This crockpot white chicken chili cooks chicken, white beans, corn, and salsa verde into a creamy, mild pot with almost no effort. Cream cheese stirs in at the end for a smooth, silky broth.
Set it up in the morning, shred the chicken when you get home, and dinner is ready. Toppings like cilantro, cheese, and crushed chips add a fun crunch.
Table of Contents
Why This Crockpot White Chicken Chili Recipe Works
Salsa verde brings tang and mild heat in one jar, so you skip a long list of spices. The slow heat blends it with the beans and onion.
Chicken breast turns tender and shreds with two forks after hours on low. No browning or searing is needed.
Stirring in the cream cheese near the end keeps the broth smooth. It melts into the liquid and gives the pot body without flour.
Ingredients for Crockpot White Chicken Chili
- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained
- 1 cup corn kernels
- 1 jar (16 ounces) salsa verde
- 1 cup low sodium chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 ounces cream cheese, cubed
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Shredded cheese and crushed tortilla chips, for topping
Chicken. Boneless breasts or thighs both work, but use fresh or fully thawed pieces so they cook evenly.
White beans. Great Northern or cannellini beans turn soft and creamy and help thicken the pot.
Salsa verde. Choose a mild jar with tomatillos and green chilies for a bright, tangy base.
Cream cheese. Cube it so it melts quickly, which gives the broth a smooth finish.
Lime and cilantro. Added at the end, they wake up the flavors after the long cook.
How to Make Crockpot White Chicken Chili
1. Layer the base Add the onion, garlic, beans, corn, salsa verde, broth, and cumin to the slow cooker and stir once.
2. Add the chicken Set the chicken on top and press it down until it is mostly covered by the liquid.
3. Cook low and slow Cover and cook on low for 6 to 7 hours or on high for 4 hours, until the chicken reads 165 degrees F.
4. Shred the chicken Move the chicken to a plate, shred it with two forks, and return it to the pot.
5. Melt the cream cheese Stir in the cream cheese, cover, and cook for 15 to 20 minutes more until smooth.
6. Finish and serve Stir in the lime juice and cilantro, taste for salt, and ladle into bowls.
How to Serve Crockpot White Chicken Chili
Top each bowl with shredded cheese, crushed tortilla chips, and extra cilantro. Spoon it over cilantro lime rice for a filling bowl, or pair it with skillet yeast bread for dipping. White queso dip and a crisp Italian house salad fit the same table.
How to Store and Reheat Crockpot White Chicken Chili
Cool the chili within two hours and refrigerate it in airtight containers for 3 days. Because of the cream cheese, freezing can change the texture, so plan to eat it fresh. Reheat on the stove to 165 degrees F and add broth to loosen it.
Tips and Variations for Crockpot White Chicken Chili
Thaw the chicken first. Frozen chicken stays in the unsafe zone too long in a slow cooker, so thaw it fully in the refrigerator.
Keep the lid on. Each peek adds about 15 minutes to the cook time, so resist lifting the lid until the chicken is ready to shred.
Check the temperature. The thickest piece of chicken should read 165 degrees F before you shred it.
Soften the cream cheese. Cold cubes melt slowly, so let them sit on the counter while you shred the chicken.
Thicken if needed. Mash a half cup of beans against the side of the pot, or simmer with the lid off for 15 minutes.
Adjust the heat. Choose a medium salsa verde or add diced jalapeno for more heat, and wear gloves when cutting fresh chilies.
Flag the allergens. The cream cheese and cheese topping contain milk, and some chips and broths contain wheat, so check labels for guests with allergies.
Check trusted guidance. For general slow cooker safety, see the Clemson slow cooker food safety fact sheet before you start.
Frequently Asked Questions About Crockpot White Chicken Chili
Can I use frozen chicken in crockpot white chicken chili?
No, thaw it fully first. Frozen meat heats too slowly in a slow cooker and can stay in the unsafe range too long.
How do I thicken crockpot white chicken chili?
Mash some of the beans in the pot or simmer uncovered for 15 minutes. The cream cheese also adds body.
Can I make crockpot white chicken chili on high?
Yes, cook it on high for about 4 hours until the chicken reaches 165 degrees F. Low heat gives slightly more tender meat.
Can I use chicken thighs?
Yes, boneless thighs stay juicier and need the same cooking time. Trim any large pieces of fat before adding them.
What can I use in place of salsa verde?
Green enchilada sauce works in a pinch. Taste before adding salt, since jarred sauces vary a lot.
Crockpot White Chicken Chili
Equipment
- 6-quart slow cooker
- Two forks
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts fresh or fully thawed
- 2 can white beans 15 ounce cans, drained
- 1 cup corn kernels fresh or frozen
- 16 oz salsa verde
- 1 cup low sodium chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- ¼ tsp black pepper
- 4 oz cream cheese cubed
- 1 tbsp lime juice
- ¼ cup fresh cilantro chopped
Instructions
Cooking
- Load the slow cooker. Add the onion, garlic, beans, corn, salsa verde, broth, cumin, and pepper, then set the chicken on top.
- Cook. Cover and cook on low for 6 to 7 hours, until the chicken reaches 165 degrees F and shreds easily.
- Shred. Move the chicken to a plate, shred it with two forks, and return it to the pot.
- Add the cream cheese. Stir in the cubed cream cheese, cover, and cook 15 to 20 minutes, until melted and creamy.
- Finish. Stir in the lime juice and cilantro, then serve hot with cheese and crushed chips.
