Crock Pot White Chicken Chili Recipe (2025)

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Crock Pot White Chicken Chili is a rich, creamy one-pot wonder that tastes especially delicious in the coldest months of the year. Set out a bunch of colorful, zesty toppings and let everyone help themselves.

If you love rich, creamy soups on cold winter days, this easy crockpot soup might be right up your alley. Start with chicken breasts cooked right in the slow cooker (or see my notes for substituting leftover cooked chicken or even turkey). Add veggies, beans, spices, and broth, then later thicken it with cream cheese and half and half

The fun comes at serving time when you set out a plethora of colorful toppings like shredded cheese, avocado, sour cream, fresh herbs, and crunchy things like tortilla chips and oyster crackers. Serve Crockpot White Chicken Chili piping hot from the crock pot for game day, winter gatherings, and icy cold weekends, and watch the crowd go wild.

Recipe ingredients

Ingredient notes

• Chicken: Boneless skinless breasts work great, but you can chicken thighs, leftover Rotisserie Chicken. Just add cooked chicken to the slow cooker when you add in the cream cheese. Leftover turkey works too.
• Great Northern Beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned white beans such as white kidney beans or cannellini beans.
• Corn: Or substitute fresh corn cut off the cob.
• Cilantro: Omit if you don’t care for cilantro.

Step-by-step instructions

1. In the bottom of a slow cooker, add chicken, beans, corn, green chiles and their juice, onion, and garlic. Stir in low-sodium chicken broth, cumin, oregano, chili powder, and cayenne pepper.

2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken to cutting board, shred, and return to slow cooker.

3. Stir in cream cheese, half and half, and cilantro. Cover and cook on HIGH heat for until chili is creamy and slightly thickened, about 15 minutes. Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).

4. Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.

Recipe tips and variations

• Yield:This recipe makes about 9 cups of chili, enough for 6 hearty servings, 1 ½ cups each.
• Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Make ahead:Cool within 2 hours, cover, and refrigerate up to 3 days in advance. Reheat the full recipe on the stove over low heat to 165 degrees. Reheat small batches in the microwave.
• Freezer:Cool cooked chili to below 40 degrees on aninstant-read thermometerwithin 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.
• Favorite toppings:Shredded cheddar cheese, sour cream, and diced avocado are classics. You can also try scallions or heaping tablespoons of guacamole, crispycooked bacon, fresh cilantro, minced white onion, fresh lime juice, hot sauce,tortilla chips, corn chips (Fritos), or oyster crackers.
• Salsa verde: No chilies? No problem. Tomatillo-based salsa verde gives the right amount of acidic punch in this recipe.
• Favorite sides for chili:Enjoy a bowl of chili withclassic Cornbread,Soft Dinner Rolls, orNo-Knead Bread. If you prefer to make cornbread from a box or buy a loaf of bread from the store, that’s fine too! Round out your menu with asimple garden salad.
• Chili Cheese Burrito:Put leftover chili to work in this easyChili Cheese Burrito. Just fold up leftover chili withcooked riceand shredded cheese, then toast in a dry skillet.
• Classic Beef Chili:This easyBeef Chili recipetastes just like the one mom used to make! It’s also easy to customize with your own special additions if you want to.
• Venison Chili:If you’re lucky enough to have some ground venison in your freezer, thisVenison Chili recipeis the one you’ll want to make all winter long.
• Chili con Carne: Made with boneless beef chuck roast instead of ground beef, this delicious Chili con Carne recipe has layers of flavor from bacon, fire-roasted tomatoes, lots of garlic, and all the classic chili spices. And it’s made right in your slow cooker!
• Turkey Chili:This deliciousTurkey Chili recipeis made with ground turkey, so it’s a little bit lighter than the standard beef version. It’s full of vegetables and classic spices and it’s ready for all your favorite healthful toppings like diced avocado, green onions, and fresh cilantro.
• Hot Dog Chili:Make a batch ofHot Dog Chilito spoon overChili Dogsfor the ultimate tailgate recipe! It’s perfect for any game day celebration.
• Sweet Potato Chili:This hearty veganSweet Potato Chiliis loaded with black beans, vegetables, and all the classic spices. Like all chilis, it freezes well and makes a great meal prep option.
• Cincinnati Chili:Made famous by Skyline Chili in Ohio, thisCincinnati Chili recipeis full of secret ingredients and served on spaghetti with lots of toppings like shredded cheese, raw onions, and kidney beans. Which “way” do you want yours?
• White Turkey Chili:This is my favorite soup to make after Thanksgiving when leftovers are abundant. It’s hearty, creamy, and a refreshing way to enjoy leftover turkey all over again. To keep things easy, makeWhite Turkey Chiliright in your slow cooker.
• Chili Mac:Made in just one pot in 25 minutes or less, this easyChili Mac recipeis like a great bowl of chili in casserole form. It’s perfect for the busiest, hungriest weeknights.
• Instant Pot White Chicken Chili: Electric pressure cookers are hands-free and make White Chicken Chili easy, all in under an hour. Here’s how:
  1. In the bottom of an Instant Pot, add chicken breast, broth, corn, beans, spices, onion, and garlic. Cover with lid and seal. Switch the valve to the “sealing” position and cook for 20 minutes on manual high pressure.
  2. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the “venting” position to completely release steam before opening lid. Remove the chicken breasts to a mixing bowl and shred apart with a couple forks. Return the chicken to the pressure cooker.
  3. Add the half and half, cream cheese, and cilantro, and stir until melted. The cooker usually has a keep warm function that can continue to warm the chili.