Why did my cream cheese curdle? That is the question after the lid comes off and the chili is thin, with pale flecks floating in it that used to be cream cheese. The recipe said dump it in and walk away, and you did. Crockpot white chicken chili is one of the easiest dinners a slow cooker makes, but the two things that decide whether it comes out creamy are the two things most recipes skip: when the cream cheese goes in, and what thickens the broth.
Quick answer: Put raw chicken breasts on the bottom, beans, chiles and broth on top, and cook on LOW 6–8 hours or HIGH 3–4 hours. Shred the chicken, mash about a third of the beans, then stir in cream cheese at room temperature and give it 15 minutes on HIGH. Cold cheese in hot broth is what curdles.
One Base Recipe, Seven Variations
These white chicken chili crockpot recipes all use the same method, so once you know one chicken chili recipe crockpot style, you know all eight crockpot chicken chili recipes. What changes is the bean, the dairy, and how long the pot runs. Pick one from the table, then use the base method for all of them.
| Recipe | Beans | Creamy from | LOW / HIGH | Thickened by |
|---|---|---|---|---|
| Creamy (the base) | Canned Great Northern | 8 oz cream cheese | 6–8 h / 3–4 h | Mashed beans |
| From dry beans | Dried, soaked and boiled | 4 oz cream cheese | About 7½ h / use LOW | The beans themselves |
| Healthy | Canned cannellini | 2 oz cream cheese, yogurt | 6–8 h / 3–4 h | Blended beans |
| Dairy-free | Canned Great Northern | Coconut milk | 6–8 h / 3–4 h | Blended beans |
| Mexican street corn | Canned Great Northern | 8 oz cream cheese, cotija | 6–8 h / 3–4 h | Mashed beans |
| Keto, no beans | None | Cream cheese, cream | 6–8 h / 3–4 h | Cream cheese, less broth |
| Rotisserie chicken | Canned Great Northern | 8 oz cream cheese | 4–6 h / 2–4 h | Mashed beans |
| Instant Pot | Canned Great Northern | 8 oz cream cheese | 15 min at high pressure | Mashed beans |
If you only make one, make the creamy base recipe, the crockpot cream cheese chicken chili most people grew up with. It is the one people mean when they search for slow cooker white chicken chili, and every variation starts from it.
How Long to Cook White Chicken Chili in a Crock Pot
White chicken chili takes 6–8 hours on LOW or 3–4 hours on HIGH. The clock is set by the chicken, not the beans: canned beans are already cooked and only need to warm through and pick up flavor. The chili is ready for its cream cheese when the chicken reaches 165°F in the thickest piece and pulls apart with two forks.
| What goes in | LOW | HIGH | Note |
|---|---|---|---|
| Raw chicken breasts | 6–8 h | 3–4 h | Check at the short end; breasts dry out past 165°F |
| Raw chicken thighs | 6–8 h | 3–4 h | Forgiving; they stay juicy on warm |
| Rotisserie chicken | Add in the last 15 minutes | Add in the last 15 minutes | Only the bean base needs the hours |
| Dried beans | About 7½ h | Use LOW | Soak and boil them first |
| Frozen chicken | Do not use | Do not use | Thaw it in the fridge first |
Can you cook white chicken chili on high in a crock pot? Yes. HIGH gets the same chili in 3–4 hours. LOW is better if you are gone all day, because the breasts have a wider window before they dry out. Whichever you pick, the last step is always on HIGH: 15 minutes for the cream cheese to melt in smoothly.
Frozen chicken does not go in a slow cooker. It spends too long between 40°F and 140°F, where bacteria grow, before the pot gets it hot. Thaw it overnight in the fridge first.
Keep the lid closed. Every time it comes off, heat escapes and the chili needs another 15–20 minutes. Check once, near the end.
Pin itPot size matters more than people think. A full batch belongs in a 6-quart slow cooker, filled half to two-thirds full. A pot packed to the rim heats slowly in the middle and has no room to simmer, so the broth never tightens. If you are cooking for a crowd, double the recipe only if the pot is big enough to stay two-thirds full.
The Base Recipe: Creamy Crockpot White Chicken Chili
This is the recipe to learn first. Every step is there for a reason, and every variation below changes only one or two of them. It is a true dump-and-go recipe: no browning, no skillet, and the chicken goes in raw.
The chicken sets the clock, the beans thicken the pot, and the cream cheese goes in last, at room temperature. Get those three right and the chili stays creamy.
1. Chicken on the bottom
Raw chicken breasts go flat on the bottom of the pot, under everything else. That is where the heat comes from, and where the broth covers them for the whole cook. Chicken sitting on top of the beans, half out of the liquid, cooks unevenly and dries out on the exposed side.
