Dinner

Crockpot White Chicken Chili Recipe

ByClara Bennett February 24, 2026February 24, 2026

Introduction

This Crockpot White Chicken Chili is a comforting and creamy dish that’s perfect for busy days. Packed with tender chicken, beans, and subtle spices, it’s easy to prepare and satisfying for any meal.

A bowl filled with creamy chicken soup layered with shredded white chicken, light beige beans, and small yellow corn pieces mixed in a pale creamy broth; on top, three round slices of bright green jalapeño peppers and fresh vibrant green cilantro leaves create a fresh garnish; two large, triangular pale yellow tortilla chips are placed on the right side inside the bowl, sticking out above the soup; a silver spoon rests inside the bowl on the right side; the bowl sits on a white marbled surface with a small bunch of green cilantro on the top left and some tortilla chips scattered around; a few jalapeño slices are also placed near the top center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless, skinless chicken breasts
1 yellow onion, diced
1 small jalapeno, minced
3 cloves garlic, minced
12 ounces canned diced green chiles
3 cups chicken broth
30 ounces canned Great Northern Beans, drained and rinsed
15 ounces canned corn, drained
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt (more to taste)
1 teaspoon cracked pepper
1 cup heavy cream

Instructions

Step 1: Add all ingredients except the heavy cream to the slow cooker and stir to combine.
Step 2: Cover and cook on low for 8 hours or on high for 4 hours, until the chicken shreds easily with a fork.
Step 3: Remove the chicken from the slow cooker and shred it using two forks.
Step 4: Return the shredded chicken to the slow cooker and stir in the heavy cream until fully incorporated.
Step 5: Cover and cook on high for 10 minutes to warm the cream through.
Step 6: Stir well and serve with your favorite toppings such as sour cream, cheese, or fresh cilantro.

Tips & Variations

For extra heat, add more jalapeno or a pinch of cayenne pepper.
Swap the heavy cream for coconut milk for a dairy-free option.
Add a squeeze of lime juice before serving for a bright, fresh flavor.
Use rotisserie chicken to cut down on cooking time if you’re short on time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a bowl of creamy white chicken chili, with visible layers of shredded white chicken, pale yellow corn, light beige beans, and bits of green peppers all mixed in a thick white broth. Several bright green sliced jalapeños are placed on top on the left side. Two triangular light beige tortilla chips are stuck upright in the chili on the top right. A silver spoon is dipping into the chili on the right side, scooping some chili with chicken, beans, corn, and peppers. The bowl has a thin dark rim and is set on a white marbled surface with a green and white striped cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can cook all ingredients (except the cream) in a large pot on the stove over low heat for about 1 to 1 ½ hours until the chicken is tender. Add the cream at the end and heat through before serving.

What toppings go well with white chicken chili?

Popular toppings include shredded cheese, sour cream, chopped cilantro, diced avocado, and tortilla chips. Feel free to customize with your favorites!