Slow Cooker White Chicken Chili Recipe for Cozy Weeknight Dinners

There’s nothing better than a true dump-and-go crockpot meal on a busy day. This White Chicken Chili in the Crockpot is comforting, flavorful, and easy to assemble. It’s creamy without feeling heavy, high in protein and fiber, and simple to adjust for mild or spicy tastes.

Add the ingredients to the slow cooker, let it cook, then finish with creamy components at the end. Top each bowl as you like and dinner is ready. If you want a quicker stovetop option, try the stovetop White Chicken Chili referenced below.

Why You’ll Love This Recipe
Ingredients
Instructions
Serving Suggestions
Tips for Success
FAQ

While you’re here, check out other soup recipes for inspiration.

Why You’ll Love This Recipe

Dump-and-go crockpot recipe with minimal prep
Creamy and flavorful without being overly thick
Easy to customize the spice level and toppings
A good source of protein and fiber
Great for busy weeknights, meal prep, or casual entertaining
Leftovers stay delicious the next day

Ingredients

2 lbs boneless, skinless chicken thighs (or breasts) — thighs remain juicy and shred well
2 tbsp Fire and Smoke Society Charred Chili & Lime Seasoning (or seasoning substitute below)
2 cans (15.5 oz each) cannellini beans, rinsed and drained
10 oz green enchilada sauce
2 cans (4 oz each) diced green chilies
12 oz frozen fire-roasted corn (or regular/canned corn)
2 cups low-sodium chicken broth
1 tbsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper (optional)
4 oz cream cheese, softened to room temperature
1½ cups heavy cream
2 cups freshly shredded Colby Jack cheese
2–3 tbsp chopped fresh cilantro (optional)
Seasoning substitute: 1½ tsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, and juice of 1 lime

Instructions

Place the chicken thighs in the bottom of a 6-quart slow cooker and season with the Chili & Lime seasoning (or the substitute mix).

Add the cannellini beans, green enchilada sauce, diced green chilies, fire-roasted corn, chicken broth, cumin, chili powder, and cayenne (if using). Stir briefly so the chicken is coated and 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. Remove the chicken and shred or roughly chop it, then set aside.

Add the softened cream cheese to the crockpot and stir until it melts and becomes smooth. Don’t worry if it’s slightly lumpy at first — stirring and heat will smooth it out.

Stir in the heavy cream and shredded Colby Jack until fully melted and creamy.

Return the shredded chicken to the crockpot, add chopped cilantro if using, and stir to combine. Let the chili rest a few minutes so flavors meld before serving. Taste and season with salt if needed.

Serving Suggestions

Serve hot with your favorite toppings:

Extra shredded cheese
Sour cream
Sliced jalapeños
Crispy tortilla strips
Fresh lime juice

Let guests build their own bowls for a fun, customizable meal.

Tips for Success

Chicken thighs remain juicier, but breasts work fine if preferred.
Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Allow cream cheese to soften; any small lumps will melt away with heat and stirring.
This chili is intentionally creamy but not thick — there’s no need to mash the beans.

If you make this recipe, please leave a comment and rating — feedback is always appreciated.

White Chicken Chili in the Crockpot

A creamy, flavorful dump-and-go white chicken chili made easy in the crockpot. Perfect for busy nights, customizable toppings, and cozy comfort food cravings.

5 from 1 vote

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Prep Time 10 minutes

Cook Time 4 hours

Course Crockpot Meals, Dinner, Lunch, Soup

Cuisine American

Servings 6

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 unavailable
(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 or canned corn
2 Cups Low Sodium Chicken Broth
1 tbsp Cumin
1 tsp Chili Powder
1/2 tsp Cayenne Pepper optional for heat
4 oz Cream Cheese, Softened to room temperature see instructions note
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 & Lime seasoning.
Add remaining ingredients except the cream cheese, heavy cream, and cilantro; stir to combine.
Cook on HIGH 3–4 hours or LOW 4–6 hours.
When done, remove the chicken and shred or roughly chop it; set aside.
Stir in cream cheese until smooth, then add heavy cream and shredded cheese. Don’t worry if the cream cheese seems lumpy — it will smooth out.
Return the chicken and cilantro to the crockpot, mix well, taste, and adjust salt if needed. Serve with your favorite toppings.

Notes

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

Make-Ahead & Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended — dairy and beans can change texture when frozen and thawed.

Keyword Crockpot Soup, White Chicken Chili, White Chicken Chili in the Crockpot

FAQ

Can I use chicken breasts instead of thighs? — Yes. Thighs are more forgiving in the crockpot, but breasts are fine.
Is this spicy? — As written it’s medium. To reduce heat, omit the cayenne and use mild diced chilies.
Can I leave out the cilantro? — Absolutely. Omit it if you don’t like cilantro.