Slow-Cooker White Chicken Chili Recipe for Cozy 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 satisfying with very little hands-on time. It’s creamy without feeling heavy, full of protein and fiber, and easy to adapt if you prefer it milder or spicier.

Everything goes into the slow cooker, it simmers gently while you go about your day, and at the end you finish it with a few creamy ingredients and shredded chicken. Add your favorite toppings and dinner is ready. For a quicker option, try the stovetop White Chicken Chili version.

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

While you’re here, try other cozy soup recipes that pair well with this chili.

Why You’ll Love This Recipe

True dump-and-go crockpot recipe with minimal prep
Creamy and flavorful without becoming overly thick
Easily customize the spice level and toppings
An easy way to add protein and fiber to a meal
Perfect for busy weeknights, meal prep, or casual entertaining
Leftovers keep well and taste great reheated

Ingredients

2 lbs boneless skinless chicken thighs (or breasts if you prefer)
2 tbsp Fire and Smoke Society Charred Chili & Lime Seasoning (or substitute, see notes)
2 cans cannellini beans, rinsed and drained
10 oz green enchilada sauce
2 (4 oz) cans 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; adjust to taste)
4 oz cream cheese, softened
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 sprinkle the Chili & Lime seasoning evenly over them.

Add the cannellini beans, enchilada sauce, diced green chilies, fire-roasted corn, chicken broth, cumin, chili powder, and cayenne (if using). Stir gently to combine and coat the chicken.

Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until the chicken is cooked through and tender.

Remove the chicken and shred or roughly chop it, then set it aside.

Add the softened cream cheese directly to the crockpot and stir until it melts and becomes smooth. If it looks a bit lumpy at first, continue stirring and it will smooth out as it heats.

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

Add the shredded chicken back into the crockpot, stir in the chopped cilantro if using, and 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 wedges for squeezing

This chili is great for a build-your-own bowl so everyone can top it to their taste.

Tips for Success

Chicken thighs stay juicier in the slow cooker, but breasts work too.
Freshly shredded cheese melts smoother than pre-shredded varieties.
Let the cream cheese come to room temperature for easier melting; lumps will disappear with heat and stirring.
This chili is meant to be creamy rather than thick—no need to mash the beans.

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

Cook Time 4

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 Charred Chili & Lime 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
2 Cups Low Sodium Chicken Broth
1 tbsp Cumin
1 tsp Chili Powder
1/2 tsp Cayenne Pepper (optional)
4 oz Cream Cheese, Softened
1 Cup Heavy Cream
2 Cups Colby Jack Cheese, freshly shredded
2-3 tbsp Chopped Fresh Cilantro (optional)

Instructions

Add chicken to the crockpot and season with the Chili & Lime seasoning.
Add the remaining ingredients except cream cheese, heavy cream, and cilantro; stir to combine.
Cook on HIGH 3–4 hours or LOW 4–6 hours.
When done, remove and shred or chop the chicken, then set aside.
Stir in the cream cheese until smooth, then add the heavy cream and shredded cheese. Lumps in the cream cheese will smooth out with heat and stirring.
Return the chicken to the crockpot, stir in cilantro if using, adjust salt to taste, and serve with desired toppings.

Notes

Seasoning substitute if needed:

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 after freezing and thawing.

Keyword Crockpot Soup, White Chicken Chili

FAQ

Can I use chicken breasts instead of thighs? – Yes. Thighs remain juicier in the slow cooker, but breasts will work.
Is this spicy? – As written it’s medium. For milder chili, omit the cayenne and use mild diced chilies.
Can I leave out the cilantro? – Absolutely. Leave it out if you don’t like cilantro.