10 Best Crockpot White Chicken Chili Recipes (October 2026)

These crockpot white chicken chili recipes are the ones I actually cook on busy weeknights and for game day, and every version is a complete recipe you can follow start to finish. White chicken chili is a tomato-free stew built on white beans, shredded chicken and green chiles, thickened by bean starch and finished with something creamy, which is why it stays mild, silky and filling instead of heavy.

The ten versions below run from a five-ingredient dump-and-go to a bacon-cheddar version for a hungry crowd, and each one lists exact prep time, cook time, difficulty and its best occasion. Fall and football season is when I lean on these hardest, but nothing here is seasonal. I cook in a 6-quart slow cooker unless noted, and every recipe using raw chicken hits 165°F (74°C) before it goes anywhere near a bowl. If you want more ideas in the same vein, my 13 easy crockpot chicken recipes covers the rest of the weeknight rotation.

Crockpot White Chicken Chili Recipes at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Crockpot White Chicken Chili	6 hr on low	Easy	First-time cooks and weeknight dinners
2. Creamy Garlic White Chicken Chili	5 hr 30 min on low	Easy	Beginners who want the creamiest bowl
3. Spicy Southwest White Chicken Chili	5 hr on low	Medium	Heat seekers and chip fans
4. Slow Cooker White Chicken Enchilada Chili	5 hr on low	Easy	Busy nights with hungry teenagers
5. White Chicken Chili with Bacon and Cheddar	5 hr on low	Easy	Game day and hungry crowds
6. Green Chile White Chicken Chili	4 hr 30 min on low	Easy	Fast dinner with a tangy finish
7. White Chicken Chili with Sweet Potato	6 hr on low	Medium	Thick, cozy bowls and cold evenings
8. One-Pot White Chicken Chili Mac	4 hr on low	Easy	Kid dinners and picky eaters
9. White Chicken Chili with Roasted Vegetables	6 hr 30 min total	Medium	Color, fiber and Sunday cooking
10. Extra-Creamy White Chicken Chili	4 hr on low	Medium	Silky texture and potlucks

Which Crockpot White Chicken Chili Recipes Fit Your Schedule?

Everything on this list cooks unattended, so the real differences between these crockpot white chicken chili recipes are prep time, texture and heat. The classic, garlic, enchilada, bacon-cheddar and green chile versions all take about 15 minutes of chopping before the lid goes on, and they land between 4 and 6 hours on low.

The spicy Southwest is the one that asks for a little chopping because you are cutting jalapenos by hand, and the roasted vegetable version needs the oven first, so plan 30 extra minutes. Sweet potato needs the full 6 hours to collapse into the broth, while the mac and cheese and extra-creamy versions finish fastest because the pasta and dairy need less time than beans.

For meal prep, choose the classic, green chile or enchilada crockpot white chicken chili recipes, since they hold their texture for four days and reheat without turning gluey. The diabetic-friendly crockpot chicken recipes on this site use the same one-pot logic with lighter swaps if you are counting carbs and sodium. For a mild bowl a child will actually eat, the mac, classic and extra-creamy options are the safest bets. Heat is easy to dial in either direction: every recipe here calls for a small amount of jalapeno or chile that you can leave out, and any of them gets more heat with a spoonful of pickled jalapenos at the table.

1. Classic Crockpot White Chicken Chili

This is the version I hand to anyone who has never cooked white chicken chili, because it has no unusual ingredients and it still tastes like you worked for an hour. The corn and the two kinds of white beans do most of the thickening, and the sour cream stirred in at the very end keeps the whole bowl smooth and mild.

Yield: 6 to 8 servings · Prep: 15 minutes · Cook: 6 hours on low · Total: 6 hours 15 minutes · Difficulty: Easy

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 can (15 ounces) great northern beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 small yellow onion, diced
• 1 jalapeno, seeds removed and diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 can (4 ounces) diced green chiles, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup sour cream
• 1/2 cup shredded Monterey Jack or mild cheddar
• Cilantro, lime wedges and extra shredded cheese for serving

Instructions

1. Place the raw chicken thighs in the crockpot in a single layer.
2. Add both kinds of beans, the corn, onion, jalapeno and garlic around the chicken.
3. Pour the broth over everything and scatter the chili powder, cumin, oregano, salt and pepper over the top.
4. Stir once so the spices wash into the broth, then cover and cook on low for 6 hours.
5. Check the chicken at the 5 hour mark; it should fall apart easily with tongs and register 165°F (74°C) at the thickest point.
6. Transfer the chicken to a board, shred it with two forks, and stir it back into the pot.
7. Turn the crockpot to warm, stir in the sour cream and cheese, and warm for 10 minutes until the cheese melts and the sauce turns glossy.

