Crock Pot White Chicken Chili is the ultimate cozy dish that brings together simple ingredients and the best flavors. Perfect for any cold day when you need a quick, satisfying meal straight from your slow cooker.

Creamy slow cooker white chicken chili served in bowls, garnished with sliced jalapeños and lime.

There’s nothing better than coming home to a warm, hearty meal on a chilly evening, and this creamy slow cooker white chicken chili is just that.

With tender chicken, cannellini beans, and flavorful spices, our white chicken chili is perfect for busy weeknights or lazy weekends.

The combination of Monterey Jack cheese and cream cheese gives this chili a rich, creamy texture that’s hard to resist, making it one of the best fall crockpot recipes you’ll find.

Ingredients You’ll Need

Boneless, skinless chicken breasts: These provide a lean protein base that becomes tender and juicy after slow cooking.
Chicken broth: Adds a savory foundation to the chili, enhancing the flavors of the other ingredients.
Cannellini beans: These beans give the chili a creamy texture and hearty bite, making it more filling.
Diced green chiles: Introduce a mild heat and tanginess that complements the richness of the chili.
Ground cumin, garlic powder, and onion powder: This trio of spices adds depth and warmth, giving the chili its signature flavor profile.
Salt and pepper: Essential for balancing and enhancing the flavors of the chili.
Cream cheese and shredded Monterey Jack cheese: These two cheeses melt into the chili, creating a rich, creamy consistency.

Ingredients for crock pot white chicken chili laid out on a beige surface, including chicken breasts, cannellini beans, green chiles, chicken broth, cream cheese, shredded monterey jack cheese, and seasonings.

How to Make Crockpot White Chicken Chili

Prep the Slow Cooker: Start by placing your boneless, skinless chicken breasts in the bottom of the slow cooker.
Add Other Ingredients: Pour in the chicken broth, then add the cannellini beans, diced green chiles, ground cumin, garlic powder, onion powder, salt, and pepper.

Uncooked crock pot white chicken chili ingredients, including chicken breasts, white beans, and green chiles, placed in a slow cooker before cooking.

Cook Low and Slow: Cover your slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours.
Shred the Chicken: Remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return it to the slow cooker.

Cooked chicken and white beans in broth inside a slow cooker.

Add the Dairy: Now comes the magic—add the cubed cream cheese and shredded Monterey Jack cheese. Stir until the cheeses are fully melted and the chili is creamy and smooth. Taste and add salt and pepper to your liking.

Cooked crock pot white chicken chili with added shredded cheese and cubed cream cheese.

Serve and Enjoy: Give the chili one last stir to ensure everything is well combined. Ladle it into bowls and top with your favorite garnishes.

Two bowls of creamy slow cooker white chicken chili garnished with fresh jalapeños and lime slices.

Tips and Variations

For a Spicy Kick: If you prefer a bit more heat, consider adding a diced jalapeño or extra green chiles to the slow cooker.

Add Plenty of Toppings: Consider adding crushed tortilla chips, shredded cheese like Monterey Jack or cheddar, sliced jalapeños, fresh cilantro, diced avocado, a dollop of sour cream, and a squeeze of lime.

Mix-In Ideas: Try adding sweet corn kernels or using black beans for a heartier version. You can also swap in pepper jack cheese for extra spice or stir in heavy cream or cooked rice for added creaminess.

Our white chicken chili pairs perfectly with warm cornbread, or you can also serve it with a fresh green salad or a light slaw for a refreshing contrast.

For a heartier meal, consider serving it over rice or alongside a slice of crusty bread to soak up the creamy broth.

Creamy white chicken chili slow cooker recipe in a bowl, topped with jalapeños and lime, a healthy and cheap crock pot meal option.

Why is my white chicken chili not thick?

Your chili might not be thick due to excess liquid or cheese not fully melting.

To thicken it, use less broth, mash some of the beans in the pot, or add a cornstarch slurry.

Ensuring the cream cheese and shredded cheese are fully melted will also help create a creamier, thicker texture.

Can I use frozen chicken?

No, it’s not recommended to use frozen chicken in this recipe.

Using frozen chicken can lead to uneven cooking and may keep the chili in the temperature “danger zone” for too long, which can pose a food safety risk.

It’s best to use thawed, boneless, skinless chicken breasts to ensure the chili cooks evenly and safely.

Storage

This recipe is perfect for making ahead and reheats wonderfully!

Store your chicken chili in an airtight container in the refrigerator for 4-5 days.

To freeze this chili, follow the recipe up until you add the cream cheese and Monterey Jack. Allow it to cool completely before freezing. Thaw overnight in the refrigerator.

When reheating, stir in the cream cheese and Monterey Jack, and serve as desired.

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