(8-Hour Slow Cooked)

I was heading out the door for a full day of errands when my teenager texted asking what was for dinner. I had chicken thighs, white beans, and green chiles ready to go. I threw everything in the crockpot, set it to low, and walked out. Eight hours later, I came home to a house that smelled incredible and a crockpot full of creamy, tender chili waiting for us. This Crockpot White Chicken Chili became our family’s favorite set-it-and-forget-it meal.

This hands-off, slow-cooked chili is the ultimate lazy dinners solution. For days when you want dinner ready when you walk in the door, my easy white chicken chili stovetop version is ready in 30 minutes. If you need it even faster, my instant pot white chicken chili cuts the time to under an hour. And for the absolute simplest prep, my simple white chicken chili uses just five ingredients.

Why This Crockpot Chili Wins

I have made this every Sunday for meal prep, and here is why it is unstoppable.

• Truly Hands-Off: Dump everything in the crockpot and walk away. No stirring, no checking, no stress.
• 8-Hour Perfection: The low, slow cooking makes the chicken incredibly tender and infuses every bite with flavor.
• Meal Prep Hero: Make a double batch on Sunday. Eat it all week without getting tired of it.
• Freezer-Friendly: Freeze individual portions for up to 3 months. Thaw overnight for instant dinners.
• Feeds a Crowd: One crockpot easily serves 8-10 people for gatherings or potlucks.

The Slow-Cooked Ingredients Lineup

This recipe is built on ingredients that improve with long, slow cooking.

The Chicken
Boneless, skinless chicken thighs are ideal for slow cooking. They stay incredibly tender and shred beautifully after 8 hours. Chicken breasts work but can become slightly dry.

The White Beans
Great Northern beans or cannellini beans hold their shape during long cooking. Add them at the beginning they absorb all the flavors as they simmer.

The Green Chiles
Canned diced green chiles bring that signature white chili flavor. The long cooking time mellows their heat and deepens their taste.

The Aromatics
Onion, garlic, cumin, and oregano are the foundation. These ingredients bloom and develop complex flavors during the slow cook.

The Creamy Element
Cream cheese added in the last hour creates that signature silky texture without curdling.

The Fresh Finish
Fresh lime juice, cilantro, and avocado brighten the rich, slow-cooked flavors right before serving.

How to Make It: 8-Hour Crockpot Timeline

This chili requires 10 minutes of prep and then the crockpot does all the work.

Step 1: Layer the Base
Place diced onion, minced garlic, and chicken thighs in the bottom of a 6-quart crockpot.

Step 2: Add Beans and Chiles
Add drained white beans, diced green chiles, cumin, oregano, salt, and pepper. Pour chicken broth over everything.

Step 3: Set and Forget
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The chicken should be fork-tender.

Step 4: Shred the Chicken
Remove chicken from the crockpot and shred with two forks. Return the shredded chicken to the pot.

Step 5: Add Creaminess
Stir in softened cream cheese. Cover and cook for an additional 30 minutes on LOW until the cream cheese melts completely.

Step 6: Finish and Serve
Stir in fresh lime juice. Taste and adjust seasonings. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.

Easy Ways to Customize Your Crockpot Chili

This base recipe is incredibly flexible for slow cooker adaptations.

Make It Spicier
Add diced jalapeños or a pinch of cayenne pepper to the crockpot at the beginning.

Make It Milder
Use mild green chiles and add extra cream cheese for richness without heat.

Add More Vegetables
Mix in diced bell peppers, corn, or zucchini in the last 2 hours of cooking.

Make It Extra Creamy
Use heavy cream instead of cream cheese, or add both for ultimate richness.

Try Different Beans
Use pinto beans, navy beans, or a mix of different white beans for variety.

Add Bacon
Cook bacon in a skillet first, then add the crispy bacon and bacon grease to the crockpot for smoky depth.

Party Planning with This Crockpot Chili

This slow-cooked chili is perfect for potlucks and gatherings. For bean-heavy variations that also work well in the crockpot, try my white bean chicken chili for a heartier texture.

