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.
What Kind of Chicken Should I Use?
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.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot white chicken chili is adding the cream cheese and half-and-half too early – these dairy ingredients should only go in during the last 30 minutes of cooking to prevent curdling and ensure a smooth, creamy texture. Another common error is overcooking the chicken, which can make it dry and stringy – for perfectly tender meat, cook on low for 6-7 hours or on high for 3-4 hours, and remove the chicken as soon as it reaches 165°F to shred it. To get the most flavor from your spices, try blooming them by sautéing them with the onions and garlic for 1-2 minutes before adding to the crockpot – this simple step releases their essential oils and creates a deeper, richer taste. For the best results, wait to add any fresh herbs like cilantro until just before serving, as they’ll lose their bright flavor during the long cooking process.
What to Serve With White Chicken Chili?
This cozy white chicken chili is practically a meal on its own, but there are some tasty sides that make it even better! A batch of warm cornbread or cornbread muffins is my go-to pairing – they’re perfect for soaking up all that creamy broth. For something fresh on the side, try a simple green salad with lime vinaigrette or some Mexican-style coleslaw with cilantro. If you want to keep things super casual, just put out a bowl of tortilla chips for scooping up the chili (though fair warning – you might find yourself reaching for seconds!).
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 |
| 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
- 1 pound boneless, skinless chicken breasts (extra fat trimmed)
- 1 yellow onion (chopped)
- 2 cloves garlic (chopped)
- 3 cups chicken broth (low sodium, 24 oz.)
- 2 cans great northern beans (15 oz each, drained and rinsed)
- 2 cans diced green chilies (4 oz each, one spicy, one mild)
- 1 can whole kernel corn (15 oz, drained)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- A small handful of fresh cilantro (chopped)
- 1/2 cup reduced-fat cream cheese (softened, 4 oz.)
- 1/4 cup half-and-half cream
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated monterey jack or mexican cheese
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!