Tip: Shred the chicken outside the pot and stir it back at the end. Leaving it in whole for six hours is what turns breast meat dry and stringy.

Swap it: Use cannellini beans for both cans, or swap in one can of navy beans. The broth goes down by half a cup if you use three cans of beans instead of two.

Storage: Cool to room temperature, then refrigerate in a sealed container for 3 to 4 days. Freeze in a 2-quart container for up to 3 months and reheat on low with a splash of broth, stirring in the sour cream only after the chili is hot. Contains dairy.

2. Creamy Garlic White Chicken Chili

Five cloves of garlic and a cream cheese blend blended with broth give this one the smoothest, most restaurant-style sauce of the ten. It is the version I make when someone asks whether white chicken chili is creamy, and the answer takes about a week of packed lunches to prove.

Yield: 6 servings · Prep: 20 minutes · Cook: 5 hours 30 minutes on low · Total: 5 hours 50 minutes · Difficulty: Easy

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 5 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 medium jalapeno, minced
• 2 cans (15 ounces each) cannellini beans, one can reserved
• 1 cup frozen sweet corn
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• 1 cup shredded mozzarella or Monterey Jack
• Chopped cilantro and sliced avocado for serving

Instructions

1. Add the chicken, garlic, onion, jalapeno, both cans of beans, corn, broth, cumin, oregano, paprika and salt to the crockpot.
2. Stir well and cover, then cook on low for 5 hours.
3. Check the chicken at 4 hours; it is ready when a piece pulls apart with no resistance and the internal temperature reads 165°F (74°C).
4. Blend the reserved can of cannellini beans with 1/2 cup broth and the softened cream cheese until completely smooth, about 45 seconds.
5. Shred the chicken in the pot with two forks, stirring as you go to keep the shreds small.
6. Pour the blended bean mixture in and cook on low for 30 minutes until the sauce coats a spoon.
7. Stir in the heavy cream and the shredded cheese, then turn the crockpot to warm until the cheese melts, about 10 minutes.

Tip: Blend the beans and cream cheese with broth until there is no graininess left. A grainy sauce is the one thing that will not smooth out after 30 more minutes of cooking.

Swap it: For a lighter bowl, use Greek yogurt stirred in at the end instead of heavy cream, and half the cream cheese. It tangles slightly, so add it off the boil and heat only until warm.

Storage: Keeps in the fridge 3 to 4 days in a sealed container. For the freezer, cool fully, leave a half-inch of headroom, and freeze up to 3 months. Reheat slowly on low and thin with broth, adding a splash of cream at the table. Contains dairy.

3. Spicy Southwest White Chicken Chili

This one is for people who find most white chicken chili too polite. Two fresh jalapenos, smoked chipotle in adobo and cayenne go in with the beans, and there is still no tomato anywhere, because the heat comes from chiles and black pepper rather than from a red base.

Yield: 6 servings · Prep: 20 minutes · Cook: 5 hours on low · Total: 5 hours 20 minutes · Difficulty: Medium

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into chunks
• 2 jalapenos, one minced and one sliced for the top
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 1 cup frozen corn
• 3 cups chicken broth
• 1 can (4 ounces) diced green chiles
• 2 tablespoons chipotle in adobo, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 cup shredded pepper Jack or cheddar
• Pickled jalapenos, cilantro and tortilla strips for serving

Instructions

1. Rub the chicken with the chili powder, cumin, oregano, cayenne and salt.
2. Layer the chicken, onion, garlic, minced jalapeno, both cans of beans, corn, green chiles and chipotle in the crockpot.
3. Pour in the broth, stir once, cover and cook on low for 5 hours.
4. At the 4 hour mark check the chicken and confirm it has reached 165°F (74°C).
5. Shred the chicken directly in the pot with two forks, then stir in the sour cream and cheese and cook on warm 10 minutes until melted.
6. Taste and decide: add a splash of broth if it tightened up, or top each bowl with pickled jalapenos, cilantro and tortilla strips.

