Dinner

Crockpot White Chicken Chili Recipe

ByRafael Mansero December 14, 2025December 14, 2025

Introduction

This Crockpot White Chicken Chili is a creamy, flavorful dish perfect for cozy nights. With tender shredded chicken, white beans, and a blend of spices, it’s comfort food made easy in your slow cooker.

The image shows a thick, creamy white soup with small pieces of corn and finely chopped vegetables mixed throughout. The soup has a slightly grainy texture and is being scooped with a white spoon, which is held by a woman's hand. The soup fills the inside of a pot, and the whole scene is set against a white marbled texture. The focus is on the spoonful of soup showing its dense consistency and mixed ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Chicken Breast
1 small Onion (white or yellow), diced
4 cloves Garlic, minced
2 cups Chicken Broth
2 (10.5 oz) cans Cream of Chicken Soup
1 (15 oz) can White Beans, drained and rinsed
1 (4 oz) can Diced Green Chilis
1 (15 oz) can Whole Kernel Corn
8 ounces Cream Cheese, softened
½ cup Heavy Cream
1 cup White Cheddar Cheese, hand shredded
Salt and Pepper to taste
1 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Garlic Powder

Instructions

Step 1: Add the chicken, diced onion, minced garlic, chicken broth, cream of chicken soups, white beans, diced green chilis, and corn into the crockpot.
Step 2: Season everything with salt, pepper, garlic powder, chili powder, cayenne pepper, and cumin. Stir gently to combine all ingredients.
Step 3: Place the lid on the crockpot and cook on low for 8 hours.
Step 4: About 30 minutes before cooking time is done, remove the chicken breast from the crockpot. Shred it using two forks, then return the shredded chicken to the crockpot.
Step 5: Add the softened cream cheese, heavy cream, and shredded white cheddar cheese to the crockpot. Stir well to blend all the creamy ingredients in.
Step 6: Continue cooking for the last 30 minutes, then stir everything together until evenly combined.
Step 7: Taste and adjust seasoning with more salt or pepper if needed. Serve warm and enjoy your delicious white chicken chili!

Tips & Variations

For extra heat, add additional cayenne pepper or a few chopped jalapeños.
Swap the white cheddar for pepper jack cheese for a spicier twist.
Use rotisserie chicken to save time on shredding and cooking.
Serve with fresh cilantro, sour cream, or avocado slices for added flavor and texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a black slow cooker filled with a creamy dish that has a light beige color with visible chunks of beans and bits of yellow corn throughout. The surface of the dish appears smooth with some lumps, indicating a thick and hearty texture. The slow cooker is placed on a countertop that is changed to a white marbled texture, and the inside edge of the cooker has a glossy black finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour and ensure the chicken is fully cooked before shredding.

Is it possible to make this chili spicy without adding cayenne pepper?

Absolutely! You can add chopped jalapeños, hot sauce, or use spicy diced green chilis instead of mild to increase the heat without using cayenne pepper.