I can’t get enough of this creamy Crockpot white chicken chili because it’s hearty, flavor-packed, and secretly lighter than it looks. Every spoonful is loaded with tender chicken, white beans, corn, and green chiles, making it a meal prep favorite I always look forward to.

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I’m obsessed with this Crockpot White Chicken Chili because it tastes rich and loaded without knocking me out after one bowl. The broth turns creamy, the chicken gets tender, and every spoonful has that thick, hearty chili thing I crave, just a little lighter.

I love how the green chiles bring a low-key kick without taking over. And no sautéing means I’m not standing over the stove pretending I have extra energy.

Big flavor, minimal drama. But still totally meal-prep worthy.

The leftovers? Honestly, even better next day.

Ingredients

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Chicken makes it hearty, cozy, and actually filling after a long day.
White beans add creaminess without making the chili feel too heavy.
Corn brings little sweet bites that kids usually don’t complain about.
Green chiles give gentle warmth, not “where’s my water?” heat.
Onion melts in and makes the whole pot taste more homemade.
Garlic does what garlic always does: makes dinner smell amazing.
Chicken broth keeps everything savory, slurpy, and not too thick.
Cream cheese makes it rich and creamy, like comfort food should be.
Greek yogurt adds tang and sneaks in a little extra protein.
Shredded cheese makes every bowl feel more fun and cozy.
Plus, cumin and chili powder bring that classic chili vibe.
Lime juice wakes it up so it doesn’t taste flat.
Basically, cilantro adds freshness if you’re a cilantro person.

Ingredient Quantities

2 pounds boneless skinless chicken breasts (or thighs)

2 (15 ounce) cans great northern or cannellini beans, drained and rinsed

1 (15 ounce) can sweet corn, drained or 1 1/2 cups frozen corn

1 (4 ounce) can diced green chiles

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 cups low sodium chicken broth

4 ounces cream cheese, cubed and softened

1/2 cup plain Greek yogurt

1 cup shredded Monterey Jack or mild cheddar cheese

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt, 1 to 1 1/2 teaspoons, to taste

Freshly ground black pepper, 1/2 teaspoon

Juice of 1 lime (about 1 tablespoon)

1/4 cup fresh cilantro, chopped (for stirring or garnish)

How to Make this

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1. Spray or lightly oil the inside of a 6 quart slow cooker. Add the drained and rinsed beans, drained corn or frozen corn, diced green chiles, chopped onion and minced garlic in an even layer.

2. Place the chicken breasts or thighs on top of the vegetables and beans.

3. In a small bowl whisk together the chicken broth, ground cumin, chili powder, smoked paprika, dried oregano, 1 to 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper; pour the seasoned broth over the chicken and other ingredients.

4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165 degrees F and is easily shreddable.

5. Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker.

6. Add the cubed softened cream cheese, plain Greek yogurt and 1 cup shredded Monterey Jack or mild cheddar cheese to the crockpot. Stir well until the cheeses are melted and the chili is creamy and homogenous.

7. Taste and adjust seasoning, adding more salt and pepper if needed. Stir in the juice of 1 lime.

8. Stir in about half of the chopped cilantro, reserving the rest for garnish if desired.

9. Serve hot with remaining cilantro sprinkled on top and optional toppings such as extra cheese, tortilla strips or avocado.

Equipment Needed

1. 6 quart slow cooker
2. Cutting board
3. Chef knife
4. Can opener and colander (or mesh strainer)
5. Measuring cups and measuring spoons
6. Small mixing bowl and whisk
7. Wooden spoon or heatproof spatula
8. Two forks for shredding the chicken
9. Citrus juicer or reamer (for the lime)

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes. Boneless skinless thighs work great and stay tender. Use the same cook time; thighs may be slightly more forgiving and juicier.

Q: How long should I cook this in the crockpot? A: Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is fully cooked and easily shreds with a fork.

Q: Do I need to brown or sauté anything first? A: No. This recipe is designed to be dump-and-go with no sautéing required.

Q: How do I get the creamy texture without curdling the dairy? A: Soften the cream cheese before adding and stir in the Greek yogurt and cheese at the end on low heat. Remove lid for the last 15 minutes if needed to gently melt and blend without boiling.

Q: Can I make this vegetarian or remove the chicken? A: Yes. Replace chicken with extra beans and a can of diced tomatoes if desired, and use vegetable broth. Cooking times may be shorter; check after 2 to 3 hours on low.

Q: How do I store and reheat leftovers? A: Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in a microwave, stirring and adding a splash of broth if it thickens too much.

