If you’re looking for a comforting, flavorful, and downright satisfying meal that basically cooks itself, you’re in for a treat with this Easy Crockpot White Chicken Chili Recipe. I absolutely love this recipe because it’s so simple to throw together, yet it yields a rich, creamy chili packed with tender chicken, beans, and just the right amount of spice. Trust me, once you try it, it might just become your go-to slow cooker dinner for chilly evenings or when you need a no-fuss meal that impresses.
Why You’ll Love This Recipe
- Absolutely Foolproof: Just toss everything in the crockpot and let it work its magic with minimal monitoring.
- Creamy & Comforting: The addition of cream cheese gives it that luxuriously smooth texture that my family adores.
- Customizable Heat Level: You control the spice with chili powder, cayenne, and green chiles, perfect whether you like it mild or with a kick.
- Great for Meal Prep: Cooks into a huge batch that stores and freezes like a dream.
Ingredients You’ll Need
These ingredients come together so nicely—each one adding layers of flavor or texture. When shopping, go for quality chicken breasts and fire-roasted green chiles if you can find them; they make a noticeable difference!
- Boneless skinless chicken breasts: Easy to shred after cooking and absorb the chili spices perfectly.
- Ground cumin: Brings that earthy warmth that’s classic in chili dishes.
- Salt: Essential for balancing all the flavors.
- Black pepper: Adds a subtle sharpness and depth.
- Chili powder: Provides mild heat and smoky undertones.
- Cayenne pepper: Adjust this to your heat preference; a little goes a long way.
- Dried oregano: Lends a hint of herbal brightness.
- Ground coriander: Adds a citrusy, slightly sweet note.
- Chicken broth: Use low sodium so you can control saltiness better.
- Onion: Diced for sweetness and texture.
- Garlic: Minced for that savory punch.
- Fire roasted mild diced green chiles: These add subtle smoky heat with texture.
- Bay leaf: Don’t skip this! It enhances the depth of the broth.
- Cannellini beans (white kidney beans): Classic and creamy beans that soak up flavor.
- Pinto beans: Adds earthiness and heartiness.
- Frozen corn: Brings a subtle sweetness and texture contrast.
- Cream cheese: Key for that creamy consistency and mild tanginess.
- Fresh cilantro (optional): Brightens up the chili with a fresh herbal note.
Variations
I love how forgiving this Easy Crockpot White Chicken Chili Recipe is when it comes to tailoring it to what you have or your family’s tastes. Feel free to mix it up to suit any season or diet!
- Spicy Upgrade: I sometimes add diced jalapeños or boost the cayenne for a serious kick—a hit when we want something smokier and fiery.
- Dairy-Free Version: Swap cream cheese for a dairy-free cream cheese alternative or coconut cream; it works surprisingly well!
- Slow Cooker Timing: If you’re short on time, cooking on high for 3–4 hours works perfectly without losing flavor.
- Extra Veggies: Add diced bell peppers or zucchini in the last couple of hours to sneak in some extra nutrition and color.
How to Make Easy Crockpot White Chicken Chili Recipe
Step 1: Layer in Your Flavors
Start by laying the chicken breasts at the bottom of your slow cooker—this ensures they’ll slowly poach in all the delicious spices and broth. Sprinkle the cumin, salt, pepper, chili powder, cayenne, oregano, and coriander evenly over the chicken so every bite gets that perfect blend of seasoning. Then pour in the chicken broth and add diced onion, garlic, and fire roasted green chiles. Tuck in the bay leaf on top. If you’re a bean lover who prefers them very soft, you can add them now, but I usually wait until later to keep a bit of bite and texture.
Step 2: Slow Cook to Perfection
Set your crockpot on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. You want the chicken to be tender enough to shred with just two forks — trust me, it’s so satisfying to see it fall apart perfectly. During the last couple of hours, add your drained and rinsed cannellini beans, pinto beans, and thawed corn. This keeps their texture intact without getting too mushy.
Step 3: Blend for Creaminess and Shred the Chicken
This is where the magic of creaminess happens! Scoop about 2 cups of the chili, beans and all, into a blender or use an immersion blender to pulse it a few times until slightly thickened. Stir that back into the crockpot, then remove the chicken breasts and shred them with two forks — you’ll find this so easy after cooking low and slow. Return the shredded chicken to the chili and stir everything together.
Step 4: Taste and Serve
This is the moment to adjust salt and spice if needed. Add fresh cilantro for a pop of green if you like that freshness. Ladle into bowls and top with your favorite garnishes, like shredded cheese, sour cream, or some crunchy tortilla chips. I love pairing it with creamy avocado slices and a squeeze of lime for a little zing.
Pro Tips for Making Easy Crockpot White Chicken Chili Recipe
- Don’t Skip the Bay Leaf: It adds subtle background depth that really rounds out the broth’s flavor.
- Add Beans Towards the End: This keeps their shape and prevents the chili from getting too thick or mushy.
- Use an Immersion Blender: It’s the easiest way to blend right in the slow cooker without mess or hassle.
- Taste Before Serving: Slow cooker dishes can sometimes need a final salt or spice boost, so trust your palate!
