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Crockpot White Chicken Chili

Slow cooker white chicken chili is creamy and delicious. This creamy crock pot white chicken chili is easy to make and so full of flavor.
Course Soup
Cuisine American
Keyword chicken chili, slow cooker chili, white chicken chili


  • large slow cooker


  • ¾ - 1 pound boneless, skinless chicken thighs (usually 6) ( or 2 boneless, skinless chicken breasts will work in place of the thighs), fat trimmed , and cut into small pieces·
  • 3 cans (15 or 16 oz) great Northern white beans, great northern beans or cannellini beans, drained and rinsed
  • 1 can (15 or 16 oz) corn kernels, drained and rinsed
  • 2 medium - large onions, chopped fine
  • 8 cloves garlic, minced
  • 2 cans (4 oz) fire roasted green chilis
  • 3 cups chicken stock or broth
  • 1 tablespoon chili powder
  • 4 teaspoons ground cumin powder (or 1 ½ tablespoons)
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground coriander
  • 1 brick (8 oz) cream cheese, softened
  • salt, to taste
  • pepper, to taste
  • cooking spray


  • ¼ cup cilantro, fresh, minced
  • 2 avocados, pitted, chopped into ½ - ¾ inch pieces
  • 4 jalapeños, seeded and chopped fine
  • 2 tablespoons jarred pickled jalapeños, drained, minced
  • 2-3 tablespoons olive or another vegetable oil
  • 1 cup shredded Monterey Jack cheese
  • tortilla chips


  • Get out and measure all of your ingredients.
  • Prepare your slow cooker with cooking spray.
  • Place skillet over medium heat, add the vegetable oil and wait until it shimmers or a drop of water flicked in it dances. Add chopped onions and cook until transparent, stirring frequently. Add the minced garlic and continue cooking for 30 seconds. Take off heat and set aside.
  • Place chicken meat on the bottom of a large crock pot, pour the drained beans, corn and chilis on top.
  • Add onions and garlic on top of chilis and corn in slow cooker.
  • Add remaining ingredients to a large bowl except for cream cheese.  Stir well and pour into slow cooker. Do not stir and place the lid on the pot.
  • Cook on high for 4 hours, or you can cook on low for 6 to 8 hours.
  • Remove cooked chicken from slow cooker and allow it to cool slightly on cutting board. Either shred or chop into bite sized chunks, chicken will fall right apart.
  • Return chicken to chili and stir until blended.
  • Before serving, add the cream cheese and stir until melted and mixed in.
  • Adjust chili consistency with extra broth or stock as needed.
  • Serve with your favorite toppings, cilantro, jalapeno and avocado, tortilla chips, shredded cheese and fresh cornbread. Serve and enjoy every bite.