CrockPot White Chicken Chili

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Deliciously creamy (and SO easy) slow cooker white chicken chili via #setitandforgetit #crockpot #slowcooker #whitechicken #whitebean #chili #creamy #thick #easy #quick #kidfriendly #dinner

Delicious creamy white chicken chili made simple in the Crockpot!

Bowl of White Chicken Chili

White Chicken Chili

White chicken chili is one of my boys’ favorites, and I’m excited to be sharing a recipe that not only tastes incredible, but has a prep time of about 10 minutes. You won’t believe how easy this soup is to make! No pre-cooking or chopping ingredients — you literally add everything in a crock-pot and let it work its magic.

Besides being delicious and super easy to make, I love how hearty and thick this soup is – thick enough that you could use it as a dip. Fill up a bowl with it and serve with a bag of chips and you’ll have the ULTIMATE game day food!

One of the best things about homegating (tailgating at home!) is that you can enjoy a big hearty bowl of soup while watching a game! The soup can stay on the “warm” function of your Slow Cooker and guests or family-members can a grab a bowl (or a refill) whenever they want during the game.

A spoonful of white chicken chili

How Do You Make White Chicken Chili?

  1. Start by thoroughly draining and rinsing the beans. This is huge for overall texture of the soup and it helps to control the final amount of salt/sodium in the soup.
  2. Add UNCOOKED thawed chicken breasts or thighs. Make sure you completely thaw the chicken before you add it in to keep it food safe. Chicken thighs are more tender (and I think a bit more flavorful), but if you use thighs make sure they are boneless and skinless.
  3. Add the rest of the ingredients: Fire-roasted corn and fire-roasted green chiles make a huge impact on the final flavor and add more depth to the flavor. You can find them next to regular canned corn or canned green chiles at the store. The seasonings are a pretty standard white chicken chili seasonings mix: chili powder, cumin, paprika, oregano, and salt + pepper. And last but not least you’ll add in some chicken stock. If you want this chili to be REALLY thick, just add one cup, but we like it best with 2 cups.
  4. Set it and forget about it! Let the slow cooker work its magic and within 3-4 hours (on high) or 5-7 hours (on low) you’ll have the best white chicken chili.
  5. Top it off: Toppings take this from good to great:: load it up with lots of fresh lime, fresh cilantro, tortilla strips, a good Mexican cheese, fresh avocado, and sour cream.

A bowl of white chicken chili

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CrockPot Slow Cooker White Chicken Chili

5 from 38 votes
Delicious creamy white chicken chili made simple in the Crockpot Slow Cooker! Perfect for game day home-gating!
Print Recipe

CrockPot Slow Cooker White Chicken Chili

5 from 38 votes
Delicious creamy white chicken chili made simple in the Crockpot Slow Cooker! Perfect for game day home-gating!
Course Soup
Cuisine American
Keyword white chicken chili crockpot
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 -8 servings
Calories 305kcal
Author Chelsea


  • 1 can (10 ounces) green enchilada sauce (we use mild)
  • 2 cans (15 ounces EACH) white (great Northern) beans, drained and rinsed
  • 1 pound boneless skinless chicken thighs or breasts, thawed not frozen, cut into large pieces
  • 1 can fire-roasted corn, drained
  • 2 cans (4 ounces EACH) diced fire-roasted green chiles (we use mild), undrained
  • 3/4 teaspoon ground oregano
  • 1 tablespoon ground chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon paprika
  • 3-4 tablespoons fresh cilantro
  • Freshly cracked pepper and fine sea salt
  • 2 cups chicken broth or stock (I like stock best)*
  • 1 package (8 ounces) cream cheese, softened
  • Pick your favorite add-ins: sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeรฑos, Monterey Jack cheese, tortilla strips


  • In a 6 quart Crock-Potยฎ Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).
  • Add in the fire-roasted corn, diced fire-roasted green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.
  • Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
  • Remove the chicken from the crockpot and place in another bowl. Shred with two forks. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the Crock-Pot Slow Cooker.
  • Using a whisk, briskly whisk the cream cheese until it is smooth and completely incorporated. Add the shredded chicken back into the soup.
  • Serve with desired toppings. sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeรฑos, Monterey Jack cheese, and/or tortilla strips.