2. Beans, chiles, and aromatics on top
Great Northern beans are the classic choice: they are soft, mild, and break down just enough to thicken the broth. Cannellini beans work the same way and hold their shape a little more. Drain and rinse canned beans. The liquid in the can is starchy and salty, and it clouds the broth. Onion, garlic, green chiles, and corn go in with the beans.
3. Broth and spices
Use low-sodium broth. Canned beans and green chiles already bring salt, and a slow cooker keeps all of it in the pot. Start with 3 cups of broth. A slow cooker loses almost no liquid under the lid, so you can always add the last cup at the end, but you cannot take it out. Cumin, chili powder, oregano, and smoked paprika give the chili its flavor without turning it red.
4. Cook, then shred
Cook on LOW 6–8 hours or HIGH 3–4 hours. Lift the chicken out onto a plate, shred it with two forks, and keep it aside while you finish the broth. Shredding in the pot works too, but taking the chicken out gives you room to mash the beans.
5. Mash a third of the beans
This is how to thicken crockpot white chicken chili without flour. Press about a third of the beans against the side of the pot with a potato masher, or blend 1–2 cups of beans and broth with an immersion blender. The broken beans release their starch and turn thin broth into a body that coats a spoon.
6. Cream cheese at room temperature, last
Take the cream cheese out of the fridge when you start the pot, and cut it into cubes. Stir it in after the beans are mashed, return the chicken, and cook on HIGH 15 minutes, stirring once, until it disappears into the broth. That is the whole secret to a creamy white chicken chili: soft cheese, added last, over a gentle heat.
Pin it7. Lime and a 10-minute rest
Turn the pot off, squeeze in a lime, and let the chili stand 10 minutes before serving. It thickens a little more as it rests, and the lime keeps the cream from tasting flat. Taste for salt only now.
Serve with: tortilla chips, shredded Monterey Jack, sour cream, cilantro, sliced jalapeño, avocado, and more lime. A creamy version like this one carries about 35 g of protein per bowl, so it is a full dinner with just chips or a salad.
6
servings15
minutes7
hours15
minutesThe base recipe: raw chicken on the bottom, beans and chiles on top, cream cheese at room temperature in the last 15 minutes.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3–4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, cubed and at room temperature
1 lime
Cilantro, Monterey Jack, tortilla chips to serve
Directions
- Lay the chicken breasts flat on the bottom of a 6-quart slow cooker.
- Add the onion, garlic, beans, corn and green chiles over the chicken. Pour in 3 cups of broth and sprinkle in the spices.
- Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until the chicken reaches 165°F and pulls apart.
- Lift the chicken out and shred it with two forks. Mash about a third of the beans against the side of the pot.
- Stir in the cream cheese, return the chicken, cover and cook on HIGH 15 minutes, stirring once, until smooth.
- Turn off the heat, squeeze in the lime and let it stand 10 minutes. Thin with the last cup of broth if needed.
Notes
- Take the cream cheese out of the fridge when you start the pot. Cold cubes dropped into hot broth are what curdle.
1. White Bean Chicken Chili Crockpot From Dry Beans
White bean chicken chili from dry beans costs less, has a creamier bean, and lets you skip the cans. It also has one rule that no canned recipe needs: dried beans must be soaked and boiled before they go in the slow cooker. Raw beans contain a lectin that a boil destroys and a slow cooker does not. The pot never gets hot enough, and undercooked beans can make you sick.
Soak the beans for at least 5 hours, drain them, cover them with fresh water, and boil them hard for 10 minutes. Then they go in with raw chicken thighs and more broth than the base recipe, because dried beans drink liquid as they cook. Plan on about 7½ hours on LOW, until the beans are soft all the way through. Thighs hold up better than breasts over that long a cook. The beans break down enough on their own that this version needs only half the cream cheese.
6
servings20
minutes7
hours30
minutesDried Great Northern beans, soaked and boiled first, then cooked with the chicken all day on LOW.
Ingredients
1 lb dried Great Northern beans
1½–2 lb boneless, skinless chicken thighs
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (4 oz each) diced green chiles
6 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
4 oz cream cheese, at room temperature
1 lime
Directions
- Soak the beans in plenty of water for at least 5 hours or overnight. Drain and rinse.
- Cover the beans with fresh water in a saucepan and boil hard for 10 minutes. Drain.
- Put the chicken on the bottom of the slow cooker, then the beans, onion, garlic, chiles, broth and spices.
- Cover and cook on LOW about 7½ hours, until the beans are soft all the way through.
- Shred the chicken, stir in the cream cheese and cook on HIGH 15 minutes. Finish with lime.
