Crockpot Marry Me White Chicken Chili

This is the kind of slow cooker dinner that tastes like you worked way harder than you did.

Why You’ll Love This Recipe

• Easy dump-and-cook crockpot recipe

• Made with chicken breast (and stays juicy with the right timing)

• Creamy and rich without being overly heavy

• Great for meal prep

• Freezer-friendly

• Comfort food with a fresh finish from lemon + spinach

Recipe Details

• Prep Time: 15 minutes

• Cook Time (LOW): 3 to 4 hours

• Cook Time (HIGH): 1½ to 2½ hours

• Thickening Time: 10 to 15 minutes (optional slurry method)

• Total Time: About 3 hours 30 minutes (LOW method)

• Yield: 6 servings

Ingredients

For the Chili

• 2 pounds boneless, skinless chicken breasts (about 3–4 medium)

• 1 medium yellow onion, diced

• 5 cloves garlic, minced

• 1/2 cup chopped sun-dried tomatoes (drained if oil-packed)

• 3 (15-ounce) cans cannellini beans, rinsed and drained

• 4 cups low-sodium chicken broth

• 1 teaspoon kosher salt (plus more to taste)

• 1/2 teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/2 cup heavy cream

• 1/2 cup finely grated parmesan cheese, plus more for serving

For the Lemony Spinach Finish

• 5 ounces baby spinach

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice (or to taste)

Thickener (Choose One)

Option 1 (Slurry)

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Option 2 (Bean Mash)

• Mash 1 cup of beans directly in the crockpot (no extra ingredients needed)

Equipment

• 6- to 8-quart crockpot / slow cooker

• Cutting board + knife

• Measuring spoons and cups

• Instant-read thermometer (recommended for chicken breast)

• Small bowl (if making slurry)

How to Make Crockpot Marry Me White Chicken Chili

1) Build the crockpot base

Add the diced onion, minced garlic, chopped sun-dried tomatoes, cannellini beans, chicken broth, Italian seasoning, smoked paprika, and crushed red pepper flakes (if using) to the crockpot. Stir to combine.

2) Add and season the chicken

Season the chicken breasts with the kosher salt and black pepper, then nestle them into the liquid.

3) Slow cook

Cover and cook until the chicken is tender and reaches 165°F internal temperature:

• LOW: 3 to 4 hours

• HIGH: 1½ to 2½ hours

Start checking early, especially with chicken breast. Overcooking can dry it out.

4) Remove and cut the chicken

Transfer the chicken to a plate and let it rest for 2 to 3 minutes. Chop into bite-size pieces (best for juicy texture) or lightly shred.

5) Make it creamy

Stir the heavy cream and grated parmesan into the crockpot until melted and creamy.

6) Thicken the chili (optional but recommended)

For a thicker chili texture, choose one method:

Slurry Method:
Mix cornstarch and cold water in a small bowl. Stir into the crockpot. Cover and cook on HIGH for 10 to 15 minutes until thickened.

Bean Mash Method:
Mash about 1 cup of the beans directly in the crockpot, stir, and let it sit for 5 minutes.

7) Return the chicken

Add the chopped chicken back into the crockpot and stir.

8) Finish with spinach + lemon

Stir in the baby spinach until wilted, then add lemon zest and lemon juice. Taste and adjust salt, pepper, and lemon as needed.

9) Serve

Ladle into bowls and top with extra parmesan and black pepper. Serve hot with crusty bread, biscuits, or rice.

Kelvin’s Tips (Additional Tips for Best Results)

1) Use a thermometer for chicken breast

Chicken breast has a small window between juicy and dry. Pull it as soon as it hits 165°F.

2) Chop instead of over-shredding

For white chicken chili made with breast meat, chopped chicken stays juicier than ultra-fine shredded chicken.

3) Add dairy at the end

Heavy cream and parmesan added late give a smoother, fresher flavor and better texture.

4) Lemon goes in last

Lemon juice added too early loses its brightness. The end-of-cook lemony spinach finish makes the whole chili taste alive.

5) Control the salt at the end

Sun-dried tomatoes, broth, and parmesan all bring salt. Taste after the parmesan melts before adding extra salt.

6) Want it thicker?

Use the slurry method for a true chili-like consistency. Use the bean mash method for a more rustic, natural thickener.

Variations & Substitutions

• Chicken thighs: Can be used instead of chicken breast; cook time may vary slightly.

• Beans: Great Northern beans work well here too.

• Greens: Swap spinach for kale (add kale 20 to 30 minutes before serving).

• Heat: Add more red pepper flakes or a pinch of cayenne.

• Lighter version: Swap heavy cream for half-and-half (it will be thinner).

What to Serve With It

• Crusty bread or garlic bread

• Buttermilk biscuits

• Rice (jasmine or basmati)

• Simple arugula salad with lemon vinaigrette

• Roasted broccoli or green beans

Storage & Reheating

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 to 3 months. Cream-based soups/chilis can separate slightly after thawing, but the flavor stays great.

Reheating

Reheat gently on the stove over low heat or in the microwave in short intervals. Add a splash of broth if needed to loosen the texture.

Nutrition Facts (Estimated Per Serving)

(Estimated based on 6 servings; will vary by brand and exact ingredients used)

• Calories: 500

• Protein: 43g

• Carbohydrates: 31g

• Fat: 22g

• Saturated Fat: 10g

• Fiber: 8g

• Sugar: 4g

• Sodium: 930mg

• Cholesterol: 120mg