Creamy White Chicken Chili (Crock Pot)

Creamy White Chicken Chili (Crock Pot)

I love a good bowl of White Chicken Chili. There is a recipe for it living my archives (found here) that I’ve made for many years and hold in high regard. But, here’s the thing. You make it with dried beans, which ends up taking a little bit of extra planning and patience (both of which I find myself a little short on now and then). Don’t judge me too harshly, okay? Life is busy, and just seems to keep getting more so! How did that happen,  I would really like to know. 🙂

So, I have been experimenting with a Crock Pot version of Creamy White Chicken Chili requiring much less effort, while still resulting in a fabulous chili. After many attempts, I have settled on the yummy concoction I have to share with you today. Would you believe me if I told you every person in my family gobbled it up, with big smiles on their faces. Love it when that happens! It’s thick, creamy and very flavorful without being overly spicy. It’s actually quite mild. (If that offends you, by all means add a pinch of red pepper flakes if you would like.) It’s also VERY easy to put together (plan for about 10 minutes prep!)

Take this chili to your next tail gating party, make it for hungry teenagers, give some to your nieghboor, put it together this week when you know your day is going to be super busy! I hope you love it!

Creamy White Chicken Chili (Crock Pot) from Jamie Cooks It Up!

Creamy White Chicken Chili (Crock Pot)

Time: 10 minutes prep + 4-7 hours crock pot cooking
Yield: 8 servings
Recipe from Jamie Cooks It Up!

4 (15 ounce) cans white beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) mexican stewed tomatoes
1 (4 ounce) can green chilis
1/2 C salsa
1 T taco seasoning
1 chicken breast (frozen works well)
1 chicken thigh (frozen works well)
1/2 C sour cream
1/2 C whipping cream
1 t oregano
1/2 t cumin

TOPPINGS: Cheese, Tortilla Chips


1. Grab 4 cans of white beans. Yes, 4…I know you only see three cans above but you will be needing 4. 🙂 Thanks for your cooperation. Drain the juice from the cans and rinse the beans in cold water.


Drain and rinse one can of pinto beans as well, and throw all of the beans into a 4-6 quart crock pot. I love the bit of variety the pinto beans add to the soup. If you only have white beans, don’t sweat it or make an extra trip to the store. You can use 5 cans of white beans just fine.


2. Add 1 can of green chilis.


3. You’ll need 1 can of diced Mexican Stewed tomatoes.


If you only have whole tomatoes, stick a pair of scissors into the can and chop them up. Works great, without a lot of mess. 🙂 Add the tomatoes to the crock pot.


4. Add 1/2 cup of salsa…


and 1 tablespoon Taco Seasoning. Stir everything together to combine.


5. Place 1 chicken breast and 1 chicken thigh into the pot. Scoop some of the bean mixture on top of the chicken so they are about half way covered up. 6. Cover the crock pot and cook on low for 7 hours or on high for 4.


7. Remove the chicken from the crock pot and shred it up with a fork. Toss it back into the pot.


8. Stir in 1/2 cup sour cream…


and 1/2 cup whipping cream. You could also use half and half or just plain milk. 🙂 9. Add 1 teaspoon oregano and 1/2 teaspoon cumin. Stir everything well to combine. 10. Cook on high for 15 minutes, or until all ingredients are heated through. Serve and enjoy! If you have leftovers, add a little bit of milk to thin things out when you heat it up.


Post a comment!


  1. 1
    September 25, 2013 at 10:05 am

    Looks Yummy. Is the recipe with the dried beans posted somewhere? If not can it be? I have nothing against canned beans sometimes they just don’t taste as good as the others.

  2. 3
    September 25, 2013 at 10:49 am

    Jamie… do you have any idea how hard it is to get any work done after this recipe popped into my mailbox? 🙂

  3. 4
    September 25, 2013 at 1:54 pm

    You can cook dry beans in the crockpot. I wash and sort them, cover them with water(about 2 quart for two cups of dry beans) and set the temp on my crockpot on high. They are done in 6 to 8 hours.
    This recipe looks delicious. I can’ wait to try it!

  4. 5
    September 25, 2013 at 5:37 pm

    This chili is so good! I knew as soon as I saw your post that I had to make this for dinner tonight. I have a feeling I will be making this a lot this winter.

  5. 6
    September 25, 2013 at 7:10 pm

    Jamie! I haven’t been by in ages… first, love the site! Not sure how long ago you got an update, but it’s fantastic and fits your blog so well. Also, this chili looks wonderful and makes me excited for soup season.

  6. 7
    lyn avedikian
    September 27, 2013 at 5:55 pm

    Made this today and it was fabulous. Added 2 tbl of chili powder and skipped the cream. Very tasty.

  7. 8
    October 1, 2013 at 7:05 pm

    Just wondering if the cream optional as it is not listed in the recipe ingredients. Or if I could skip the sour cream and cream all together and just add some milk. Do you think that would still work? Thank You!!

