There are some nights when I genuinely enjoy making dinner. And then there are the nights when 4:30 rolls around, everyone suddenly needs something, the kitchen is already a mess, and I realize I still have to figure out what we’re eating.
Those are Crockpot nights.
This post contains affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclosure policy for more details.
I’ve become a big fan of dinners I can throw into the slow cooker earlier in the day and mostly forget about until dinnertime. This is the slow cooker I use at home and it gets plenty of use around here, especially during busy weeks.
This easy creamy Crockpot white chicken chili is exactly the kind of dinner I want in my rotation when life is busy. You can throw almost everything into the slow cooker in about 10 minutes, walk away, and come back hours later to a warm, cozy dinner that actually feels like you put some effort into it.
It’s creamy, hearty, packed with chicken, white beans, corn and green chiles, with salsa verde adding tons of flavor without requiring a bunch of chopping or extra prep.
And perhaps most importantly, there are no pans to sauté things in first. Because if I’m pulling out the Crockpot to make my life easier, I want it to actually make my life easier.
Why You’ll Love This Crockpot White Chicken Chili
This is one of those recipes that’s easy enough for a weeknight but still feels like a really good cozy dinner.
Here’s why I love it:
- About 10 minutes of prep
- No browning or sautéing required
- Everything cooks in one slow cooker
- Made with simple pantry and refrigerator staples
- Creamy without making a separate cream sauce
- Easy to customize with your favorite toppings
- Makes enough for leftovers
- Perfect for busy weeknights, chilly evenings and lazy weekends
It’s also a great recipe to start earlier in the day and forget about until dinnertime, which is pretty much my favorite thing about using a Crockpot.
Ingredients
You’ll need:
- 1½ pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles
- 1 cup salsa verde
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese, softened and cut into cubes
- Juice of ½ lime
Optional Toppings
This is where you can really make your bowl your own. Try:
- Shredded Monterey Jack cheese
- Sliced or diced avocado
- Tortilla strips
- Sour cream
- Fresh cilantro
- Sliced jalapeños
- Green onions
- Lime wedges
If you’re serving this to kids, I especially love putting a few toppings out and letting everyone build their own bowl.
What I use: I make this recipe in my favorite slow cooker. It’s one of those kitchen appliances I pull out constantly because I love being able to get dinner started earlier in the day and not think about it again until everyone is hungry. You can find my slow cooker here.
Ninja® PossibleCooker™ PRO 8-in-1, 8.5-qt, Sea Salt Gray, MC1001
- REPLACE 14 KITCHEN APPLIANCES IN ONE POT: This 8.5 qt multi-cooker handles slow cooking, Dutch oven, searing, sautéing, steaming, roasting, baking, and keeping warm — declutter your countertop and simplify one-pot cooking.
- 8 COOKING FUNCTIONS: Slow Cook, Sear/Sauté, Steam, Keep Warm, Sous Vide, Braise, Bake, and Proof.
- COOK UP TO 30% FASTER WITH TRIPLE FUSION HEAT: Proprietary bottom, side, and steam heating elements work together so a 6-lb chicken finishes significantly faster than a conventional oven — ideal for busy weeknight meal prep.
Price:: 169.95 $
SHOP ON AMAZON →How to Make White Chicken Chili in the Crockpot
1. Add Everything to the Crockpot
Place the chicken breasts in the bottom of your slow cooker.
Add the drained and rinsed Great Northern beans, corn, diced green chiles, salsa verde and chicken broth.
Sprinkle in the cumin, garlic powder, onion powder, salt and black pepper.
That’s it. No chopping an onion, no cooking the chicken first, no dirty skillet sitting next to the Crockpot.
2. Let It Cook
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
Slow cookers can vary quite a bit, so I recommend checking the chicken toward the earlier end of the cooking window the first time you make it.
3. Shred the Chicken
Remove the cooked chicken breasts from the Crockpot and shred them using two forks or a chicken shredder.
Add the shredded chicken right back into the chili and give everything a stir.
4. Make It Creamy
Add the softened, cubed cream cheese to the Crockpot.
