I’ve got the contest-winning White Chicken Chili that proves Hearty Chicken Crockpot Meals can beat takeout every time, so keep scrolling.

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I’m obsessed with this contest-winning Crockpot White Chicken Chili because it punches way above its weight. I love the shredded chicken breasts that soak up the tangy bite of cream cheese, making every spoonful ridiculous.

It’s messy, loud, and addictive. I tell friends it’s basically White Chicken Tacos Crockpot in soup form.

But it’s also my go-to for Dinner Recipes For Rainy Days when I want something bold without fuss. Garnish with cilantro, squeeze lime, top with chips, however you want it, but no leftovers in my house, and you’ll lick the bowl clean every single time.

Zero shame, seriously.

Ingredients

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Chicken: the hearty protein, keeps it filling and comforting.
Olive oil: browns chicken, adds a little richness.
Yellow onion: sweet base, gives body and savory punch.
Garlic: brightens everything, you’ll notice it right away.
Great northern beans: creamy texture, makes it feel hearty.
White hominy: chewy corn bites, I usually add it.
Chicken broth: the liquid backbone, keeps it cozy and warm.
Diced green chiles: mild heat and tang, very forgiving.
Ground cumin: earthy warmth, ties other spices together.
Dried oregano: herbal note, subtle Mexican-style flavor.
Chili powder: smoky warmth, use more if you like heat.
Cayenne or jalapeño: kicks it up, use carefully.
Salt: wakes all the flavors, don’t skimp.
Black pepper: little punchy heat, rounds the seasoning.
Cream cheese: makes it silky and slightly tangy.
Sour cream: cools the heat and adds creaminess.
Monterey Jack: melty, gooey topping that’s ridiculously satisfying.
Cilantro: fresh brightness, chop a lot if you like it.
Limes: juicy zip, you’ll squeeze them at the table.
Avocado: creamy, mellow counterpoint to the spice.
Extra cheese: because more melty cheese is never wrong.
Tortilla chips: crunchy contrast, perfect for scooping.
Optional toppings: mix and match, makes each bowl personal.

Ingredient Quantities

2 pounds boneless skinless chicken breasts (or thighs if you like it juicier)

2 tablespoons olive oil (optional, for browning chicken)

1 medium yellow onion, diced

3 cloves garlic, minced

2 (15 ounce) cans great northern beans or cannellini beans, drained and rinsed

1 (15 ounce) can white hominy, drained (optional but I usually add it)

3 cups low sodium chicken broth

1 (4 ounce) can diced green chiles

1 teaspoon ground cumin

1 teaspoon dried oregano

1 to 2 teaspoons chili powder, adjust to taste

1/4 to 1/2 teaspoon cayenne pepper or 1 diced jalapeño for heat, optional

Salt 1 to 1 1/2 teaspoons, to taste

Black pepper 1/2 to 1 teaspoon, to taste

4 ounces cream cheese, cubed and softened

1/2 cup sour cream

1 cup shredded Monterey Jack or pepper jack cheese

1/2 cup chopped fresh cilantro, plus extra for garnish

2 limes, cut into wedges for serving

Optional toppings: diced avocado, extra shredded cheese, tortilla chips or strips

How to Make this

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1. If you want extra flavor, heat 2 tablespoons olive oil in a skillet over medium high heat and brown 2 pounds chicken breasts on both sides for 2 to 3 minutes, you dont need to cook through, just get some color; transfer chicken to the slow cooker.

2. Add 1 diced medium yellow onion and 3 minced garlic cloves to the crockpot with the chicken, along with 2 (15 oz) cans drained and rinsed great northern or cannellini beans and 1 (15 oz) can drained white hominy if using.

3. Pour in 3 cups low sodium chicken broth and 1 (4 oz) can diced green chiles, stir to combine so everything is evenly distributed.

4. Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 to 2 teaspoons chili powder (start smaller if you are timid), and 1/4 to 1/2 teaspoon cayenne or toss in 1 diced jalapeño if you want fresh heat; season with 1 to 1 1/2 teaspoons salt and 1/2 to 1 teaspoon black pepper.

5. Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and shreds easily; if you browned the chicken it will have a nicer flavor but its totally fine if you skipped that step.

6. Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the crockpot, stir to combine so the meat soaks up the broth.

7. Reduce heat to low and add 4 ounces softened cream cheese (cube it so it melts faster), 1/2 cup sour cream, and 1 cup shredded Monterey Jack or pepper jack cheese; stir until melted and creamy. Taste and adjust salt, pepper, or chili powder.

8. Stir in 1/2 cup chopped fresh cilantro, reserve a little for garnish, then simmer 10 more minutes so flavors marry. If the chili is too thin, mash a few beans against the side of the pot and stir to thicken.

9. Serve with lime wedges, extra cilantro, diced avocado, more shredded cheese and tortilla chips or strips on the side; a squeeze of lime right before eating wakes up the whole bowl. Enjoy, and dont be shy about adjusting the heat to your taste.

Equipment Needed

1. 6 to 8 quart slow cooker or crockpot, the main vessel for simmering everything
2. Large skillet for optional browning of the chicken, helps add flavor if you wanna bother
3. Cutting board and a sharp chef knife for dicing onion, chopping cilantro and slicing chicken
4. Two forks for shredding the cooked chicken on a board, works way better than a spoon
5. Measuring cups and spoons for broth, spices and dairy so the flavors stay balanced
6. Wooden spoon or heatproof spatula for stirring while it cooks and when you add the cream cheese
7. Can opener and colander for draining and rinsing the beans and hominy
8. Ladle and bowls for serving, plus a few small bowls or ramekins for toppings like lime, avocado and chips

FAQ

Q: Can I use frozen chicken instead of fresh? A: Yes, but thaw it first if you can. Frozen chicken cooks unevenly in a crockpot and can make the broth cloudy. If you must use frozen, add extra cooking time and check the internal temp reaches 165 F.

Q: How do I make the chili thicker without losing creaminess? A: Remove the chicken, shred it, then mash a cup of the beans against the pot sides and stir back in. That thickens naturally and keeps it creamy. You can also stir in a little extra cream cheese or let the lid sit off for 15 minutes to reduce liquid.

Q: My chili tastes flat. How do I fix it? A: Brighten it with fresh lime juice and more cilantro, or add a pinch more salt. A splash of chicken broth if it needs loosened, or a tiny bit of sugar if it tastes overly acidic from canned chiles. Taste as you go, add little by little.

Q: Can I make this on the stove instead of the crockpot? A: Yep. Sear the chicken in a pot, add everything, simmer on low for 25 to 35 minutes until chicken is done and flavors meld. Finish with the cream cheese and sour cream off the heat so they dont break.

Q: How long will leftovers keep and can I freeze them? A: Fridge: 3 to 4 days in an airtight container. Freeze: up to 3 months. Reheat gently on the stove or in the microwave so the dairy doesnt split; stir in a splash of broth if it seems dry.

Q: Want it spicier or milder? Easy swaps? A: For more heat add diced jalapeño, extra cayenne, or a few dashes of hot sauce. To mellow it out use mild chiles, reduce chili powder, or leave out the cayenne. Avocado and sour cream also cool the bowl down.

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

Chicken: swap the 2 pounds of chicken breasts for shredded rotisserie chicken for speed, or use boneless skinless turkey breasts/thighs if you want a slightly different flavor and less fat.
Cream cheese and sour cream: you can use 1 cup plain Greek yogurt in place of both for tang and creaminess, or replace cream cheese with Neufchatel to cut fat a bit.
White beans and hominy: navy beans, chickpeas, or canned white kidney beans (cannellini) work fine if you dont have great northern beans; if you skip hominy, add extra beans or frozen corn for texture.
Spice heat: swap cayenne or a jalapeño for 1/2 to 1 teaspoon chipotle powder for smokier heat, or use smoked paprika plus a pinch of red pepper flakes if you prefer milder warmth.

Pro Tips

1) Brown the chicken if you can. A quick 2 to 3 minute sear per side adds big flavor, even if you dont cook it through. If you skip it, ramp up the cumin and a tiny pinch more chili powder to make up for it.

2) Layer your salt and heat. Season a little when you add the broth, then taste after shredding and after adding the cream cheese. Cream cheese mutes heat so you may need to bump chili powder or a squeeze of lime at the end.