Tip: Wear gloves when you mince the jalapenos, and scrape the seeds out of one of the two if you want a medium heat instead of a true hot one. Chipotle in adobo carries its own salt, so taste before salting again.

Swap it: For mild heat, use one Anaheim pepper instead of a jalapeno, halve the chipotle, and leave out the cayenne entirely. The bowl keeps the smoky depth without the burn.

Storage: Refrigerate for 3 to 4 days, keeping the pickled jalapenos separate so they do not soften. Freeze up to 3 months and reheat covered on low. Contains dairy.

4. Slow Cooker White Chicken Enchilada Chili

Green enchilada sauce and a tortilla-crumb topping turn the same pot of white bean chili into something that tastes like enchiladas without a single tortilla roll. It is the one I make when the kids are hungry and loud, because it goes on the table in one bowl and nobody has to assemble anything.

Yield: 6 to 8 servings · Prep: 15 minutes · Cook: 5 hours on low · Total: 5 hours 15 minutes · Difficulty: Easy

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 can (19 ounces) green enchilada sauce
• 2 cans (15 ounces each) white kidney beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 medium onion, diced
• 1 medium jalapeno, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 4 corn tortillas, cut into strips
• 1 cup shredded cheddar or Monterey Jack
• 1 cup shredded cooked chicken, reserved from the pot
• Sour cream, avocado and cilantro for serving

Instructions

1. Add the raw chicken, enchilada sauce, beans, corn, onion, jalapeno, garlic, broth, cumin, chili powder and salt to the crockpot.
2. Cover and cook on low for 5 hours.
3. At 4 hours, lift out two pieces of chicken, confirm they have reached 165°F (74°C), shred them and reserve.
4. Shred the remaining chicken in the pot, then stir in the tortilla strips and the reserved shredded chicken.
5. Cook 30 more minutes until the strips soften and the broth thickens, then turn to warm and top each bowl with cheese.
6. Finish each serving with sour cream, avocado and cilantro.

Tip: Add the tortilla strips for the last 30 minutes, not at the start. Left in the whole time, they dissolve into mush and turn the chili gummy.

Swap it: Use a red enchilada sauce if you like heat, or skip the tortillas entirely and serve the chili over tortilla chips on the side. One cup of cooked rice at the end also works if you want more body.

Storage: Fridge 3 to 4 days, and keep the extra tortilla strips separate so they stay crisp for reheating. Freezes well for up to 3 months, though the tortillas soften in the freezer. Contains dairy.

5. White Chicken Chili with Bacon and Cheddar

Rendering the bacon in the crockpot first is what separates this from white chicken chili with bacon tossed in at the end. The fat flavors the whole pot, and once the chili is thick enough, crisp bacon goes back on top right before serving.

Yield: 6 servings · Prep: 15 minutes · Cook: 5 hours on low · Total: 5 hours 15 minutes · Difficulty: Easy

Ingredients

• 6 slices thick-cut bacon, chopped
• 2 pounds boneless skinless chicken thighs, cubed
• 1 large onion, diced
• 1 medium jalapeno, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup frozen corn
• 3 cups chicken broth
• 1 can (4 ounces) diced green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1 cup shredded sharp cheddar
• 1/2 cup sour cream
• Sliced green onions and extra bacon for serving

Instructions

1. Spread the chopped bacon across the bottom of the crockpot, set it to high and cook 6 to 8 minutes until the fat renders and the edges look crisp.
2. Turn the setting back to low and add the chicken, onion, jalapeno, garlic, beans, corn, broth, green chiles, cumin, chili powder, paprika and salt.
3. Stir to coat the chicken in the bacon fat, then cover and cook on low for 5 hours.
4. At 4 hours, check that the chicken has reached 165°F (74°C), then shred it in the pot and stir in the cheddar and sour cream.
5. Cook on low for 15 minutes until the cheese melts and the sauce is thick enough to hold a spoon upright for a second.
6. Lift out the cooked bacon, chop it small and scatter it over each bowl with the green onions.

