Crockpot white chicken chili is creamy, rich, hearty and full of flavor but lightened up a touch! With chicken, white beans, corn and green chiles, this recipe does not require sauteeing, and works great for meal prep.
When the weather cools down, chili is officially on rotation at our house! Some of my family's favorites include this Slow Cooker Smoky Turkey Chili, this Spicy Slow Cooker Chickpea Chili, and today's white chicken chili!
This white chicken chili is lightened up a bit, and it's also easy to prepare. No sauteeing means you can get dinner on to cook in 15 minutes or less, and also means you can meal prep it as a freezer crockpot meal!
Loaded with chicken, white beans, corn and green chiles, it is creamy and full of flavor, making it the perfect one-pot meal that the whole family will love.
Reasons you'll ♡ this crockpot white chicken chili
- it's healthier than the traditional version
- no sauteeing means easy prep
- it can be meal prepped in two different ways: cook ahead and reheat or assemble ahead and freeze
Recipe video
Still wondering how this recipe comes together? Take the guesswork out and watch the step by step directions in this 1-minute video. You can find more of my recipe videos on my YouTube channel.
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Let's talk ingredients!
- Boneless Skinless Chicken Thighs- you can also swap for boneless skinless chicken breasts.
- Vegetables- celery, onion, garlic and jalapeno peppers.
- Canned Goods- corn, green chiles and white beans- you can use cannellini or great northern white beans
- Spices- ground cumin and ground coriander
- Chicken broth or stock- or homemade bone broth
- Cream Cheese- yes, this is an ingredient I don't normally use, but it adds some much needed flavor to the chili and we are using ¼ cup, which is a relatively small amount for the volume of chili that this recipe makes. Do not skip!
- Lime- at the end, to brighten up the flavors!
Tips for the PERFECT White Chicken chili
- big batch- this recipe makes 8 servings, but is freezer-friendly. If you'd like to cut the recipe in half, you can do so and cook in a small (2.5 quart) slow cooker.
- hack- after cooking, we remove our chicken to shred. Use an electric hand mixer to make this easy peasy
- blending- we are going to puree some of the white bean/veggie mixture with cream cheese to thicken. You will need a stand mixer or an immersion blender to do this step.
- freezer crockpot- this meal can be assembled before cooking and frozen for an easy freezer meal. Thaw completely and cook as directed.
Recipe FAQ
The key to thickening this chili without adding a whole bunch of cream or other heavy ingredients, is to puree some of the cannellini beans + veggies. We are also adding in some cream cheese for a flavor boost.
You can use a stand blender or an immersion blender to do this step.
I tested this recipe using greek yogurt instead and guys...it just wasn't the same. It's only ¼ cup of cream cheese in a huge batch, and for me, I still consider this to be very healthy.
While I haven't tried, I think this would cook well in the Instant Pot.
I would try 10 minutes high pressure + 10 minutes natural pressure release, followed by shredding chicken and thickening it.
Let me know in the comments if you give it a try!
Freezer white chicken chili
Leftover white chicken chili keeps amazingly well, and can be stored in the fridge or freezer!
- freezer- I like to portion out into 1 pint mason jars for single servings, or plastic freezer jars to fit 2+ servings. Freeze for up to 3 months.
- fridge- mason jars work well for single serving fridge storage, or a large meal prep container for multiple servings. Store in the fridge for up to 4 days.
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Load it up
My favorite toppings to add to this recipe are:
- lime wedges and fresh avocado
- jalapeno slices and cilantro
- hot sauce and salsa verde
- cheese and sour cream
- tortilla strips or cornbread
More slow cooker soups
- Roasted Red Pepper Chili
- Vegan Crockpot Chili
- Slow Cooker Potato Corn & Jalapeno Soup
- Slow Cooker Tuscan Chicken Stew
- Thai Slow Cooker Wild Rice Soup
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Crockpot White Chicken Chili
Ingredients
Slow Cooker
- 8 boneless skinless chicken thighs (1 ½ lbs; see *)
- 38 oz white beans (2 cans; 540mL; cannellini or great northern; drain & rinse first)
- 4.3 oz can green chiles (127 mL)
- 11.5 oz can of corn kernels (340 mL; drained)
- 1 jalapeño (optional; seeds removed and finely chopped)
- 2 ribs celery (chopped)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups chicken stock
Just before serving
- ¼ cup cream cheese (2 oz; roughly ¼ of a block; cut into small cubes)
- 1 lime (juiced; 2 tablespoons)
Toppings
- Greek yogurt
- Avocado
- Tortilla chips
- Cilantro
Instructions
- Place all 'slow cooker' ingredients in the base of a large slow cooker. Stir and cook on low for 5 hours.
- Remove chicken from the slow cooker and transfer to a bowl. Shred with two forks or using a hand mixer. Keep chicken in the bowl while you complete step 3.
- Remove 2-3 cups of the chili (excluding chicken) and transfer to a blender. Add the cream cheese, then blend until smooth and no bits of cream cheese remain.
- Transfer the blender contents and shredded chicken back to the slow cooker along with the lime juice. Stir to combine.
- Serve with suggested toppings.
Storage
- Store cooked chili in the fridge for up to 4 days or the freezer for up to 3 months.
Freezer Crockpot Directions
- Assemble all 'slow cooker' ingredients in a sturdy freezer bag, reusable silicone bag, or large meal prep container. Freeze for up to 3 months.
