When the weather turns chilly or life gets busy, nothing beats the comfort of a warm bowl of crockpot white chicken chili! This version is rich, creamy, and full of hearty beans, tender chicken, and the perfect amount of zesty spice.
For more cozy chilis, try my classic slow cooker chili or this no-bean Texas chili. You can also browse my chili recipes and all of my Soups, Stews, and Chili recipes for more recipes to try on a chilly day.
Table of Contents
Before You Get Started
A few quick tips to guarantee the creamiest, most flavorful Crockpot white chicken chili:
- Use thighs for juicier chicken. Boneless, skinless chicken thighs stay tender and don’t dry out like white meat can in the slow cooker. Breasts work fine too; just watch the cook time.
- Start with less broth. Condensation will thin the chili as it cooks, so begin with one cup and add more at the end if needed.
- Soften and cube the cream cheese. Room-temperature cream cheese melts evenly and blends smoothly into the chili.
- Cook time matters. Every slow cooker runs differently. Mine finishes in 2-3 hours on HIGH, but yours may take up to 8 hours on LOW.
How to Make Crockpot White Chicken Chili
Step 1: Layer in the Crock Pot
Add the chicken first, then pour in the broth, tomatoes with chilies, beans, corn, and seasonings.
** PRO TIP: Starting with a smaller amount of broth is smart. The crockpot naturally creates condensation and the meat releases juices, so you can always thin the chili with extra broth later if desired. This avoids a watered-down, thin chili.
Quick Note: If using frozen chicken, keep in mind that it releases more liquid and can take longer to cook. Add about 1 extra hour to the cook time, and always make sure the internal temperature reaches 165°F before shredding.
Step 2: Let It Cook
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
If your slow cooker runs hot, check it earlier. You don’t want to overcook the chicken (especially if you’re using white meat) and have it turn out dry. Mine finishes in about 2-3 hours on HIGH.
Step 3: Shred the Chicken
Remove the chicken from the pot, shred with two forks, and return it to the slow cooker. Stir to combine.
Step 4: Add the Cream Cheese
Stir in the cubed cream cheese, cover, and let it melt for about 10 minutes. Stir again until smooth (use a whisk, if necessary, to really incorporate that cream cheese).
Quick Note: For best results, make sure the cream cheese is softened to room temperature and add it after the chicken is cooked. If added too early or when the broth is boiling, the dairy can separate and create a grainy texture.
If the chili feels too thick, add more broth until it’s just right for you.
** OPTIONAL TIP: For a thicker texture without flour, mash a spoonful of beans against the side of the slow cooker and stir them back in.
Step 5: Taste and Adjust
Check the seasoning, adding more salt, pepper, or spice if needed. Once it’s creamy and flavorful, you’re ready to serve.
Serving Suggestions
This creamy chili is cozy on its own, but toppings and sides make it shine:
Topping Ideas:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro, sliced green onions, or diced avocado
- Hot sauce, jalapeños, or a squeeze of lime
What to Serve on the Side:
- Jiffy Mexican cornbread, Jiffy cornbread with creamed corn, Jiffy corn casserole, or cast iron skillet cornbread
- Jalapeño cheddar bread
- Fritos chips, saltines, or tortilla chips with guacamole and salsa
It’s also great spooned over baked potatoes for an easy, hearty dinner.
Variations and Customizations
Customize this white chicken chili to fit your taste or pantry:
Protein Swaps
- Use leftover turkey or rotisserie chicken.
- Try ground chicken or ground turkey (brown first in a skillet and drain).
Bean and Veggie Options
- Navy beans are classic, but cannellini or Great Northern work too.
- Skip the beans for a corn-only version, or substitute frozen corn for canned.
Dietary Tweaks
- For dairy-free, replace cream cheese with a splash of coconut milk or cashew cream.
Flavor Boosts
- Add spice with jalapeños, cayenne, or hot salsa.
- For a fresh finish, stir in lime juice or chopped cilantro before serving.
One of our regular meals and have tried 10 or so other recipes, all good but this is our new favorite. The ranch and tomatoes make the difference. I doubled the beans and broth.
– David
Storage and Prep
Like most soups and stews, this chili tastes even better the next day, so it’s perfect for meal prep.
Refrigerator (up to 4 days): Store leftovers in an airtight container and reheat gently on the stove or in the microwave until warmed through.
Freezer (up to 3 months): Freeze in airtight containers before adding the cream cheese. Thaw overnight in the fridge, then reheat and stir in the cream cheese just before serving for the smoothest texture.
Make-Ahead Option: Combine all ingredients except the cream cheese in a freezer bag and freeze flat. When ready to cook, thaw overnight, dump into the slow cooker, and follow the directions as written.
Frequently Asked Questions
Can I use frozen chicken?