Tip: Watch the bacon for the first 8 minutes. On high with a lid off it goes from raw to burnt in under two minutes, and burnt bacon flavor runs through the whole pot.

Swap it: Turkey bacon works and needs a minute less in the pot, or leave the bacon out and start the whole dish in 1 tablespoon of olive oil. Low-sodium broth keeps the salt in check once the cheddar and bacon are in.

Storage: Refrigerate 3 to 4 days, and hold the crispy bacon separately so it stays crunchy. Freezes up to 3 months, though the cheddar separates a little on reheating and comes back together with a splash of broth. Contains dairy.

6. Green Chile White Chicken Chili

Two cans of green chiles and a finish of lime juice and cilantro make this the brightest, tangiest bowl on the list. It also cooks in under five hours, which matters when you start it after dinner is supposed to be on the table.

Yield: 6 servings · Prep: 15 minutes · Cook: 4 hours 30 minutes on low · Total: 4 hours 45 minutes · Difficulty: Easy

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 cans (4 ounces each) diced green chiles, drained
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• Chopped cilantro, sliced radish and lime wedges for serving

Instructions

1. Add the chicken, green chiles, both cans of beans, corn, onion, garlic, broth, cumin, oregano and salt to the crockpot.
2. Stir until the broth looks evenly cloudy from the chile starch, then cover and cook on low for 4 hours.
3. Check the chicken at 3 hours; it should shred easily and register 165°F (74°C) at the thickest point.
4. Shred the chicken in the pot, then stir in the Monterey Jack and cook 10 minutes until the broth thickens to a light sauce.
5. Turn to warm and swirl in the Greek yogurt and lime juice, then serve with cilantro, radish and a lime wedge.

Tip: Stir the yogurt and lime juice in off the boil. Boiling dairy is what makes it grain and slightly sour, and it happens fast once the crockpot is on high.

Swap it: Any brand of green chiles varies in heat, so for a hotter bowl add one diced jalapeno with the onions. For a thicker result, blend a cup of the beans with a splash of broth and stir it back in before the yogurt goes in.

Storage: Keeps 3 to 4 days in the fridge. For the freezer, leave the yogurt out and add it fresh after reheating from frozen, which keeps the texture smooth. Contains dairy.

7. White Chicken Chili with Sweet Potato

Diced sweet potato does two jobs here: it gives the broth a body you can ladle without it running off the spoon, and it adds a gentle sweetness that plays oddly well with cumin and lime. This is my pick for a cold evening when the chili needs to be thick enough to feel like a meal.

Yield: 6 to 7 servings · Prep: 20 minutes · Cook: 6 hours on low · Total: 6 hours 20 minutes · Difficulty: Medium

Ingredients

• 1 large sweet potato, peeled and cut into half-inch cubes
• 1 1/2 pounds boneless skinless chicken thighs, cubed
• 1 medium onion, diced
• 1 medium jalapeno, minced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 cup frozen sweet corn
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 cup shredded cheddar
• Cilantro, lime juice and avocado for serving

Instructions

1. Put the sweet potato, chicken, onion, jalapeno, garlic, beans, corn, broth, cumin, chili powder, paprika and salt in the crockpot.
2. Stir once, cover and cook on low for 6 hours.
3. At 5 hours, press a sweet potato cube against the side of the pot; it is tender when it gives way with no resistance.
4. Confirm the chicken has reached 165°F (74°C), then shred it in the pot with two forks.
5. Press a few sweet potato cubes against the side and stir the released starch back through the broth.
6. Stir in the sour cream and cheddar, cook 15 minutes until thick, and finish with lime, cilantro and avocado.

Tip: Cut the sweet potato smaller than you think you need, half-inch cubes. Larger pieces stay firm after six hours and the broth stays thin.

Swap it: Butternut squash works at the same cut size with a more savory result, and parsnip makes it sweeter still. Adding 1 tablespoon of cornstarch slurry in the last 20 minutes thickens it further if you like it spoon-thick.

