Easy 5-Ingredient Crockpot White Chicken Chili
This creamy, velvety white chicken chili uses just five simple ingredients and a slow cooker for a hands-off, deeply satisfying meal. It’s the perfect comfort food that tastes like you fussed all day but requires almost no effort.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
- 2 cans (15 ounces each) white beans, drained and rinsed (Great Northern or cannellini)
- 1 can (4 ounces) diced green chiles
- 4 ounces cream cheese, softened and cubed
- 2 cups low-sodium chicken broth
Instructions
- Prep your ingredients (5 minutes): Drain and rinse both cans of white beans. Cube the cream cheese into about 16 small cubes. Pat the chicken breasts dry with paper towels.
- Layer everything in the slow cooker (3 minutes): Place the chicken breasts in a single layer at the bottom of the slow cooker. Pour the drained beans on top, followed by the can of green chiles (including the liquid). Sprinkle the cream cheese cubes over everything, then pour the chicken broth around the edges. Do not stir.
- Cook on low or high (4-6 hours): Cover the slow cooker and set it to low for 6 hours or high for 4 hours. Resist the urge to lift the lid during cooking.
- Shred the chicken (5 minutes): After the cooking time is up, carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces. Alternatively, use a hand mixer directly in the slow cooker on low speed for about 20 seconds.
- Stir and combine (2 minutes): Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese is fully melted and incorporated. Whisk gently if you see any white clumps.
- Taste and adjust (1 minute): Add salt and pepper to taste. If desired, stir in a pinch of cayenne or a dash of hot sauce for more heat.
- Serve and garnish (2 minutes): Ladle the chili into bowls and top with your favorite garnishes such as fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, tortilla chips, or lime wedges.
Notes
For best results, use full-fat cream cheese at room temperature. Do not overcook the chicken. Let the chili sit on warm for 15 minutes after shredding to allow flavors to meld. Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 320
- Sugar: 3
- Sodium: 580
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: white chicken chili, crockpot chili, slow cooker chili, 5-ingredient chili, easy chili recipe, creamy chicken chili