There’s nothing quite like coming home to a house that smells absolutely divine, and this Easy White Chicken Chili Crock Pot Recipe delivers exactly that kind of cozy comfort. This creamy, dreamy slow cooker wonder has become a staple in my kitchen, and honestly, once you make it, you’ll understand why everyone keeps asking for the recipe.
White chicken chili is the sophisticated cousin of traditional red chili—it’s elegant enough for dinner guests but simple enough for a weeknight family meal. The beauty of making it in the crock pot is that you literally just dump everything in and let the magic happen. No complicated steps, no fussy techniques, just pure comfort in a bowl.
What makes this version so special is the combination of creamy white beans, tender chicken, and a perfectly balanced broth that’s neither too thin nor too heavy. The addition of green chiles gives it a subtle depth, while the spices tie everything together beautifully. I love serving this with crusty bread, a dollop of sour cream, and fresh cilantro.
This recipe is perfect for meal prep, feeds a crowd effortlessly, and tastes even better the next day. It’s also incredibly forgiving—you can swap ingredients based on what you have on hand. Don’t have great northern beans? Use cannellini. Out of rotisserie chicken? Use breasts. This is the kind of recipe that adapts to your life, not the other way around.
I’ve made this for football game day parties, church potlucks, and quiet Tuesday nights when I needed something warm and nourishing. Every single time, people come back for seconds and ask how I made it taste so good when it seems so simple. The secret is really just quality ingredients and letting the crock pot do what it does best—transform simple components into something absolutely spectacular.
If you’re looking for more comforting slow cooker recipes, you’ve got to check out our Perfect Bone Stock Recipe for making your own broth, or browse our collection of Best Southern Collard Greens Recipe for another classic comfort dish. And if you’re planning a complete menu, don’t miss our Best Chocolate Bundt Cake Recipe for a show-stopping dessert.
For more inspiration on slow cooker cooking techniques, check out Serious Eats and Bon Appétit for their excellent guides on low and slow cooking. You’ll also find great crock pot tips on New York Times Cooking.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 3 cans (15 ounces each) great northern beans, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (4 ounces each) diced green chiles
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
- Sour cream for serving
Instructions
- Place the chicken breasts in the bottom of your crock pot in a single layer.
- Add the diced onion, minced garlic, and drained green chiles directly over the chicken.
- In a medium bowl, whisk together the chicken broth, ground cumin, dried oregano, salt, black pepper, and cayenne pepper if using.
- Pour the broth mixture over the chicken and vegetables in the crock pot, making sure everything is covered.
- Cover the crock pot with the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken should be very tender and shred easily with a fork.
- Remove the chicken breasts from the crock pot using tongs and place them on a cutting board.
- Shred the chicken using two forks or your hands, pulling it into bite-sized pieces.
- Return the shredded chicken to the crock pot and stir well.
- Add the drained great northern beans to the pot and stir to combine.
- Pour in the heavy cream and stir until everything is well incorporated.
- Prepare the cornstarch slurry by mixing cornstarch with water in a small bowl until smooth.
- Slowly pour the slurry into the crock pot while stirring constantly to thiten the broth slightly.
- Add the shredded cheddar cheese and stir until it’s completely melted and the chili is creamy.
- Taste the chili and adjust seasonings as needed—add more salt, pepper, or spices to your preference.
- Cover and cook for an additional 15-20 minutes on HIGH to allow the flavors to meld and the cheese to fully incorporate.
- Ladle the chili into bowls and serve hot with sour cream, fresh cilantro, crusty bread, and any other desired toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Pro Tips
Bean variations: Great northern beans are traditional, but cannellini beans, white kidney beans, or even a combination work beautifully. You can also use 2 cans of beans plus 1 cup of fresh or frozen corn for added texture.
Cream substitutes: Heavy cream makes this luxuriously creamy, but you can use half-and-half, whole milk mixed with a bit of cream cheese, or even coconut milk for a dairy-free version. Adjust the cheese accordingly if you go dairy-free.
Spice level: This recipe is mild to medium. For more heat, increase the cayenne pepper to 1/2 teaspoon, add fresh jalapeños, or include 1/2 teaspoon of red pepper flakes. For less heat, omit the cayenne entirely.
Make-ahead magic: Prep all your ingredients the night before—dice the onion and garlic, drain the beans and chiles, and store everything in separate containers. In the morning, simply add everything to the crock pot and turn it on.
Thickening options: If you prefer a brothier chili, skip the cornstarch slurry. For an even thicker consistency, add 2-3 tablespoons of cream cheese instead of the slurry, or use an additional tablespoon of cornstarch.
Toppings that shine: Serve with crispy tortilla strips, diced avocado, shredded cheddar cheese, sliced jalapeños, fresh cilantro, lime wedges, crispy bacon bits, and crusty bread for dipping.
Scaling up: This recipe doubles beautifully for larger crowds. Simply double all ingredients and increase the cooking time slightly if using a smaller crock pot.
Flavor boosters: Add 2 tablespoons of cream cheese for extra richness, a splash of lime juice for brightness, or 1 tablespoon of hot sauce for a flavor punch.
Freeze-friendly: This chili freezes wonderfully for up to 3 months. Freeze before adding the heavy cream and cheese, then add those ingredients when reheating for the best texture.