This easy crockpot white chicken chili is easy to prep in just 5-minutes, and is a simple dump-and-go recipe (no pre-cooking required). It’s hearty & 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 my readers call it the BEST white chicken chili they’ve ever had.

white bowl of crockpot white chicken chili with jalapenos and tortilla chips on top

5 star review

“This recipe is SO good! Just made it for a large group and everyone loved it. Quick prep, simple ingredient list, easy clean up, healthy and delicious. Can’t beat that! ”

– Katie

Crockpot White Chicken Chili, But Make it EASY

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, like my beloved 6-ingredient Slow Cooker Chicken Chili and award winning Buffalo Chicken Chili.

This slow cooker white chicken chili is another twist, using simple, fresh, easy-to-find ingredients like chicken, white beans, and green chilis for a completely easy dinner anytime. It’s also made thick and creamy from cream cheese and a wholesome “secret” trick of blending some of the white beans at the end of cooking to create a super smooth, creamy crock pot white chicken 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. And the best part? It’s a super-easy dump-and-go slow cooker recipe, meaning prep takes just a few minutes, while still yielding wildly delicious results.

Tip: For a vegetarian option, check out my top-rated Slow Cooker Vegetarian Chili!

top down view of crockpot white chicken chili ingredients in black slow cooker pot

Tricks I Use to Thicken White Chicken Chili 

Yes, I use three methods to thicken this slow cooker white chicken 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.

Tip: If you love corn, feel free to add a cup of fresh, frozen defrosted, or canned along with the beans.

black crockpot filled with white chili and topped with fresh herbs

Ingredient Notes & Substitutions for Crockpot White Chicken Chili

  • Chicken: Use boneless skinless chicken breasts or thighs, either will work in this recipe. If you happen to have leftover rotisserie chicken or cooked turkey, that will also work here.
  • Onion: Red onion can also be used, or omitted if you’re sensitive to onion.
  • Beans: To keep the chicken chili white, I call for white beans like Great Northern or cannellini. You could also use black beans, as well as pinto beans, but of course the final chili will not be white in this case.
  • 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.
  • Garlic: I use granulated garlic powder to keep this recipe easy, but two minced garlic cloves will also work.
  • Cumin: Ground cumin adds to that chili flavor, but if you strongly dislike cumin you can leave it out.
  • Chicken stock: I used homemade chicken stock but store bought low-sodium chicken stock or use vegetable stock will work in its place. Or for extra flavor use chicken bone broth.
  • Cream cheese: Adds a wonderful creaminess to this recipe. Use traditional or dairy-free, depending on your dietary preferences.

Tip: This chili is very mild, but if you want it spicier, use spicy green chilis and spicy green salsa verde. 

ladle full of chicken chili dipping into a black crockpot

Storing, Freezing & Serving

Homemade white bean chicken chili will keep well in the fridge for up to 3-4 days, in a sealed container This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months

Make Ahead Tip: This recipe can be made ahead! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily)

Don’t forget those toppings! Think 4-ingredient guacamole, sour cream (traditional or dairy-free), chopped onion, cilantro, fresh lime juice, jalapeños, Monterey jack cheese or dairy-free cheese shreds. You can also add crunchy tortilla chips, a warm tortilla or even these one-bowl cornbread muffins on the side for dipping. For extra side inspo I made a list of my fav easy sides to serve with chili.

closeup of white bowl with chili and corn chips with striped blue napkin

This Recipe Is…

white bowl of crockpot white chicken chili with jalapenos and tortilla chips on top
5 stars (120 ratings)

Easy Slow Cooker White Chicken Chili (w/ Cream Cheese)

This easy crockpot white chicken chili is easy to prep in just 5-minutes, and is a simple dump-and-go recipe (no pre-cooking required). It's hearty & 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 my readers call it the BEST white chicken chili they've ever had.

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

  • 4 tablespoons cream cheese

Equipment

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.
  • 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. Note: 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.

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 (hence, just 4 tablespoons at the end.) 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 .
 

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
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