Recipe Notes

Cook time will vary depending on which setting you use (low or high). *If you want this chili to be SUPER thick, just add one cup, but we like it best with 2 cups.

Nutrition Facts

Calories: 305kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

(Nutrition Facts do not include any of the additional toppings)




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Recipe Rating


    1. Sarah,
      I’m making this for my work’s chili cook off tomorrow!!! Did you make day prior and reheat or the morning of the cook off?


  1. 5 stars
    Great recipe! I subbed Greek yogurt for the cream cheese to cut a little fat and it was still creamy and delicious. Definitely making this again!

    1. This didnโ€™t do it for me. Was very soupy… not like a chili at all. Also lacked flavor. Iโ€™ll stick with my stove top white chicken chili recipe.

    1. Unfortunately, I don’t think this soup would freeze well because of the dairy in it. I haven’t ever tried freezing either but I believe the Mexican Tortilla soup would freeze okay.

      1. I have frozen this in small containers to take to work and it reheats surprisingly well. I make a big batch and divide into several containers, stock them in the freezer and pull them out when I need something quick for lunch. It’s delicious!

      2. 5 stars
        You can probably make all of it excluding the dairy to freeze then when you put it back in your Crock-Pot to warm up or on the stove add your Dairy back in before you serve

    2. 5 stars
      I have frozen this in small containers to take to work and it reheats surprisingly well. I make a big batch and divide into several containers, stock them in the freezer and pull them out when I need something quick for lunch. It’s delicious!

  2. 5 stars
    This was delightful. We added a fresh chopped jalapeรฑo directly into the soup, freshly fire roasted 2 corn on the cobs instead of the canned corn, and only used half the amount of cream cheese (I somehow misread the recipe and thought it only called for half) However, I thought it was perfect with just half and I wouldn’t add the whole block next time I make this. Slam dunk recipe.

    1. MMMMMMM that sounds delicious! I love so substitutes! I’m so glad you enjoyed!! Thanks Courtney! ๐Ÿ™‚

    2. 5 stars
      Made this for dinner and it was a hit with my 3 year old son and my husband! I didn’t have any cream cheese so we just ate it with a little sour cream and cheese as toppings and it was delicious! I am making it again for a potluck at work tomorrow. With the cream cheese this time! Thank you for the wonderful recipe!

  3. 5 stars
    This is my favorite white chicken chili recipe! Everyone loves it, from my parents (age 77and 74) to my son (age 7). It’sbecome a regular addition to our dinner routine and something we all look forward to!

  4. 5 stars
    I made this as instructed, except: I didn’t have oregano or cilantro, so I left those out; I used a frozen bag of fire-roasted corn; and instead of cream cheese, I added a dollop of Fage 2% to each bowl when serving. I used only boneless, skinless chicken thighs. It came out DELICIOUS. I couldn’t believe how easy it was. I would 100% serve this to guests, with a nice topping bar of avocado, Fage, cheese, and cilantro, and a side of garlic bread. Five stars!!!

    1. Yay!! I’m sooo happy you enjoyed! And those subs sound amazing! Thanks so much for sharing! ๐Ÿ™‚

  5. 5 stars
    Cream cheese is absolutely the secret to good white chicken chili. We loved this recipe. I made homemade broth yesterday with a whole chicken, which yielded 5-6 cups of chicken. I used all of the chicken in this recipe so ended up using a lot more broth than 2 cups. Otherwise the measurements still worked and the end result was amazing. I also added onion and garlic, just for personal preference. Loved this!

    1. Ahh I couldn’t agree more! Definitely the key to the best white chicken chili! I’m soo glad you enjoyed and those subs sound amazing! Thanks Cassie! ๐Ÿ™‚

  6. 5 stars
    There are so many white chicken chili recipes out there and this one is by far the best!! My hubby canโ€™t get enough of it and itโ€™s always a crowd pleaser when serving to friends and family!!!
    ?Love this recipe! Itโ€™s a staple in our home! โค๏ธ
    Thanks bunches!! ?

