Easy Crockpot White Chicken Chili That’s Comforting and Filling

Creamy, cozy, and loaded with flavor, this crockpot white chicken chili is the kind of meal that makes weeknights feel easier. It’s rich without being heavy, and the slow cooker does most of the work while you get on with your day. Tender chicken, mild green chiles, and warm spices come together in a silky broth that’s perfect with a squeeze of lime.

It’s a crowd-pleaser, great for meal prep, and even better the next day. Grab a bowl, pile on your favorite toppings, and dinner is done.

What Makes This Special

This chili strikes the right balance of hearty and light. It’s creamy from a touch of cream cheese and blended beans, but it doesn’t rely on heavy cream.

The crockpot keeps everything simple: toss in your ingredients, set it, and forget it.

• Set-and-forget convenience: Minimal prep with maximum payoff.
• Protein-packed: Chicken and beans make it satisfying and filling.
• Customizable heat: Keep it mild or turn it up—your call.
• Great for leftovers: The flavors deepen overnight.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
• 2 (15-ounce) cans great northern beans, drained and rinsed (cannellini or navy beans work too)
• 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
• 2 (4-ounce) cans diced green chiles
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander (optional but adds depth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened and cut into cubes
• 1/2 cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped (for topping)
• Optional toppings: avocado, shredded Monterey Jack, jalapeño, tortilla strips, hot sauce

Instructions

1. Prep the base: Add the onion, garlic, beans, corn, green chiles, and chicken to the crockpot. Pour in the chicken broth.
2. Season it: Sprinkle in cumin, chili powder, oregano, coriander (if using), salt, and pepper. Stir gently to distribute the spices.
3. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours.

   The chicken should be very tender.

4. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot.
5. Creamy finish: Stir in cream cheese and sour cream (or Greek yogurt) until melted and smooth. If needed, switch the crockpot to High for 10–15 minutes to help the cream cheese melt.
6. Thicken smartly: For a thicker chili, scoop 1 cup of the chili (beans and broth) into a blender and blend until smooth, then stir it back in.

   Alternatively, mash some beans right in the crockpot with a spoon.

7. Brighten it up: Stir in lime juice. Taste and adjust salt and pepper.
8. Serve: Ladle into bowls and top with cilantro, cheese, avocado, jalapeño, tortilla strips, and a dash of hot sauce if you like heat.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. For best texture, add dairy after thawing and reheating, though it freezes fine as is.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring often.

  Add a splash of broth if it’s too thick.

• Meal prep tip: Portion with rice or quinoa in separate containers so nothing gets soggy.

Health Benefits

• Lean protein: Chicken and beans help keep you full and support muscle recovery.
• Fiber-rich: Beans contribute fiber for digestion and steady energy.
• Balanced meal: Carbs from beans and corn, protein from chicken, and a modest amount of fat for satisfaction.
• Customizable dairy: Greek yogurt can lighten it up while adding extra protein.
• Micronutrients: Onions, garlic, and chiles bring antioxidants and flavor without extra calories.

What Not to Do

• Don’t overcook on High: Chicken breast can dry out. If you have time, Low is more forgiving.
• Don’t skip the salt check: Creamy ingredients can mute flavors. Taste and adjust before serving.
• Don’t add lime too early: Add it at the end to keep the flavor bright.
• Don’t blend everything: You’ll lose texture.

  Blend just enough to thicken.

• Don’t overcrowd with toppings: Keep them balanced so the chili still shines.

Recipe Variations

• Extra-veg version: Add diced bell peppers or a handful of baby spinach in the last 20 minutes.
• Spicy upgrade: Use hot green chiles, add a chopped jalapeño, or stir in chipotle powder.
• Thighs instead of breasts: Use boneless, skinless thighs for richer, more tender meat.
• Dairy-free: Skip the cream cheese and sour cream. Blend more beans for body and add a splash of unsweetened cashew cream or coconut milk.
• Southwest twist: Add 1 teaspoon smoked paprika and top with roasted corn and cilantro-lime rice.
• Rotisserie shortcut: Stir in shredded rotisserie chicken during the last 30 minutes and reduce cook time.
• High-protein boost: Swap sour cream for Greek yogurt and add an extra can of beans.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion and garlic in a large pot with a little oil, add the spices, then stir in broth, beans, corn, chiles, and chicken.

Simmer gently until the chicken is cooked through, shred it, return to the pot, and finish with cream cheese, sour cream, and lime.

What if I only have one can of beans?

It will still work, but the chili will be looser. You can add more corn or a small diced potato to bulk it up, or reduce the broth by about 1 cup.

How can I make it gluten-free?

This recipe is naturally gluten-free as written. Just double-check that your broth, spices, and toppings don’t contain hidden gluten.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding to the crockpot.

If you must use frozen, use the High setting and ensure the internal temperature reaches 165°F, but thawing is strongly recommended.

What cheese works best on top?

Monterey Jack, Pepper Jack, or a mild cheddar melt beautifully and pair well with the chili’s flavors.

How do I keep dairy from curdling?

Stir in cream cheese and sour cream at the end on a low or warm setting. Avoid vigorous boiling after adding dairy.

Why is my chili too thin?

Blend a cup of the chili and stir it back in, or let it cook uncovered for 15–20 minutes to reduce. You can also add a tablespoon of instant mashed potato flakes to thicken quickly.

Can I meal-prep this?

Absolutely.

Portion into containers, store toppings separately, and add a lime wedge to each container for a fresh finish when reheating.

Final Thoughts

This crockpot white chicken chili is proof that simple ingredients can make a standout meal. It’s hearty enough for a chilly night, easy enough for busy days, and flexible enough to fit your tastes. Keep the staples on hand, and you’re never far from a warm, comforting bowl.

Make it once, and it’ll earn a spot in your regular rotation.