Easy Crockpot White Chicken Chili Recipe (So Creamy!)

This creamy white chicken chili crockpot recipe is the ultimate set-it-and-forget-it meal for busy weeknights. Tender shredded chicken, hearty white beans, and sweet corn are slow-cooked in a savory broth seasoned with green chiles and cumin, then finished with cream cheese for a luxuriously rich and velvety texture. It’s a warm, comforting, and incredibly easy chili that the whole family will love, perfect for a chilly day.

The Easiest, Creamiest White Chicken Chili You’ll Ever Make

There are few things more satisfying than coming home to a dinner that’s cooked itself. On a particularly hectic Tuesday last fall, I threw a few pantry staples into my slow cooker, crossed my fingers, and left for the day. What I came home to was the incredible aroma of this white chicken chili crockpot recipe, and it has been a staple in our home ever since.

Imagine tender, fall-apart chicken, creamy white beans, and pops of sweet corn in a rich, velvety broth that has just the right amount of smoky heat. This isn’t just a meal; it’s a bowl of pure comfort that requires almost zero effort. It’s the perfect answer to “what’s for dinner?” on days when you just don’t have the time or energy to cook.

Why You’ll Love This White Chicken Chili Crockpot Recipe

This recipe is a game-changer for weeknight meals, and here’s why it will become your new favorite:

Truly Set-It-and-Forget-It: With just 15 minutes of prep, you can dump everything in the crockpot and let it work its magic. No browning or pre-cooking required.
Insanely Creamy Texture: We use softened cream cheese stirred in at the end, which melts into a luscious, velvety sauce without the risk of curdling that heavy cream or milk can have during long cook times.
Pantry-Friendly Ingredients: This recipe relies on affordable, easy-to-find ingredients like canned beans, corn, and chicken broth, making it a budget-friendly winner.
Perfect for Meal Prep & Freezing: It makes a generous batch that tastes even better the next day. It also freezes beautifully, so you can have a delicious, home-cooked meal ready to go anytime.

Ingredients for White Chicken Chili

This recipe comes together with simple, powerhouse ingredients. Here’s what you’ll need:

The Chili Base

Boneless, Skinless Chicken Breasts: About 2 pounds. They cook to tender perfection in the slow cooker and are incredibly easy to shred. You can also use chicken thighs for extra flavor and moisture.
Great Northern Beans: Two cans, rinsed and drained. These beans have a delicate flavor and a creamy texture that blends beautifully into the chili. Cannellini beans are a great substitute.
Canned Corn: One can, drained. It adds a wonderful sweetness and texture that balances the savory flavors. Frozen corn works just as well.
Canned Diced Green Chiles: One small can. These add a mild, tangy heat and classic Southwestern flavor without being overly spicy.
Yellow Onion & Garlic: The aromatic foundation of any great chili. They soften and melt into the broth, adding incredible depth.
Low-Sodium Chicken Broth: This provides the liquid base and allows you to control the salt level of the final dish.

The Spices & Creaminess

Spices: A simple but powerful blend of cumin, oregano, and mild chili powder provides a warm, smoky, and earthy flavor profile.
Cream Cheese: The secret weapon! A block of full-fat cream cheese, softened and cubed, is stirred in at the end to create that signature creamy finish.
Optional Sour Cream or Greek Yogurt: For an extra layer of tangy creaminess, you can add a dollop at the very end or when serving.

Pro Tips for the Perfect Crockpot Chili

Unlock the best flavor and texture from your white chicken chili with these simple expert tips:

Wait to Add Dairy: This is the golden rule of slow cooking with dairy. Add the cream cheese and any sour cream only during the last 20-30 minutes of cooking. Adding them too early can cause them to separate and become grainy.
Shred Chicken with a Hand Mixer: The easiest way to shred chicken! Once cooked, remove the breasts to a large bowl and use a hand mixer on low speed for about 15-20 seconds. It creates perfectly shredded chicken with zero effort.
Don’t Skip the Lime: A squeeze of fresh lime juice at the end is not just a garnish. The acidity brightens all the savory, creamy flavors and makes the whole dish pop.
Control the Thickness: If you prefer a thicker chili, you can mash about half a cup of the beans with a fork before adding them to the crockpot. For a thinner chili, simply add an extra splash of chicken broth until you reach your desired consistency.

Serving Suggestions & Variations

The best part of chili is the toppings! Set up a toppings bar and let everyone customize their bowl. This white chicken chili crockpot recipe is a perfect canvas.

Favorite Toppings:

Fresh & Crunchy: Chopped fresh cilantro, diced avocado, crushed tortilla chips or strips, sliced jalapeños.
Creamy & Cheesy: A dollop of sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese.
A Squeeze of Acidity: Always serve with extra lime wedges on the side.

Flavor Variations:

Make it Spicy: Add one finely diced jalapeño (with seeds for more heat) to the crockpot along with the onion. You can also add a pinch of cayenne pepper with the other spices.
Smoky Chipotle Version: Add 1-2 canned chipotle peppers in adobo sauce (finely chopped) for a deep, smoky heat.
Add More Veggies: Stir in a cup of chopped zucchini or bell peppers during the last hour of cooking for extra nutrients.

Storage and Reheating Instructions

This chili is fantastic for leftovers and meal planning.

To Store: Let the chili cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
To Reheat: Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions, stirring every minute or so. You may need to add a splash of broth to thin it out slightly upon reheating.
To Freeze: This chili freezes exceptionally well. Let it cool completely, then portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.