, reheat, and then stir in cream cheese and half and half.
To reheat, warm on stovetop or microwave until hot.

Nutrition and Health Benefits

This chili is:

High in protein
Naturally gluten-free
Can be made low-carb or keto-friendly by omitting corn and beans
Rich in fiber, calcium, and vitamins A and C

To lighten it up:

Use low-fat cream cheese or Greek yogurt
Skip the half and half or replace with unsweetened almond milk

FAQs About Crockpot White Chicken Chili

Can I use canned chicken?
Yes! Just reduce the cook time slightly and stir it in during the last hour.

What’s the difference between white chili and regular chili?
White chili uses white beans, chicken, and no tomatoes, while regular chili typically features red beans and ground beef.

Why is my chili watery?
If it’s too thin, try thickening with a cornstarch slurry (1 tbsp cornstarch mixed with broth or milk) and simmer for a few minutes.

Can I use cream cheese in chili?
Yes! It adds rich creaminess—soften it first and mix it with a bit of hot chili to melt it in smoothly.

Can I cook this on high instead of low?
Absolutely—just adjust the cooking time to about 3–4 hours on HIGH.

Is white chicken chili supposed to be spicy?
It’s mild by default, but you can easily spice it up with jalapeños or hot chiles.

Serving a Crowd? Here’s How

This recipe scales easily:

Double the ingredients for 10–12 servings
Use an 8-quart Crockpot or make two batches
Keep warm for parties or tailgates using the Crockpot’s warm setting

Final Thoughts

Crockpot White Chicken Chili is a go-to recipe for a reason—it’s simple, flavorful, and ultra-satisfying. Whether you’re making it for a weeknight meal or a chili cook-off, it’s sure to please. Don’t be afraid to put your own twist on it—add heat, go dairy-free, or throw in extra veggies. The best part? You barely have to lift a finger while your slow cooker does all the magic.