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Best White Bean Chicken Chili Recipe Easy
John

White Chicken Chili Crock Pot

This creamy White Chicken Chili Crock Pot recipe features tender chicken, white beans, green chiles, and a rich blend of spices cooked to perfection in your slow cooker. It's an effortless, comforting meal that's perfect for busy weeknights, game day gatherings, or cozy fall dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts can use chicken thighs or frozen chicken breasts
  • 2 cans (15.9 ounce) great northern beans drained and rinsed (can substitute cannellini beans)
  • 2 cans (4 ounce) diced green chiles
  • 1½ cups frozen or canned corn drained if using canned
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 cups chicken broth low-sodium preferred
Seasonings
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder optional, for extra flavor
  • ¼ teaspoon cayenne pepper optional, for heat
Creamy Finish
  • 8 ounces cream cheese cut into cubes, softened (can substitute Greek yogurt)
  • ½ cup heavy cream optional, for extra creaminess
Optional Toppings
  • shredded Monterey Jack or pepper jack cheese
  • sour cream or Greek yogurt
  • fresh cilantro chopped
  • diced avocado
  • lime wedges
  • tortilla chips or strips
  • sliced jalapeños

Equipment

  • Two Forks (for shredding chicken)

Method
 

  1. Place the chicken breasts in the bottom of your 6-quart slow cooker. There's no need to brown them first.
  2. Add the drained and rinsed white beans, diced onion, minced garlic, and green chiles on top of the chicken.
  3. Pour the chicken broth over all the ingredients in the slow cooker, ensuring everything is well-covered.
  4. Add all the seasonings: cumin, oregano, salt, black pepper, chili powder, and cayenne pepper (if using). Stir gently to distribute the spices evenly.
  5. Cover the slow cooker with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  6. About 30 minutes before serving, carefully remove the chicken breasts from the crock pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  7. Return the shredded chicken to the slow cooker. Add the corn and cream cheese cubes, stirring until the cream cheese is completely melted and incorporated into the chili.
  8. If desired, stir in the heavy cream for extra richness. Cover and cook for an additional 20-30 minutes on HIGH to heat everything through.
  9. Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.
  10. Serve hot in bowls with your favorite toppings: shredded cheese, sour cream, fresh cilantro, avocado, lime wedges, tortilla chips, and jalapeños.

Notes

Make it Thicker: For a thicker consistency, remove about ½ cup of beans, mash them with a fork, and stir them back into the chili. You can also mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add during the last 30 minutes of cooking.
Using Rotisserie Chicken: If using pre-cooked rotisserie chicken, add 3-4 cups of shredded chicken during the last hour of cooking instead of cooking raw chicken breasts.
No Bean Version: For a keto-friendly no bean white chicken chili, omit the beans and add 1-2 cups of cauliflower florets or increase the chicken amount.
Freezing Instructions: This chili freezes beautifully for up to 3 months. For best results, freeze without the cream cheese and add it fresh when reheating. Thaw overnight in the refrigerator before reheating.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it even more delicious the next day!
Spice Level: This recipe creates a mild chili. For more heat, add diced jalapeños, extra cayenne pepper, or use pepper jack cheese as a topping.