When the weather turns cold, I always crave meals that feel warm, comforting, and effortless. This Crockpot White Chicken Chili checks all those boxes for me. I love how it turns simple pantry staples into a creamy, hearty dinner with almost no hands-on work. I just add everything to the slow cooker, let it simmer all day, and enjoy a cozy bowl of chili that smells incredible by dinnertime.
Why You’ll Love This Recipe
I love this recipe because it is easy, filling, and perfect for busy days. The slow cooker does all the work for me, which means dinner is ready without stress. I also enjoy how mild and creamy the flavor is, making it a great option for the whole family. It is comforting without being heavy, and I can dress it up with toppings or keep it simple depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (4 oz) mild diced green chilies
1 small onion, diced
3 cups chicken broth
1 tsp garlic powder
1 tsp cumin
½ tsp dried oregano
Salt and pepper to taste
4 oz cream cheese
½ cup heavy cream or milk, added at the end
Directions
I start by adding the chicken, white beans, corn, green chilies, diced onion, chicken broth, and all the seasonings to my slow cooker. I give everything a quick stir so the flavors are evenly distributed.
I cover the crockpot and let it cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
Once the chicken is cooked, I remove it from the slow cooker, shred it with two forks, and place it back into the pot.
I then stir in the cubed cream cheese along with the heavy cream or milk. I cover the slow cooker again and let everything sit for about 10 to 15 minutes, until the cream cheese melts. I stir until the chili is smooth and creamy, adjust the seasoning if needed, and serve it warm.
Servings And Timing
This recipe makes about 6 servings, which works perfectly for my family or for leftovers during the week.
Prep time is about 10 minutes.
Cook time is 3 to 4 hours on high or 6 to 7 hours on low.
Total time comes out to roughly 4 hours and 10 minutes on high.
Variations
I like swapping the chicken for leftover turkey, especially after the holidays.
When I want extra heat, I add hot green chilies or a pinch of cayenne pepper.
Sometimes I stir in cooked rice, quinoa, or extra beans to make it even heartier.
For a lighter version, I use milk and light cream cheese instead of heavy cream.
When I need a dairy-free option, I use coconut milk and skip the cheese while still keeping it creamy.
Storage/Reheating
I let any leftover chili cool completely before storing it in an airtight container. I keep it in the refrigerator for up to 3 days. When I am ready to reheat it, I warm it gently on the stove or in the microwave, stirring occasionally.
This chili also freezes very well. I portion it into freezer-safe containers and freeze it for up to 3 months. I thaw it overnight in the fridge and reheat it slowly for an easy, comforting meal.
FAQs
Can I Make This Chili Ahead Of Time?
I often make this chili ahead of time because it reheats beautifully. I think the flavors taste even better the next day.
Can I Freeze Crockpot White Chicken Chili?
I freeze it regularly. I let it cool completely and store it in airtight containers for up to three months.
How Can I Make This Chili Spicier?
When I want more heat, I add diced jalapeños, cayenne pepper, or use hot diced green chilies instead of mild ones.
Can I Use Rotisserie Chicken Instead Of Raw Chicken?
I use rotisserie chicken sometimes. I add it during the last 30 minutes of cooking so it stays tender.
What Are My Favorite Toppings For This Chili?
I love topping it with shredded cheese, sour cream, tortilla chips, avocado slices, fresh cilantro, and a squeeze of lime juice.
Conclusion
This Crockpot White Chicken Chili is one of my favorite comfort meals because it is simple, creamy, and full of flavor. I love how versatile it is and how easily it fits into busy days or cozy weekends at home. Every time I make it, it reminds me why slow cooker meals are such a lifesaver in my kitchen.
This Crockpot White Chicken Chili is a creamy, comforting slow cooker dinner made with tender chicken, white beans, corn, and mild green chilies. It’s easy to throw together and perfect for cozy weeknights or meal prep.
Total Time:3 hours 10 minutes – 7 hours 10 minutes
Yield:6 servings
Ingredients
1½ lbs boneless, skinless chicken breasts or thighs
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (4 oz) mild diced green chilies
1 small onion, diced
3 cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon dried oregano
Salt and pepper, to taste
4 oz cream cheese, cubed
½ cup heavy cream or milk (added at the end)
Instructions
Add the chicken, white beans, corn, green chilies, diced onion, chicken broth, garlic powder, cumin, oregano, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
Remove the chicken and shred it with two forks, then return it to the slow cooker.
Add the cubed cream cheese and heavy cream or milk. Cover and cook for 10–15 minutes until the cream cheese melts.
Stir until the chili is smooth and creamy. Adjust seasoning if needed. Serve warm.
Notes
Use leftover turkey or rotisserie chicken; add it during the last 30 minutes of cooking to avoid overcooking.
Add cooked rice, quinoa, or extra beans for a heartier meal.
For more heat, use hot green chilies or add cayenne pepper or diced jalapeños.
For a lighter version, swap heavy cream for milk and use light cream cheese.
For dairy‑free, use coconut milk and skip the cream cheese, adding extra broth for creaminess.
