Can I use canned chicken for this recipe?

Yes, you can! Canned chicken is a great shortcut. Just skip the initial cooking and add it toward the end with the cream cheese. Heat until warmed through and well combined.

Is white chili supposed to be spicy?

Not necessarily. Most versions, including this one, are mild with just a touch of heat from green chiles. Want more spice? Add diced jalapeños, cayenne, or your favorite hot sauce to dial it up.

Can I double the recipe for a crowd?

Absolutely! This chili is a crowd-pleaser and doubles well in larger slow cookers (6–8 quarts). Just make sure the ingredients don’t exceed the fill line and allow extra cooking time as needed.

What type of beans work best?

White beans such as Great Northern , Cannellini , or Navy beans are traditional and offer a creamy, mild base that doesn’t overpower the other flavors.

Can I use dairy-free substitutes?

Yes, you can use dairy-free cream cheese or coconut cream for a non-dairy version. The texture may vary slightly, but it will still be creamy and delicious.

Crockpot White Chicken Chili – Best Slow Cooker Recipe Ever

Crockpot White Chicken Chili

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot White Chicken Chili is a creamy, hearty, and flavorful slow cooker recipe made with white beans, shredded chicken, corn, green chiles, and spices—all in a rich cream cheese broth. Perfect for busy weeknights or meal prep.

Author: Catherine
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2½ cups low sodium chicken broth (divided)
1 can white kidney beans (540 ml or 19 oz), drained and rinsed (divided)
1 can sweet corn (341 ml or 12 oz), drained
½ medium onion, finely diced
1 can canned green chiles (127 ml or 4.3 oz)
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
4 boneless skinless chicken breasts (about 2 lb)
4 oz cream cheese, room temperature

Cook Mode Prevent your screen from going dark

Instructions

In a blender, combine ½ cup chicken broth and ½ cup white beans. Blend until smooth and pour into a slow cooker.
Add remaining chicken broth and beans, corn, onion, green chiles, garlic, chili powder, cumin, and salt to the crockpot. Stir well.
Place the chicken breasts into the mixture, cover, and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked (165°F internal temperature).
Remove the chicken, shred it using two forks, and set aside.
Add cubed, room temperature cream cheese to the crockpot. Cover and let it melt.
Return shredded chicken to the crockpot and stir to combine until creamy and well mixed.
Adjust seasoning to taste and serve hot with your favorite toppings or sides.

Notes

Use boneless, skinless chicken thighs for extra richness.
To make it spicier, add cayenne pepper or jalapeños.
Low-fat or dairy-free cream cheese can be used as substitutes.
For extra thickness, stir in a cornstarch slurry before serving.
Leftovers freeze well for up to 3 months.

Nutrition

Serving Size: 525 grams
Calories: 323
Sugar: 5g
Sodium: 1295mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0.01g
Carbohydrates: 25g
Fiber: 8g
Protein: 36g
Cholesterol: 88mg

Find it online: https://recipeshots.com/crockpot-white-chicken-chili-recipe/