This crockpot white chicken chili is my go-to weeknight meal when I want dinner ready without standing at the stove. The prep is truly dump-and-go: toss everything into a slow cooker, walk away, and finish the dish in five minutes when it’s time to eat. The result is a cozy, creamy chili that’s family-friendly and easy to customize at the table.
Both chicken breasts and thighs cook together with butter beans, cannellini beans, and mild green chiles. There’s no dedicated broth—liquid from the undrained butter beans supplies cooking moisture—so the chili stays rich and bean-forward. At the end, blended cottage cheese is whisked with hot cooking liquid and stirred in to create a smooth, creamy finish without overwhelming the pot with heavy cheese flavor.
Why You’ll Love This White Chicken Chili
- True dump-and-go prep: Ready to start in about 15 minutes—no searing or sautéing required.
- Family-friendly weeknight dinner: Hands-off cooking lets you be present with kids or other obligations while dinner simmers.
- Creamy without being heavy: Blended cottage cheese gives a silky texture without a thick, cheese-forward taste.
- Hearty and satisfying: Two cuts of chicken plus two kinds of white beans create satisfying bowls everyone will enjoy.
Featured Ingredients
- Chicken breast and thighs: Combining lean breasts and richer thighs adds both lightness and depth of flavor. Keep the meat refrigerated until it goes in the slow cooker.
- Butter beans: Use the liquid from the undrained cans as the cooking liquid—this eliminates the need for broth and simplifies the recipe.
- Cannellini beans: Drain and rinse these before adding for an extra layer of creamy white beans.
- Green chiles: A single mild can adds gentle chile flavor, perfect for family meals.
- White wine vinegar: A tablespoon brightens the overall flavor and prevents the bean-rich chili from tasting flat.
- Blended cottage cheese: Blend until smooth, then whisk with hot cooking liquid to temper it before stirring into the pot.
A True Dump-and-Go Start
There’s no pre-cooking step: no sautéing, no browning, no separate sauce. Place cold chicken in the slow cooker and add the beans (leave the butter beans undrained), green chiles, vinegar, and spices. The butter bean liquid supplies what the chicken and beans need to cook gently. That simplicity makes this chili ideal when you want dinner done with minimal effort.
The Five-Minute Creamy Finish
When both chicken cuts reach 165ºF, transfer the meat to a plate and shred it with two forks. Reserve about ½ cup of the hot cooking liquid and whisk it gradually into fully blended cottage cheese to loosen and temper the dairy. Stir that mixture back into the chili until smooth, then cover just until the pot returns to serving temperature. This step creates a creamy texture without curdling or graininess.
How This Recipe Stands Apart
This is a white, broth-free slow cooker chili built around butter beans and cottage cheese. If you prefer a tomato-based chili with salsa and black beans, that’s a different style entirely. Here the emphasis is on creamy white beans, tender shredded chicken, and gentle, family-friendly flavors.
My Best Tips
- Keep the butter bean liquid: Don’t drain the butter beans—those juices become your cooking liquid.
- Check both chicken cuts: Use an instant-read thermometer in the thickest part of the breasts and thighs to ensure each reaches 165ºF.
- Blend the cottage cheese smooth: Measure after blending so the finish is silky rather than curdy.
- Temper the cottage cheese: Whisk reserved hot liquid into the cottage cheese slowly to help it incorporate smoothly.
- Customize toppings: Fresh cilantro or parsley, lime wedges, avocado, hot sauce, and extra cottage cheese all make great add-ons at the table.
What to Serve With White Chicken Chili
Serve with warm cornbread for dipping, or offer lime wedges, diced avocado, hot sauce, chopped fresh herbs, and extra cottage cheese so each person can finish their bowl to taste.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave until steaming hot, stirring occasionally so the chicken, beans, and creamy base warm evenly.
Frequently Asked Questions
Yes. Add everything except the cottage cheese to the slow cooker, cover, and cook. At the end, plan about five minutes to shred the chicken and temper the cottage cheese before stirring it into the pot.
The butter bean liquid acts as the cooking liquid for this broth-free chili. Draining it would remove the moisture needed to cook the chicken and beans properly.
Yes. Cook on low for about 6 hours instead of on high for 3 hours. Always confirm that both the breasts and thighs reach 165ºF before shredding.
Refrigerate in an airtight container and reheat until steaming hot throughout.
Crockpot White Chicken Chili
True dump-and-go slow cooker white chicken chili finished creamy with blended cottage cheese. Serves 6.
By: Emily Richter
Prep: 15 mins | Cook: 3 hrs on high (or 6 hrs on low) | Total: 3 hrs 15 mins | Servings: 6
Ingredients
- 1 lb. boneless skinless chicken breast, kept refrigerated until ready to cook
- 1 lb. boneless skinless chicken thighs, kept refrigerated until ready to cook
- 2 15-oz. cans butter beans, undrained
- 1 15-oz. can cannellini beans, drained and rinsed
- 1 4-oz. can green chiles
- 1 tablespoon white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ cup cottage cheese, blended until smooth
Instructions
- Place the cold chicken breasts and thighs in the slow cooker. Add the undrained butter beans, drained cannellini beans, green chiles, white wine vinegar, cumin, garlic powder, chili powder, onion powder, salt, and black pepper. Stir the ingredients gently to combine.
- Cover and cook on high for 3 hours or on low for 6 hours. Use an instant-read thermometer to ensure both the breasts and thighs reach 165ºF in their thickest parts before shredding.
- Transfer the cooked chicken to a clean plate. Reserve ½ cup of the hot cooking liquid in a small bowl. Shred the chicken with two forks, then return the shredded chicken to the slow cooker and stir to combine.
- Gradually whisk the reserved hot liquid into the blended cottage cheese until smooth. Stir this mixture into the chili, cover, and let it warm through. Serve with fresh herbs, hot sauce, lime wedges, avocado, or an extra spoonful of cottage cheese if desired.
Tips & Notes
- The times listed reflect cooking on high; use low for a gentler, longer cook.
- Do not drain the butter beans—their liquid is the recipe’s cooking base.
- Keep chicken refrigerated until cooking and confirm a safe internal temperature of 165ºF.
- Tempering the cottage cheese with hot liquid helps it incorporate smoothly into the chili.
- Top bowls individually so each person can add heat or brightness to their taste.
Nutrition
Calories: 199 kcal, Carbohydrates: 2 g, Protein: 33 g, Fat: 6 g, Fiber: 0.3 g, Sugar: 1 g. Nutrition information is an approximation.
Photography by: The Wooden Skillet