Crockpot White Chicken Chili
Crockpot White Chicken Chili is the cozy, hearty meal we all crave when the weather starts to cool down. With a slow cooker doing the heavy lifting, this dish delivers big on flavor while keeping the effort low.
Tender chicken, creamy cannellini and great northern beans, and a hint of spice come together in a rich, velvety broth that warms you up with every bite.
Whether you’re feeding your family on a busy weekday or serving a crowd at a fall gathering, this chili is versatile, easy, and full of comfort. Plus, you can customize the spice level to suit everyone’s tastes. It’s a recipe you’ll find yourself coming back to again and again.
Crockpot White Chicken Chili Recipe Highlights
- Simple, hands-off slow cooker recipe
- Perfectly creamy and packed with flavor
- Adjusts easily for mild or spicy preferences
- Great for feeding a crowd or freezing for later
- Perfect meal for cozy fall evenings
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless chicken breasts because they shred easily after cooking and soak up all the rich flavors of the chili. If you prefer a more tender and slightly juicier option, boneless thighs work just as well.
BEANS – A mix of cannellini beans and great northern beans creates a creamy, hearty texture. Both are mild, white beans that hold their shape while softening just enough in the broth. Be sure to drain and rinse them to avoid adding unnecessary salt to the dish.
GREEN CHILES AND JALAPENO PEPPERS – Green chiles bring a mild, slightly tangy flavor, while jalapenos add a bolder heat. If you want a milder chili, swap the jalapenos for another can of green chiles or skip them entirely.
SPICES – Cumin, chili powder, black pepper, and cayenne come together to create a savory and slightly smoky flavor base. Adjust the cayenne to your taste—leave it out for a mild dish or add a bit more for some extra heat.
LIQUIDS – Low-sodium chicken broth and heavy cream are key for flavor and texture. Low-sodium broth gives you more control over the saltiness of the chili, especially since other ingredients add natural salt. The heavy cream adds a smooth, creamy finish that balances the spices and beans. If you prefer something lighter or tangier, swap the cream for sour cream or half-and-half.
CORNMEAL – Mixing cornmeal into the heavy cream is a great way to thicken the chili without changing its flavor. If you like a thinner broth, you can easily skip this step without impacting the taste.
How To Make A Crockpot White Chicken Chili
Please check the printable recipe card below for more detailed instructions.
- Place the chicken, beans, green chiles, jalapenos, onion, garlic, spices, and chicken broth into the slow cooker.
- Cover and cook on low for 7-8 hours until the chicken is tender.
- Remove the chicken and bay leaf. Shred the chicken, then stir the heavy cream and cornmeal into the slow cooker.
- Return the chicken, cover, and cook for 30 more minutes until the broth thickens. Serve with your favorite toppings.
Leftovers and Storage
STORE – Transfer any leftover chili to an airtight container and refrigerate for up to 3 days. This chili holds up well in the fridge and tastes even better the next day as the flavors continue to blend.
FREEZE – Let the chili cool completely before portioning it into freezer-safe containers or resealable bags. It freezes beautifully for up to 3 months. To make reheating easier, freeze it in individual portions so you can grab just what you need. Thaw overnight in the fridge for the best texture.
REHEAT – Warm the chili gently on the stovetop over medium heat, stirring occasionally to keep it creamy and smooth. For a quicker option, reheat in the microwave in 1-minute intervals, stirring in between to ensure even heating.
MAKE AHEAD – Save time in the morning by prepping the ingredients the night before. Chop the onions and garlic, measure out the spices, and store everything in the fridge in separate containers. In the morning, all you have to do is toss everything into the slow cooker and let it work its magic.
Serving Suggestions
CILANTRO LIME RICE – This fresh and zesty rice pairs perfectly with the creamy chili. It soaks up the broth beautifully while adding a pop of brightness to balance the rich flavors.
CHOPPED TOMATO SALAD – A simple mix of juicy tomatoes, onions, and a splash of olive oil provides a refreshing, cool contrast to the warm, creamy chili. It’s light, quick to make, and complements the dish perfectly.
BUTTERY BISCUITS – Flaky, soft biscuits are perfect for scooping up every last drop of chili. They’re simple to make or heat up, and they add an extra layer of comfort to the meal.
More Easy and Delicious Slow Cooker Recipes
Recipe Success Tips
SHREDDED CHICKEN – Shred the chicken while it’s still warm for the easiest and quickest results. Use two forks to pull it apart, or try a hand mixer in a large bowl for perfectly shredded chicken in seconds. It’s a real time-saver!
ADJUSTING HEAT – To keep the chili mild, replace the jalapenos with extra green chiles or skip them altogether. If you love a spicier kick, stir in hot sauce, red pepper flakes, or even a pinch of cayenne after cooking so you can adjust to taste.
THICKENING WITHOUT CORNMEAL – Don’t have cornmeal? No problem! Mash a small portion of the beans—just a few spoonfuls—and stir them back into the chili. This natural thickening method keeps the broth creamy without changing the flavor.
Commonly Asked Questions
Do I Need To Use Both Types Of Beans?
Using more than one type of bean helps create more texture and adds different depths of flavor to your chili. However, if you only have one type on hand, you’ll still end up with a delicious meal.
More Delicious Crock Pot Chicken Recipes
Crockpot Chicken Enchilada Casserole
Crockpot White Chicken Chili
Ingredients
- 1 ½ pounds chicken breasts
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 15-ounce can Cannellini Beans drained and rinsed
- 2 15-ounce can Great Northern Beans drained and rinsed
- 1 4-ounce can diced green chiles undrained
- 1 4-ounce can diced jalapeno peppers undrained
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- 4 cups low sodium chicken broth
- ½ cup heavy cream
Optional
- 1-2 tablespoons cornmeal to thicken
Instructions
- Add the chicken breasts to the bottom of your slow cooker. Add all of the ingredients except for the heavy cream and cornmeal on top of the chicken breasts.
- Cook on low for 7-8* hours or until the chicken is cooked through and easily shreds.
- Remove the chicken, shred it, and set it aside.
- Remove the bay leaf from the slow cooker and discard it.
- In a small bowl, whisk the heavy cream and cornmeal together and then stir the mixture into your slow cooker.*
- Return the shredded chicken to the slow cooker and cook for 30 minutes more until the liquid thickens. Serve the chili warm and top with your favorite toppings.
Equipment
Notes
Slow Cooker Times
On low – 7 to 8 hoursOn high – 3 to 4 hours
Thickening
Step 5 – If skipping the optional cornmeal, just stir the heavy cream directly into the slow cooker.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Delicious!