For food safety reasons, it’s best to start with thawed chicken. Frozen chicken can release too much liquid and stay in the “danger zone” too long. If you use it, add about 1 extra hour and check that the internal temperature reaches 165°F.
My chili is too thin. How can I thicken it?
Mash some beans against the side of the slow cooker, add a bit more cream cheese, or whisk in a small cornstarch slurry.
How do I prevent the dairy from separating?
Add softened cream cheese at the end, once the broth is hot but not boiling. Stir until smooth before serving.
Can I make this in an Instant Pot?
Yes! Cook on High Pressure for about 15 minutes with a natural release. Then stir in the cream cheese at the end.
Can I make it less spicy for kids?
Swap the Rotel for plain diced tomatoes and skip the chili powder.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Crockpot White Chicken Chili
Equipment
Ingredients
- 1 ½ – 2 lbs. boneless skinless chicken breasts (or thighs)
- 1 cup chicken broth, plus an extra 1-2 cups to thin the chili at the end
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15.25 ounce) can corn, drained
- 1 (16 ounce) can navy beans, drained and rinsed
- 1 (1 ounce) packet dry Ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 8 ounces cream cheese, softened at room temperature and cubed
- Optional for serving: chips or cornbread; sliced green onions; sour cream; cilantro; grated cheese
Instructions
- Combine all of the ingredients (except for the cream cheese) in a large slow cooker. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir.
- Add the cream cheese to the slow cooker, stir, cover, and cook for an additional 5-10 minutes, or until the cream cheese melts and incorporates into the broth. At this point, stir in additional broth, as necessary, to thin the chili and reach your desired consistency.
- Serve with optional toppings, chips, or cornbread!
Notes
- All slow cooker vary in temperature, so adjust cook times accordingly. Mine finishes in about 2-3 hours on HIGH or 6-8 hours on LOW.
- Start with 1 cup of broth and add more at the end if you like a thinner chili. I typically use about 2 cups total.
- Soften and cube the cream cheese before adding it to ensure a smooth texture.
- For extra heat, stir in cayenne or top with jalapenos.
- For a dairy-free version, use coconut milk or cashew cream instead of cream cheese. The flavor will obviously be quite different, though.
- Storage: Refrigerate up to 4 days or freeze (without cream cheese) up to 3 months.
- Serving Idea: Spoon over baked potatoes or pair with cornbread for a full meal.
Nutrition
VERY tasty and so easy! I love it!
– Chantelle
If you love Crock Pot chicken recipes, be sure to try this crockpot chicken and stuffing, this Crock Pot chicken stew, and this crockpot chicken and rice, too!
Originally published in December, 2017, this post was updated in October, 2025.
I’ve heard of white chili before, but have never tried it! This looks amazing! Your reader sounds like she has a winning recipe. And I love how warm and comforting this looks! I kind of want to dig in for breakfast! ๐
Never had white chili?!?! OMG…you’re missin’ out, Gayle! I hope that you try this soon!
Delicious
Thank you, Whitney!
Any suggestion(s) for a bean substitute? Maybe barley? Hubby refuses to eat any kind of bean/lentil except green beans. Silly man says it’s a “texture” thing…thanks
Hi, Mary!
Those silly men — making things more complicated! ๐
I would just bulk up the recipe with additional chicken, corn, diced tomatoes, and/or chopped bell peppers in lieu of the beans. A can of beans is about 1.75 cups, so just add a similar amount of any of those other ingredients (or a combination of chicken + corn, for example). Whatever he likes should work fine!
Iwe put diced potatoes in there. Delish!
Sounds perfect!
For the lady who’s husband doesn’t like beans.
I sometimes have the same problem & I put them in the blender to puree them. You can’t tell they are in the soup but you get the amazing taste!!
Thank you for sharing, Patricia!
Love this…I have made this a few times but not much on tomatoes so I don’t usually use these…just add a little brown rice to bulk it up a little bit! I also use the spicy navy bean, I believe they are called Cajun Navy Beans! Yum! Will have to try this with the ranch seasoning packet and cream cheese!
Thanks for the recipes and all your great tips!
That’s great, Helen! I need to keep my eye out for the cajun navy beans! Sounds delicious.
One cup of chicken broth for that amount of soup doesnโt seem like enough liquid, especially when everything else but the Rotel is drained. Is that the correct amount?
Hi, Tammy! Yep, that’s the correct amount. Don’t forget that the condensation during the cooking stays in the pot and creates additional liquid. If you want to thin the chili to make it more of a soup texture, you can certainly add more broth at the end, but I would wait to do that until you check the final texture. You might like it as is, without adding any more. ๐
I made this recipe and did end up using 2 cups of Chicken broth. It was delicious! I have really enjoyed your website and have loved the recipes I have tried.
Thanks for letting me know, Tammy! I’m so glad that you enjoyed the chili! ๐
I love this recipe! Excited for it to be fall and have this often!
