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Hands holding a bowl of creamy crockpot white chicken chili topped with sour cream and jalapeños in front of a slow cooker

Easy Crockpot White Chicken Chili

Tender shredded chicken, white beans, corn, and green chiles slow cooked in a rich creamy broth — the most comforting fall dinner ready in 6 hours with just 15 minutes of prep!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course dinner
Cuisine American
Servings 6

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 cans 15 oz each white cannellini beans, rinsed and drained
  • 1 can 15 oz sweet corn, drained
  • 2 cans 4 oz each diced green chiles, undrained
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional for heat
  • 3 cups chicken broth
  • 8 oz cream cheese cubed and softened
  • ½ cup sour cream
  • Toppings: shredded Monterey Jack cheese sour cream, fresh jalapeños, tortilla strips, fresh cilantro, lime wedges

Instructions
 

  • Add Everything to the Crockpot
  • Place chicken breasts in the bottom of your crockpot in a single layer. Add white beans, corn, green chiles, diced onion, and minced garlic on top of the chicken.
  • Add the Seasonings and Broth
  • Sprinkle cumin, chili powder, garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and cayenne over everything. Pour chicken broth over the top and stir gently to combine.
  • Cook Low and Slow
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is completely cooked through and tender enough to shred easily.
  • Shred the Chicken
  • Remove chicken breasts from the crockpot and shred using two forks. Return shredded chicken to the crockpot and stir to combine with the broth and vegetables.
  • Make It Creamy
  • Add cubed softened cream cheese to the crockpot. Stir, replace the lid, and cook on HIGH for 20-30 minutes until the cream cheese is completely melted and incorporated. Stir in sour cream.
  • Thicken the Chili
  • Use the back of a spoon to mash about ¼ of the white beans against the side of the crockpot — this naturally thickens the broth into an incredibly rich creamy consistency without any flour or cornstarch.
  • Taste and Serve
  • Taste and adjust seasoning — add more salt, cumin, or cayenne to your preference. Ladle into bowls and top generously with shredded Monterey Jack, sour cream, fresh jalapeños, tortilla strips, and fresh cilantro. Serve with lime wedges for squeezing!

Notes

  • Soften the cream cheese before adding — cold cream cheese takes much longer to melt and can leave lumps
  • Don't skip mashing some of the beans — this is the secret to an incredibly thick creamy chili
  • For extra heat add a diced fresh jalapeño with the onion in Step 1
  • Leftovers store in the fridge for up to 4 days — the chili thickens significantly overnight, just add a splash of broth when reheating
  • Freeze in airtight containers for up to 3 months — thaw overnight in the fridge before reheating
  • Rotisserie chicken works great — skip Steps 1-3, add shredded rotisserie chicken in Step 4 and cook on HIGH for just 2-3 hours