Storage: Refrigerate 3 to 4 days; the sweet potato makes this one slightly thicker on day two, which is a bonus. Freeze up to 3 months and reheat on low, adding broth a quarter cup at a time. Contains dairy.

8. One-Pot White Chicken Chili Mac

Elbow macaroni cooked in the broth alongside the beans turns the whole pot into a creamy chicken mac and cheese with chili underneath, which is how I get my kids to eat white beans on a school night. It is the fastest recipe here and the one the bowl empties out of first.

Yield: 6 servings · Prep: 15 minutes · Cook: 4 hours on low · Total: 4 hours 15 minutes · Difficulty: Easy

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cubed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 medium onion, diced
• 1 small jalapeno, minced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 12 ounces elbow macaroni, uncooked
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 1/2 cup sour cream
• Chopped parsley and extra cheese for serving

Instructions

1. Add the chicken, beans, corn, onion, jalapeno, garlic, broth, cumin, oregano and salt to the crockpot and cover on low for 3 hours.
2. Check the chicken has reached 165°F (74°C), then shred it in the pot and stir in the uncooked macaroni and both cheeses.
3. Cover and cook on low for 45 to 60 minutes, stirring once at the halfway mark so the pasta does not stick.
4. The pasta is done when a noodle bends without a hard white core and the sauce is thick and glossy.
5. Turn to warm, stir in the sour cream, rest 10 minutes, and top each bowl with parsley and extra cheese.

Tip: Use a smaller pasta shape than you think you need. Big rotini and bow tie hold brothy pockets, and you lose the creamy sauce coating that makes this work. My crockpot buffalo chicken mac and cheese works the same way, just with a hotter sauce.

Swap it: Cauliflower florets stand in for half the pasta for a lighter bowl, and gluten-free pasta works fine as long as you check the label for a corn or rice base. A spoonful of mild salsa stirred in at the end adds heat without a tomato-heavy bowl.

Storage: Fridge 3 days in a shallow container, and add a splash of broth on reheating because pasta drinks the sauce overnight. I would not freeze this one; the pasta texture drops too much. Contains dairy and gluten.

9. White Chicken Chili with Roasted Vegetables

Roasting the peppers, onion and zucchini first is twenty minutes of work that buys you real flavor, because those blistered edges do not exist when the vegetables go straight into the broth. The result looks like the most colorful bowl of chili you will make all winter.

Yield: 6 to 7 servings · Prep: 20 minutes · Cook: 25 minutes roasting, 5 hours on low · Total: 6 hours 30 minutes · Difficulty: Medium

Ingredients

For the roasted vegetables:

• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into half-moon slices
• 1 medium red onion, cut into thick wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the chili:

• 1 1/2 pounds boneless skinless chicken thighs
• 2 cans (15 ounces each) cannellini and great northern beans, drained and rinsed
• 1 cup frozen sweet corn
• 3 cloves garlic, minced
• 1 medium jalapeno, diced
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 cup shredded cheese
• Chopped parsley and a drizzle of olive oil for serving

Instructions

1. Heat the oven to 425°F (220°C) and line a sheet pan.
2. Toss the peppers, zucchini, onion, olive oil, salt and pepper on the pan.
3. Roast for 20 to 25 minutes, until the onion edges are dark and the pepper skins blister and peel in places.
4. Add the roasted vegetables, chicken, both cans of beans, corn, garlic, jalapeno, broth, cumin, chili powder, oregano and salt to the crockpot.
5. Cover and cook on low for 5 hours.
6. Check that the chicken has reached 165°F (74°C) and shred it in the pot with two forks.
7. Stir in the sour cream and cheese and cook 10 minutes on low until melted.
8. Serve with parsley and a thin drizzle of olive oil and a little black pepper over the top.

Tip: The vegetables go in after roasting, not before. Raw zucchini in a six-hour cook turns to mush and waters down the whole pot.

Swap it: Roasted butternut squash or sweet potato works in place of the zucchini, and a poblano pepper roasted alongside the bell peppers adds a mild smoky heat. For gluten-free diners, check that the broth is flour-free.

Storage: Refrigerate 3 to 4 days and keep the olive oil drizzle for the day you eat it, since it dulls in the fridge. Freezes up to 3 months; the vegetables soften further on thawing, which is fine here. Contains dairy.

