Dinner

Crockpot White Chicken Chili Recipe

BySarah Summers December 26, 2025December 26, 2025

Introduction

Crockpot White Chicken Chili is a cozy, comforting dish perfect for busy days. Tender chicken, white beans, corn, and green chilies simmer together in a creamy, flavorful broth. It’s easy to prepare and packed with warming spices, making it ideal for family dinners or casual gatherings.

A close-up view of a hearty soup served in a white bowl, filled with a light brown broth mixed with shredded chicken and bean pieces. On top, the soup is garnished with a dollop of white sour cream, two slices of fresh green avocado placed slightly overlapping, and sprinkled with chopped fresh green cilantro leaves. The texture of the soup appears creamy with small bits of corn and tomato visible. Lime wedges and cilantro leaves are placed beside the bowl on a white marbled surface with a spoon resting inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chilies
1 can (14 oz) chicken broth
1 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper, to taste
4 oz cream cheese, cubed
1/2 cup sour cream
Fresh cilantro, for garnish
Shredded cheese, for topping
Tortilla chips or strips, for serving

Instructions

Step 1: Place the chicken breasts, chopped onion, minced garlic, drained beans, corn, diced green chilies, chicken broth, cumin, oregano, chili powder, cayenne pepper (if using), salt, and pepper into the crockpot.
Step 2: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken is fully cooked and tender.
Step 3: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
Step 4: Stir in the cubed cream cheese and sour cream until the chili becomes smooth and creamy.
Step 5: Let the chili cook for an additional 15–20 minutes to melt the cheese and allow the chili to thicken slightly.
Step 6: Serve the chili warm, topped with shredded cheese, fresh cilantro, and crunchy tortilla chips.

Tips & Variations

For extra heat, add jalapeños, more cayenne pepper, or a splash of hot sauce.
Swap sour cream with Greek yogurt and use reduced-fat cream cheese for a lighter version.
Try adding avocado slices or a squeeze of lime for fresh flavor.
Use rotisserie chicken to save time on shredding and cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with a creamy light brown soup that contains shredded chicken and white beans, along with small pieces of corn and diced tomatoes visible throughout the broth. On top, there are three slices of green avocado placed slightly overlapping, a dollop of white sour cream in the center, and fresh chopped green cilantro sprinkled over everything. The bowl is white and rests on a white marbled textured surface with lime wedges and cilantro leaves nearby, and a spoon is partially submerged in the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a crockpot?

Yes, you can prepare this chili on the stovetop. Combine all ingredients except cream cheese and sour cream in a large pot, simmer on low for about 1 hour until chicken is cooked through, then add cream cheese and sour cream, stirring until smooth.

Is this recipe gluten-free?

Yes, this white chicken chili recipe is naturally gluten-free, as it contains no wheat or gluten ingredients. Just be sure to check your chicken broth and any toppings for hidden gluten if needed.