    1. Yay! SO happy to hear this was the best one you’ve had ? Thanks so much for the comment Lorri! ?<3

  7. 5 stars
    I made this last week. My daughter and I loved it. So easy and quite Delicious!! The only thing I did different is increase the spices, I always increase most people’s spices or change them up a bit, however with yours the flavors were on point. Thanks for such an easy and tasty recipe. We will be making this all the time as well as the Chicken Tortilla Soup on your blog.

  8. Can you use shredded rotisserie chicken instead? Would you just cook the rest as stated, then add the shredded cooked chicken at the end? Thanks! Looks tasty!

  9. this was SO good and easy! I only used 1/4 block of cream cheese because I can be sensitive to dairy, and it still tasted super creamy and had great thickness. I had never used fire roasted corn before — um, YUM! thanks for the great recipe, I will definitely be making this again and again!

  10. 5 stars
    I just made this and it turned out phenomenal! To make this dairy free I refrigerated a can of full fat coconut milk and scooped off the solid portion and mixed into the crockpot at the end instead of the cream cheese. I also used 2 TB of arrowroot starch since it didnโ€™t thicken as much without the dairy and bit of nutritional yeast. The squeeze of lime at the end really makes this dish come alive! It has so much flavor depth to it! Thank you!!!

    1. So, so happy to hear this was a hit! Love your swaps to make it dairy free ๐Ÿ™‚ Thanks for sharing!

  11. 5 stars
    Fantastic!! My husband is a chef and said it was the best thing I ever made for him. Of course heโ€™s Italian so I did not add the oregano! That would be a sin! Lol

    1. Wow!! That is quite the compliment; thank you so much Angela! ๐Ÿ™‚ So happy to hear it was a hit ๐Ÿ™‚

  12. Made this on Sunday- I sauteed 1/2 and onion added the chicken and then de-glazed with white wine and added a clove of garlic. I also doubled the recipe. I couldn’t figure out why there was no onion or garlic in the recipe? Anyway, it was amazing!

  13. 5 stars
    I am the worst cook, but this crockpot chili is fool proof. Everyone loved it and asked for the recipe. Iโ€™ll be browsing more recipes from here in the future. #accomplished

  14. 5 stars
    This is a go-to recipe for me. Just made it for Wednesday night church last night, and everyone raved and wanted the recipe. I make this at home at least once a month. Love your recipes, and I tell people all the time what great dishes you have. This is just the first time I’ve commented on one. Thank you, Chelsea!

    1. Ahh Jamie thank you so much for your sweet comment. Iโ€™m so happy to hear you love this recipe and others. Thanks for your support on my site! ?

  15. 5 stars
    Recipe was delicious!! We made it tonight for dinner and I was pleasantly surprised. You never really know if a Pinterest recipe is going to work out but I can honestly say that every. single. recipe I have tried from Chelsea has always been delicious. This one has to be one of my favorites. My only critique would be that the instructions for the recipe did not match the video perfectly. I started watching the video and then ended up just going by the reading instructions. But the food was great! I doubled the recipe and the only changes I made we’re adding more carrots and a little less milk.

    1. Hey Melanie! Thank you so, so much ๐Ÿ™‚ That means so much to me that you’ve enjoyed and had success with my recipes, thank you! Glad you enjoyed this one!

    1. Yes! You’ll probably want to do 2 separate crockpots though. I don’t know if it would all fit in one

  16. 5 stars
    I just made this today and it is fabulous!!!!!!

    I used light-cream cheese, no cilantro (per preference), chili powder, and regular corn.

    Itโ€™s one of the best chilies Iโ€™ve made.

  17. I substituted plain yogurt for the cream cheese and it was fine! I also made this a day ahead of serving which I think made it even more tasty!

  18. I’m making this right now! I’m so excited to share it with my church group tonight. One question. I used boneless skinless chicken thighs and the crock pot is set on high. Do you think they will cook faster and be done in about 4 hours? My crock pot runs hot even on low.

  19. 5 stars
    This is so good and easy to make. A local popular restaurant uses a secret family recipe to make white chicken chili. This is better. The various toppings allow one to customize their own serving. My only critique is recipe only makes 4 bowls. If you want 6-8 servings I would double recipe or only serve a cup. I guarantee seconds will be requested.

