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Crockpot White Chicken Chili

This creamy, flavor-packed Crockpot White Chicken Chili is an easy "dump it all in the slow cooker and forget about it" kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning tie all the flavors together.
Course Dinner, Main Course, Soup
Cuisine American
Keyword crockpot white chicken chili, white chicken chili, white chicken chili crockpot
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings
Calories 497kcal


  • 1 can (10 oz.; 283g) green enchilada sauce (we use mild)
  • 2 cans (15.5 oz; 439 each) white (Great Northern) beans, drained and rinsed
  • 1 pound (16 oz.; 460g) boneless skinless chicken thighs or breasts Note 1
  • 1-1/2 cups (195g) frozen corn (or 1 can drained corn)
  • 2 cans (4 oz.; 113g each) diced fire-roasted green chiles , (we use mild) undrained
  • 3/4 teaspoon each: dried oregano, paprika
  • 1 tablespoon each: ground chili powder, ground cumin
  • Fine sea salt & pepper
  • 2 cups (445g) chicken stock or broth Note 2
  • 1 package (8 oz.; 226g) cream cheese Note 3
  • Finishing touches (optional): 3-4 tablespoons finely chopped fresh cilantro, 1-2 tablespoons fresh lime juice
  • Add ins: Monterey jack cheese, sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, tortilla strips Note 4


  • PREP: Spray a large slow cooker(I use a 6-quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each one into 2-3 pieces.
  • SLOW COOKER: Add in the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, 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. Add in the chicken stock or broth. Stir everything until combined, making sure the chicken is submerged in the liquid.
  • COOK: Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
  • SHRED CHICKEN: Remove the chicken from the pan and place in another bowl. Soften/melt cream cheese in the microwave and then add to the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once the chicken is shredded, leave it in the bowl for now.
  • FINISHING TOUCHES: Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed -- flavors should sing!
  • SERVE: Ladle chili into bowls and serve with desired toppings (these seal the deal!): We love adding a big handful of cheese to top each bowl, letting it slightly melt then stirring it into the chili. Then we add a scoop of sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, and/or tortilla strips. Enjoy!
  • STORAGE: Leftovers will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chili or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chili, it isn't a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation. 



Note 1: Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer, since chicken breasts tend to dry out if they’re cooked too long. Make sure to use fully thawed chicken, not at all frozen.
Note 2: Chicken stock: A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock. We like the chicken stock best in this recipe, but chicken broth works fine as well (you may need a bit extra salt). If you want a super thick chili, use only 1 cup of stock (we like 2 cups best)!
Note 3: Cream cheese: We're looking for a full-fat, brick-style (not tub) cream cheese for best results. Thoroughly soften before adding to the chili to avoid unpleasant chunks. A good kitchen whisk will be your best friend for incorporating the cream cheese into the chili. Don't add the chicken back in before whisking the cream cheese in or the chicken will get stringy!
Note 4: Toppings: While this chili is tasty straight out of the slow cooker, the toppings truly seal the deal, delivering an unforgettable meal so don't skimp on these! 


Calories: 497kcal | Carbohydrates: 51g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 871mg | Potassium: 1243mg | Fiber: 11g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 7mg