When the weather cools down here in Texas (even if it’s just for a day or two!), nothing hits the spot like a big comforting bowl of Crockpot White Chicken Chili Soup. It’s creamy, hearty, and just the right amount of spicy — the kind of meal that warms you straight through and makes your kitchen smell like pure happiness.
I’ve been making this for my family for years — especially during those chaotic weekday evenings when soccer practice and homework seem to collide. The best part? You can toss everything into your slow cooker and come home to a cozy, ready-to-eat dinner that tastes like you’ve been cooking all day.
Table of Contents
Why You’ll Love This Crockpot White Chicken Chili Soup
This isn’t your average chili. It’s lighter, creamier, and has a Tex-Mex twist that makes everyone at the table happy — even the picky eaters.
Here’s why I think you’ll love it as much as we do:
- It’s simple — just layer, cook, shred, stir, and serve.
- It’s comforting — rich with creamy broth, tender chicken, and just the right amount of heat.
- It’s versatile — perfect for game nights, meal prep, or freezing for a rainy day.
- It’s healthy-ish — high in protein, low in fuss.
What Does Crockpot White Chicken Chili Soup Taste Like?
Imagine all the warmth of classic chili, but instead of a heavy tomato base, you’ve got a silky broth flavored with green chilies, cumin, and just a whisper of cream cheese. Every spoonful has juicy shredded chicken, soft white beans, sweet corn, and a hint of spice that lingers (but never burns).
Top it with creamy avocado, crunchy tortilla strips, and a sprinkle of cheese — and suddenly, your weeknight feels a lot more special.
Ingredients You’ll Need for Crockpot White Chicken Chili Soup
Preparation Time: 15–30 minutes
Cooking Time: 3–8 hours (depending on heat setting)
Total Time: 3 hrs 15 min–8 hrs 30 min
Difficulty: Easy
Estimated Nutrition (whole recipe):
Calories: 800–900 | Protein: 70–80g | Fat: 30–35g | Carbohydrates: 70–80g
Main Ingredients
- 1 lb boneless, skinless chicken breasts (trimmed)
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 3 cups low-sodium chicken broth
- 2 cans great northern beans (15 oz each, drained and rinsed)
- 2 cans diced green chilies (one spicy, one mild – 4 oz each)
- 1 can whole kernel corn (15 oz, drained)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- Small handful of fresh cilantro, chopped
- ½ cup reduced-fat cream cheese (softened)
- ¼ cup half-and-half cream
Toppings (optional but highly recommended):
Sliced jalapeños, avocado, sour cream, fresh cilantro, tortilla strips, grated Monterey Jack or Mexican cheese
How to Make Crockpot White Chicken Chili Soup
Making this Crockpot White Chicken Chili Soup is one of those magical kitchen moments where minimal effort meets maximum flavor. The beauty of slow cooking is that it lets the ingredients mingle slowly — and by dinner time, your home smells like you’ve been simmering love in a pot all day.
Let’s walk through it step by step.
Step 1: Build the Flavor Base
Start by placing your boneless, skinless chicken breasts at the bottom of your slow cooker. This ensures the chicken soaks up all those beautiful spices and juices as it cooks — the foundation of any good Crockpot White Chicken Chili Soup.
Sprinkle your spices directly over the chicken:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
Next, layer in the chopped yellow onion and garlic. These two humble ingredients work behind the scenes, releasing sweetness and depth as the hours pass.
Now add the stars of the show — the great northern beans, diced green chilies, sweet corn, and fresh cilantro. Finally, pour in your low-sodium chicken broth, giving everything a gentle stir to mix.
At this point, your slow cooker looks like a colorful Tex-Mex canvas — trust me, it only gets better from here.
(Love easy slow cooker meals like this? You’ll also enjoy my Slow Cooker Lemon Chicken Rice Soup — it has that same “set it and forget it” magic.)
Step 2: Slow Cook Until Tender
Now it’s time to let your Crockpot White Chicken Chili Soup work its slow-cooking magic.
Cover the slow cooker with its lid and choose your cooking method:
- LOW for 8 hours (my preferred method for the most tender chicken), or
- HIGH for 3–4 hours if you’re short on time.
During this stage, the chicken becomes fall-apart tender, and the beans soak up the chili-spiced broth for that deep, comforting flavor. By the time the cooking cycle ends, you’ll be greeted with the most mouthwatering aroma — the kind that makes the whole family wander into the kitchen asking, “Is dinner ready yet?”
Step 3: Shred the Chicken
Once your cooking time is complete, carefully remove the chicken breasts from the slow cooker.
Place them in a large bowl and use two forks to shred them into bite-sized pieces. The chicken should pull apart easily — that’s your sign it’s cooked perfectly.
Now, return the shredded chicken to the pot. This step lets every strand of chicken soak up more of that rich, creamy broth.
Give it a gentle stir, ensuring everything’s well combined.
If you’re craving another easy, creamy soup with tender chicken, you might also enjoy my Creamy Marry Me Tuscan Chicken Soup — it has that same cozy, rich texture that feels like a hug in a bowl.
Step 4: Add the Creamy Magic
Here’s where your Crockpot White Chicken Chili Soup turns from good to can’t-stop-eating-it delicious.
Add the softened cream cheese (about ½ cup) and ¼ cup of half-and-half cream straight into the pot. Stir well, then cover again and cook on HIGH for 15 minutes.
This step allows the cream cheese to melt and blend seamlessly with the chili, creating that signature silky texture and mellow, comforting flavor.
