Creamy Crockpot White Chicken Chili is so easy—just toss everything in! With sweet corn, chiles, chicken, and white beans, it’s packed with flavor!

Love slow cooker soups? Try my popular Chicken Chili or Green Chili Chicken Enchilada Soup next!

Crockpot White Chicken Chili cooks in the slow cooker.

Crockpot White Chicken Chili

White chicken chili is one of my family’s favorites, and I’m excited to share this easy recipe with you! It takes just 10 minutes to prep—no pre-cooking or chopping is needed. Just toss everything in the crockpot and let it do the work!

The secret to the amazing flavor? I use green enchilada sauce along with chicken broth. It adds richness and depth with no extra effort (just open one more can)!

Prep all the ingredients for this recipe, including stock, seasonings, corn, cream cheese, meat, chiles, beans, and enchilada sauce, for easy assembly.

Ingredients

Here’s what you’ll need to make Crockpot White Chicken Chili:

  • Chicken: Thighs stay tender and shred easily; breasts can dry out if overcooked.
  • Green enchilada sauce: Old El Paso® mild works great, or use a spicier one for more heat.
  • Chicken stock: Use a high-quality stock like Swanson’s® for better flavor.
  • Cream cheese: Full-fat brick melts best; avoid lower-fat or tub versions.
  • Beans: Drain and rinse Great Northern beans to reduce sodium.
  • Corn: Frozen corn goes right in—no need to thaw.
  • Green chiles: Mild for flavor; hotter chiles for more spice. Fire-roasted for more flavor!
  • Spices: Oregano, paprika, chili powder, and cumin add a rich flavor.
  • Cilantro & lime (optional): Adds a fresh, bright finish to the chili.
Add all the ingredients for this crockpot white chicken chili to the crockpot to cook, then remove the chicken to shred.

Crockpot White Chicken Chili Notes

  • Spice levels: For mild chili, use mild enchilada sauce and green chiles. For more heat, use medium or hot versions.
  • Shredded chicken: Add the chicken back after whisking in the cream cheese to avoid stringy chicken.
  • Thickening: Chili should be thick and hearty. Full-fat cream cheese thickens it, and toppings like sour cream and cheese add more thickness. For extra thick chili, use 1 cup of chicken stock.
  • Cooking Time: Cook raw chicken for 3-5 hours on high or 4-6 hours on low, until it shreds easily or hits 165°F.
  • Slow Cooker vs. Pressure Cooker: Slow cooker = long and low; pressure cooker = fast and high. Choose based on how much time you have!

How To Make Crockpot White Chicken Chili

  1. Add Ingredients: Put all the “add first” ingredients in the crockpot and stir.
  2. Cook: Cover and cook until the chicken shreds easily.
  3. Shred Chicken: Take out the chicken, shred it, and set it aside.
  4. Add Cream Cheese: Soften in the microwave, then whisk it into the crockpot until smooth.
  5. Return Chicken: Stir the shredded chicken back in.
  6. Serve: Spoon into bowls and add your favorite toppings. Enjoy!
Cream cheese, shredded meat, and herbs being added into the slow cooker.

Toppings

If I had to pick just three toppings for this White Chicken Chili, they’d be cheese, sour cream, and lime juice. I highly recommend at least those! But here’s a full list of options:

  • Cheese: I like to grate Monterey Jack or sharp cheddar cheese over each bowl and let it melt before stirring.
  • Sour cream: Light sour cream is my favorite in this chili.
  • Lime juice: A few squeezes of lime brighten the chili, plus I serve extra lime wedges on the side.
  • Chips: Crushed tortilla strips add a nice crunch.
  • Cilantro: If you like cilantro, it adds freshness. If not, use parsley.
  • Avocado: A ripe avocado on top adds extra creaminess.
Serve the crockpot white chicken chili in a bowl, ready to enjoy.

Storage

Crockpot White Chicken Chili Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slowly over low heat, stirring often. Don’t boil or use high heat, as it can cause the ingredients to separate.

More Slow Cooker Favorite Recipes

4.84 from 72 votes

Crockpot White Chicken Chili

This creamy, flavor-packed Crockpot White Chicken Chili is the ultimate "set it and forget it" meal! Sweet corn, fire-roasted green chiles, tender chicken, white beans, and a simple seasoning blend make it delicious.
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 servings

Equipment

  • CrockPot 6-quart

Ingredients 
 

  • Cooking spray

Add First

Add Later

  • 1 (8-ounce) package cream cheese see note 3
  • 1/4 cup finely chopped cilantro optional
  • 1 large lime optional
  • Optional toppings for serving see note 4

Instructions 

  • Spray the inside of a 6-quart crockpot with cooking spray. Trim any fat from the chicken and, if using breasts, cut into 2-3 pieces.
  • Add all "add first" ingredients to the crockpot. Stir to combine and ensure the chicken is submerged.
  • Cover and cook on low for 4-6 hours or on high for 3-5 hours, until the chicken easily shreds.
  • Remove the chicken from the crockpot and shred it in a bowl. Don't add it back into the crockpot yet.
  • Soften the cream cheese in the microwave (about 1 minute) and add it to the crockpot. Use a whisk to briskly mix the softened cream cheese into the chili. Once smooth, return the shredded chicken to the crockpot and stir in cilantro and 1 to 2 tabelspoons lime juice (optional).
  • Ladle chili into bowls and top with your favorite toppings like cheese, sour cream, avocado, or tortilla strips.

Video

Recipe Notes

Note 1: Chicken thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking.
Note 2: Use high-quality broth or stock for the best flavor. Swanson’s® is my favorite. For a thicker chili, use 1 cup of stock; for a regular consistency, use 2 cups.
Note 3: Use full-fat brick-style cream cheese for the best results.
Note 4: Don’t skip the toppings! They really elevate the chili. Sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips are all great options.
Instant Pot Directions: Add all “add first” ingredients. Seal the Instant Pot and cook on manual mode for 15 minutes with an immediate pressure release.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat slowly over low heat, stirring often. Don’t boil or use high heat, as it can cause the ingredients to separate.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 51g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 871mg | Potassium: 1243mg | Fiber: 11g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.84 from 72 votes (22 ratings without comment)

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157 Comments

  1. Janet Pringle says:

    5 stars
    Chelsea,
    I made the crock pot chicken chili recipe that I found on your website. It was absolutely delicious! My husband and I both loved it. I can’t wait to make it again!

    Thank you!
    Janet

    1. Chelsea says:

      So thrilled to hear this! Thanks so much Janet!

  2. Y james says:

    Could I use canned corn or will that change the flavor too much? Would charring it on a pan for a bit help, if so?

    1. Chelsea Lords says:

      Canned corn works fine! If you want the smoky flavor you can char it first! 🙂

  3. Julie says:

    5 stars
    Fantastic recipe! Have been making it for years as is, with the exception of adding sauteed onion. I also use frozen roasted corn for added depth of flavor. Everyone always loves it!!

    1. Chelsea says:

      Delish! I am so happy to hear this! Thanks so much Julie! 🙂

  4. Beverly says:

    5 stars
    I discovered this recipe 3 years ago and continue to make it with regularity as written. I always get compliments when shared and it still allows for pplenty of leftovers for my hubby. Thank you for bbringing this delightful warm recipe into my life, especially on this snowy day. Blessings to you.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Beverly! 🙂

  5. Cathie says:

    5 stars
    Love this chili my favorite recipe. We have it once a month

    1. Chelsea says:

      I am so thrilled to Hera this! Thanks so much Cathie! 🙂

  6. Erin says:

    Can you use anything else to substitute the cream cheese? Maybe more sour cream?