3) Warm the cream cheese and sour cream first. Cube and let them sit at room temp 20 minutes or microwave in short bursts so they melt into the chili smooth instead of turning clumpy.

4) Fix the texture last. If it’s too thin, mash a few beans against the pot or simmer uncovered to reduce. If too thick, stir in up to 1/2 cup hot broth. Finish with lots of lime and fresh cilantro right before serving to brighten everything up.

Crockpot White Chicken Chili (Contest Winning!) Recipe

Recipe by Sarah level

0.0 from 0 votes

I've got the contest-winning White Chicken Chili that proves Hearty Chicken Crockpot Meals can beat takeout every time, so keep scrolling.

Servings

servings

Calories

626

kcal

Equipment: 1. 6 to 8 quart slow cooker or crockpot, the main vessel for simmering everything
2. Large skillet for optional browning of the chicken, helps add flavor if you wanna bother
3. Cutting board and a sharp chef knife for dicing onion, chopping cilantro and slicing chicken
4. Two forks for shredding the cooked chicken on a board, works way better than a spoon
5. Measuring cups and spoons for broth, spices and dairy so the flavors stay balanced
6. Wooden spoon or heatproof spatula for stirring while it cooks and when you add the cream cheese
7. Can opener and colander for draining and rinsing the beans and hominy
8. Ladle and bowls for serving, plus a few small bowls or ramekins for toppings like lime, avocado and chips

Ingredients

2 pounds boneless skinless chicken breasts (or thighs if you like it juicier)
2 tablespoons olive oil (optional, for browning chicken)
1 medium yellow onion, diced
3 cloves garlic, minced
2 (15 ounce) cans great northern beans or cannellini beans, drained and rinsed
1 (15 ounce) can white hominy, drained (optional but I usually add it)
3 cups low sodium chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1 to 2 teaspoons chili powder, adjust to taste
1/4 to 1/2 teaspoon cayenne pepper or 1 diced jalapeño for heat, optional
Salt 1 to 1 1/2 teaspoons, to taste
Black pepper 1/2 to 1 teaspoon, to taste
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1 cup shredded Monterey Jack or pepper jack cheese
1/2 cup chopped fresh cilantro, plus extra for garnish
2 limes, cut into wedges for serving
Optional toppings: diced avocado, extra shredded cheese, tortilla chips or strips

Directions

If you want extra flavor, heat 2 tablespoons olive oil in a skillet over medium high heat and brown 2 pounds chicken breasts on both sides for 2 to 3 minutes, you dont need to cook through, just get some color; transfer chicken to the slow cooker.
Add 1 diced medium yellow onion and 3 minced garlic cloves to the crockpot with the chicken, along with 2 (15 oz) cans drained and rinsed great northern or cannellini beans and 1 (15 oz) can drained white hominy if using.
Pour in 3 cups low sodium chicken broth and 1 (4 oz) can diced green chiles, stir to combine so everything is evenly distributed.
Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 to 2 teaspoons chili powder (start smaller if you are timid), and 1/4 to 1/2 teaspoon cayenne or toss in 1 diced jalapeño if you want fresh heat; season with 1 to 1 1/2 teaspoons salt and 1/2 to 1 teaspoon black pepper.
Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and shreds easily; if you browned the chicken it will have a nicer flavor but its totally fine if you skipped that step.
Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the crockpot, stir to combine so the meat soaks up the broth.
Reduce heat to low and add 4 ounces softened cream cheese (cube it so it melts faster), 1/2 cup sour cream, and 1 cup shredded Monterey Jack or pepper jack cheese; stir until melted and creamy. Taste and adjust salt, pepper, or chili powder.
Stir in 1/2 cup chopped fresh cilantro, reserve a little for garnish, then simmer 10 more minutes so flavors marry. If the chili is too thin, mash a few beans against the side of the pot and stir to thicken.
Serve with lime wedges, extra cilantro, diced avocado, more shredded cheese and tortilla chips or strips on the side; a squeeze of lime right before eating wakes up the whole bowl. Enjoy, and dont be shy about adjusting the heat to your taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.