Warm, creamy, and full of flavor, Crock Pot White Chicken Chili is the ultimate comfort food for any season. This hearty, slow-cooked dish combines tender shredded chicken, white beans, and a medley of savory spices in a creamy, flavorful broth.

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Fresh jalapeños add a subtle heat, while cream cheese and a touch of heavy cream gives the chili its signature richness. With every spoonful, you’ll enjoy the perfect balance of smoky, tangy, and zesty flavors.

This Crock Pot White Chicken Chili is perfect for busy weeknights or game-day gatherings. I also love it to meal prep quick and easy lunches for the week. Because I work at home, having this white chicken chili in the fridge gives me a lunch I can just pop in the microwave to reheat with no mess or fuss.

This set-it-and-forget-it meal is easy to customize with toppings like shredded cheese, avocado slices, fresh cilantro, or a squeeze of lime. Pair it with cornbread or tortilla chips for a crowd-pleasing dish that’s as satisfying as it is simple to make.

Whether you’re craving a cozy dinner or meal prepping for the week, this Crock Pot White Chicken Chili is sure to hit the spot!

Try my Crock Pot Game Day Chili or quick and easy Turkey Chili.

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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6 quart or larger slow cooker
1 1/2 pounds chicken breast- or use chicken thighs
Great northern beans, drained and rinsed
Bush’s chili seasoned pinto beans, drained but not rinsed- I love to use these because of the extra seasoning. You can substitute regular pinto beans, though.
2 cups chicken stock
1 yellow onion, diced
3 garlic cloves, minced
3 jalapeño peppers, diced (with or without seeds)- I love the fresh jalapeño, but you can use canned green chilis, if you prefer
Can corn, drained- or use frozen or fresh corn kernels
Seasonings- oregano, salt, black pepper, cumin, chili powder
Fresh cilantro
4 ounces cream cheese
1/2 cup heavy cream
Optional Toppings: shredded cheese, diced jalapeño, sliced green onion, avocado, tortilla strips

More delicious crock pot recipes here!

Warm, creamy, and full of flavor, Crock Pot White Chicken Chili is the ultimate comfort food for any season. This hearty, slow-cooked dish combines tender shredded chicken, white beans, and a medley of savory spices in a creamy, flavorful broth. Fresh jalapeños add a subtle heat, while cream cheese and a touch of heavy cream gives the chili its signature richness. With every spoonful, you’ll enjoy the perfect balance of smoky, tangy, and zesty flavors.

How to make it

This one is so easy! A set-it-and-forget-it, dump-and-go meal.

Spray a 6 quart (or larger) crock pot with nonstick cooking spray.

Add the chicken, all seasonings, both cans of beans, corn, onion, jalapeños, chicken stock and garlic to the crock pot. Add the cream cheese on top. ( you can cube the cream cheese, if you’d prefer)

Cook on low for 6 hours, or high for 3 hours.

When finished cooking, shred the chicken, mix the cream cheese in and pour in the heavy cream. Add additional seasoning to taste. Stir in the chopped fresh cilantro.

Stir and serve with your favorite toppings.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

Tips

Use Fresh or Frozen Chicken: You can use fresh or frozen chicken breasts or thighs. If using frozen, ensure your slow cooker is set to a longer cooking time to allow for safe, even cooking.
Add Dairy at the End: For a creamy texture, stir in the heavy cream at the end of cooking. Adding it earlier may cause curdling.
Customize the Heat Level: Add more of less jalapeños and if you like it spicy add in the ribs and seeds. Use mild, medium, or hot green chiles, if you prefer. You can also add a pinch of cayenne for extra heat.
Layer Ingredients for Best Results: Place the chicken on the bottom of the crock pot for even cooking, followed by the beans, chiles, broth, and spices.
Mash Some of the Beans: For a thicker chili, mash some of the beans before adding them to the crock pot. This will create a creamier texture without additional thickeners.
Prep Toppings Ahead: Set up a toppings bar with shredded cheese, avocado, lime wedges, tortilla chips, or fresh cilantro to let everyone customize their bowl.
Store and Reheat: Leftovers store well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

FAQ’s

Can I use rotisserie chicken? Yes! Add shredded rotisserie chicken in the last 30 minutes of cooking to warm it through without overcooking.
Can I make this dairy-free? Absolutely! Swap out the cream cheese or heavy cream for dairy-free alternatives like coconut milk or a cashew cream.
Can I use canned chicken? Yes, canned chicken can be used as a shortcut. Add it in the last hour of cooking, just to warm it through.
How can I thicken it? If your chili is too thin, mix 1–2 tablespoons of cornstarch or flour with cold water to make a slurry, then stir it into the chili during the last 30 minutes of cooking.
Can I freeze it? Yes! Let the chili cool completely, then store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

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