Growing up, I thought chicken chili had to be that heavy, tomato-based stuff my mom would make. Don’t get me wrong – I loved it, but sometimes it felt like a brick in my stomach. Then one chilly afternoon at my neighbor’s house, she served me this lighter, creamy white chicken chili that changed everything.
What I love most about this crockpot version is how simple it is to throw together. Just add your ingredients in the morning, set it, and forget it. By dinner time, your house smells amazing, and you’ve got a warm, comforting meal that won’t weigh you down. It’s become my go-to recipe for those busy weekdays when I need dinner to make itself.
Why You’ll Love This White Chicken Chili
- Dump-and-go convenience – Just add your ingredients to the crockpot in the morning, and return home to a perfectly cooked, aromatic meal – no babysitting required!
- Healthy and protein-rich – Packed with lean chicken breast, beans, and vegetables, this chili delivers a satisfying meal that’s both nutritious and filling.
- Customizable heat level – With the mix of mild and spicy chilies plus optional toppings like jalapeños, you can easily adjust the spiciness to suit everyone’s preference.
- Perfect for meal prep – This chili tastes even better the next day and freezes beautifully, making it ideal for busy weeknight dinners or lunch prep.
- Creamy and satisfying – The combination of cream cheese and half-and-half creates a rich, creamy texture that makes this chili extra comforting without being heavy.
Which Type of Chicken Works Best?
For this crockpot chili, boneless skinless chicken breasts are the go-to choice, though you could also use chicken thighs if you prefer darker meat. Fresh chicken works best, but if you’re using frozen chicken breasts, make sure they’re completely thawed before adding them to your slow cooker.
When selecting chicken breasts at the store, look for pieces that are roughly the same size so they’ll cook evenly – and don’t forget to trim off any extra fat before adding them to your pot. If you’re in a hurry, you can even use pre-cut chicken breast pieces, though they might cook a bit faster than whole breasts.
Options for Substitutions
This cozy white chicken chili is pretty adaptable – here are some handy swaps you can try:
- Chicken breasts: You can easily use chicken thighs instead – they actually stay a bit more tender in the slow cooker. Leftover rotisserie chicken works too, just add it during the last 30 minutes of cooking.
- Great Northern beans: Navy beans or cannellini beans make perfect substitutes. In a pinch, you could even use pinto beans, though the color will be different.
- Cream cheese: For a lighter version, try Greek yogurt or cottage cheese (blended until smooth). If you’re dairy-free, cashew cream works well too – just soak raw cashews overnight and blend with a bit of water.
- Half-and-half: Feel free to use whole milk, coconut milk, or even more chicken broth if you want to cut down on dairy. The soup will be a bit thinner but still tasty.
- Green chilies: If you can’t find canned green chilies, use fresh poblano peppers (roasted and diced) or a few diced jalapeños – just adjust the amount based on how spicy you like it.
- Fresh cilantro: Not a cilantro fan? Fresh parsley works as a nice alternative, or you can skip it altogether.
Crockpot White Chicken Chili Soup FAQ
Can I use frozen chicken breasts directly in the slow cooker?
Yes! You can use frozen chicken breasts, but increase the cooking time slightly. Cook on LOW for 9-10 hours or on HIGH for 4-5 hours to ensure the chicken is fully cooked and reaches a safe internal temperature of 165°F before shredding.
Can I make this recipe on the stovetop if I don’t have a slow cooker?
Absolutely! In a large pot or Dutch oven, combine all ingredients except the cream cheese and half-and-half. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the chicken is cooked through. Remove and shred the chicken, return it to the pot, then stir in the cream cheese and half-and-half. Simmer for an additional 5-10 minutes until creamy.
What’s the best way to thicken the chili if it’s too watery?
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the chili and cook on HIGH for 10-15 minutes. Alternatively, mash some of the beans against the side of the slow cooker to release their starches, which will naturally thicken the chili.
Storage Instructions
Keep Fresh: This white chicken chili is perfect for leftovers! Put it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything mingles together.
Freeze: Got extra? This soup freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. Just skip adding the cream cheese, half-and-half, and toppings before freezing – you can add those fresh when reheating.
Reheat: When you’re ready to enjoy it again, warm it up slowly on the stovetop or in the microwave, stirring occasionally. If it seems a bit thick after storage, just add a splash of chicken broth to thin it out. For frozen chili, thaw overnight in the fridge before reheating, then stir in the cream cheese and half-and-half once it’s warm.
| Preparation Time | 15-30 minutes |
| Cooking Time | 180-480 minutes |
| Total Time | 195-510 minutes |
| Servings | 6-8 |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
For the chili:
- 1/2 tsp black pepper
- 2 cans great northern beans (drained and rinsed)
- 3 cups chicken broth (low sodium, I use Swanson)
- 3/4 tsp dried oregano
- 1 tsp salt
- 2 garlic cloves (freshly minced for best flavor)
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- Fresh cilantro (chopped for stirring in)
- 1 can whole kernel corn (drained)
- 2 cans diced green chilies (I use Hatch brand for authentic flavor)
- 1 yellow onion (finely chopped, about 1 cup)
- 1/2 tsp chili powder
- 1 lb chicken breast (boneless, skinless is easiest to shred)
For the creamy finish:
- 1/4 cup half-and-half
- 1/2 cup reduced-fat cream cheese (softened to mix smoothly)
For serving:
- Tortilla strips
- Sour cream (I prefer Daisy brand for consistency)
- Grated Monterey Jack cheese
- Sliced avocados
- Sliced jalapeños
- Chopped fresh cilantro
Step 1: Layer Ingredients in Slow Cooker
Place chicken breasts at the bottom of your slow cooker.
Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to season the chicken.
Next, add diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro on top.
Stir gently to combine all the ingredients.
Step 2: Cook the Chili
Cover the slow cooker with its lid.
Cook on LOW for 8 hours or opt for the quicker method by cooking on HIGH for 3-4 hours.
This slow-cooking method will allow the flavors to meld together beautifully.
Step 3: Shred the Chicken
Once the cooking time is complete, remove the chicken breasts from the slow cooker and place them in a large mixing bowl.
Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
Step 4: Incorporate Cream Cheese and Half and Half
Add cream cheese and half and half to the slow cooker.
Stir them into the chili, then cover and cook on HIGH for 15 minutes until the chili is creamy and slightly thickened.
To ensure a smooth blend, you can soften the cream cheese by placing it in a small mixing bowl and whisking it with a few ladles of the hot chili before adding it back into the slow cooker.
Step 5: Final Stir and Serve
After the chili has reached the desired creaminess, give it a good stir to fully incorporate all the ingredients.
Serve the chili hot, and feel free to add your desired toppings like shredded cheese, avocado, or chopped cilantro, based on your preferences.
Enjoy your hearty and flavorful chicken chili!