10. Extra-Creamy White Chicken Chili

This is the richest one on the list, and the trick that keeps it silky rather than gluey is a cornstarch slurry with the cream, not cream added straight to a thin broth. It cooks fast too, which makes it a good choice for a night you need dinner fast.

Yield: 6 servings · Prep: 15 minutes · Cook: 4 hours on low · Total: 4 hours 15 minutes · Difficulty: Medium

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cubed
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 1 cup frozen sweet corn
• 1 medium onion, diced
• 1 medium jalapeno, diced
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 can (4 ounces) diced green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 4 ounces cream cheese, softened and cubed
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water or broth, cold
• 1 cup shredded Monterey Jack
• Cilantro, crispy onions and lime for serving

Instructions

1. Add the chicken, beans, corn, onion, jalapeno, garlic, broth, green chiles, cumin, chili powder, oregano and salt to the crockpot.
2. Cover and cook on low for 3 hours 30 minutes.
3. Check the chicken has reached 165°F (74°C), then shred it in the pot with two forks.
4. Whisk the cornstarch with the cold water in a small cup until no lumps remain.
5. Pour the slurry into the pot and stir well, then cook 10 to 15 minutes until the broth turns noticeably thicker and coats the back of a spoon.
6. Turn the setting to warm, add the cream cheese cubes and stir until they melt completely, about 10 minutes.
7. Stir in the heavy cream and the shredded cheese and warm 5 more minutes without boiling.
8. Serve with cilantro, crispy onions and a wedge of lime.

Tip: Add the cream off the boil, on warm. Heavy cream brought to a hard boil will tighten into curds, and there is no stirring that brings it back together.

Swap it: For a dairy-free bowl, use full-fat coconut milk in place of the heavy cream, skip the cream cheese, and keep the cornstarch slurry, which does the same thickening work. A spoonful of lime juice at the end makes the dairy-free version taste finished.

Storage: Refrigerate 3 to 4 days and stir in the cream fresh when reheating on the stovetop. Freezes up to 3 months, but the texture comes back noticeably creamier if you stir a splash of cream into it while reheating. Contains dairy.

Tips for Making These

• Shred the chicken out of the pot. Six hours on low turns whole breast meat dry and stringy, and pulling it onto a board, shredding with two forks, and dropping it back at the end keeps every shred moist.
• Brown anything that takes a minute to cook. Bacon, onion and garlic cooked until they color rather than just soften give a deeper chili than doubling the spices later. Six minutes in a hot crockpot is all it needs.
• Use properly thawed chicken. Frozen-to-the-pot chicken cooks unevenly, spends the first hours thawing while the pot is still cool, and leaves stringy edges. Thaw in the fridge overnight, or start it on high for 30 minutes before dropping to low.
• Decide on thickness before you leave the house. Three cans of beans in a 6-quart pot is a thick chili. Two cans plus 3 cups of broth is a thin one. Too thin at the end? Blend a cup of beans with a splash of broth and stir it back in, or ladle out broth until the level is right.
• Control the heat at the source, not on the plate. Brands of canned green chiles vary a lot, so taste a spoonful before the long cook if the heat matters to you, and always seed at least one of two jalapenos.
• Add dairy at the end, and never let it boil. Cream cheese, sour cream, yogurt and heavy cream all split when they cook hard. Stir them in with the crockpot on warm, or turn it up briefly and stir constantly with a splash of cold broth.

Frequently Asked Questions

A Final Pick for Your Slow Cooker

If you only make one of these crockpot white chicken chili recipes, make the classic. It has no ingredient you need to hunt down, it works in a 6-quart pot, and the sour-cream finish is forgiving enough that a beginner will still get a good bowl. Once you trust the method, move to the creamy garlic version for a thicker sauce or the spicy Southwest version if your table wants actual heat.

Once you have the classic down, the rest of this list is just a different accent on the same pot: enchilada sauce, bacon and cheddar, green chiles, sweet potato, roasted vegetables or pasta. Whatever you pick, shred the chicken out, add the dairy at the end, and taste before you salt. My creamy crockpot garlic parmesan chicken takes the same approach in a completely different direction if you want to leave the bean base behind.