If you love extra creaminess, my cream cheese chicken chili doubles down on the silky texture with even more cheese. For a complete Mexican-inspired spread, serve this chili alongside my white chicken enchiladas.

For an Italian twist on white chicken comfort food, pair it with my white chicken lasagna soup. And for classic tomato-based chili lovers, my chicken chili crockpot offers traditional flavors with the same hands-off convenience.

Pro Tips for Crockpot Perfection

• Do Not Open the Lid: Every time you open the crockpot, you add 30 minutes to cooking time. Trust the process.
• Layer Properly: Onions and garlic on bottom, chicken next, beans on top. This prevents burning.
• Add Cream Cheese Last: Adding dairy too early can cause it to curdle. Wait until the final hour.
• Shred Chicken While Hot: Hot chicken shreds more easily. Use two forks for best results.
• Use Fresh Spices: Old cumin loses potency. Fresh spices make a noticeable difference.
• Quality Broth Matters: Since this cooks for 8 hours, use good-quality chicken broth for best flavor.
• Stir Gently: When adding cream cheese, stir gently to avoid breaking down the beans.
• Storage: Keep in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezer Friendly: Freeze individual portions for up to 3 months. Thaw overnight in the fridge.
• Double the Batch: This recipe doubles easily in a larger crockpot. Freeze half for later.

The Crockpot Chili That Changed Everything

This Crockpot White Chicken Chili is proof that the best meals are often the simplest. Ten minutes of prep, 8 hours of slow cooking, and you come home to a meal that tastes like you spent all day cooking it. Make it once, and it becomes your Sunday meal-prep tradition.

Whether you are feeding a busy family or hosting a casual gathering, this chili delivers comfort and satisfaction with zero effort.

Crockpot White Chicken Chili (8-Hour Slow Cooked)

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• Author: danyrecipes
• Total Time: 8 hrs 10 mins
• Yield: 8-10 Servings

Print Recipe

Description

Hands-off crockpot white chicken chili that cooks all day! Tender chicken, white beans, green chiles, and cream cheese create the ultimate comfort food. Perfect for meal prep and busy weeknights.

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Ingredients

• 2.5 lbs boneless, skinless chicken thighs
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
• 2 cans (4 oz each) diced green chiles (mild or hot)
• 4 cups chicken broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 6 oz cream cheese, softened
• Juice of 1 lime
• Fresh cilantro, diced avocado, tortilla strips for topping

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Instructions

1. Layer Base: Place diced onion, minced garlic, and chicken thighs in the bottom of a 6-quart crockpot.
2. Add Beans and Chiles: Add drained white beans, diced green chiles, cumin, oregano, salt, and pepper. Pour chicken broth over everything.
3. Set and Forget: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until chicken is fork-tender.
4. Shred Chicken: Remove chicken from crockpot and shred with two forks. Return shredded chicken to the pot.
5. Add Creaminess: Stir in softened cream cheese. Cover and cook for an additional 30 minutes on LOW until cream cheese melts completely.
6. Finish and Serve: Stir in fresh lime juice. Taste and adjust seasonings. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.

Notes

Do Not Open Lid: Every time you open the crockpot, you add 30 minutes to cooking time.

Layer Properly: Onions and garlic on bottom, chicken next, beans on top to prevent burning.

Add Cream Cheese Last: Adding dairy too early can cause curdling. Wait until the final hour.

Shred While Hot: Hot chicken shreds more easily. Use two forks for best results.

Use Fresh Spices: Old cumin loses potency. Fresh spices make a noticeable difference.

Quality Broth: Since this cooks for 8 hours, use good-quality chicken broth for best flavor.

Storage: Refrigerate for up to 4 days. Reheat gently on stovetop or in microwave.

Freezer Friendly: Freeze individual portions for up to 3 months. Thaw overnight in fridge.

Double Batch: Doubles easily in a larger crockpot. Freeze half for later.

Stir Gently: When adding cream cheese, stir gently to avoid breaking down beans.

• Prep Time: 10 mins
• Cook Time: 8 hrs
• Category: Main Course, Soup, Stew
• Method: Slow Cooker
• Cuisine: American, Tex-Mex

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 1g
• Sodium: 650mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 95mg

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