This easy, creamy and delicious White Bean Chicken Chili Crockpot Recipe is made start to finish entirely in the slow cooker! Just dump all the ingredients into your slow cooker and let it do the work for you! With plenty of juicy shredded chicken and tender beans enveloped in a creamy, spicy sauce- this Green chili chicken crockpot recipe is great for tailgates or Sunday dinner!JUMP TO RECIPE
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An easy, creamy and hearty White Chicken Chili Crockpot Recipe for a crowd!
For chili season, nothing beats a bowl of this creamy, dreamy White Chicken Chili. This one super easy Crockpot recipe is a fall weather staple perfect for football games and cozy Sunday dinners. Loaded with juicy shredded chicken breast, tender beans and plenty of spice - this chili comes together start to finish in the crockpot. Just add your favorite chili toppings and it's ready to enjoy!
What goes into the White Chicken Chili?
To make the chicken chili, you will need:
- A 5-7 quart crockpot or slow cooker. Bigger is better for easy maneuvering while stirring.
- Boneless skinless chicken breast. You could sub in thighs, if you like- just go for boneless as well.
- A can of chicken broth.
- An onion.
- Fresh garlic cloves.
- 1 can each Pinto beans and Cannellini beans, drained. No need to rinse!
- Some jarred salsa verde.
- A small can of diced green chilis.
- Frozen corn. You could also substitute fresh corn, or canned corn (drained).
- Spices: ground cumin, dry oregano, smoked paprika, chili powder, cayenne pepper, ground coriander, and a couple bay leaves.
- Salt and pepper.
- A couple blocks of cream cheese.
- A can of evaporated milk.
- A slurry cornstarch and water (this is optional, for if you like a thicker, creamier chili).
How to make White Chicken Chili in the slow cooker
To make this chili recipe in the crock pot, you'll add the beans, salsa, chicken, onion, garlic, spices, chicken stock, corn and diced chilis to the crockpot. Set it on high for 3-4 hours, or low for 6-8, and let everthing cook
Finishing the chili in the crockpot
After your chili has cooked and your chicken is cooked through and shredded, you'll add the cream cheese and a can of evaporated milk. Stir them in, and cook the chili for about 15 minutes more.
Thickening the White Chicken Chili
If you like your chili a bit thicker, you'll want to add the cornstarch slurry to the crockpot when you add the evaporated milk and cream cheese. This will help make sure it's extra velvety, creamy and thick. Just be sure to fully incorporate the cornstarch into the cold water prior to adding to the pot to avoid lumps.
Making the chili ahead of time
If you want to make this white bean chicken chili crockpot ahead of time, you could cook it and reheat it, or prep it and stick it in the fridge.
Prepping the white bean chicken chili in the crockpot ahead of time
If you are planning on prepping it ahead, you can put all the ingredients except the evaporated milk, cream cheese and cornstarch slurry into the crockpot, cover, and refrigerate up to one day ahead. Just be sure to let the crockpot sit out for about 30 minutes prior to placing it in the heating element and cooking.
Reheating the chili
If you plan to cook and reheat, you can reheat the chili on the stovetop on low with a lid, microwave it, or set it on warm or low in the crockpot for 1-2 hours prior to serving.
What kind of chicken should I use for the chili?
I like to use boneless, skinless chicken breast for this recipe. If you like, you could use boneless, skinless thighs instead.
What to serve with the White Bean Chicken Chili
This White Chicken Chili begs to be topped! Some of my favorite additions are:
- Shredded cheese, such as pepper jack or sharp cheddar.
- Fresh cilantro leaves.
- Sour cream.
- Sliced fresh or pickled jalapeños.
- Avocado slices.
- A squeeze of fresh lime.
- Thinly sliced scallions.
- Tortilla strips or chips.
- A side of Pimento Cheese Jalapeno Cornbread.
Looking for more great slow cooker recipes?
Try these easy crockpot recipes out!
- Swedish Meatballs
- Slow Cooker Chicago Shredded Beef
- Slow Cooker Cuban Mojo Pork
- Crockpot Carnitas Tacos
- South Philly Slow Cooker Shredded Pork Sandwiches
- Crockpot Pozole
- Balsamic Brisket
- Crockpot Beef Stew with Dumplings
Made this Crockpot Chicken Chili? Let me know what you think in the comments below!
White Chicken Chili Crockpot Recipe
- 5-7 quart crockpot/slow cooker
- 1 lb boneless, skinless chicken breast , (about 2 large breasts)
- 1 14.5 oz can chicken broth
- 1 medium onion, finely diced
- 4 cloves of garlic, minced
- 1 15.5 oz can Pinto beans, drained
- 1 15.5 oz can Cannellini beans, drained
- 1 ⅓ cups jarred salsa verde
- 1 4 oz can diced green chilis
- 2 cups frozen corn
- 1 tablespoon ground cumin
- 1 teaspoon dry oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground coriander
- 2 bay leaves
- ½ teaspoon each salt and fresh ground black pepper
- 2 8 oz blocks of cream cheese, cut into cubes
- 1 12 oz can evaporated milk
Thickening Cornstarch Slurry
- 2 tablespoon cornstarch
- 2 tablespoon water
- 1. Add chicken, onion, garlic, drained beans, salsa, corn, spices and chicken stock to crockpot. 2. Cover and cook on low for 8 hours, or high for 4 hours. 3. When chicken is cooked through, remove it and the bay leaves. 4. Discard bay leaves, and shred chicken with 2 forks, then add back to crockpot. 5. Add the cream cheese and canned evaporated milk, and stir well to combine. 6. If adding slurry, whisk together 2 tablespoon cornstarch with 2 tablespoon water, and add this to the crockpot with the milk and cream cheese. 7. Cover and cook on high for 15 minutes, until thick and creamy. 8. Set to warm, and serve right from the crockpot! To serve:Top with cheese, cilantro, sour cream, sliced jalapeños, avocado, lime, scallion, tortilla strips or chips.
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