- Thaw completely before cooking as directed above.
Tips:
Video
Nutrition Information
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Christi says
Delicious and a hit with my partner!! I omitted the cream cheese and still delicious!
Kari H. says
GREAT crockpot recipe - thank you!
I omitted the jalapeno but did add the cream cheese and blend it with some of the chili as recommended.
Chicken thigh meat put this recipe right into my top 5 favorite crockpot meals. I have tried many crockpot recipes and am never that impressed with the results but this chili definitely earned a WOW! Thanks again 🙂
Jasmine @ Sweet Peas & Saffron says
Hi Kari, We're so glad to hear that you were impressed by this recipe, and that it's one of your top 5 favorite crockpot meals! Thanks so much for taking time to come back and leave a review 🙂
Heather says
DELICIOUS! I used chicken breast rather than the thighs and used homemade white chicken chili seasoning. I also had to double the amount of green chilies because I only had a large can. I was worried it would be too spicy, but it turned out perfect! I did leave out the celery because I'm not a fan and used white shoepeg corn. This was super easy to prepare! Will definitely be making this again!!
Denise Bustard says
Hi Heather! I'm so happy to hear you enjoyed the chili! Thank you so much for taking time out of your day to come back and leave a review with your modifications, that's so helpful 🙂
Leah says
Can I use frozen chicken breast in this recipe?
Denise Bustard says
Hi Leah! It's not recommended that you cook chicken breast from frozen in the slow cooker as harmful bacteria can grow. However if you wanted to try it, I would add 1-2 hours on the cook time.
Tara says
Really easy to put together and most of the ingredients you can have in your pantry (like the cans). I put in an extra .5 of chicken thighs and it still came out with too much liquid. Ended up adding a bit of corn starch to help thicken it up. Mine also benefited from some extra spices like onion powder, garlic powder, chili powder, and red pepper flakes. Love the recipe as a base, but would recommend a few extra ingredients to pump up that flavor!
Denise Bustard says
Hi Tara, thank you for your feedback and for taking the time to come back and review the recipe.
Joanna says
Any nondairy ideas for cream cheese replacement??
Denise Bustard says
Hi Joanna! Unfortunately I do not have very good knowledge for dairy-free cheese alternatives. I hope someone can chime in with a suggestion for you!
Kari H. says
I know this is an answer to an old comment but wanted to note that when I make this dairy-free my substitute of choice is Kite Hill dairy free cream cheese.
Megan says
Just wanted to chime in because I made this in the Instant Pot. I cooked for 11 minutes and let it naturally release for 15 (kids in the bath- you know). Followed the rest of the directions- family winner! Loved it in the slow cooker the first time but was short on time this round. Great recipe...thank you!
Lena says
Thank you for this! I was coming to the comments to find an Instapot timeframe. I appreciate it!
Selena says
You mentioned this recipe is freezer-friendly even after it's been cooked. I'm considering making white chicken chili as a freezer meal for a friend who's having a baby. Normally I'd assemble everything pre-cooked and freeze it as you described, but I don't believe my friend has a slow cooker, so I'm thinking I'll cook it beforehand and let her know that all she has to do is thaw & reheat it. Is there anything you'd recommend that I consider or adjust if I'm going to do this?
Denise Bustard says
Hi Selena! That is so kind of you to prep freezer meals for your friend. I would freeze it exactly as is after cooking through. You shouldn't need to change anything. Hope this helps!
Maddie says
So yummy! Loved it lots and loved usually the blender to help with thickness and creaminess,
Thank you for making my life easier! I haven't had a bad recipe yet and don't anticipate it 🙂
Denise says
Hurray! I'm glad you enjoyed, Maddie! Thanks so much for taking the time to come back and leave a review. Stay safe!
Karen says
Another delicious dinner, with minimal effort by me. And plenty left for tomorrow’s lunch, even better!
Denise says
So happy to hear you enjoyed, Karen! Thank you for taking the time to leave a review, it means a lot to me! <3
Stephanie says
I just made this tonight and YUM!!! This is definitely going to be a go-to in my house for many years! Love it!!
Denise says
Hi Stephanie! I am so happy to hear you enjoyed the chili! Thank you so much for coming back and leaving a review 🙂
ANGELA says
What great ideas! I am going to try some of the recipes and I think it might revolutionise my “get home late have to feed the children in 15 min” nights. Thankyou so much.
Denise says
It's definitely convenient on those nights! Hope you enjoy, Angela!
Alex says
Would you recommend fresh cauliflower only or do you think it would be okay with thawed separately frozen cauliflower?
Also, I just discovered your site about a month ago and I am obsessed! Such great ideas and it has allowed me to make inventive, easy meals, every night of the week.
Denise says
Hi Alex! Thank you sou much, I'm so glad the site has been useful! You could do either fresh or frozen cauliflower. The previously frozen cauliflower might cook faster than fresh since I believe they are blanched first 🙂
Denise says
Thanks Dee Dee! Unfortunately I haven't tested this recipe in the Instant Pot yet. I do have instructions for this stew: https://sweetpeasandsaffron.com/2014/09/slow-cooker-tuscan-chicken-stew.html and think that the method would be really similar. If you try it out, would you let me know how it turns out?
Jennifer says
looks yummy! Did you put the chicken in the bag as well to freeze?
Denise says
Thanks Jennifer! Yes, everything goes in the bag 🙂