Crockpot White Chicken Chili Recipe

Here’s an easy and comforting recipe for Crockpot White Chicken Chili that’s perfect for a cozy meal:

1 lb boneless, skinless chicken breasts (or thighs)
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can white beans (like cannellini or great northern), drained and rinsed
1 (15 oz) can corn, drained (or 1 cup frozen corn)
1 (4 oz) can diced green chiles
2 cups chicken broth
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp oregano
Salt and pepper, to taste
4 oz cream cheese, softened
1/2 cup heavy cream (or half-and-half)

Optional Toppings:

Layer Ingredients in the Crockpot:
- Place chicken breasts in the bottom of the crockpot.
- Add onion, garlic, white beans, corn, green chiles, chicken broth, and all the spices (cumin, chili powder, paprika, oregano, salt, and pepper).
Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add Creaminess:
- Stir in the cream cheese and heavy cream. Cover and cook on low for an additional 15–20 minutes, or until the cream cheese is fully melted and the chili is creamy.
Serve:
- Ladle the chili into bowls and top with your favorite toppings like shredded cheese, cilantro, avocado, or a dollop of sour cream. Serve with tortilla chips or a warm piece of cornbread on the side.

Make it lighter: Swap cream cheese and heavy cream for Greek yogurt or light sour cream.
Use rotisserie chicken: To save time, add shredded rotisserie chicken during the last hour of cooking.
Add heat: Include diced jalapeños or a dash of hot sauce for extra spice.
Freezer-friendly: This chili freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.

This creamy, hearty chili is sure to become a family favorite!