Notes
- Do not skip the boil. A slow cooker never gets hot enough to break down the lectin in raw beans, and undercooked dried beans can make you sick.
2. Healthy White Chicken Chili Crockpot
A healthy white chicken chili crockpot version keeps the creamy texture and cuts most of the cheese. The trick is to let the beans do the work: blend 1–2 cups of beans and broth until smooth and stir it back in. The chili comes out as thick as the base recipe with only 2 oz of cream cheese, and a spoonful of Greek yogurt adds the tang that cream cheese usually brings.
Add the yogurt after the heat is off. Stirred into a simmering pot, yogurt splits into grainy curds the same way cold cream cheese does. A third can of beans and a diced jalapeño make up for the lighter dairy. Serve with: a green salad or brown rice. More lighter dinners are in these healthy crockpot recipes.
6
servings15
minutes7
hours15
minutesLighter: 2 oz cream cheese and Greek yogurt, with blended beans doing most of the thickening.
Ingredients
1½ lb boneless, skinless chicken breasts
3 cans (15 oz each) cannellini beans, drained and rinsed
1 cup frozen corn
1 can (4 oz) diced green chiles
1 diced jalapeño
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
2 oz cream cheese, at room temperature
½ cup plain Greek yogurt
1 lime
Cilantro
Directions
- Put the chicken on the bottom, then everything else except the cream cheese, yogurt and lime.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- Remove and shred the chicken. Blend 1–2 cups of the beans and broth with an immersion blender and stir it back in.
- Stir in the cream cheese, return the chicken and cook on HIGH 15 minutes.
- Turn off the heat, then stir in the yogurt and lime. Yogurt added over heat splits.
Notes
- The blended beans make it creamy without extra dairy. Add the yogurt off the heat.
3. Dairy-Free White Chicken Chili
For a dairy-free version, full-fat coconut milk replaces the cream cheese, and blended beans do the thickening. Coconut milk does not curdle the way cream cheese can, so it is also the most forgiving finish if you tend to leave the pot on HIGH too long. It goes in at the end with the chicken for the last 15 minutes.
Use full-fat coconut milk. Light coconut milk is mostly water and leaves the chili thin. The lime at the end matters more here than in the base recipe, because it cuts the sweetness of the coconut. Skip the cheese on top and serve it with avocado, cilantro, and tortilla chips.
6
servings15
minutes7
hours15
minutesCoconut milk and blended beans in place of cream cheese; the same timing as the base recipe.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
1 can (13.5 oz) full-fat coconut milk
1 lime
Avocado and cilantro to serve
Directions
- Layer the chicken on the bottom and add everything except the coconut milk and lime.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- Shred the chicken. Blend 1–2 cups of beans and broth until smooth and stir it back in.
- Stir in the coconut milk, return the chicken and heat on HIGH 15 minutes.
- Finish with lime and top with avocado.
Notes
- Use full-fat coconut milk; light coconut milk makes a thin, watery chili.
4. Mexican Street Corn White Chicken Chili
This one takes the flavors of elote and puts them on top of the creamy base: charred corn, chili powder, cotija, and a lot of lime. Half the corn cooks in the pot like the base recipe. The other half gets charred in a hot, dry skillet while the chili finishes, because a slow cooker only steams corn and never browns it.
The charred corn goes on at the table, not in the pot, so it keeps its bite. Cotija is salty, so taste the chili before adding extra salt. Serve with: tortilla chips and extra lime wedges.
6
servings20
minutes7
hours15
minutesCharred corn, lime and cotija on top of the creamy base.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
2 cups frozen corn, divided
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3–4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, at room temperature
½ cup crumbled cotija
1 tsp chili powder for the corn
2 limes
Cilantro
Directions
- Put the chicken on the bottom with half the corn, the beans, onion, garlic, chiles, broth and spices.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- While it finishes, char the rest of the corn in a dry skillet over high heat with the chili powder.
- Shred the chicken, stir in the cream cheese and cook on HIGH 15 minutes.
- Serve topped with the charred corn, cotija, lime juice and cilantro.
Notes
- Char the corn in the skillet, not the pot: the slow cooker only steams it.
5. Keto White Chicken Chili (No Beans)
A keto white chicken chili drops the beans and the corn. That also takes away the thickener, so this version changes two things: it uses less broth, and it leans on cream cheese, a splash of heavy cream, and melted Monterey Jack for body. Chicken thighs stay juicy through the full cook and give the chili more richness than breasts would.
Without beans there is nothing to mash, so do not add more than 3 cups of broth at the start. If it is still thin at the end, leave the lid off for the last 15 minutes on HIGH. Serve with: avocado, sour cream, and sliced jalapeño in place of chips.