Iโve never made this with frozen chicken thighs. Would I change the time for cooking using frozen thighs rather than thawed or just refrigerated meat?
One of our regular meals and have tried 10 or so other recipes, all good but this is our new favorite. The ranch and tomatoes make the difference. I doubled the beans and broth . Thanks
Thanks, David! I’m so glad that you like it!
How do you suggest I try using a bag of dry navy beans for this recipe? I have a bag on hand. Soak overnight then proceed with the recipe?
Hi, Amy! Yes, I would soak them overnight, and then cook as instructed in the Crock Pot. You won’t need an entire bag for this recipe, though. Measure out about 3/4 cup of dried beans to equal one can. Also, the dried beans might absorb more liquid in the pot than the canned beans, so you might like to add some extra liquid at the end or during the cooking process. Just keep an eye on it. Hope you enjoy!
This was delicious. I doubled the recipe.
Hi, Adela! I’m so glad that you enjoyed it. Thank you for letting me know!
VERY tasty and so easy! I love it!
Thanks, Chantelle!
This is a tried and true recipe. Iโve made it countless times. Highly recommend.
Thank you, Kelly. I’m so glad that you like it!
made it for my co-workers and they loved it.
We’re so happy to hear this, Johnda! Thank you for trying it out.
So easy and so delicious! My husband put shredded cheddar and crushed tortilla chips on his, I put oyster crackers on mine. This recipe is a keeper!
Wonderful, Kim! I’m so glad that it was a hit!
So easy and delicious and perfect on this cold night. It was a big hit with the family. I served it with Frito Scoops and Saltine crackers. This was my first time making it and we love it. My hubby is not a fan of red sauce so this is perfect.
We’re so glad you enjoyed it! Thank you for trying it out and taking the time to leave feedback, Adela.
This is the first time I have aver made a White Chicken Chili, as I am not a fan of chili of any type. I made this for out company Christmas party & let me tell you it was a spectacular hit, everyone loved & people have been asking me where I got the recipe & I told them The Seasoned Mom because I am a Seasoned Mom, that’s what drew me to it. LOL. As a matter of fact that is what I’m doing now. printing the recipe. I will defintely be back for more recipes.
Thank you for such kind feedback, Cheryl. This made our day! We’re so glad you enjoyed the recipe and that it was a hit at your party. We hope you enjoy our other recipes as well!
First time trying a white chili. My family all raved about it. And so easy to make! I was able to pull the chicken apart in the crockpot. Will definitely make double next time
Awesome! That makes me happy to hear, Linda!
This recipe was a hit for Christmas Eve. I added some extra green chilis for spice and used rotisserie chicken. Super easy and tasty
We’re so happy to hear this, Lisa! Thank you for trying it out and taking the time to leave a review. We hope you had a very Merry Christmas!
I love traditional Chili, but my one kiddo won’t eat it, so wanted to find a white chicken chili and this one looked soo good! I have to admit I don’t do the crock pot, so I altered the recipe to do in a dutch oven on the stovetop. It was INSANELY good!! I doubled the recipe, and used half Chicken breasts and half thighs, bone broth, added some onions.. otherwise stuck to the recipe. This was a 100% homerun with all my kids! I topped with avocado, red onion, cilantro and cheese, served with chips and cornbread. Can’t wait to eat it again tonight!
Thank you so much, Harmony! This made our day. We appreciate you trying out the recipe and taking the time to leave a review!
Can you double this recipe and fit it all into one crock pot?
Hi, Jenny! I think it would probably all fit. It will just be very full!
It all fit into one crockpot and turned out wonderfully! Thanks for the great recipe!!! It’s a crowd pleaser!
Oh, good! Thanks for letting me know, Jenny. Glad that everyone enjoyed it!
Simple and delicious (like most all seasoned mom recipes!) Made it as directed using chx thighs, but added a small can of mild green chili’s because my generic rotel didn’t have many in it. Great flavor without being overpowering. Will definitely make again!
We’re so glad you enjoyed it, Lorraine! Thank you for trying it out.
I made this twice this week, its so good! Brought some to my kids in the city and they raved about it. Super easy and quick to throw in the crock pot. I added kidney beans and black beans. Also topped with Cilantro, green onions and crunched up some tortilla chips. Next time I’m going to use the less fat cream cheese and see if there’s a difference.
We’re so happy to hear this, Judy! Thank you for trying it out and taking hte time to leave a review. We’d love to know how the lower-fat cream cheese works!
Made this for dinner tonight, and it was absolutely delicious. What’s even better is that it took less than 5 minutes to put together.
Will def make again.
I’m so glad! Thank you for taking the time to leave a review. I agree — the ease is one of the best parts of the recipe! ๐
Easy and delicious! My son swears he doesnโt like chili so I just call it crockpot chicken, leave it thick and spoon over rice or pasta. He loves it!
We’re so glad you enjoy it!