Ingredients

For the Chili

• 2 pounds (900 g) boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 (15-ounce/425 g) cans cannellini beans, drained and rinsed
• 1 (15-ounce/425 g) can great northern beans, drained and rinsed
• 1 (4-ounce/115 g) can diced green chiles
• 1 cup frozen or canned corn, drained
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper

For the Creamy Finish

• 8 ounces (225 g) cream cheese, softened and cubed
• ½ cup heavy cream (or half-and-half)
• 1 tablespoon fresh lime juice

Optional Toppings

• Shredded Monterey Jack cheese
• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips
• Sliced green onions
• Lime wedges

Equipment

• 6- to 8-quart slow cooker (Crock Pot)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Two forks for shredding the chicken
• Ladle

Instructions

Step 1: Prepare the Ingredients

Dice the onion, mince the garlic, and drain and rinse the beans.

Place the chicken breasts in the bottom of the slow cooker.

Step 2: Add the Ingredients

Add the onion, garlic, cannellini beans, great northern beans, green chiles, corn, chicken broth, cumin, chili powder, smoked paprika, oregano, coriander, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper.

Stir gently around the chicken to evenly distribute the ingredients.

Step 3: Slow Cook

Cover and cook:

• Low: 6–8 hours
• High: 3–4 hours

The chicken should be tender and easily shred with a fork.

Step 4: Shred the Chicken

Remove the chicken breasts and place them on a cutting board.

Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker.

Step 5: Make It Creamy

Add the cubed cream cheese and heavy cream.

Stir until the cream cheese has completely melted into the chili and the broth becomes smooth and creamy.

Add the lime juice and stir well.

Allow the chili to cook for another 15–20 minutes on Low until heated through.

Step 6: Adjust the Consistency

If you’d like a thicker chili, mash about 1 cup of the beans directly in the slow cooker and stir them back into the soup.

Taste and adjust the seasoning with additional salt, pepper, or lime juice if needed.

Step 7: Serve

Ladle the chili into bowls and top with your favorite garnishes. Serve hot with tortilla chips, cornbread, or warm flour tortillas.

Serving Suggestions

This Crock Pot White Chicken Chili pairs wonderfully with:

• Cornbread
• Tortilla chips
• Warm flour tortillas
• Garlic bread
• Mexican rice
• Cilantro-lime rice
• Green salad
• Avocado slices
• Roasted vegetables
• Fresh fruit salad

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months. For the best texture, freeze before adding the cream cheese and cream, then stir them in after reheating.
• Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally.

Tips for Success

• Chicken thighs can be substituted for an even richer flavor.
• Use full-fat cream cheese for the creamiest texture.
• Mash some of the beans to naturally thicken the chili.
• Add spinach or kale during the last 15 minutes of cooking for extra vegetables.
• Adjust the heat by adding diced jalapeños or extra cayenne pepper.
• Fresh lime juice added at the end brightens the overall flavor.
• This chili tastes even better the next day as the flavors continue to develop.

Nutrition Information (Per Serving, Approximate)

• Calories: 430
• Protein: 39 g
• Carbohydrates: 24 g
• Fat: 20 g
• Saturated Fat: 9 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 690 mg
• Potassium: 860 mg
• Calcium: 12% Daily Value
• Iron: 18% Daily Value

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Add shredded rotisserie chicken during the last 30 minutes of cooking since it’s already fully cooked.

Can I make this dairy-free?

Absolutely. Omit the cream cheese and heavy cream, or replace them with dairy-free alternatives such as plant-based cream cheese and unsweetened coconut cream.

Is this chili spicy?

No. It’s mild with a gentle warmth from the spices. Add jalapeños, cayenne pepper, or hot sauce if you prefer more heat.

Can I cook it on the stovetop?

Yes. Simmer all the ingredients (except the creamy finish) for about 30–40 minutes, then shred the chicken, stir in the cream cheese, heavy cream, and lime juice, and cook until smooth.

What beans work best?

Cannellini beans, Great Northern beans, and navy beans all work well and provide a creamy texture that complements the chicken.

Recipe Summary

This Crock Pot White Chicken Chili is a rich, creamy, and satisfying slow cooker meal featuring tender shredded chicken, white beans, green chiles, corn, and aromatic spices in a velvety broth. Ready with just 15 minutes of prep, it’s the perfect set-it-and-forget-it recipe for busy weeknights, meal prep, or cozy family dinners. Finish each bowl with your favorite toppings for a comforting meal that’s packed with protein, flavor, and wholesome ingredients.