Go Back
Bowl of creamy crockpot white chicken chili topped with avocado, sour cream, and tortilla strips

Crockpot White Chicken Chili

Creamy, comforting white chicken chili made effortlessly in the slow cooker with tender chicken, white beans, corn, and zesty green chiles.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 cans Great Northern beans (15 oz each) drained and rinsed
  • 2 cans diced green chiles (4 oz each) mild or hot
  • 1 can whole kernel corn (15 oz) drained
  • 3 cups low-sodium chicken broth
  • 4 oz reduced-fat cream cheese softened and cut into cubes
  • 1/4 cup half-and-half
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper

Equipment

  • Slow cooker (Crockpot) - 6 quart
  • Cutting board
  • Mixing spoon
  • Two forks for shredding
  • Ladle

Method
 

  1. Place chicken breasts flat in the bottom of your 6-quart slow cooker. Sprinkle evenly with salt, cumin, oregano, chili powder, and cayenne pepper.
  2. Add the diced onion, minced garlic, drained beans, green chiles, and corn over the chicken. Pour the chicken broth over everything, ensuring all ingredients are submerged.
  3. Cover with the lid and cook on LOW for 7 to 8 hours or HIGH for 3½ to 4 hours until chicken reaches 165°F internal temperature and shreds easily with a fork.
  4. Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the crockpot.
  5. Add the softened cream cheese cubes and half-and-half. Stir vigorously or whisk until the cream cheese melts completely and no lumps remain, about 2 to 3 minutes.
  6. Cover and cook on HIGH for 15 minutes, stirring once halfway through. Serve hot with your favorite toppings like avocado, sour cream, jalapeños, and tortilla strips.

Notes

The chili thickens as it cools. When reheating, add a splash of broth or milk to restore creamy consistency. Reheat on stovetop over medium-low heat for 5 to 7 minutes, stirring frequently. Store in airtight container for up to 4 days in refrigerator or freeze for up to 3 months in shallow, freezer-safe containers.