Dinner

Easy Creamy Crockpot White Chicken Chili Recipe

ByMaya bella November 24, 2025November 24, 2025

Introduction

This Easy Creamy Crockpot White Chicken Chili is a comforting and flavorful meal that’s perfect for busy days. The slow cooking allows the flavors to meld beautifully, resulting in a creamy, satisfying chili that’s light on calories and big on taste.

A white bowl filled with creamy yellow corn chowder that has visible corn kernels and soft textured chunks throughout. On top, there is a layer of crispy, light brown tortilla chips scattered unevenly, and at the very center, a dollop of smooth, white sour cream sits thickly. Next to the bowl on a wooden surface are two fresh green limes, one whole and one cut in half, showing the juicy segmented inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. chicken breasts or tenders
32 oz. low sodium chicken broth
1 bag frozen corn
1 (6 oz.) can Salsa Verde, preferably Herdez brand
1/2 can Roasted Garlic and Lime Salsa
1 can Great Northern White Beans, do not drain
1/3 cup light sour cream, plus more for serving
1-2 tsp. chili powder, to taste
1 tsp. cumin
1 lime
Salt, pepper, garlic powder to taste
Rice, tortilla chips, shredded cheese, hot sauce for serving

Instructions

Step 1: Place the chicken breasts in the bottom of your slow cooker. Season with salt, pepper, garlic powder, chili powder, and cumin.
Step 2: Pour the beans (undrained), frozen corn, both salsas, and chicken broth over the chicken in the slow cooker.
Step 3: Cover and cook on low for 6-7 hours, allowing the flavors to develop.
Step 4: About 30 minutes before serving, shred the chicken using two forks. Stir in the light sour cream until well combined.
Step 5: Recover and continue cooking for another 30 minutes or until ready to serve.
Step 6: Serve warm over rice and garnish with tortilla chips, shredded cheese, extra sour cream, and a squeeze of fresh lime juice. Enjoy!

Tips & Variations

If you can’t find the specific salsas mentioned, substitute with any white or green salsa you like for a similar flavor.
For extra heat, add diced jalapeños or a splash of hot sauce while cooking or when serving.
Try swapping the chicken broth for a low-sodium option to control the saltiness.
Consider adding chopped green chilies or a handful of fresh cilantro for more freshness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or water to loosen the chili if it has thickened.

How to Serve

A white bowl filled with creamy, light beige soup with visible chunks of yellow corn and spices, topped with a small pile of rough-textured, crispy tortilla chips and a dollop of smooth, white sour cream in the center. In front of the bowl, a lime cut in half shows its bright green interior with a slightly shiny surface. The bowl rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of using a crockpot?

Yes, you can simmer all the ingredients in a large pot over low heat for about 1 to 1.5 hours, stirring occasionally until the chicken is tender and flavors have blended well.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs will add a bit more richness and remain tender. Adjust cooking time if needed, but the slow cooker typically handles this well without drying out the meat.