White Chicken Chili in the Crockpot
There’s nothing better than a true dump-and-go crockpot meal, especially on a busy day when you still want something comforting, flavorful, and satisfying at dinnertime. This White Chicken Chili in the Crockpot checks all those boxes. It’s creamy without being heavy, packed with protein and fiber, and incredibly customizable depending on how mild or spicy you like things.
You simply add everything to the slow cooker, let it do the work, and finish it off with a few creamy ingredients at the end. Top it however you like and dinner is done — that’s all there is to it. And here is my stovetop White Chicken Chili if you want a quicker version!
Table of contents
And check out these other great soup recipes while you are here!
Marry Me Chicken and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Summer Corn and Zucchini Chowder with Bacon
Why You’ll Love This Recipe
- It’s a dump-and-go crockpot recipe with minimal prep
- Creamy, flavorful, and cozy without being overly thick
- Easy to customize the spice level and toppings
- Great way to sneak in fiber and protein
- Perfect for busy weeknights, meal prep, or casual entertaining
- Leftovers taste just as good the next day
Ingredients
- Boneless skinless chicken thighs (about 2 pounds) – stay juicy and tender during slow cooking and shred beautifully – you can most certainly use breasts if you prefer
- 2 tbsp Fire and Smoke Society Charred Chili and Lime Seasoning
- Cannellini beans (2 cans, rinsed and drained) – add creaminess, protein, and fiber
- Green chili enchilada sauce (10 ounces) – provides flavor, mild heat, and that classic chili depth
- Diced green chilies (2 cans, 4 ounces each) – add gentle heat and Southwest flavor
- Frozen fire-roasted corn (12 ounces) – adds sweetness and texture
- Low-sodium chicken broth (2 cups) – forms the base of the chili without overpowering it
- Cumin (1 tablespoon) – warm, earthy flavor that defines white chili
- Chili powder (1 teaspoon) – adds depth without making it spicy
- Cayenne pepper (½ teaspoon, optional) – optional for heat; adjust to taste
- Cream cheese (4 ounces, softened) – creates a rich, creamy texture
- Heavy cream (1½ cups) – smooths everything out and adds body
- Freshly shredded Colby Jack cheese (2 cups) – melts easily and adds mild cheesy flavor
- Fresh cilantro (2–3 tablespoons, optional) – adds freshness (skip it if you have the cilantro-tastes-like-soap gene)
- Seasoning Substitute Option
- If you don’t have Fire & Smoke Society Charred Chili & Lime seasoning, use:
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
Instructions
Add the chicken thighs to the bottom of your crockpot and season evenly.
Add the cannellini beans, enchilada sauce, diced green chilies, fire-roasted corn, chicken broth, cumin, chili powder, and cayenne (if using). Give everything a good stir so the chicken is coated and the ingredients are evenly distributed.
Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until the chicken is fully cooked and tender.
Once done, remove the chicken and give it a rough chop or shred. Set aside.
Add the softened cream cheese to the crockpot and stir until melted and smooth. Don’t panic if it looks a little lumpy at first — especially if you’re using off-brand cream cheese. It will smooth out with stirring and heat.
Stir in the heavy cream and shredded Colby Jack cheese until fully melted and creamy.
Add the chopped chicken back to the crockpot, along with the chopped cilantro if using, and stir to combine. Let it sit for a few minutes so everything comes together before serving.
Serving Suggestions
Serve hot with your favorite toppings:
- Extra shredded cheese
- Sour cream
- Sliced jalapeños
- Crispy tortilla strips
- Fresh lime juice
This is one of those soups that’s even better when everyone can build their own bowl.
Tips for Success
- Chicken thighs work best here, but chicken breasts can be used if needed
- Freshly shredded cheese melts much smoother than pre-shredded
- Let cream cheese fully soften — lumps will melt eventually, so don’t stress
- This chili is creamy without being thick; no need to mash the beans
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
White Chicken Chili in the Crockpot
Equipment
- 6 Quart Slow Cooker
Ingredients
- 2 lbs Boneless, Skinless Chicken Thighs or Breasts
- 2 heaping tbsp Fire And Smoke Society Charred Chili & Lime Seasoning see notes below if you cannot find this seasoning
- (2) 15.5 oz Can of Cannellini Beans, rinsed and drained
- 10 oz Can of Green Enchilada Sauce
- (2) 4 oz Cans of Diced Green Chilies
- 12 oz Bag of Frozen Fire Roasted Corn can also use regular corn or canned corn
- 2 Cups Low Sodium Chicken Broth
- 1 tbsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Cayenne Pepper optional for some heat
- 4 oz Cream Cheese, Softened to room temperature see note below in instructions
- 1 Cup Heavy Cream
- 2 Cups Colby Jack Cheese, freshly shredded works best
- 2-3 tbsp Chopped Fresh Cilantro optional
Instructions
- Add chicken to crockpot and season with the Chili and Lime Seasoning
- Add remaining ingredients (except cream cheese, heavy cream and cilantro) and stir.
- Cook on HIGH 3–4 hours or LOW 4–6 hours.
- When it is done, remove the chicken and give it a rough chop or shred it and set it aside.
- Stir in cream cheese until smooth, then add cream and cheese. *Note* Do not worry if the cream cheese is a little lumpy. It will eventually smooth out.
- Add chicken and cilantro and mix well. Season with salt if needed. Serve with your favorite toppings and enjoy!
Notes
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
Make-Ahead & Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Not recommended — the dairy and beans will change texture once frozen and thawed
FAQ
- Can I use chicken breasts instead of thighs?– Yes, but thighs stay juicier and more forgiving in the crockpot.
- Is this spicy?– I would rate this as a medium spice level as written. To make it less spicy, omit the cayenne pepper and use mild diced chilies.
- Can I leave out the cilantro?– Absolutely. Especially if cilantro tastes like soap to you
Made this for dinner last night, and it was delicious! Thank you!