Crockpot White Chicken Chili
Crockpot white chicken chili with tender shredded chicken, white beans, green chiles, and a creamy finish—high-protein USA weeknight chili that practically cooks itself. Chicken reaches 165°F in the slow cooker; finish with lime and cilantro.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans great northern or cannellini beans, rinsed
- 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen)
- 2 (4-ounce) cans diced green chiles
- 3 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream or Greek yogurt (pasteurized)
- Juice of 1 lime
- Toppings: cilantro, shredded Monterey Jack, tortilla chips, sliced jalapeño
🔧Kitchen Tools Needed
- 6-quart slow cooker
- Forks for shredding
- Instant-read thermometer
- Ladle
📝Instructions
- 1
Add chicken, onion, garlic, beans, corn, green chiles, broth, cumin, chili powder, oregano, salt, and pepper to a 6-quart slow cooker. Stir.
- 2
Cover and cook on Low 5–6 hours or High 2 1/2–3 1/2 hours until chicken reaches 165°F and shreds easily.
- 3
Remove chicken; shred. Return to cooker. Stir in cream cheese until melted, then sour cream and lime juice. Cook on High 10–15 minutes more until hot and creamy (165°F).
- 4
Taste and adjust salt. Serve with toppings.
- 5
Cool leftovers quickly; refrigerate up to 4 days. Reheat to a simmer (165°F).
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Thighs instead of breasts?
Yes—same times; thighs stay moist. Still confirm 165°F.
Too thin?
Mash some beans or remove the lid and cook High 20–30 minutes to reduce.
Can I skip cream cheese?
Yes—use 3/4 cup Greek yogurt at the end for tang, or leave it brothier.
Instant Pot?
Pressure cook High 10 minutes with natural release 10 minutes; shred, then stir dairy on Sauté Low.
Freezer tip?
Freeze before adding dairy for best texture; add cream cheese/sour cream when reheating.
