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Easy Crockpot White Chicken Chili – Best Budget Dinner

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This creamy crockpot white chicken chili is a budget-friendly, set-it-and-forget-it dinner that captures the warmth of a cherished family recipe. With tender chicken, cannellini beans, and a luscious cream cheese finish, it’s comfort food that pleases even picky eaters.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 cans (4 oz each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sour cream (for topping)

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse the beans. Drain the corn and the green chiles. Cube the cream cheese and let it sit on the counter to soften. In a small bowl, mix together the cumin, oregano, smoked paprika, salt, black pepper, and cayenne if using.
  2. Layer the ingredients in the crockpot (5 minutes): Place the chicken thighs in the bottom of the slow cooker. Sprinkle the spice mixture evenly over the chicken. Top with the diced onion, minced garlic, drained beans, corn, and green chiles. Pour the chicken broth over everything. Do not stir.
  3. Cook low and slow (6-8 hours on LOW or 3-4 hours on HIGH): Put the lid on and cook until the chicken is fall-apart tender.
  4. Shred the chicken (5 minutes): Carefully remove the chicken thighs from the crockpot using tongs or a slotted spoon and place them on a cutting board. Let them cool slightly, then use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot.
  5. Add the creamy finish (5 minutes): Add the softened cream cheese cubes and the heavy cream to the crockpot. Stir gently until the cream cheese is completely melted and incorporated, about 2-3 minutes.
  6. Finish with lime juice (1 minute): Squeeze the juice of one lime into the chili and stir. Taste and adjust salt if needed.
  7. Serve and top (5 minutes): Ladle the chili into bowls and let everyone add their own toppings: shredded cheese, chopped cilantro, diced avocado, sour cream, and tortilla chips.

Notes

For best flavor, sear the chicken thighs in a hot skillet with oil before adding to the crockpot. Start with 3.5 cups of broth and adjust at the end. Do not add cream cheese too early to avoid curdling. Taste before and after adding cream cheese and lime. Leftovers keep for up to 5 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, budget dinner, creamy chili, easy chili recipe

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