Crockpot White Chicken Chili

Name: Crockpot White Chicken Chili
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 cans (15 oz each) white beans (cannellini or great northern), drained; 2 cans (4 oz each) diced green chiles; 1 cup frozen corn; 1 onion, diced; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 4 oz cream cheese, cubed; 1/2 cup sour cream; Juice of 1 lime; Toppings: shredded Monterey Jack, cilantro, tortilla strips, sliced jalapeño

White chicken chili is the chili for people who think they don't like chili — creamy instead of tomato-red, gently warm instead of fiery, loaded with white beans, corn, and green chiles.

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Creamy crockpot white chicken chili with white beans

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Prep time: 15 min
Cook time: 6 hrs
Total time: 6 hrs 15 min
Yield: 6 servings

White chicken chili is the chili for people who think they don't like chili — creamy instead of tomato-red, gently warm instead of fiery, loaded with white beans, corn, and green chiles. The crockpot version is a dump-and-go miracle: whole chicken breasts cook right in the broth, shred in the pot, and a block of cream cheese stirred in at the end turns the whole thing velvety. Set out bowls of toppings — shredded jack, cilantro, lime, tortilla strips — and let everyone build their own.

Ingredients

How to make crockpot white chicken chili

Add the chicken, beans, green chiles, corn, onion, garlic, broth, cumin, oregano, and chili powder to the crockpot. Stir around the chicken.
Cover and cook on LOW 6 hours (or HIGH 3), until the chicken shreds easily.
Shred the chicken in the pot. Add the cream cheese cubes, cover, and cook 20 minutes more.
Stir until the cream cheese fully melts in, then stir in the sour cream and lime juice.
Taste for salt, then serve with the toppings.

Make it your own

Ingredient	Swap	Good to know
Chicken breasts	Rotisserie chicken (3 cups)	Add shredded meat in the last 30 minutes only
Cream cheese	Extra 1/2 cup sour cream + cornstarch slurry	Lighter but still creamy
White beans	One can, half mashed	Mashing thickens the broth naturally
Green chiles	1 diced jalapeño + 1 poblano	Fresher heat; sauté with the onion if you can

Storage & leftovers

Refrigerate up to 4 days; like all chilis, day two is the best day.

Freeze up to 3 months — dairy-based soups can separate slightly, so reheat low and slow, whisking as it warms, and it comes back together.

A few helpful answers

Is white chicken chili spicy?

As written it's mild — canned green chiles are gentle. Add a diced jalapeño for medium, or cayenne for actual heat.

Can I use dried beans?

Soak them overnight first, then add with an extra cup of broth. Unsoaked dried beans won't reliably soften in a 6-hour low cook.

Why did my dairy curdle?

It went in too early or boiled. Cream cheese and sour cream always go in at the end, on LOW, and the pot shouldn't boil afterward.

What do I serve with white chicken chili?

Cornbread is the classic. It's also outstanding spooned over a baked potato — try our air fryer baked potatoes.

ESTIMATED NUTRITION · PER SERVING

380 calories · 35g protein · 32g carbohydrates · 13g fat · 780mg sodium