  8. 9
    October 2, 2013 at 6:41 pm

    I made this for dinner on Sunday. I only had 3 cans of the white beans and it was delicious. I usually don’t care for leftovers, but had them I had them 2 nights in a row and didn’t mind!

  9. 10
    October 4, 2013 at 3:18 am

    Jamie, I first want to say, I love your blog. I love your recipes, you are awesome. Next I want to tell you that I tried this incredibly simple White Chicken Chili yesterday and it was a huge hit. My VERY picky 12 year old said “Yuck” when he was told we were having chili for dinner. When his dad told him to try some of the awesome bean dip his mom made on some chips, he fell instantly in love and 1/2 hour later he was licking his 3rd bowl! This was awesome. Thanks so much for this. Just a note, my aunt – Fran Melton, told me about your blog when I started my food blog just over a year ago. I’m glad she did, I’m lovin’ it!

  10. 11
    October 7, 2013 at 9:15 pm

    I make a recipe very similar to this and it takes the same amount of time to cook, except I start with dry navy beans. They cook up in 3 hours on high with all the spices and chicken and then you add the tomatoes for the last hour. The beans are completely done!

  11. 12
    October 21, 2013 at 11:54 am


    • 13
      November 22, 2013 at 5:33 am

      Hahaha I see it now that you mentioned it.

  12. 14
    November 4, 2013 at 1:06 pm

    Jamie, do you think it would be possible to freeze the cooked chili up to the part where you add the sour cream & whipping cream. Then at a later time thaw and heat the chili and at that point finish the recipe with the creams. I’m fairly certain that you’re not suppose to freeze meals that have cream in them…is that correct? Thanks in advance. I love your site and recipes.

  13. 15
    November 8, 2013 at 12:33 pm

    LOVED THIS RECIPE!! I altered a few things [used Rotel’s stewed & diced tomatoes and green chili + 1/2 can of hot diced green chilis, added chili powder] and tied for FIRST at a work chili cook-off! THANKS I’ll be coming back here for more recipes!

  14. 16
    November 18, 2013 at 12:24 pm

    I’m concerned that after 4-7 hours in the crock pot that the beans will turn to mush. Would using uncooked beans (hard)work better? Has the canned beans worked well for everyone?

  15. 17
    November 22, 2013 at 5:36 am

    Made this chili as my first crockpot recipe last night and it was delicious! I’m not even a really big chili fan and still loved it. Thanks for the recipe, Jamie – will definitely be browsing for more!

  16. 18
    December 18, 2013 at 9:56 am

    Made this yesterday, just like the recipe said, and it was amazing. My whole family loved it. Thank you

  17. 19
    Robin Taylor
    December 28, 2013 at 10:33 am

    This has become a go-to dish for my husband and me. I am making it for the fourth time in about the last three months! There are very few things we eat that frequently. So easy and so delish!

    • 20
      February 8, 2014 at 6:17 am

      Haha! That’s awesome! Looks like you may have a chili fiaatnc on your hands. Was it spicy?My daughter already has a nice little taste for some mildly spicy foods. Nothing too severe, but still…I’ll have to remember to capture my silent cheers next time…of course I wouldn’t be able to disguise my yelling at the TV either…

  18. 21
    January 8, 2014 at 5:03 pm

    This was delicious! Total comfort food!

  19. 22
    January 19, 2014 at 12:19 pm

    This recipe is amazing. I’ve made it 3 times in the last few months and everyone loves it, including my husband and brother who don’t like beans. I feel like it’s really saying something when they request it! I actually have it in the crockpot right now, I’m making it again for a potluck tonight and again next week. Thank you for this!!

  20. 23
    January 22, 2014 at 7:12 am

    I found your recipe on Pinterest a few weeks ago and finally decided to try it. I substituted the chicken for May Wah’s vegan chicken chunks and it came out AMAZING!!!! I bet tofu would work, too. Served with tortilla chips and cheese, yum. Nice easy recipe!!

  21. 24
    Leigh Ann
    April 23, 2014 at 3:14 pm

    My family LOVES this recipe. I didn’t drain or rinse the beans-just threw it all in. I even used can chicken and it was wonderful! The crockpot was 1/2 empty in one meal. Thanks for the amazing recipe! I now take this to many carry-in dinners at work. Everyone loves it.

  22. 25
    September 21, 2014 at 6:24 am

    You put the frozen chicken in the crockpot?

    • 26
      September 22, 2014 at 7:22 am

      Yep, you can add it frozen. I have had a lot of success doing this. The slow temperature of the crock pot allows the chicken to thaw at a rate that doesn’t leave it dry. Best of luck to you!

  23. 27
    January 31, 2015 at 10:51 am

    what type of beans, exactly, are white beans?

  24. 28
    Cheryl Wangsgard
    October 29, 2017 at 1:09 pm

    I just wanted to let you know I submitted this recipe for a cook off and it won!! Thank you for all of your awesome recipes 🙂

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