Need an easy, cheesy chili to end the day off right? This crockpot white chicken chili is not only simple but uses cream cheese to make it the richest, creamiest chili you’ve ever tasted. Just put it in your crockpot and come home to a creamy bowl of yum.
Making this hearty white bean chicken chili couldn’t be easier. Dump all your ingredients in (except the cream cheese — we save the best part for last!), go about your day (…or try to), shred that chicken, add the cream cheese, cook for another 30 minutes, and dig in!
What You’ll Need to Make Crockpot White Chicken Chili
- Chicken breast: we used boneless, skinless chicken breasts for this recipe.
- Beans: a combination of pinto beans and white northern beans is super tasty!
- Green chilis: you can’t have white chili without green chilis!
- Frozen corn: we kept it simple and used frozen corn for this easy recipe.
- Chili powder: a staple for any kind of chili. Don’t skip it!
- Cream cheese: cream cheese is what makes this white chile super rich and creamy.
- Crockpot: make sure you have a standard-sized crockpot (about 6-7 quarts). This will ensure that your crockpot chicken chili cooks evenly and doesn’t overcrowd the pot.
Substitutes & Variations
This white chili recipe is quite versatile and can be customized to taste however you like! Just toss ’em in the crockpot and let all the flavors get friendly with one another. It’s basically foolproof.
Chicken: You’re welcome to use boneless, skinless chicken thighs if you prefer.
Beans: If it’s a bean, it’s bound to taste good! However, if you want to keep it true to white chili, cannellini beans or navy beans are great substitutes.
Corn: You can swap out frozen corn for a can of drained yellow corn. It won’t make much difference.
Seasonings: We kept it classic with the seasonings here, but this chili would also taste good with smoked paprika, cayenne, or red chili flakes.
Broth: Sub out the chicken broth with chicken stock or four cups of water and two chicken bouillon cubes.
Chiles: Green chiles are a staple in white chicken chili, but you can also achieve a similar taste with one poblano chile or a can of fire-roasted chilis.
Cream Cheese: Rather not have cream cheese? Sour cream will add a similar amount of creaminess without as much fat.
Herbs: We know cilantro can taste like soap to some, so you’re welcome to replace it with fresh parsley instead.
Can I make this chili in an instant pot?
You bet! Much like our Incredible Cream Cheese Chicken Chili, you’ll use your Instant Pot’s sauté and pressure cook features. The sauté feature is used first when you sauté your red onion and garlic, while the pressure cooking feature is used to cook chicken breast and cream cheese sauce together in only 8 minutes.
When the pressure has released naturally, you’ll shred your chicken, toss in the remaining ingredients, and switch it back to the sauté feature until heated through and ready to eat.
FAQs
What’s the difference between white chili and regular chili?
White chili is different from regular chili in that it uses green chilis, while regular chili uses red chilis or chili powder and tomato. White chili is also typically made with beans and chicken, whereas regular chili is usually all beef.
Why is my crockpot shredded chicken tough?
If you find that your crockpot shredded chicken is tough, it’s likely that it hasn’t cooked long enough. The chicken should be tender enough to shred after 3 to 4 hours, but this can vary depending on the thickness of your chicken breast.
Storage
Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
Freezer Directions
To freeze, place the chili in an airtight freezer-safe container and store it in the freezer for up to 2 months.
Serving Suggestions
While we can assure you (after many helpings ourselves) that this creamy white chicken chili is satisfying enough on its own, you can always level it up by pairing it with a couple of compatible sides. Our Cheesy Garlic Bread, Easy Elote Corn, or Cheesy Potato Skins would be delicious!
You can also amp up the flavor and add your favorite toppings. Here are some ideas that’ll be hard to resist:
- Crunchy tortilla chips
- Fresh cilantro
- Minced onion
- Sour cream
- Sliced jalapenos
- Shredded Monterey Jack or Cotija cheese
Crockpot White Chicken Chili
Ingredients
- 1.5 lbs. boneless skinless chicken breast
- 1 yellow onion diced
- 4 garlic cloves minced
- 15 oz. pinto beans drained and rinsed
- 15 oz. white northern beans drained and rinsed
- 4 oz. green chilis
- 10 oz. frozen corn
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 4 cups chicken broth
- 8 oz. cream cheese chunked
Optional garnish
- Tortilla chips
- Cilantro
- Minced onion
- Sour cream
- Sliced jalapeños
- Shredded Monterey Jack or Cotija cheese
Instructions
- Add all of the ingredients, except the cream cheese, to a large crockpot. Stir to combine and cover. Cook on high for 3-4 hours.
- After the chili has cooked for 4 hours, remove the chicken from the crockpot and shred it into bite-size pieces. Transfer the shredded chicken back to the crockpot.
- Add the cream cheese chunks and stir. Cook on high for 30 minutes or until the cream cheese has melted.
- Stir and serve topped with your favorite chili toppings.
Tips & Notes
- We used both pinto and white northern beans. Both can be subbed for the other.
- Cook on low for 6-8 hours.
