Crockpot White Chicken Chili (Dump-and-Go)

My eeasy crockpot white chicken chili has earned over 100 5-star reviews from readers, and is a simple dump-and-go recipe with just 5-minutes of prep and no pre-cooking required. It’s hearty and filling from chicken breasts (or thighs), white beans, and deliciously creamy from just the right amount of cream cheese. Give it a try and find out why readers call it the best white chicken chili ever!

Easy Crockpot White Chicken Chili

We are huge fans of crockpot chili around here, as it’s always a crowd pleaser recipe, and can be made ahead with a mostly hands-off cook time, making it perfect for busy weeknights or relaxed weekends at home. Chicken chili is a particular favorite, especially because it can be made without any precooking. This slow cooker white chicken chili is truly so easy, using simple, fresh, easy-to-find ingredients like chicken, white beans, and green chilis for a completely easy dinner anytime. On that note, if you love the salsa verde and green chili flavor in this one, my slow cooker green chili chicken is worth adding to the rotation next.

I make my crockpot chicken chili thick and creamy with cream cheese and one of my healthy “secret” tricks of blending some of the white beans at the end of cooking to create a super smooth, creamy chili without over doing the cream cheese. It’s also very mild, making it a hit with just about anyone, though it you like a spicy chili I offer some ideas in the recipe card on how to kick up the heat.

I use three methods to thicken this chili. First, I puree a bit of the beans with the cooking liquid to create a smooth thick and creamy finish without any cream, which allows me to use less cream cheese overall. Second, I add a bit of creamy cheese at the end to bump up the creaminess, creating a luscious and delicious texture. Third, I allow the chicken chili to cool for about 30 minutes, which will allow it to thicken naturally. All of these steps are so easy, but they result in a winner of a chili every time. And, if you’re skipping the mea, my crockpot vegetarian chili follows the same hands-off method and is just as satisfying, so definitely give it a try next!

Testing Notes from My Kitchen for Creamy White Chicken Chili

• Chicken: Use boneless skinless chicken breasts or thighs, I’ve used both and either will work in this recipe.
• Beans: To keep the chicken chili white, I call for white beans like Great Northern or cannellini. I actually prefer Great Norther because they hold up a bit better in the longer cooking time, but either will work.
• Diced green chilis: Use mild to keep the chili less spicy, or look for hot green chilis to kick up the heat.
• Salsa verde: Sometimes called tomatillo salsa, look for jarred green salsa in the salsa section. I like using jarred (rather than refrigerated) salsa for this recipe because it lends a thicker consistency
• Cream cheese: Adds a wonderful creaminess to this recipe. Use traditional or dairy-free, depending on your dietary preferences. 

4.97 stars (128 ratings)

Crockpot White Chicken Chili (Dump-and-Go)

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Dump everything in the crockpot and walk away! My crockpot white chicken chili takes five minutes of prep, no pre-cooking required, and comes out thick and creamy from white beans and cream cheese.

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Ingredients

• 1 ½ pounds boneless skinless chicken breasts, or thighs
• 1 yellow onion, finely chopped
• 2 (15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
• 1 (4.5-oz) can mild diced green chilis
• 1 cup mild green salsa verde, or tomatillo salsa
• 1 cup chicken stock
• 1 teaspoon granulated garlic powder
• 1 teaspoon ground cumin
• 1 1/2 teaspoon kosher salt

To Add at the End

• 6 tablespoons cream cheese

Equipment

• Slow Cooker

Instructions 

Slow Cooker Instructions

• Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.
• Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken shreds easily with a fork.
• Uncover, remove the chicken, and shred with two forks or dice into chunks.
• Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine.
Blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.
• Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
• Add the chicken back to the slow cooker, along with the bean-puree-cream-cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired. Serve with any toppings you like.
Don't forget the toppings! Avocado, sour cream, shredded cheddar, and corn chips are all great options.

Notes

• Spice Level: This is not a spicy chili. If you prefer a kick, use spicy green chilis and spicy salsa verde.
• Cream Cheese: I like to keep my recipes on the lighter side, and found that blending the white beans means that you can use a light hand with the cream cheese. If you love cream cheese, though, feel free to use more, up to a whole block will work.
• For Dairy-Free: use a plant-based cream cheese such as Kite-Hill.
• Optional Topping Ideas: avocado, sour cream (traditional or dairy-free), crushed tortilla chips, chopped onion, cilantro, fresh lime juice, jalapeno, Monterey jack cheese or dairy-free cheese shreds.
• Instant Pot Adaptation: Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart pressure cooker. Cover and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then quick release. Follow remaining slow cooker steps 4-6 .

 

Course: Soup

Cuisine: American

Nutrition Information:

Serving: 1(of 6), Calories: 331kcal, Carbohydrates: 30g, Protein: 34g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 616mg, Potassium: 1004mg, Fiber: 9g, Sugar: 3g, Vitamin A: 429IU, Vitamin C: 12mg, Calcium: 75mg, Iron: 3mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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