How to Serve Easy Crockpot White Chicken Chili Recipe
Garnishes
I’m a big fan of topping this chili with shredded Monterey Jack or cheddar cheese, a dollop of sour cream for creaminess, and freshly chopped cilantro to brighten things up. If I’m feeling fancy, I add sliced avocado and a few tortilla strips on top for crunch—which my family absolutely loves!
Side Dishes
This chili pairs wonderfully with warm cornbread or a simple green salad for balance. On game day, I like serving it with tortilla chips or even stuffing it into warm flour tortillas with some extra cheese for chili tacos.
Creative Ways to Present
For a party or special occasion, I’ve served this in mini bread bowls—guests love the rustic look and the edible vessel! Another fun idea is layering chili in clear glasses with sour cream, cheese, and jalapeños for a visually appealing chili parfait.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. I usually portion it out so we have just the right amount for easy reheating without drying it out.
Freezing
I’ve frozen this chili multiple times with great success. Just let it cool, then transfer to freezer-safe containers or bags. It keeps well for 3 months, making it a lifesaver for busy weeks.
Reheating
When reheating, I prefer warming it gently on the stove over low heat with a splash of broth or water to loosen it up if it seems thick. Microwave works too—just stir halfway through so it heats evenly.
FAQs
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Can I use chicken thighs instead of breasts for this Easy Crockpot White Chicken Chili Recipe?
Absolutely! Chicken thighs actually stay moister after slow cooking and add a slightly richer flavor. Just adjust the cooking time if needed to ensure they’re tender and easy to shred.
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How spicy is this chili, and can I make it milder?
This recipe has a gentle heat, but you can easily control it by reducing or omitting the cayenne pepper and choosing mild green chiles. If you like it spicier, feel free to add extra chili powder or fresh jalapeños.
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Do I have to blend part of the chili?
Blending part of the chili is a great trick I learned to thicken the broth and create creaminess without adding flour or cornstarch. But if you prefer a chunkier chili, you can skip this step—just keep in mind it might be a bit thinner.
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Can I prepare this recipe in an Instant Pot instead of a crockpot?
Yes! You can sauté the onions and spices first using the Instant Pot’s sauté function, then add the rest of the ingredients and cook on high pressure for about 15 minutes, with a natural release. Add beans and corn after pressure cooking and let it simmer with the lid off to thicken.
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Is this recipe suitable for meal prep?
Definitely! It stores and freezes really well, making it perfect for prepping lunches or easy dinners throughout the week. Just portion out and reheat as needed.
Final Thoughts
I still remember the first time I made this Easy Crockpot White Chicken Chili Recipe and how amazed I was by how something so simple could turn into such a rich, cozy bowl of goodness. The creamy texture, the spices melding perfectly, and the ease of cooking—it’s truly a crowd pleaser. Whether you’re cooking for your family, meal prepping, or just craving something warm and satisfying, this recipe’s got your back. I can’t wait for you to try it and make it your own!
Print
Easy Crockpot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot White Chicken Chili is a comforting and flavorful slow-cooked dish featuring tender shredded chicken, white beans, fire-roasted green chiles, and a creamy texture from cream cheese. It’s seasoned with a blend of cumin, chili powder, and cayenne pepper, making it perfect for an easy weeknight meal that comes together with minimal effort.
Ingredients
Chicken and Seasonings
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
Broth and Vegetables
- 4 cups chicken broth
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 2 (4 oz) cans fire roasted mild diced green chiles
- 1 bay leaf
Beans and Corn
- 2 (15.5 oz) cans cannellini beans (white kidney beans), drained and rinsed
- 1 (15.5 oz) can pinto beans, drained and rinsed
- 1 ½ cups frozen corn, thawed
Final Touches
- 6 ounces (¾ block) cream cheese
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the chicken and seasoning: Lay the boneless, skinless chicken breasts directly into the bottom of your slow cooker. Sprinkle all the dry spices — cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander — evenly over the chicken.
- Add liquids and vegetables: Pour in the chicken broth over the seasoned chicken. Then add the diced onion, minced garlic, and fire-roasted diced green chiles. Place a bay leaf on top.
- Begin slow cooking: Put the lid on your slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shredded.
- Add beans and corn: During the last 2 hours of cooking, add the drained and rinsed cannellini and pinto beans along with the thawed corn to the slow cooker. Continue cooking to allow all flavors to meld and beans to soften.
- Thicken the chili: Scoop about 2 cups of the chili—including beans—into a blender or use an immersion blender; add the cream cheese and blend quickly until smooth and creamy. Pour this thickened mixture back into the slow cooker and stir well.
- Shred the chicken: Remove the chicken breasts from the slow cooker and place on a cutting board. Shred into bite-sized pieces using two forks, then return the shredded chicken into the chili and stir to combine.
- Adjust seasoning and serve: Taste the chili and adjust salt or spices as needed. Remove the bay leaf. Garnish with fresh cilantro if desired, and serve with toppings like shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy your hearty white chicken chili!
Notes
- If you prefer softer beans, add them at the beginning with the other ingredients instead of later.
- An immersion blender works well for thickening the chili without transferring to a blender.
- Customize the heat level by adjusting the amount of cayenne pepper or choosing mild vs. spicy diced green chiles.
- Leftovers keep well and the chili often tastes even better the next day after flavors have melded.
- Serve with your favorite chili toppings to add texture and flavor contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
