Introduction

Best Crockpot White Chicken Chili is creamy, comforting, and packed with tender chicken, white beans, and warm spices—all slow-simmered for effortless flavor. This set-it-and-forget-it chili delivers a rich, cozy bowl with just the right balance of mild heat and creaminess. Perfect for busy weeknights, game day, or meal prep, it’s a slow cooker staple that always satisfies.

Why you’ll love this recipe

Hands-off slow cooker convenience
Creamy, comforting texture without heavy effort
Mild heat that’s easy to customize
Great for meal prep and leftovers
Crowd-pleasing and family-friendly

Ingredients (serves 6–8)

1½ lb boneless, skinless chicken breasts or thighs
1 medium onion, diced
3 cloves garlic, minced
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
1 (4 oz) can diced green chilies
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt (adjust to taste)
¼ tsp black pepper
3 cups chicken broth
4 oz cream cheese, cubed
½ cup sour cream
1 cup shredded Monterey Jack or Pepper Jack cheese

Optional Toppings

Fresh cilantro
Sliced jalapeños
Shredded cheese
Avocado
Tortilla chips or strips

Essential Tools and Equipment

Slow cooker (4–6 quart)
Cutting board and knife
Forks for shredding
Measuring spoons

Step-by-step process (detailed)

1. Layer the base

Place chicken in the bottom of the slow cooker. Add diced onion, garlic, white beans, and green chilies, spreading everything evenly.

2. Season thoroughly

Sprinkle cumin, coriander, chili powder, smoked paprika, salt, and black pepper over the ingredients. Even seasoning ensures balanced flavor throughout.

3. Add the broth

Pour chicken broth over everything. Gently stir to combine, making sure the chicken is mostly submerged.

4. Slow cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreds with a fork.

5. Shred the chicken

Remove the chicken to a plate and shred using two forks. Return shredded chicken to the slow cooker and stir well.

6. Make it creamy

Add cream cheese cubes to the chili. Cover and cook 15–20 minutes until melted, then stir until smooth.

7. Finish with dairy

Stir in sour cream and shredded cheese until fully incorporated and creamy. Do not boil—gentle heat keeps the chili smooth.

8. Taste and adjust

Taste and adjust seasoning with additional salt, pepper, or spices as needed.

9. Rest and serve

Let the chili rest 10 minutes before serving to thicken slightly. Serve hot with your favorite toppings.

Mistakes to avoid

Adding dairy too early — curdled texture
Overcooking on HIGH for too long — dry chicken
Skipping shredding — uneven texture
Under-seasoning — bland chili
Boiling after dairy — broken sauce

Variations of Best Crockpot White Chicken Chili

Extra Creamy — add 2 oz cream cheese
Spicy — add jalapeño or cayenne pepper
Green Chile Boost — use fire-roasted green chilies
Dairy-Light — reduce cream cheese and skip sour cream
Low-Carb — reduce beans and add cauliflower

Tips for storage & make-ahead

Refrigerate up to 4 days
Freeze up to 2 months (add dairy after reheating if preferred)
Reheat gently with a splash of broth
Flavors improve overnight

Frequently Asked Questions

Can I use rotisserie chicken?
Yes—add shredded chicken during the last 30 minutes and reduce cook time.

Is this chili spicy?
Mild as written; easy to increase heat.

Can I use chicken thighs?
Absolutely—thighs stay extra juicy.

How do I thicken it more?
Mash some beans or let them rest longer uncovered.

Conclusion

Best Crockpot White Chicken Chili is creamy, cozy comfort with minimal effort. Tender chicken, mellow spices, and a rich, velvety base come together effortlessly in the slow cooker. Whether you’re feeding a crowd or stocking the freezer, this chili delivers warmth, flavor, and reliability every single time.