6
servings15
minutes7
hours15
minutesNo beans and no corn: chicken thighs, green chiles and cream cheese with a splash of cream.
Ingredients
2 lb boneless, skinless chicken thighs
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
1 diced jalapeño
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, at room temperature
¼ cup heavy cream
1 cup shredded Monterey Jack
Sliced avocado to serve
Directions
- Put the thighs on the bottom and add the chiles, onion, jalapeño, garlic, broth and spices.
- Cook on LOW 6–8 hours or HIGH 3–4 hours.
- Shred the chicken in the pot.
- Stir in the cream cheese and cream, cover and cook on HIGH 15 minutes.
- Turn off the heat and stir in the Monterey Jack. Serve with avocado.
Notes
- Without beans there is nothing to mash, so use only 3 cups of broth. Thighs stay juicy through the full cook.
6. White Chicken Chili With Rotisserie Chicken
Rotisserie chicken turns this into an afternoon recipe. The chicken is already cooked, so it does not need the hours. Only the bean base does: beans, chiles, onion, and broth cook on HIGH 2–4 hours or LOW 4–6 hours, until the onion is soft. The shredded chicken goes in with the cream cheese for the last 15 minutes, just long enough to get hot.
Put rotisserie chicken in at the start and it cooks twice. The meat turns stringy and dry. This is also the version to make with leftover chicken, or with chicken you froze already cooked and thawed in the fridge. More ideas for cooked chicken are in these chicken crockpot recipes.
6
servings15
minutes3
hours15
minutesThe bean base cooks alone; cooked chicken only heats through at the end.
Ingredients
3 cups shredded rotisserie chicken
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, at room temperature
1 lime
Directions
- Add the beans, corn, chiles, onion, garlic, broth and spices to the slow cooker.
- Cook on HIGH 2–4 hours or LOW 4–6 hours, until the onion is soft.
- Mash about a third of the beans against the side of the pot.
- Stir in the chicken and cream cheese and cook on HIGH 15 minutes, until the chicken is hot and the sauce is smooth.
- Finish with lime.
Notes
- Rotisserie chicken is already cooked. Hours in the pot only dry it out, so it goes in at the end.
7. White Chicken Chili Instant Pot
White chicken chili in an Instant Pot takes the same ingredients and finishes in under an hour. Everything except the cream cheese goes under pressure for 15 minutes with a natural release; some cooks run it for 20. Then you shred the chicken, switch to sauté, mash the beans, and stir in the cheese.
Pour the broth in first. Beans and chicken sitting on a dry bottom can trip the burn warning before the pot comes to pressure. Never pressure-cook the cream cheese: it scorches on the bottom and curdles. For more pressure-cooker dinners, see these Instant Pot recipes.
6
servings15
minutes45
minutesThe same ingredients under pressure: 15 minutes at high pressure with a natural release.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 cup frozen corn
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, at room temperature
1 lime
Directions
- Pour the broth into the Instant Pot first, then add the chicken, beans, corn, chiles, onion, garlic and spices.
- Seal and cook 15 minutes at high pressure. Let the pressure release naturally.
- Shred the chicken. Switch to sauté and mash a third of the beans.
- Stir in the cream cheese until smooth, then turn the pot off.
- Finish with lime.
Notes
- Broth goes in first so nothing sticks to the bottom and trips the burn warning. Never pressure-cook the cream cheese.
How to Thicken Crockpot White Chicken Chili
A watery white chicken chili is almost always too much liquid, not too little cooking time. A slow cooker keeps nearly all its moisture under the lid, so a thin broth will not reduce on its own. Here is how to fix it, from the gentlest option to the strongest.
Mash more beans. Press another cup of beans against the side of the pot, or blend 1–2 cups with the broth. This is the best fix because it adds no new flavor and no flour taste.
Leave the lid off. Cook the last 15–30 minutes on HIGH with the lid off. Some steam escapes, and the broth tightens.
Cornstarch slurry. Stir a spoonful of cornstarch into a ladle of the hot broth until smooth, then stir it back into the pot and give it 15 minutes on HIGH. Use cornstarch, not flour. Flour needs a hard boil to cook out, which a slow cooker cannot give it, and it leaves the sauce grainy.
Pin itLet it rest. Chili thickens as it cools. Judge the texture after the 10-minute rest, not straight from the pot.
Next time, start with 3 cups of broth instead of 4, drain and rinse the beans, and do not add extra broth to make up for liquid you think will cook off. It will not.
Why Did My Cream Cheese Curdle?
