Easy Crockpot White Chicken Chili Recipe

There's nothing quite like a warm, comforting bowl of white chicken chili, especially on a chilly evening. This easy Crockpot recipe combines tender shredded chicken, creamy white beans, and a flavorful blend of spices to create a dish that's hearty, satisfying, and perfect for the whole family.

this Recipe

I discovered this recipe during a busy week when I needed a set-it-and-forget-it meal. Since then, it's become my go-to for lazy Sundays or when I'm hosting a casual dinner. With minimal prep and maximum flavor, you'll see why this white chicken chili is a favorite in our home.

Why You'll Love This Easy Crockpot White Chicken Chili Recipe

Get ready to fall in love with a dish that's as effortless as it is delicious. This recipe has everything you need for a crowd-pleasing, stress-free meal.

First, it's incredibly easy to make. All the ingredients go straight into the Crockpot, so you can let it do the work while you focus on other tasks. It's a lifesaver for busy days when you still want a home-cooked meal.

The flavors are phenomenal. With a combination of green chiles, cumin, and a hint of creaminess from the cream cheese, every bite is rich, zesty, and full of warmth. Plus, the slow cooking process ensures the chicken is tender and juicy.

It's also super versatile. Whether you're serving a big family, meal-prepping for the week, or hosting game day, this recipe works in every situation. You can customize the spice level, toppings, and even the type of beans to suit your preferences.

Finally, this chili is great for leftovers. It reheats beautifully, making it perfect for enjoying throughout the week.

Ingredients Notes

The beauty of this recipe lies in its simplicity. With just a handful of pantry staples and a few fresh ingredients, you'll have everything you need to create a delicious Crockpot white chicken chili.

Chicken: Use boneless, skinless chicken breasts or thighs for the best results. They cook up tender and shred easily after a few hours in the Crockpot. If you're in a pinch, rotisserie chicken works too—just add it in during the last 30 minutes of cooking.

White Beans: I recommend using cannellini beans or great northern beans for their creamy texture. If you like a bit more variety, you can mix in pinto beans as well.

Green Chiles: A small can of diced green chiles adds a mild, tangy heat to the dish. If you love spice, consider adding a diced jalapeño or a pinch of red pepper flakes.

Cream Cheese: This is the secret to the chili's creamy texture. Be sure to soften it before adding it to the Crockpot for easier mixing.

Spices and Broth: A combination of cumin, paprika, and garlic powder gives the chili its signature flavor, while chicken broth serves as the flavorful base.

For equipment, all you need is a trusty Crockpot or slow cooker and a fork for shredding the chicken.

How To Make This Easy Crockpot White Chicken Chili Recipe

Making this white chicken chili is as easy as layering ingredients, turning on the Crockpot, and letting time work its magic.

Start by placing your chicken breasts at the bottom of the Crockpot. Sprinkle them with cumin, paprika, garlic powder, and a bit of salt and pepper. This layering ensures the chicken absorbs all those wonderful flavors as it cooks.

Next, add your white beans, green chiles, and a few cloves of minced garlic. Pour in the chicken broth, making sure the liquid covers most of the ingredients. This will help everything cook evenly and infuse the chili with flavor.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before it's done, remove the chicken, shred it with a fork, and return it to the Crockpot. This step ensures the shredded chicken absorbs the flavorful broth.

Add the softened cream cheese to the chili, stirring until fully melted and incorporated. Let it cook for another 20-30 minutes to thicken slightly.

Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or fresh cilantro. Don't forget the tortilla chips for dipping!

This recipe takes about 10 minutes of prep and 6-8 hours of cook time, depending on your Crockpot setting. When it's done, you'll have a warm, satisfying meal ready to enjoy.

Storage Options

This Crockpot white chicken chili is just as delicious the next day, making it perfect for leftovers.

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors will continue to meld, making it even tastier when reheated.

For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. Be sure to label the containers with the date for easy reference.

When reheating, thaw the chili in the fridge overnight if frozen. Then warm it on the stove over medium heat, stirring occasionally. You can also use the microwave for a quicker option—just heat in 1-minute intervals, stirring between each.

Variations and Substitutions

This recipe is highly adaptable, so feel free to get creative and make it your own.

For a spicier version, add a diced jalapeño or increase the amount of green chiles. A dash of cayenne pepper also works well.

If you prefer a thicker chili, mash some of the white beans before adding them to the Crockpot. This will give the dish a creamier texture without additional cream cheese.

Vegetarian? Swap the chicken for diced sweet potatoes or cauliflower, and use vegetable broth instead of chicken broth. The spices and beans will still create a hearty, satisfying dish.

For a lighter option, use Greek yogurt in place of cream cheese. It adds creaminess with fewer calories.

Experiment with toppings! Beyond the usual suspects, try pickled jalapeños, crushed tortilla chips, or a drizzle of lime juice for added zing.

With these tips and tweaks, you can enjoy this Crockpot white chicken chili exactly how you like it.

Print