Crockpot White Chicken Chili (Contest Winning!) Recipe

I can’t wait to share how this contest-winning crockpot white chicken chili balances spice and ease, and why it became one of my Simple Crockpot Dinner Recipes.

I love that this contest winning Crockpot White Chicken Chili has a weird kind of rich surprise you cant predict until you taste it. Creamy cannellini beans give it body and little pockets of cream cheese make it lush without being cloying.

I often end up making too much, leftovers turning into White Chicken Tacos Crockpot nights before I even realize. Its got a sneaky pop of heat and bright lime-like freshness that keeps you coming back, which is why its one of my favorite Dinner Recipes For Rainy Days.

No fancy tricks needed.

Ingredients

• Chicken breasts: lean, high in protein, keeps chili hearty and filling.
• Cannellini beans: creamy texture, big on fiber and plant protein, helps thicken stew.
• Green chiles: mild heat and bright flavor, adds subtle tang and warmth.
• Onion and garlic: savory aromatics, deepen flavor, good for heart health too.
• Cream cheese and sour cream: make it rich and silky, it’s got mellow tang.
• Corn: sweet pop, adds carbs and a nice bite every spoonful.
• Spices: cumin, oregano, chili powder build warm, earthy, slightly smoky backbone.
• Lime and cilantro: fresh acidity and herbal brightness, finishes the chili perfectly.

Ingredient Quantities

• 2 lb boneless skinless chicken breasts about 2 large
• 2 (15 oz) cans cannellini or great northern beans, drained & rinsed
• 1 (4 oz) can diced green chiles, mild or medium
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup frozen corn (or 1 (15 oz) can corn, drained)
• 3 cups low sodium chicken broth
• 4 oz cream cheese, cubed
• 1/2 cup sour cream
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• juice of 1 lime
• 1/4 cup chopped fresh cilantro plus extra for garnish
• optional toppings: shredded Monterey Jack or cheddar cheese, sliced avocado, chopped green onions, tortilla chips

How to Make this

1. Prep stuff: drain and rinse the 2 cans of cannellini or great northern beans, drain the corn if using canned, dice the onion, mince the garlic, cube the 4 oz cream cheese, juice the lime and chop 1/4 cup cilantro.

2. Add to the crockpot: place 2 lb boneless skinless chicken breasts, the beans, 1 (4 oz) can diced green chiles, diced onion, minced garlic, 1 cup frozen or drained canned corn, and 3 cups low sodium chicken broth.

3. Season everything: sprinkle 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1/2 tsp paprika, 1/4 tsp cayenne if using, 1 tsp kosher salt and 1/2 tsp black pepper over the top. Give it a quick stir so spices are somewhat distributed.

4. Cook low and slow: cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is completely tender and shreds easily.

5. Shred the chicken: remove the breasts, shred with two forks (or chop), then return the shredded chicken to the crockpot.

6. Thicken and finish: stir in the cubed cream cheese and 1/2 cup sour cream; let them melt into the chili on Low. If you want a thicker, creamier texture, mash about 1 cup of beans right in the pot with a potato masher or pulse briefly with an immersion blender.

7. Brighten it up: stir in the juice of 1 lime and the chopped cilantro, then taste and adjust salt, pepper or cayenne to your liking.

8. Let flavors meld: keep on Low for another 10 to 15 minutes so everything warms through and the cheese/sour cream smooth out.

9. Serve with toppings: ladle into bowls and top with shredded Monterey Jack or cheddar, sliced avocado, chopped green onions, extra cilantro and tortilla chips as you like.

Equipment Needed

1. 6-quart slow cooker or crockpot (big enough for 2 lb chicken and extras), you’ll want it roomy
2. Cutting board, for dicing the onion and chopping cilantro
3. Chef’s knife, sharp is best so it doesn’t slip
4. Can opener, for the beans, corn and green chiles
5. Colander or fine mesh strainer to drain and rinse the beans and corn
6. Measuring cups and measuring spoons, for the broth, spices and dairy
7. Wooden spoon or silicone spatula for stirring and scraping the pot
8. Two forks or meat claws to shred the cooked chicken
9. Potato masher or immersion blender if you want to mash some beans for thickness

FAQ

Crockpot White Chicken Chili (Contest Winning!) Recipe Substitutions and Variations

• Chicken breasts (2 lb): swap with 2 cups shredded rotisserie chicken or about 1.5 lb boneless, skinless chicken thighs — thighs give more flavor and stay moist.
• Cannellini / great northern beans: use navy beans, pinto beans, or 2 cups cooked chickpeas; pinto will make it a bit earthier, chickpeas add nice texture.
• Cream cheese (4 oz): stir in 1/2 cup plain Greek yogurt at the end for tang and less fat, or use 4 oz mascarpone for extra silky richness.
• Juice of 1 lime: use juice of 1 lemon or 1 tablespoon apple cider vinegar if you need acidity; lemon is the closest match.

Pro Tips

– Sear the chicken quick in a hot skillet for 1 to 2 minutes per side before it goes in the crockpot, it adds a lot more flavor than just tossing it in. Or if you want richer, less dry meat use boneless thighs instead of breasts, no shame in that.

– Add the cream cheese and sour cream at the end and warm them slowly, cause if you cook them too hot they’ll split and get grainy. If you need it thicker, mash a cup of beans or stir in 1 tablespoon masa harina dissolved in a little cold water, it gives body and a nice corn taste.

– Taste for salt at the end, not the start, because the broth and beans concentrate as it cooks. Also squeeze the lime and stir in cilantro right before serving, the acidity and herbs brighten the whole thing so don’t skip ’em.

– If you want a smoother soup use an immersion blender for a few quick pulses, but don’t overblend or you’ll lose texture. Reserve some whole beans and shredded chicken to stir back in so it still feels hearty.

– This actually gets better the next day, so make a double batch and freeze portions. Reheat gently on low and add fresh toppings like avocado, cheese and chips just before serving so they stay crunchy and bright.