Pro Tip:
If you want a perfectly smooth texture, scoop out a few ladles of the hot chili into a small bowl. Whisk in the cream cheese until smooth, then pour it back into the slow cooker. This little trick prevents any lumps and makes your soup restaurant-level creamy.
Step 5: Stir, Taste, and Serve
After the cream cheese has melted and the broth looks thick and velvety, give your Crockpot White Chicken Chili Soup a final stir.
Taste and adjust your seasonings — add a pinch more salt or cayenne if you want a little extra kick.
Now comes the fun part — the toppings.
- Add sliced avocado for creaminess.
- Sprinkle on shredded Monterey Jack cheese.
- Toss on a handful of crunchy tortilla strips.
- Finish with a few sprigs of fresh cilantro and maybe a dollop of sour cream if you’re feeling indulgent.
Serve it piping hot, with warm bread or a side of cornbread if you’re feeling Southern (my kids always vote for cornbread).
Every spoonful is creamy, flavorful, and perfectly balanced — spicy, savory, and slightly sweet from the corn.
Step 6: Bonus – Make Ahead or Freeze for Later
This Crockpot White Chicken Chili Soup reheats beautifully, which makes it a lifesaver for busy families.
To store:
Cool completely, then refrigerate in an airtight container for up to 4 days.
To freeze:
Ladle into freezer-safe bags or containers and store for up to 3 months. When ready to serve, thaw overnight in the fridge, then reheat on the stove over medium heat. Add a splash of broth or milk if it thickens up.
(Looking for another freezer-friendly favorite? Try my Crockpot Vegetable Beef Soup — hearty, nourishing, and just as easy to make.)
Final Thoughts
By the time you lift the lid on your Crockpot White Chicken Chili Soup, you’ll know exactly why it’s one of my most requested recipes. It’s hearty without being heavy, creamy without being overdone, and just spicy enough to keep things interesting.
It’s also one of those dishes that feels like home — whether you’re cooking for your family, your neighbors, or just yourself after a long day.
If you love recipes that practically cook themselves but taste like you put in all the effort, keep this one on repeat all season long.
Tips and Tricks for Perfect Crockpot White Chicken Chili Soup
- Don’t skip the green chilies! They bring that signature mild tang.
- For thicker chili, mash a few beans before serving.
- Need dairy-free? Swap cream cheese for coconut cream and use plant-based milk instead of half-and-half.
- Make it ahead: It reheats beautifully and tastes even better the next day.
- Freezer-friendly: Let it cool completely, then freeze in portions for up to 3 months.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or milk if it thickens up.
FAQs
Q: Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just reduce the cooking time to about 2 hours on LOW.
Q: How spicy is this chili?
It’s mild to medium, depending on your green chili choice. Adjust cayenne to taste.
Q: Can I double the recipe?
Yes — perfect for feeding a crowd or freezing for later.
Conclusion
There’s something special about this Crockpot White Chicken Chili Soup — it’s the kind of meal that gathers everyone around the table, no matter how busy the day’s been. With its creamy broth, tender chicken, and hint of spice, it’s become one of those recipes my kids request on repeat.
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Crockpot White Chicken Chili Soup – The Best Creamy Slow Cooker Dinner
- Prep Time: 15-30 minutes
- Cook Time: 180-480 minutes
- Total Time: 195-510 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
A hearty and flavorful Crockpot White Chicken Chili Soup made with tender shredded chicken, beans, green chilies, and a creamy, spiced broth — perfect for chilly days.
Ingredients
- 1 pound boneless, skinless chicken breasts (extra fat trimmed)
- 1 yellow onion (chopped)
- 2 cloves garlic (chopped)
- 3 cups chicken broth (low sodium, 24 oz.)
- 2 cans great northern beans (15 oz each, drained and rinsed)
- 2 cans diced green chilies (4 oz each, one spicy, one mild)
- 1 can whole kernel corn (15 oz, drained)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- A small handful of fresh cilantro (chopped)
- 1/2 cup reduced-fat cream cheese (softened, 4 oz.)
- 1/4 cup half-and-half cream
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated monterey jack or mexican cheese
Instructions
1. Place chicken breasts at the bottom of your slow cooker.
2. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to season the chicken.
3. Next, add diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro on top.
4. Stir gently to combine all the ingredients.
5. Cover the slow cooker with its lid.
6. Cook on LOW for 8 hours or opt for the quicker method by cooking on HIGH for 3-4 hours.
7. Once the cooking time is complete, remove the chicken breasts from the slow cooker and place them in a large mixing bowl.
8. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
9. Add cream cheese and half and half to the slow cooker.
10. Stir them into the chili, then cover and cook on HIGH for 15 minutes until the chili is creamy and slightly thickened.
11. To ensure a smooth blend, you can soften the cream cheese by placing it in a small mixing bowl and whisking it with a few ladles of the hot chili before adding it back into the slow cooker.
12. After the chili has reached the desired creaminess, give it a good stir to fully incorporate all the ingredients.
13. Serve the chili hot, and feel free to add your desired toppings like shredded cheese, avocado, or chopped cilantro, based on your preferences.
14. Enjoy your hearty and flavorful chicken chili!
Notes
You can make this recipe spicier by using two spicy green chili cans or adding extra jalapeños.
For a richer texture, add a bit more cream cheese or a splash of heavy cream instead of half and half.
This soup also freezes well; let it cool completely before storing in freezer-safe containers.