    1. This comment made my day!! So thrilled to hear this one is better ๐Ÿ™‚ And thanks for the note about serving sizes! Happy New Year Bill!

  20. 5 stars
    This was delicious! I gave the recipe to my friend today. It was very tasty. I will definetely make it again!

  21. 5 stars
    I LOVE this recipe! My personal tweaks were to saute a chopped onion in a tablespoon of butter before adding the other ingredients, I used 1 1/2 lbs of chicken, and reduced the stock to 1 1/2 cups. The recipe yielded 9, 1 cup servings at 302 calories, 13g fat, 23g carb, 4g fiber, and 23g protein per cup. I froze the chili in 1 cup portions. They reheated wonderfully with a quick stir before serving.

    1. So happy to hear you enjoyed this white chicken chili! Thanks for sharing your changes and the nutrition facts ๐Ÿ™‚

  22. 5 stars
    Wow, this is absolutely amazing!! Followed the recipe exactly and it came out perfect…love it…definitely a keeper. Thanks!!

  23. My Boyfriend is a USPS Mail Carrier. He came home one day with a large bowl of “White Chicken Chili” from a resident on his route… And at first taste… OMGOODNESS… I WAS HOOKED. Today, I am making my first batch and I am super excited! Thanks for the recipe !!!

    1. So glad to hear that!! Thanks Jill! I’m sure this would work in the instant pot; I haven’t personally tried it to give you specific timing, so hopefully someone else can chime in to your question here!

  24. 5 stars
    So good!!!!! Hubby approves too and he is a traditional red chili kind of guy. I used cilantro/lime seasoned chicken breasts from grocery store, added some diced green and red pepper for color and added a can of cream corn to thicken a little. This is a keeper for sure, thank you!!

    1. YAYY!! Thanks so much for your comment! ๐Ÿ™‚ I’m soo happy to hear you guys loved this! And thanks for the awesome sub tips! ๐Ÿ™‚

  25. 5 stars
    Made this and my husband and I loved it. Also made it last year for one of the Christmas holiday dinners and my family was spooning the crockpot clean. I actually did freeze half when I made it for my husband and I. About a month and a half later just took it out and put it in a pot on the stove and it was still delicious. In fact when my husband got a taste of it again, he said you have to make this again soon. Thank you!!!

    1. I am so happy to hear how much you guys loved this! Thanks for the tip on freezing and for your comment! ๐Ÿ™‚

      1. Yes, it will work great on the stovetop!

        Add everything but the cream cheese and toppings/garnishes to a large stockpot and bring to a boil.
        Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through (165 degrees) (this will vary depending on the size of the chicken and if using thighs or breasts)
        Once chicken is cooked, turn heat to low and take out the chicken and shred in a separate bowl with 2 forks. Meanwhile, add soft cream cheese and whisk that into the soup. Once cream cheese is melted and smooth (incorporated into the soup), add the shredded chicken back in; garnish and enjoy!

  26. 5 stars
    Wonderfuly simple recipe the whole family loves! The seccond time preparing this we made these Modifications:
    – Added 3 cloves pressed garlic.
    – Substitute fresh oregano from garden.
    – Couldn’t find fire roasted corn, drained and rinsed 11oz can corn kernels and broiled in oven untill slightly browned with some charred edges.

    1. I’m so happy you guys loved this dish! Thanks so much for sharing your tips and modifications and for your comment! ๐Ÿ™‚

  27. The store was out of green enchilada sauce, can I substitute with red? They were also out of fire roasted corn, I assume the corn I froze this summer will do? Thanks!

  28. 5 stars
    Hi there! I know I am three years late to this recipe gem. During COVID-19, I’ve been expanding my recipe “box” and this is certainly a keeper. I used chicken breast and low-sodium chicken broth; however I am certain that chicken thighs would elevate this dish even more. I am already perusing through your other hits and planning my next course. Thank you, Chelsea, for sharing.

  29. 5 stars
    Made this with a homemade green enchilada sauce and it was a huge hit with my in-laws who are great cooks! They asked for the recipe!!

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