Short Description

This Crockpot White Chicken Chili is a creamy, hearty, and flavor-packed dish that’s perfect for cozy evenings or casual gatherings. With tender shredded chicken, white beans, mild spices, and a subtle creaminess, it’s a comforting slow-cooker meal that’s both easy to make and deeply satisfying.

Why You’ll Love This Recipe

Effortless: Simply combine your ingredients, set the crockpot, and let it do the work.
Comforting: Creamy texture with a mild kick—perfect for chilly days or laid-back dinners.
Crowd-pleaser: Its gentle flavor profile appeals to both kids and adults alike.
Versatile: Easily customizable with toppings like cheese, avocado, cilantro, or a squeeze of lime.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shredded cooked chicken (rotisserie or poached works well)
White beans (such as cannellini or Great Northern)
Diced green chiles for a subtle smoky heat
Onion and garlic for aromatic depth
Chicken broth or stock
Mild spices like cumin, oregano, and a pinch of chili powder
Optional creamy elements such as cream cheese, sour cream, or half-and-half to enrich the chili
Salt and pepper to taste

directions

Place shredded chicken, white beans, diced green chiles, chopped onion, and minced garlic into the crockpot.
Pour in the chicken broth and stir to combine.
Add cumin, oregano, chili powder (if using), salt, and pepper. Stir again.
Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until flavors meld and the mixture is hot throughout.
About 30 minutes before serving, stir in any optional creamy additions like cream cheese or sour cream, allowing them to melt in and blend fully.
Taste and adjust seasoning if needed. Serve warm with your favorite toppings.

Servings and timing

Servings: Approximately 6–8 servings (based on 4 oz of shredded chicken per serving).
Timing:
- Prep time: 15 minutes
- Cook time: 6–8 hours on Low, or 3–4 hours on High
- Total time: 6–8+ hours (Low) or approximately 3–4.5 hours (High)

Variations

Spicy: Swap mild green chiles with hot ones, or add diced jalapeños and extra chili powder.
Tex-Mex twist: Stir in corn kernels and top with chopped tomatoes and fresh cilantro.
Low-carb: Omit beans and substitute cauliflower florets or extra chicken.
Brothy version: Skip the creamy element for a lighter, soup-like consistency.
Vegetarian: Replace chicken with chunks of pre-cooked tofu or roasted vegetables and use vegetable broth.

storage/reheating

Storage: Let the chili cool completely, then transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months.
Reheating: From refrigerated—warm gently on the stovetop over medium-low heat, stirring occasionally. From frozen—thaw in the fridge overnight, then reheat on the stovetop; add a splash of broth if needed. For microwave reheating, cover and heat in 1-minute increments, stirring in between until evenly hot.

FAQs

1. How do I thicken my crockpot white chicken chili?

Stir in a small amount of cornstarch slurry (equal parts water and cornstarch) during the last 15 minutes of cooking. Alternatively, let the chili cook uncovered for a short while to allow some liquid to evaporate.

2. Can I use dried beans instead of canned beans?

Yes, but soak and cook them separately before adding to the crockpot, or plan to extend the cooking time significantly. Canned beans offer convenience and consistent timing.

3. Is it possible to make this in an Instant Pot?

Absolutely—use the “Soup” or “Manual” setting on High pressure for about 15 minutes, then use a quick release, and stir in any creamy additions afterward.

4. Can I make this dairy-free?

Yes—omit dairy ingredients or substitute with dairy-free alternatives like coconut cream or cashew cream for a similar richness.

5. What are good toppings for white chicken chili?

Classic options include shredded Monterey Jack or cheddar cheese, sliced avocado, cilantro, lime wedges, crushed tortilla chips, or even a dollop of Greek yogurt.

6. How can I add more protein?

Add extra shredded chicken or mix in cubed cooked turkey. You could also add a drained can of hominy for a hearty variation.

7. Can I reheat just a single portion?

Yes—transfer what you need to a microwave-safe bowl, cover, and heat in 30–60 second bursts, stirring in between until evenly heated.

8. How can I make it creamier?

Stir in additional cream cheese, sour cream, or a splash of cream or half‑and‑half right before serving for extra richness.

9. Can this be doubled?

Yes—just ensure your crockpot is large enough (at least 6 quarts) and increase ingredient quantities proportionally.

10. What can I serve with this chili?

Cornbread, tortilla chips, a green salad, or even a side of rice or crusty bread make excellent complements.

Conclusion

This Crockpot White Chicken Chili is a comforting, flavorful, and easy-to-make meal that ticks all the boxes: convenience, heartiness, and adaptability. Whether you’re feeding a crowd, meal prepping for the week ahead, or simply wanting something warm and satisfying, this recipe delivers. Enjoy the cozy comfort and personalize it to your taste—happy cooking!

Crockpot White Chicken Chili