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Crock Pot White Chicken Chili Recipe

This easy Crock Pot White Chicken Chili is creamy, comforting, and packed with flavor. Perfect for a hearty weeknight dinner or meal prep, this one-pot recipe is a must-try comfort food classic!
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 4 oz can diced green chilies
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 2 15 oz cans great northern beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 4 oz cream cheese half a standard block
  • 1/2 cup sour cream
  • Optional toppings: shredded cheese cilantro, lime wedges, tortilla strips, diced avocado

Instructions
 

  • Place chicken breasts in the bottom of your crock pot.
  • Add diced onion, garlic, green chilies, cumin, paprika, oregano, chili powder, salt, and pepper.
  • Pour in the beans, corn, and chicken broth.
  • Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
  • Remove the chicken from the crock pot and shred with two forks.
  • Return the shredded chicken to the crock pot.
  • Stir in the cream cheese and sour cream until fully melted and incorporated.
  • Let it cook for another 10–15 minutes on low, stirring occasionally.
  • Taste and adjust seasoning as needed.
  • Serve hot with your favorite toppings.

Notes

  • If you like it spicier, add a diced jalapeño or extra green chilies.
  • For extra creaminess, add more cream cheese or a splash of heavy cream.
  • Use rotisserie chicken to cut down on prep and cooking time.
  • This chili thickens as it cools. Add extra broth when reheating if needed.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.