Cover and let it warm for another 10 to 15 minutes. Stir everything together until the cream cheese has completely melted and the broth is creamy.
5. Add the Lime
Finish with the juice of half a lime and stir.
Give it a taste and add additional salt, pepper or lime juice if needed.
Then grab your toppings and serve it while it’s warm.
How to Thicken White Chicken Chili
If your white chicken chili looks a little thinner than you’d like, you don’t need to add flour or make a cornstarch slurry.
Instead, use the back of a spoon to mash some of the white beans against the side of the Crockpot. Stir the mashed beans back into the chili and they’ll naturally help thicken the broth.
I usually start with about ½ cup of beans and go from there.
Keep in mind that the chili will also thicken slightly as it sits.
If your chili becomes too thick, simply add another splash of chicken broth until it reaches the consistency you like.
Can I Make White Chicken Chili Spicier?
Absolutely!
As written, I like to keep this recipe fairly family-friendly. The exact heat level will depend quite a bit on the salsa verde and green chiles you use.
For more heat, you can add diced jalapeños, use a hotter salsa verde, add a pinch of cayenne pepper or top individual bowls with hot sauce.
This is especially helpful if you’re feeding little kids and adults at the same table. Keep the Crockpot mild and let everyone add their own heat afterward.
Can I Use Chicken Thighs Instead?
Yes! Boneless, skinless chicken thighs work well in this recipe too.
Chicken thighs tend to stay especially tender in the slow cooker, so they’re a great option if that’s what you already have on hand or prefer.
Just make sure your chicken is fully cooked before shredding it.
Can I Use Different Beans?
Great Northern beans are mild and creamy, which makes them my first choice for white chicken chili.
Cannellini beans are an easy substitute and have a similarly creamy texture. You could also use navy beans.
And honestly, if you have a combination of white beans sitting in your pantry, this isn’t a recipe where I’d make a special trip to the store. Use what you have.
What to Serve with Crockpot White Chicken Chili
This chili is hearty enough to be dinner all on its own, especially once you add toppings.
But if you want something alongside it, try serving it with:
- Warm cornbread
- Tortilla chips
- Quesadillas
- A simple green salad
- Avocado toast
- Warm flour tortillas
For an especially easy dinner, tortilla chips are more than enough. Scoop, crunch, repeat.
How to Store Leftovers
Let leftover white chicken chili cool, then transfer it to an airtight container and refrigerate it.
It should keep well in the refrigerator for 3 to 4 days.
Reheat individual servings in the microwave or warm a larger portion gently on the stovetop. Since the chili thickens as it sits, you may want to add a small splash of chicken broth when reheating.
Easy Crockpot Dinner for Busy Nights
The older my kids get, the more I appreciate dinners that don’t require me to spend an hour standing in the kitchen at the exact time of day when everyone seems to need me at once.
This creamy Crockpot white chicken chili is one of those recipes you can get started earlier in the day and mostly forget about until dinner.
There’s minimal prep, hardly any cleanup, and everyone can customize their own bowl with whatever toppings they like.
That’s my kind of weeknight dinner.
Print
Easy Creamy Crockpot White Chicken Chili
- Total Time: 3–6 hours
- Yield: 6 servings
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chiles
- 1 cup salsa verde
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened and cubed
- Juice of ½ lime
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add beans, corn, green chiles, salsa verde, chicken broth, cumin, garlic powder, onion powder, salt and pepper.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred with two forks and return it to the Crockpot.
- Add softened cream cheese. Cover for 10–15 minutes, then stir until completely melted and creamy.
- Stir in the lime juice.
- If you’d like a thicker chili, mash approximately ½ cup of the beans against the side of the Crockpot and stir them back in.
- Taste and adjust the seasoning if necessary.
- Serve warm with your favorite toppings.
Notes
Optional toppings: shredded Monterey Jack cheese, avocado, tortilla strips, sour cream, cilantro, jalapeños and lime wedges.
Tip: Different slow cookers cook at different rates. Check your chicken toward the beginning of the recommended cooking window and use an instant-read thermometer to confirm it has reached 165°F.
- Prep Time: 10 min
- Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
- Category: Dinner
- Method: Slow Cooking
