Crockpot White Chicken Chili
Last updated on January 29th, 2026
When life gets too busy to hang out over the grill, oven, or stove – I turn to my best friend…my crockpot! We are literally BFF’s. Dump and go recipes are a busy mom’s dream! Any busy person’s dream! And with Fall coming sooner than we’d like, it’s time to get ready for those crockpot comfort foods we know and love during this busy season! This Crockpot White Chicken Chili was a little spicy, creamy, loaded with all the veggies and ALL the flavor! You can prep these ingredients ahead of time as well! This is truly a hands-off time saving recipe that did not compromise in flavor whatsoever!
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Where did the idea of White Chicken Chili Come from?
White Chicken Chili is a modern day spin on traditional chili that originated in the Southwestern part of the United States around the Texas and New Mexico northern border. While it’s inspired by traditional chili, this chili features chicken instead of beef! Between the white meat, the creamy broth, and the white beans – this spin on classic chili became known as “White Chicken Chili!”
Why use the crockpot when I can just make it on the stove?
You can absolutely make this recipe via stovetop in about 30 minutes! For me, I’m always strapped for time and so when I can turn to my crockpot for a recipe, I’m going to do it! The feeling of throwing everything in and walking away is…liberating! Just make sure you’re around to shred the chicken and stir in the cheeses after about 4 hours!
What will I need for this chili?
Chicken Breast
Chicken Broth
Cream Cheese
Shredded Cheese
Green Pepper
Jalapeño
Yellow Onion
Garlic
Cannellini Beans
Garbanzo Beans
Chili Powder
Salt
Black Pepper
Cumin
Cayenne
Onion Powder
Oregano
For serving:
Avocado
Cilantro
Wonton Strips
Shredded Cheese
Equipment Needed:
How do I make it?
Trim the fat off the chicken breast and add it to a large crockpot. Scatter the veggies all around, sprinkle the seasonings all over everything.
Drain and rinse the beans, then dump those in.
Pour in the broth, stir, and cook on low for a few hours.
Remove the chicken from the crockpot, temp it to make sure it’s at 165 F or above. If so, shred the chicken between two forks and set aside on a plate covered with foil to keep warm.
Cube the cream cheese and stir it in along with the shredded cheese. Let that melt for a few minutes on low. Add the chicken back into the crockpot, stir and smush those beans a little. Let warm for several more minutes on low.
To serve:
Serve with your favorite toppings. We had ours with some cubed avocado, minced cilantro, shredded cheese, and crispy wonton strips! It was delicious! Enjoy!
Tips:
- If you don’t have garbanzo beans you can substitute with more cannellini beans, great northern, or navy beans!
- This crockpot white chicken chili recipe is freezer friendly! This will keep for 3-5 days if stored in an airtight container in the refrigerator, but if you can’t finish it all within that time – freeze it for up to 3 months!
- Make some elbow macaroni to serve alongside this chili if you want to! I would add it to each serving, that way it can still be frozen!
Check out some more of my dump and go recipes!
Crockpot White Chicken Chili
Ingredients
- 1 ½ lbs Chicken Breast fat trimmed
- 5 cups Chicken Broth
- 2 – 8 oz blocks Cream Cheese softened and cubed
- 4 Garlic Cloves minced
- 2 Green Peppers diced
- 1 Jalapeño deseeded and diced
- 1 Yellow Onion diced
- 2 -15.5 oz cans Cannellini Beans drained and rinsed
- 1 – 15.5 oz can Garbanzo Beans drained and rinsed
- ½ cup Colby & Monterey Jack Cheese shredded
- 1 tbsp Dried Oregano
- 1 ½ tsp Salt
- 1 tsp Cumin
- ½ tsp Chili Powder
- ½ tsp Black Pepper
- ¼ tsp Cayenne
- ¼ tsp Onion Powder
For serving:
- 1 Ripe Avocado cubed
- Cilantro minced
- Wonton Strips
- Shredded Cheese
Instructions
- Trim the fat off the chicken breast and add it to a large crockpot. Scatter the veggies all around.
- Sprinkle the seasonings all over everything. Pour in the broth, stir, and cook on low for 4 hours.
- Remove the chicken from the crockpot, temp it to make sure it's at 165 ℉ or above. If so, shred the chicken between two forks and set aside on a plate covered with foil to keep warm.
- Cube the cream cheese and stir it in along with the shredded cheese. Let that melt for 10 minutes or so on low.
- Add the chicken back into the crockpot, stir, and smush those beans a little. Let warm for 5 minutes more on low.
- Serve with some cubed avocado, minced cilantro, shredded cheese, and crispy wonton strips!
Notes
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I’m so thankful I found this recipe! I used to order white chicken chili at a local restaurant, but always wanted to make it myself! It’s so helpful to make it in the crockpot on busy days! Yum!
I’m so happy to hear Debbie! It’s so delish and easy! 😋😋 enjoy!
I made this (for the first time) last winter in my Instant Pot. We really enjoyed it!
So good right!? My hubby never had it before!! Still gotta get that instant pot Terry 😜let me know if you end up getting an affiliate link for me!
Sounds yummy and not too spicy. Need to try this.
Not too spicy at all! I hope you enjoy! 😊