Crockpot White Chicken Chili (no Sauteeing!) Recipe Substitutions and Variations

2 pounds boneless skinless chicken breasts: use boneless skinless thighs for more moisture, or 3 cups shredded rotisserie chicken for convenience
2 (15 ounce) cans great northern or cannellini beans: swap pinto or navy beans; or use one can black beans for a different flavor and color
4 ounces cream cheese: replace with 1/2 cup Mexican crema or full fat sour cream for similar creaminess; mascarpone also works
1/2 cup plain Greek yogurt: use equal sour cream or an equal amount of plain full fat coconut yogurt for dairy free

Pro Tips

1. Brown the chicken quickly in a hot skillet before adding it to the slow cooker to deepen the overall flavor. You do not need to cook it through, just a quick sear on both sides for better color and a richer taste.

2. Use thighs if you want extra juiciness and less tendency to dry out, or breasts if you prefer lean meat. Either way, reserve a cup of the cooking liquid before stirring in the cheeses so you can thin the chili to your desired creaminess without diluting flavor.

3. Keep the cream cheese and Greek yogurt at room temperature so they melt smoothly into the chili. If the mixture looks grainy, heat gently and whisk until silky rather than adding cold dairy straight from the fridge.

4. Add any frozen corn in the last 30 minutes of cooking, or drain canned corn well and stir it in near the end to preserve texture and sweetness. Overcooked corn can become soft and lose its pop.

5. Brighten and balance the richness with fresh lime juice and chopped cilantro just before serving. Taste after adding the lime and adjust salt and heat gradually so the finishing flavors sing without overwhelming the dish.

Crockpot White Chicken Chili (no Sauteeing!) Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

565

kcal

Equipment: 1. 6 quart slow cooker
2. Cutting board
3. Chef knife
4. Can opener and colander (or mesh strainer)
5. Measuring cups and measuring spoons
6. Small mixing bowl and whisk
7. Wooden spoon or heatproof spatula
8. Two forks for shredding the chicken
9. Citrus juicer or reamer (for the lime)

Ingredients

2 pounds boneless skinless chicken breasts (or thighs)
2 (15 ounce) cans great northern or cannellini beans, drained and rinsed
1 (15 ounce) can sweet corn, drained or 1 1/2 cups frozen corn
1 (4 ounce) can diced green chiles
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 cups low sodium chicken broth
4 ounces cream cheese, cubed and softened
1/2 cup plain Greek yogurt
1 cup shredded Monterey Jack or mild cheddar cheese
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt, 1 to 1 1/2 teaspoons, to taste
Freshly ground black pepper, 1/2 teaspoon
Juice of 1 lime (about 1 tablespoon)
1/4 cup fresh cilantro, chopped (for stirring or garnish)

Directions

Spray or lightly oil the inside of a 6 quart slow cooker. Add the drained and rinsed beans, drained corn or frozen corn, diced green chiles, chopped onion and minced garlic in an even layer.
Place the chicken breasts or thighs on top of the vegetables and beans.
In a small bowl whisk together the chicken broth, ground cumin, chili powder, smoked paprika, dried oregano, 1 to 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper; pour the seasoned broth over the chicken and other ingredients.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165 degrees F and is easily shreddable.
Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker.
Add the cubed softened cream cheese, plain Greek yogurt and 1 cup shredded Monterey Jack or mild cheddar cheese to the crockpot. Stir well until the cheeses are melted and the chili is creamy and homogenous.
Taste and adjust seasoning, adding more salt and pepper if needed. Stir in the juice of 1 lime.
Stir in about half of the chopped cilantro, reserving the rest for garnish if desired.
Serve hot with remaining cilantro sprinkled on top and optional toppings such as extra cheese, tortilla strips or avocado.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 469g
Total number of serves: 6
Calories: 565kcal
Fat: 21g
Saturated Fat: 9.9g
Trans Fat: 0.08g
Polyunsaturated: 1.7g
Monounsaturated: 4.2g
Cholesterol: 167mg
Sodium: 748mg
Potassium: 1110mg
Carbohydrates: 29.3g
Fiber: 7.5g
Sugar: 6.2g
Protein: 62.2g
Vitamin A: 800IU
Vitamin C: 4mg
Calcium: 237mg
Iron: 4.9mg

Crockpot White Chicken Chili (no Sauteeing!) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crockpot White Chicken Chili (no Sauteeing!) Recipe Substitutions and Variations

Pro Tips