Easy Crockpot White Chicken Chili

Easy Crockpot White Chicken Chili is the perfect dinner for a busy weeknight! Tender white beans, corn, green chiles and shredded chicken are all married up in a rich and creamy broth. Just toss everything together in the Crockpot and let it do all of the work for you!

Check out more of my favorite easy Crockpot recipes like Honey Balsamic Slow Cooker Beef Stew, Crockpot Chicken Noodle Soup and Crockpot Chicken Stew.

There’s nothing better than Crockpot White Chicken Chili on a fall or winter weeknight! This is a true set it and forget it slow cooker recipe that always satisfies the whole family.

Tender bites of shredded chicken, white beans, corn and green chiles are held together by a super satisfying creamy chicken broth! There’s just enough cream cheese in the mix to thicken things up to the very best consistency.

When you need a bowl of pure comfort food, this is the recipe to turn to. It checks all of the right boxes! If you live in a colder climate like I do, you know that you can never have too many easy Crockpot recipes to count on.

Why we love this slow cooker White Chicken Chili:

• Easy: This one pot recipe is assembled in just about 5 minutes. After that, the slow cooker does the work for you! It really couldn’t be easier to make.
• Hearty: The chicken and white beans do a great job at really keeping you full for a long time. If you need some carbs to go with, serve it with an Air Fryer Baked Potato or some of my Mom’s Homemade Buns.
• Flavorful: Green chiles, garlic and a few spices do a great job at creating the best bold flavor for this chili recipe!

White Chicken Chili Ingredients:

• Chicken Breasts: Boneless, skinless chicken thighs will also work well! If you’ve got Shredded Chicken or Crockpot Shredded Chicken stashed away, you can use that instead.
• Chicken Broth: I always use low sodium chicken broth so I can add salt to my tastes. If you’re using salty broth, you may want to reduce the amount added.
• White Beans: Sticking with our white color theme here, white beans add texture, protein and fiber.
• Cream Cheese: I recommend using regular (not low fat) cream cheese for the best thick and rich consistency.
• Onion: A white or yellow onion will both work well.
• Corn: You can use canned or frozen corn.
• Green Chiles: I LOVE the punch of bold flavor this adds!
• Garlic: Feel free to add more if desired.
• Spices: You’ll just need some salt, cumin and chili powder to create the very best flavor here.

How to make Crockpot White Chicken Chili

Take sneak peek at just how simple this Crockpot White Chicken Chili recipe really is! For more exact step by step instructions, keep on scrolling all the way down to the recipe card.

• Blend some of the broth and beans together. Add this to the Crockpot.
• Add the remaining chicken broth and beans, along with, corn, onion, green chiles, garlic, chili powder, cumin and salt to the Crockpot. Add the chicken as well. then cover and cook.

• Shred the cooked chicken.
• Add chicken and cream cheese to the Crockpot.

Variations and Substitutions

• Add some spice – There are lots of ways to add spice. Try adding a pinch of red pepper flakes or a bit of cayenne pepper. Or, shake in some Tabasco!
• Swap the chicken breasts – Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless!
• Add in more vegetables – Chili recipes are great for using up whatever vegetables you have in your produce drawer. For firmer vegetables (like carrots, celery, onion, peppers, etc.) I recommend sautéeing them in a bit of oil before you add the broth and chicken.

How to store leftover Chicken Chili

This White Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.

To reheat, simply place individual portions in the microwave for 30 seconds at a time and stir each time it stops until warmed all the way through. If it’s very thick, you may want to add a splash of broth while reheating.

Can I freeze White Chicken Chili?

Absolutely! In fact, it’s a wonderful make-ahead freezer meal.

Let it fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Don’t forget to date and label! Once you’re ready to serve it, just let it first thaw in the refrigerator for a few hours before reheating.

Can I make it on the stovetop or Instant Pot?

Sure thing! I actually have recipes ready to go for both methods. Feel free to make Stovetop White Chicken Chili or Instant Pot White Chicken Chili if preferred. It’s delicious no matter how you whip it up!

Serving suggestions:

This White Chicken Chili is a meal all by itself! With that being said, I love serving it up with something like Homemade Dinner Rolls or some crusty No Knead Artisan Bread for the very best comfort meal!

More chili recipes you’ll love!

• Vegetarian Chili — you’ll never miss the meat in here!
• Instant Pot Chili — a classic, made hands off.
• Slow Cooker Three Bean Beef Chili — perfect for busy days!