This white chicken chili crockpot recipe is creamy, cozy, and simple to make with pantry staples. It’s a no-fail crowd-pleaser for busy weeknights.

Scale

2 boneless, skinless chicken breasts

1 can great Northern beans, drained and rinsed

1 cup low-sodium chicken broth

1 (4 oz) can green chilies

1/2 onion, finely diced

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp dried oregano

1/4 tsp chili powder

1/2 tsp salt

4 oz cream cheese, cubed

Juice of 1/2 lime

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Add chicken, beans, green chilies, broth, onion, garlic, and spices to the crockpot.

Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Shred the chicken with two forks inside the crockpot.

Stir in cream cheese and lime juice during the last 30 minutes.

Let it melt and stir until fully combined.

Serve hot with your favorite toppings.

Add more broth if you prefer a soupier consistency.

Top with avocado, shredded cheese, or crushed tortilla chips.

Store leftovers in the fridge up to 4 days or freeze for 3 months.