Creamy, cozy, set-and-forget. Chicken, white beans, and green chiles slow cook into a silky white chili with warm spices. Finish creamy and bright with a little lime. Weeknight easy and freezer friendly.
Why you’ll love it
- True dump-and-go, 10 minutes of prep
- Works with rotisserie or raw chicken
- Creamy, not heavy
- Stovetop notes included for completeness
Ingredients (names + purpose)
Full measurements in the card.
- Chicken breasts or thighs, shredded after cooking
- White beans, creamy body
- Mild diced green chiles, gentle heat
- Onion and garlic, savory base
- Chicken broth, soup base
- Cumin, oregano, coriander, chili powder, salt, pepper, warm spice
- Cream cheese and sour cream or Greek yogurt, creamy finish
- Fresh lime juice, brightness
How to make it — slow cooker
- Add broth, beans, green chiles, onion, garlic, spices, and chicken to the crockpot.
- Cook Low 4 to 5 hours, or High 2½ to 3 hours, until chicken is tender.
- Shred chicken in the pot. Stir in cream cheese until melted, then sour cream.
- Add lime juice. Taste and season. Serve hot.
Stovetop option
Sauté onion and garlic in oil. Bloom spices. Add broth, beans, chiles, and cooked shredded chicken. Simmer 10 minutes. Melt in cream cheese, whisk in sour cream, finish with lime.
Pro tips
- Do not boil after adding dairy
- Mash some beans in the pot for extra body
- For spicy, add a diced jalapeño at the start
Serve with
Warm tortillas, rice or cauliflower rice, roasted corn, simple salad.
Make ahead and storage
Fridge 4 days. Freeze up to 2 months. Reheat gently with a splash of broth.
FAQs
Can I use rotisserie chicken? Yes. Add in step 1. Cook Low 2 to 3 hours.
Dairy free? Skip dairy and stir in a little coconut cream.
Thicker chili? Mash beans or blend a cup of chili then stir back in.
Best beans? Cannellini or Great Northern.
Crockpot White Chicken Chili
Ingredients
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) mild diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb chicken breasts or thighs
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1–2 tbsp fresh lime juice
Equipment
- slow cooker For cooking chili
- Mixing spoon For stirring
- Measuring spoons and cups
- Cutting board and knife For prepping onion and garlic
- Tongs or forks For shredding chicken
Method
- Add broth, beans, green chiles, onion, garlic, cumin, oregano, coriander, chili powder, salt, pepper, and chicken to the slow cooker.
- Cook on Low for 4–5 hours or High for 2½–3 hours until chicken is tender.
- Shred chicken in the pot. Stir in cream cheese until melted, then add sour cream.
- Add lime juice, adjust salt, and serve hot.