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Crockpot White Chicken Chili

Crockpot white chicken chili with tender shredded chicken, creamy texture, and white beans simmered in a slow cooker. Warm Southwestern spices, green chiles, and melted cream cheese create a thick, comforting chili that’s easy for weeknight meal prep.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 clove garlic, minced
  • 3 cup chicken broth
Beans and chiles
  • 2 can (15 oz) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
Spices
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 4 oz cream cheese, softened
  • 0.5 cup heavy cream
  • 0.25 cup chopped fresh cilantro
  • 0.5 lime juice

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat the olive oil in a skillet over medium heat. Sauté the diced onion for 4–5 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
Slow cook the chili
  1. Transfer the onion and garlic to a slow cooker. Add the chicken breasts, great northern beans, diced green chiles, chicken broth, cumin, chili powder, oregano, smoked paprika, salt, and black pepper.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Cook until the chicken reaches an internal temperature of 165°F and shreds easily.
Shred and make it creamy
  1. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  2. Stir in the cream cheese until completely melted, then mix in the heavy cream. Cook for another 15–20 minutes on LOW until the chili is creamy and slightly thickened.
Finish and serve
  1. Stir in the chopped cilantro and lime juice. Serve hot with your favorite toppings.

Notes

For best texture, keep the slow cooker covered during the main cook so the chicken stays tender; once you add cream cheese and heavy cream, stir gently to prevent scorching. Refrigerate leftovers up to 4 days. Freeze up to 3 months (reheat gently; cream may slightly change texture). If you want a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese.