Crockpot White Chicken Chili is the cozy comfort food your weeknights have been missing. This dump-and-go recipe transforms simple ingredients into a creamy, flavorful meal with zero hands-on effort. Just layer everything in your slow cooker and let it work its magic while you handle the rest of your day.
Table of Contents
Ingredients for Crockpot White Chicken Chili
I always start with quality chicken breasts and keep canned beans in my pantry for recipes like this. My go-to brand for green chiles is Hatch because they add the perfect amount of flavor without overwhelming heat. Here’s everything you’ll need for this cozy bowl of comfort.
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed – I recommend rinsing thoroughly to reduce sodium
- 2 cans (4 oz each) diced green chiles (mild or hot) – My preference is one mild and one hot for balanced heat
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth – In my experience, homemade broth adds incredible depth
- 4 oz reduced-fat cream cheese (Neufchâtel), softened and cut into cubes – I usually set this out 30 minutes before the final step
- ¼ cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin – Pro tip: toasting cumin before adding intensifies the flavor
- ¾ tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
Step-by-Step Instructions
I recommend checking your chicken at the minimum cook time to avoid drying it out. In my experience, every slow cooker runs slightly differently, so knowing your appliance helps achieve perfect results every time.
Step 1: Place the chicken breasts flat in the bottom of your slow cooker. Sprinkle evenly with salt, cumin, oregano, chili powder, and cayenne pepper. This layering technique ensures the spices coat the chicken as it cooks, infusing flavor throughout.
Step 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. Avoid stirring at this point to keep the chicken on the bottom where it cooks most evenly.
Step 3: Cover with the lid and cook on LOW for 7 to 8 hours or HIGH for 3½ to 4 hours. The chicken should reach an internal temperature of 165°F and shred easily when tested with a fork. If it feels rubbery or doesn’t shred smoothly, give it another 30 minutes.
Step 4: Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the crockpot. 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. If you notice clumping, keep stirring – it will smooth out.
Step 5: Cover and cook on HIGH for 15 minutes, stirring once halfway through to ensure the cream cheese incorporates smoothly. The chili should be thick, creamy, and aromatic. Taste and adjust seasoning if needed before serving hot with your favorite toppings.
Perfect Pairings for White Chicken Chili
This creamy chili pairs beautifully with sides that add crunch, freshness, and contrasting textures to balance the rich, hearty base.
Cornbread Muffins: The slightly sweet, crumbly texture of warm cornbread complements the savory spiced chili perfectly while adding a comforting, traditional element to your meal.
Mexican Street Corn Salad: Fresh corn tossed with lime, cotija cheese, and cilantro brings bright acidity and crunch that cuts through the creamy richness of the chili.
Simple Green Salad: Crisp romaine with a tangy lime vinaigrette offers a refreshing contrast and adds nutritional balance with fresh vegetables.
Cilantro Lime Rice: Fluffy rice infused with fresh cilantro and lime juice soaks up the creamy broth while adding bulk to make the meal more filling.
Garlic Bread Rolls: Warm, buttery garlic rolls are perfect for dipping into the creamy chili broth and add satisfying carbs to round out the meal.
Cheesy Ranch Potatoes: Crispy potatoes with melted cheese and ranch seasoning provide textural variety and make the meal even more substantial for hungry families.
Keeping It Fresh and Delicious
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious than the first serving. Use shallow containers for faster, safer cooling.
When reheating, add a splash of chicken broth or milk to restore the creamy consistency, as the chili naturally thickens when cold. I recommend reheating gently on the stovetop over medium-low heat for about 5 to 7 minutes, stirring frequently to prevent scorching, or in the microwave in 1-minute intervals.
For longer storage, freeze the chili in portion-sized freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: freeze without toppings for best texture, then add fresh garnishes when serving.
FAQs
Can I use frozen chicken breasts?
Yes, you can cook frozen chicken directly in the slow cooker, but add 1 to 2 hours to the total cooking time to ensure it reaches safe internal temperature and shreds easily.
How can I make this chili spicier?
Add extra cayenne pepper, use hot green chiles instead of mild, or stir in diced jalapeños before serving. You can also top with hot sauce or crushed red pepper flakes.
What size slow cooker works best?
A 6-quart slow cooker is ideal for this recipe. Smaller 4-quart models will work but may be quite full. Avoid using larger than 7-quart as the liquid may not cover ingredients properly.
Crockpot White Chicken Chili
Ingredients
Equipment
Method
- Place chicken breasts flat in the bottom of your 6-quart slow cooker. Sprinkle evenly with salt, cumin, oregano, chili powder, and cayenne pepper.
- 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.
- 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.
- Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the crockpot.
- 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.
- 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
