Crockpot White Bean Chicken Chili

This crockpot white bean chicken chili is the kind of meal you toss together in the morning and forget about until dinner. The slow cooker turns simple ingredients into a creamy, mildly spicy chili that tastes like you spent the afternoon in the kitchen.

Chicken breasts simmer all day in salsa verde, green chiles, and white beans until they fall apart at the touch of a fork. A few cubes of cream cheese stirred in at the end give it a velvety finish that feels like comfort in a bowl.

Why This Chili Stays in the Rotation

It’s hard to beat a dump-and-go dinner that fills the house with the smell of cumin and roasted green chiles. I always reach for this one when I want something warming that doesn’t ask me to stand at the stove.

The cream cheese melts into the broth without making it heavy, so the chili feels rich but still brothy enough to top with crunchy tortilla strips. I love that the beans break down just a little, thickening the chili naturally while still holding their shape.

Leftovers taste even better the next day. The flavors meld overnight, so I often double the batch and freeze half for a night when cooking feels like one thing too many.

Ingredients

• 1.5 lbs boneless skinless chicken breasts or thighs: thighs stay even juicier after long cooking
• 1 medium onion, diced: yellow or white works best
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles, undrained: mild heat, but you can use hot if you prefer
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder: adds a warm back note, skip if you want no heat at all
• 1 (16 oz) jar salsa verde: check the label and pick one with no added sugar
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 4 oz cream cheese, cut into cubes, at room temperature
• Salt and freshly ground black pepper, to taste
• Optional toppings: shredded Monterey Jack, fresh cilantro, tortilla strips, lime wedges, diced avocado

Variations / Substitutions

• Chicken thighs: use the same weight of boneless skinless thighs for meat that stays extra tender
• Dairy-free: skip the cream cheese or stir in a plant-based cream cheese alternative, the chili will be brothy but still satisfying
• Add corn: stir in 1 cup of frozen corn 30 minutes before the chili finishes for a little sweetness and crunch
• Extra heat: add a diced jalapeño with the onion or stir in a pinch of cayenne at the end
• Different beans: pinto beans or navy beans swap in easily for the white beans

If you like a bean-heavy chili, you might also enjoy our Hearty Three-Bean Turkey Chili.

How to Make White Bean Chicken Chili

Step 1: Load the Slow Cooker

Place the 1.5 lbs chicken breasts, diced onion, minced garlic, both cans of green chiles with their liquid, 2 tsp cumin, 1 tsp oregano, ½ tsp chili powder, the 16 oz jar of salsa verde, drained beans, and 2 cups chicken broth into a 6-quart slow cooker. Stir everything together with a big spoon, then smooth the chicken into a single layer so it cooks evenly.

The pot will look very soupy and pale at this point, and that’s exactly right. The color and thickness build as the chili cooks.

Step 2: Cook the Chili

Cover the slow cooker and set it to LOW for 360 to 420 minutes (6 to 7 hours) or HIGH for 180 to 240 minutes (3 to 4 hours). The chili is ready when the chicken is tender and shreds easily when pressed with a fork.

A few hours in, your kitchen will smell warm and savory, with the cumin and green chiles taking over the air. The beans will have started to soften and the broth will look a little creamier around the edges.

Step 3: Shred the Chicken

Lift the cooked chicken out of the slow cooker with tongs and set it on a cutting board. Use two forks to pull the meat apart into bite-size shreds, then return all the chicken to the pot.

Give the chili a good stir. The beans will have thickened the broth some, and you’ll see flecks of green chile scattered throughout. Don’t drain anything before this step, every drop of liquid carries flavor.

Step 4: Stir in the Cream Cheese

Drop the 4 oz cubed cream cheese into the chili, cover the slow cooker, and let it sit undisturbed for 5 minutes so the cheese softens. After that, stir the chili until the cream cheese disappears and the broth turns pale and creamy.

Taste the chili and add salt and pepper a little at a time. Both the broth and salsa verde carry some salt, so start with a pinch and adjust from there. If you want more warmth, a dash of cayenne fits in nicely.

Step 5: Ladle and Top

Ladle the chili into deep bowls and finish with shredded Monterey Jack, a scatter of fresh cilantro, and a squeeze of lime juice. The cheese will start to melt into the hot chili the moment it hits.

Add a handful of tortilla strips for crunch or a spoonful of sour cream. Serve it right away while it’s steaming.

Tips for the Creamiest Chili

• Use room-temperature cream cheese cut into small cubes; it melts faster and won’t leave white streaks.
• If you like a thicker chili, mash one can of the beans before adding them or pulse them briefly in the food processor.
• The chili tastes even better the next day, so make it ahead if you can. The extra time lets the cumin and chiles mellow and blend.
• When reheating, add a splash of chicken broth to loosen the chili. It thickens as it sits.

Cook times by slow cooker setting:

Storing Leftovers

Refrigerate: Cool the chili completely, then transfer to an airtight container. It keeps well in the fridge for up to 4 days.

Freeze: Portion the cooled chili into freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a little broth if the chili seems thick. Individual servings reheat well in the microwave.

What to Serve with White Bean Chicken Chili

A skillet of honey cornbread is the classic choice, the gentle sweetness plays off the green chile and cumin. If you want a heartier plate, ladle the chili over steamed white or brown rice. A simple cabbage slaw dressed with lime juice and a pinch of salt adds a crisp, fresh contrast and cuts through the creaminess.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs hold up beautifully in the slow cooker and stay even juicier. The cook time stays the same.

How do I make this chili dairy-free?

Skip the cream cheese or use a dairy-free cream cheese alternative. The chili will be brothy but still rich from the beans and salsa.

Can I add corn?

Absolutely. Stir in 1 cup of frozen corn during the last 30 minutes of cooking for pops of sweetness.

Is there a stovetop version?

Yes. Sauté the onion and garlic in a large pot with a little oil, then add the remaining ingredients (except the cream cheese). Simmer for about 30 minutes until the chicken is cooked, then shred it, stir in the cream cheese, and serve.

Do I need to drain the beans?

Yes, draining and rinsing canned beans removes excess sodium and keeps the chili from getting too starchy.

White Bean Chicken Chili Recipe

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 344

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles, undrained
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder
• 1 (16 oz) jar salsa verde
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 4 oz cream cheese, cut into cubes, at room temperature
• Salt and freshly ground black pepper, to taste
• Optional toppings: shredded Monterey Jack, fresh cilantro, tortilla strips, lime wedges

Method

 

1. Place chicken, onion, garlic, green chiles, cumin, oregano, chili powder, salsa verde, beans, and chicken broth in a 6-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken shreds easily.
3. Transfer chicken to a cutting board, shred with two forks, and return to the slow cooker.
4. Add the cream cheese, cover, and let sit 5 minutes to soften. Stir until melted and creamy, then season with salt and pepper.
5. Ladle into bowls and top with cheese, cilantro, and a squeeze of lime.

Notes

The chili thickens as it sits, so add a splash of chicken broth when reheating. For extra heat, stir in a pinch of cayenne or serve with pickled jalapeños.