Cream cheese curdles for one of two reasons: it went in too early, or it went in cold. Both leave the same thing in the bowl, pale specks floating in a thin broth instead of a smooth, creamy sauce.
Too early. Cream cheese added at the start sits in simmering broth for hours. The fat and protein separate, and no amount of stirring brings them back. It always goes in at the end, after the chicken is shredded.
Too cold, or too hot. Cold cubes straight from the fridge dropped into hot broth seize before they can melt. Take the cream cheese out when you start the pot, so it is soft by dinner. And once it is in, it needs only 15 minutes on HIGH; leave it bubbling on HIGH for an hour and it can still separate. If you cook on HIGH, keep an eye on it and switch to warm once it is smooth.
Pin itHow to rescue it. Ladle out a cup of broth, whisk a few cubes of soft cream cheese into it in a bowl until smooth, and stir that back in. Some cooks blend the cream cheese with a cup of beans and sour cream before it goes in. That mixture holds together better than cheese alone.
Common mistakes to avoid when making slow cooker chicken chili come down to the same short list: frozen chicken, too much broth, undrained beans, flour as a thickener, cold cream cheese, and cream cheese added at the start. Fix those six and the crockpot white chicken chili easy recipe really is easy.
Storing, Reheating, and Freezing White Chicken Chili
Get leftovers into the fridge within 2 hours. Ladle the chili out of the stoneware into shallow containers, because a full insert holds heat for hours and cools too slowly. It keeps 3–4 days in the fridge.
Pin itWhite chicken chili thickens overnight as the beans soak up the broth. Reheat it on the stove over low heat, or in the microwave, with a splash of broth, until it is hot all the way through, 165°F in the center. Do not reheat it in the slow cooker, which warms it too slowly. Go gently: a hard boil can split the cream cheese on the second day just like on the first.
To freeze, cool it and pack it in freezer containers, and use it within 3–4 months for best quality. Cream cheese can turn a little grainy after freezing. The fix is to freeze the chili before the cream cheese goes in, then stir the cheese in while you reheat. The dairy-free and keto versions freeze the same way. More make-ahead dinners are in these crockpot freezer meals.
Crockpot White Chicken Chili FAQ
How long does white chicken chili take to cook in a crock pot?
6–8 hours on LOW or 3–4 hours on HIGH, plus 15 minutes on HIGH after the cream cheese goes in. The chicken is done at 165°F.
Can you cook white chicken chili on high in a crock pot?
Yes, 3–4 hours on HIGH. LOW gives chicken breasts a wider window before they dry out, which matters if you are away all day.
How to thicken crockpot white chicken chili?
Mash about a third of the beans against the side of the pot, or blend 1–2 cups of beans and broth. If it is still thin, cook the last 15–30 minutes on HIGH with the lid off, or stir in a cornstarch slurry. Do not use flour.
How to make white chicken chili creamy in a slow cooker?
Stir in cream cheese at room temperature at the end, after the chicken is shredded, and give it 15 minutes on HIGH. Mashed beans make it creamy too, which is how the healthy and dairy-free versions get their body.
What is the secret to a creamy white chicken chili?
Soft cream cheese, added last, and mashed beans. Cold cheese or cheese added at the start curdles; a broth thickened by beans stays creamy with less dairy.
Why did my cream cheese curdle?
It went in too early, went in cold, or sat on HIGH too long after it was added. Soften it on the counter while the chili cooks and add it in the last 15 minutes.
Can I use frozen chicken breasts?
Not in a slow cooker. Frozen chicken stays too long between 40°F and 140°F. Thaw it overnight in the fridge first.
Can I use rotisserie chicken?
Yes. Cook the bean base on HIGH 2–4 hours, then add the shredded rotisserie chicken with the cream cheese for the last 15 minutes.
What beans are best for white chicken chili?
Great Northern beans are the classic: soft and mild, and they thicken the broth when mashed. Cannellini beans hold their shape a little better. Navy beans work too. Dried beans must be soaked and boiled before they go in the slow cooker.
How long is crockpot white chicken chili good for?
3–4 days in the fridge, and 3–4 months in the freezer for best quality. Refrigerate it within 2 hours of cooking.
What to serve with white chicken chili?
Tortilla chips, cornbread, or a green salad, with toppings of Monterey Jack, sour cream, avocado, cilantro, jalapeño, and lime.
Is white chicken chili the same as regular chili?
No. Regular chili is red, built on tomatoes and usually beef. White chicken chili uses chicken, white beans, green chiles, and a creamy broth with no tomatoes. For the red kind, see this crockpot chili.
More Crockpot Chili and Soup Recipes
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- Crockpot casserole recipes for dinner
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