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Crockpot White Chicken Chili

Crockpot white chicken chili with tender shredded chicken, white beans, and green chiles simmered until creamy. Slow-cooking on LOW or HIGH creates a rich broth that thickens naturally as the chicken shreds.
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Prep Time 20 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans
  • 1.5 lb boneless, skinless chicken breasts
  • 2 can (15 oz) Great Northern beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 3 garlic, minced
  • 3 cup low-sodium chicken broth
Seasonings and creamy finish
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro

Equipment

  • 1 slow cooker

Method
 

Layer and season
  1. Layer the chicken breasts in the bottom of a 6-quart slow cooker. Place them in an even layer for consistent shredding.
  2. Add the Great Northern beans, corn, green chiles, yellow onion, and garlic to the slow cooker. Spread everything around the chicken so it cooks through.
  3. Season with cumin, oregano, chili powder, smoked paprika, kosher salt, and black pepper. Sprinkle evenly over the top before adding liquid.
  4. Pour in the chicken broth. Make sure the broth reaches most of the ingredients for best simmering.
Cook until tender
  1. Cover and cook on LOW for 6–7 hours. Cook until the chicken reaches an internal temperature of 165°F, with visible simmering around the edges.
  2. Cover and cook on HIGH for 3–4 hours if you need it faster. Cook until the chicken reaches an internal temperature of 165°F, with the broth gently bubbling.
  3. Remove the chicken and shred it with two forks. Return it to the crockpot so it mixes into the creamy broth.
Make it creamy
  1. Add the cream cheese, then cover and cook on HIGH for 15–20 minutes. Stir until the cream cheese blends into the broth, leaving no visible cubes.
  2. Stir in the sour cream and lime juice. Cook for another 5 minutes until creamy and heated through, with a smooth, lightly thickened texture.
Serve
  1. Finish with chopped fresh cilantro. Serve warm with the chili looking creamy and speckled with beans and corn.

Notes

For the smoothest texture, soften and cube the cream cheese so it melts quickly on HIGH; stir after the 15–20 minutes until fully blended. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently to avoid separating. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight before reheating. For a lighter option, use reduced-fat cream cheese and sour cream to keep the chili creamy with less saturated fat.